Both follow formulas

What connects a biochemist who dances with proteins and a brewer who trusts his machines as if they were old friends? More than you might think. Ute Hellmich and Wolf Frais approach their work with the same mindset: precision alone is not enough—you need intuition. A conversation about the formulas behind beer and biomolecules, about Jena as a place of inner qualities, and about what really defines a university city.

What is the most important ingredient for getting your day off to a good start?

Ute Hellmich: Coffee. Nothing else.

Wolf Frais: Definitely my 7 o’clock coffee here on site. That’s the first thing I do: get changed, brew my coffee—and then I’m off.

Where in Jena can you instantly lift your spirits or find new inspiration?

Ute Hellmich: In Paradiespark. On a long walk.

Wolf Frais: That would have to be the Jenzig. Our big mountain—the Matterhorn of the Saale valley, one of the seven wonders of Jena. From there, you have the best view over the whole city. And the route there, via the Dinosaur Trail, makes it even more enjoyable.

What do you think is excellent about Jena?

Ute Hellmich: Its inner qualities: the people who live here and the colleagues who are passionate about their research. This city lives and breathes science and has a curiosity for new things—that’s what makes it excellent. And it has so much to offer: music, markets, a great quality of life.

Wolf Frais: Jena is the perfect city because it’s the perfect size. You can get anywhere—on foot, by bike or by public transport. If you want to get out of the city, you can be in the countryside in no time from anywhere. People always say that Jena is a village—the long-time residents know that. You're constantly bumping into people you know. It’s not so big that it feels overwhelming, but not so small that it gets boring either. There are plenty of events in both summer and winter. And it’s peaceful when you want peace and quiet, or exciting when you want excitement.

How much feeling goes into a formula—whether in biochemistry or in the brewing kettle?

Ute Hellmich: A great deal of attention to detail. We work with proteins and protein structures—and every protein has its own character, its own personality. To research that, you need a feel for it. It’s a dance with the molecules.

Wolf Frais: Plenty of intuition. Of course, the art of brewing can also be explained scientifically. It makes sense that you can earn a degree in it at university. But in practice it’s the same as everywhere else: theory and reality often diverge. Every brewing plant is different, every location is different, and eventually you get to know your equipment, your machinery and your raw materials. They vary like any natural product, and, accordingly, a great deal of intuition is required.

If Jena is selected as a University of Excellence—what are your hopes for the shared future of the city and the university?

Ute Hellmich: I hope that we continue along the path we have already set out on: that the ties become even stronger, that we continue to inspire young people and the city's residents for research. And that, together, we build on what we are already doing very well. Perhaps just a little bit faster.

Wolf Frais: That the tradition of brilliant minds here continues to be nurtured. Jena is, in that respect, truly a world leader. And of course, I would be delighted if the students also discovered a love of local beer in the process.

I am part of the university city of Jena because...

Ute Hellmich: I am part of the university city of Jena because here—at the Bioinstrumentation Center—we can understand how life actually works on every scale, from the atomic level right up to the organism.

Wolf Frais: I am part of the university city of Jena because I am a Jenenser—a Jena native.