We reached a big milestone in our FermSci efforts this evening, pouring for the public for the first time a Kveik Pale Ale and a Lavender Kombucha that we brewed in the Innovation Center and the Spider Shed (the brew house we’re developing on campus).
The event was reported to have something close to 400 attendees, and while we didn’t pour for all of them – it was mostly a wine sort of thing – those who were able to sample our wares seemed genuinely pleased, and we were able to tell the story about how Fermentation Science has the potential to connect a lot of students from a lot of different disciplines.
We have plans to brew and pour quarterly for events at the Harris Center in the coming year, and will be scaling up our brewing operation as soon as the plumbing and other improvements to the Spider Shed are completed. Stay tuned!
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