Brewing students serve quality quaffs to discerning critics

In a first for Pennsylvania College of Technology’s brewing & fermentation science major – a tasting session held in the Capitol Lounge of the Community Arts Center – preceded two days of technical capstone presentations. The gathering gave brewing alumni, supporters, future students, families and industry professionals the opportunity to savor the results of a solid year of learning by the major’s Class of 2023.

On tap (technically, poured from pitchers by their crafters) were:

• “Fjord Fizzlers,” a Norwegian farmhouse ale by Jackson M. Ligon, of Apex, North Carolina; and Logan M. Walton, of Bellefonte
• “The Bear,” a honey brown ale by Luke E. Palchak, of Lock Haven, and Brandon D. Smith, of Port Matilda
• "Cherry on Tap," a cherry red ale by Dane S. Druckenmiller, of Hellertown, and Bryce J. Gilbert, of Jersey Shore

Two attempts of each ale were shared at the tasting, and guests were invited to rate and offer commentary.
 
The brewing students were challenged to craft a beer of their choice. They outlined their target beer, including detailed specifications and development methodologies. Using feedback and guidance from their instructor, Timothy L. Yarrington, and classmates, they carefully selected raw materials, techniques and procedures. They are given two opportunities to achieve their target outcomes.
 
Ligon and Walton’s Norwegian farmhouse ale featured an old brewing tradition incorporating an archaic yeast variety – Kveik, a juniper infusion and no boil. It’s a pale beer with notable aromatic qualities derived from the use of juniper.
 
Palchak and Smith’s honey brown ale is an assertive, flavorful, malt-forward beer with hints of clover honey. It has a rich brown color, notes of chocolate and caramel, and a touch of honey.
 
Druckenmiller and Gilbert’s cherry red ale is a twist on the traditional Irish red ale incorporating cherries. The beer also delivers a subtle caramel/toffee malt flavor and aroma combined with mild hop character.
 
For the technical capstone critique sessions, held annually in the brewing lab in the college’s Hager Lifelong Education Center, industry professionals – including brewing alumni – assess the students’ efforts. Among breweries represented at this year’s technical events were: Axemann Brewery, Bald Birds Brewing Co., Berwick Brewing, John Ryan Brewery, Rosko's Brew House, Straub Brewery, Therapy Brewing, Victory Brewing Co. and Wellsboro House Brewery. Penn College biology and physics faculty also attended.

The CAC is located in downtown Williamsport and owned by Penn College.