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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 10, 1997)
The Battalion Pagi : ebruary 10,1 Page 3 Monday • February 10, 1997 revels in the art mm It Anqkriwan, Tin Bat™ |j| stball game against Highs & Lows Ibday’s ExpectedHj 62°F Tonight's Expecttc 45°F Tomorrow’s Expasi High | 55°F Tomorrow Nf Expected Lo 50F iation courtesy of TAM:] >1 Jobs erview!) By Melanie Benson and Kasie Byers The Battalion A year and a half ago, Darryl Din- cans, president of the Texas Ag gie Brew Club, did not know the s first thing about brewing beer. “A buddy of mine bought me a book on how to brew beer, and I went to the home ; brew store in College Station, bought some equipment and just got started,” he said. After a year and a half of practice, Din- cans, a senior agricultural engineering ; major, said home brewing is simple. ; I like brewing ales — they are a lot eas- plerto brew,” he said. “Your pilsners can be ignore difficult.” Dincans said he found it difficult to eet other home brewers, so he, mg with Steve Graham, a gradu ate student in economics, decid- id to Start a home brewing club jtt Texas A&M. IplW Graham said he saw a need for a home brewing dub after observing a ? v trend in local and Sfv*' regional ; home brewing com petitions. Bmr “When there was a local competition, I noticed that most of the entries were grads, undergrads and professors from A&M," Graham said. Although the Texas Aggie Brew Club is still in the process of becoming an official organization at A&M, it already has 20 members. The club allows students under 21 to join because no alcohol is actually produced on campus. Dincans said anyone is welcome, but the club is not centered around beer drinking. “This is not a ‘let’s go get plastered’ Club,” he said. “This is a great place to learn.” Dr. Mike Lentz, the organization’s fac ulty adviser and an assistant professor in biochemistry, has brewed beer for six years and is about to make his 80th batch. Lentz said the club’s focus is education, “Our aim is to educate students about the process and history of the technical aspects of brewing,” Lentz said. Graham said beer is formed by adding hops from flowers and yeast to boiling water. Depending on the variety of hops and the time they are put into the wa ter^ they 1 can add bitterness, flavor and aroma. All hops have unique aromas, Graham said. Some have citrus scents, and others give off perfume scents, fhe result is a boiled cancdction to which yeast is added. Then it is called beer. The type of yeast ^'1. whether the beer will be an ale or a lager. The product is then cooled. It fermeftts into a specific type of beer. This process can last from two weeks to five years. Graham said with so many choices of when to add ingredients and how much of an ingredient to add, over 100 types of beers can be created. “There are so many (types) that it’s not feasible for one person to make them all,’’ he said. “But with a group, you can divide the work so you have a chance to sample j a larger variety of home brewed beers.” j The organization’s plans include tour ing larger breweries, having guest lectur ers and possibly working with A&M’s hor ticulture department to produce unique hops for the club. 1 One of the guest lecturers will be yeast expert Dr. Rodney Morris, a microbiolo gist at A&M, who was a member of a, home brewing organization in Califor nia in 1978. Dincans said he takes pride in brewing,” he said. “A good You dt whole "A good beer is like o good dessert. You don't eat the whole cake, you eat one piece." Darryl Dincans Senior agricultural engi neering major doctor, Monday tal Student Center a world’s leading ook for in recruits, e of the following Chemical/Process mum 3-25 GPA,ot like to meet you. he semiconductot for pizza will be II AUSTIN Olllll 11 JON ey Poston, City Editor ina Buffin, Sports Ed7 i/Valters, Opinion Edit® i Stevens, Web Editor i/Ioog, Photo Editor Graeber, Cartoon Ed# &M University in the Division Tices are in 013 Reed ttf'' ftamvml.tamu.edu; Inter# orsement by The Battaliod rssified advertising, call 8« rare 8 a.m. to 5 p.m. Mo# 1 student to pick up a sin# er school year and $50 pe ( 845-2611. day during the fall and sp# s cept University holidays a |,(i College Station, 7X 778407 : Building, Texas A&M Uni# 4.0 ^ ... O' 4.0 & SO TUTORING Located at 700 East Univ- Dr. Suite # 108 Acut 229 Test Rvw Suit Feb 9 Sjtm-Upm i; ,";y 5 1T1 Sill' tUlTC ' T: 'L'T''' ■ Aect 129/ Aci t im Ptttc Frob Billy’s Vili 1 Sat Ft* 8 3pm -n pm Billy’s VUi it Sun Feb 9 Xpm~6pm / ; IlilSsi* , 0 C ' ; Acer .*17 Part i Mon Feb It! 9pm-U pm Part 11 '(tie Feb 1! 5pm-7pm Paitm Weil Feb 12 5pm-7pm Part IV Tba Feb 13 5|>tn-7p«i Acat S2H Part 1 Mmt F vh !tt ?pm~9pm Part II Tuc Feb 11 7pin~9p»i PartUI Wed Feb 12 7pm-9pm Fart IV Thu Feb ftami Part 1 Sun Feb 9 2pm~5pm Puri 11 Mon Feb 10 TACT;' \*.;7*7'7y Ik i:r.. Bam. 30$ Kf fK f 5 Ku s Part I Tue Feb It 4pnr*-7pm Part 11 Weil Feb 12 Perm W2 Dr. Allen Test Rvw Sun Feb 9 9pm-12am IS || fi J' ITtam 202 £*!« arson Brown Part 1 Mon Feb JO 6pm-9pm Pari II Tae Feb 11 tipm -9pm Mash 142 Van f Feb 9 5pm~7pm Part It Mon Feh 10 7pm-9pm Vurt Til Tile Feb U ?pm~9pm Part IV Wed Feb 12 7pm-9 pm I Math 151 Fart J Sun Feb 9 7pm~10pm Part» Mon *«b 10 9pm-11 pm Part 11* Toe Feb n 9pm-l!pm Part IV Wed Feb 12 9pm~Il pm \Jalh 152 Part J Son Feb 9 lOpm-tam Part II Mon Feb IP I! pm-tam Part ill Toe Feb U 11 pm-1 am Part IV Wed Feb 12 itpm-lnm Tickets go on sale Sunday 1:30 pm 846-TUTOR (8886)' http;//www.4.0andGo.com Question: What is a camel's hair brush made out of? (First 5 to call with answer get free review!) Answer appears Thursday Last Thursdays answer: The star formerly known as Hot Foot Teddy now goes by the name Smokey the Bear. TAMU ^ CRSWctnu) % Sarah Ortiz, of CPi CBeta CPfiihas stolen my heart! ^ Stie is s/nar/ do £>eauiijfuf . ^ titter foue is i/tiettandswallowedme whole ^ She is my liyhi andmy euery tSreaih 17have only 4 days left unttrOalenttne \s hay. 17am 110°/o in looe. CPlease help me findmy capturedheart It! IJICarJt u 03ahy Oentfe 11 OCreneh694^1086 what:s it like at the plasma center? To the staff of the Plasma Center, I would like to start by saying thank you to each and every employee for making the past three years enjoyable in a professional, efficient and courteous environment. As a donor since 1993,1 have been more than satisfied with every aspect of your operation, which allows myself and others to contribute what we can to community service, all the while being serviced by diligent, but relaxed, workers. Everyone at the Plasma Center, from those behind the front counter to the phlebotomists to the supervisors, have made great efforts to insure that each donor feels hy- gienically safe, as well as keeping the atmosphere light. Like most, I started coming to the Plas ma Center for monetary reasons, but I soon de veloped acquaintances that appealed to me al most as much as the original need for money, enabling me to look forward to each donation, not only for my wallets sake but also to see my friends. Like I commented to someone recently, talking to people at the Plasma Center was like getting mail from a far-off friend that you don’t get to do much with, but who you can talk to as often as you write. For those acquaintances and for your continual services. I would like to thank all of those I’ve come to know and appreciate over the past three years - Emily, and Tracy, Heath, and Marty, Ada and Josie, etc... more I can’t remem ber or those who have gone on to better things. So, as I graduate from this great Univer sity, I bid you all a fond farewell and strong com mendations on such a successful blend of quali ty medical practice and friendly service. Thank you all and have a great summer. Thanks, C.L iIOLOGICAL! THE PLASMA CENTER 700 E. University Dr. 268-6050 4223 Wellborn Rd. 846-8855 PROFITABLE NUMBER! 845-0569 The Battalion Classified Advertising
