Drexel University’s College of Nursing and Health Professions has teamed up with Brewery Techne to create a unique, dragon fruit-infused sour beer called Dragon Tears. This collaboration, which showcases the talent of Drexel’s graduate students and faculty, will be celebrated at Bar Hygge on April 23, where attendees can sample the new brew and learn more about the innovative partnership.
The initiative began when Chuck Ziccardi, assistant clinical professor of culinary arts, Jonathan Deutsch, PhD, professor and director of the Drexel Food Lab, and Jodie Haak, Ph.D., chair of the Department of Health Sciences, joined forces with Brewery Techne, a local craft brewery known for its diverse selection of beers, including IPAs, pilsners, and sours. The project also involved two graduate students, Thea Bertneski and Matthew Schaffner, who are pursuing master’s degrees in culinary and food science.
Schaffner, a rising beer enthusiast, was already familiar with Ziccardi through his involvement in Drexel’s Summer Winter Community Garden, where hops are grown for educational purposes. Recognizing Schaffner’s passion for brewing, Ziccardi invited him to join the project.
“I’ve helped out with a DIY brew day before, but this experience has made me realize that brewing is something I want to pursue professionally,” Schaffner said. “It’s been great to learn more about the process, and I’m looking forward to coming back to assist with a full-scale brewing day.”
The brewing process took place at Brewery Techne, which is known for its commitment to sustainability and education. Head brewer Tom Baker led the process, starting with a blend of wheat, malt, and yogurt in a 300-gallon kettle. The mixture was then infused with 40 pounds of blackberry before fermentation began. When the Drexel students visited, they added 40 pounds of dragon fruit puree, along with a batch of Cascade hops harvested from Drexel’s kitchen garden, to give the beer its vibrant color and distinctive flavor.
“Adding fruit to the beer is like adding an accent mark,” Schaffner noted. “It enhances the flavor and brings out the dragon fruit’s bright, refreshing profile.”
The hops used in the brewing process, grown in Drexel’s kitchen garden, are a key ingredient in creating the beer’s final taste. Ziccardi explained that hops are like herbs in cooking—they bring bitterness and depth to a dish, or in this case, a brew. Though Drexel’s hops had never been used in brewing before, they are a crucial part of the university’s Food and Hospitality Management program, where students learn about growing, harvesting, and cooking with fresh ingredients.
The result is Dragon Tears, a refreshing sour beer with a 6% ABV that blends the sweetness of dragon fruit with the unique flavors of hops. The beer will be available for tasting at Bar Hygge on April 23 from 4–11 p.m. During a special profit-sharing event, 10% of the evening’s profits will be donated to support Drexel’s kitchen garden and associated programs in the Food and Hospitality Management department.
Drexel students, faculty, and supporters are encouraged to join the celebration, with reservations available at Bar Hygge or walk-ins welcome at the bar. This collaboration is a perfect example of how Drexel’s academic programs are creating real-world experiences and promoting sustainability in the culinary and brewing industries.
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