Evidence of brewing dates back to the fifth millennium BC and, despite thousands of years of practice, we’re still improving on the process today. Craft brewers work with a wide variety of ingredients and experiment with different flavors, but what about the process itself? Last month, a team of University of Pennsylvania students took a closer look at fermentation in beer-making. Their goal is to make the process of fermentation faster. Their idea, Fermento, took home the big $10,000 prize at Penn’s recent Y-Prize Competition. Kinnek met with two of the winning team’s members, Siddharth Shah and Alexander David, to discover how their invention could impact brewing and what that means for craft brewers across the country.