When the COVID-19 pandemic struck in 2020, Aidan Klemm and his roommate, PhD candidate William Dean, were looking for ways to fill their time. That’s when they decided to home-brew their first batch of hefeweizen, a German beer that Klemm said is “pretty standard and easy to [make].” In addition to gaining insights through his research—which is focused on carbon dioxide capture—Klemm, now a fourth-year PhD student, first learned the skills needed to brew beer through a class right here at Case Western Reserve University.