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
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Question:
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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
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TAMU
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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