Something is Brewing at Alliant

A growing community of Alliant “hop heads” works to carry on the methods, myths, and history of brewing full flavored ales, one batch at a time.

By John Peachey, Fall 2010

The phrase “to chill the wort” may sound like some liquid nitrogen wart removal process, but it suggests something much more appetizing to brewers. Wort is traditionally created by boiling crushed malted barley in water for about an hour before adding hops for flavoring. Notably, hops comes from the same family as marijuana; Cannabinaceae. The concoction boils another hour and fills the air with wonderful odors of whole grain cereal. Finally, the wort is cooled to room temperature and placed in a dark, cool place for at least two weeks to ferment while pitched (added) yeast fungi eat simple sugars like glucose and maltose extracted from the barley, creating carbon dioxide and alcohol as waste products. For connoisseurs of fine craft ale, these four simple ingredients and “waste products” yield a cornucopia of diversity and possibility for the taste buds. But for homebrewers, there can be nothing more rewarding or tasty than brewing your own beer.

When many Americans think of beer, what comes to mind is the stereotypical, mass-produced, “lite” lager industrial beer that has ruled the US for many years. However, real beer has a long and fascinating history, with legendary tales to match each beer style. For example, India Pale Ale acquired its name before the era of refrigeration when English brews were overly hopped and highly alcoholic in order to prevent spoilage on the sea bound voyage to India. Imperial Stouts were brewed with high malt and alcohol contents to impress the Russian Imperial Czars of the 1800s while Patersbier (i.e., father’s beer) was developed by Christian Trappist monks to provide high caloric nourishment during fasting. The refreshing Saison style beers were brewed in Belgian farmhouses to hydrate field workers during harvest season and ancient Egyptian beers were made from old loafs of bread as a way of turning a seasonal crop into yearlong “liquid bread” that could be consumed by the masses without fear of ingesting contaminated water.

Today, traditions ranging back at least 5000 years are carried on by homebrewers, who challenge the status quo of the flavorless “lawnmower” beer that dominates the current market. Even Alliant is home to a small community of homebrewers, such as Jennifer Kulbeck, Assistant Dean of Marketing and Admissions. “I had roommates over the years who brewed in our kitchen,” she said, “so I picked up some general brewing knowledge from those experiences. The thing I like most about brewing my own beer is the intentional nature of it, making it with my own hands, bringing it into my life.”

Anna Bailey, G3 student in the San Francisco PsyD program, also shares this love of homebrewing. “I am a self-proclaimed epicure and have always enjoyed cooking and eating,” she said. “Brewing is simply a natural extension of my interests and has expanded my passion for food and drink.” But producing a quality craft beer takes time and is not a luxury in which all students can afford to indulge. “Brewing while in school is tough because of the amount of time involved,” Bailey said. “Therefore I usually brew during the breaks and in the summer.”

As the cool air begins to settle in, Kulbeck and Bailey encourage those interested in cooking, chemistry, and the creative arts (used in naming beers and creating labels), to join the rapidly growing community of “hop heads” and brewers and stay warm with a homebrewed porter. So, the next time you find yourself standing at the grocery store beer case, you might consider that your purchase signifies a vote for or against flavor. Consider the Alliant homebrewers, consider the long history and diversity of choice in craft ales, and consider brewing your own. Cheers!