Spartan Profiles: Jason Pratt

He studied microbiology and molecular genetics at MSU, but before you think he’s a boring nerd, consider that he drinks beer every day—and gets paid for it!

You see, Jason Pratt, MS ’05, is a yeast and fermentation scientist at MillerCoors, Milwaukee, and his job is to assure the best possible taste in Miller and Coors beers.   His daily work involves sampling the beer for its color, texture and taste. “This has to be one of the coolest job in the world,” Pratt says. “I got lucky finding this one.” 

He is a member of an expert taste panel that samples beers brewed in the company’s ten major breweries, ranging from Colorado to North Carolina to Wisconsin, to make sure their flavor remains consistent.  “If we find a defect, our job is to rectify the problem,” notes Jason, who explains that the fermentation process—triggered by the yeasts—largely determines taste. “You want to keep your yeasts happy—make sure  they receive the right nutrients and the right amount of oxygen,” he says.  Jason notes that there are some 3,000 flavor characteristics that he’s learned to identify.  “It’s a very complex process,” he notes.  “At the end of the day, it is both an art and a science.” 

A native of Traverse City, Jason graduated from Hope College and chose MSU for graduate school.  “I loved it at MSU,” he says.  “I really enjoyed the campus and my program was fantastic.”  He cites both Vincent Young and Martha Mulks as mentors.  He admits to having visited several bars in East Lansing.  “I can tell you, at the time I really had very little knowledge about beer,” he says with a chuckle.  He is awed by his company’s range of products.  “We have an incredible portfolio,” he says.  “Even if you are not a beer drinker, I bet you I can find a beer that will fit your lifestyle.”