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Brewing class ready for tapping event

November 15, 2013

The public is invited to join the fun Thursday when CSU's Brewing Science and Technology class holds its tapping event at Odell Brewing Company in Fort Collins.

The tapping event is set for 4 p.m.-6 p.m. in the Odell’s tap room. The public is invited to purchase samples of the new brew.

The popular class of 18 students, working with experts at Odell’s, has created “Stache-On Strong Ale” over the course of the semester as their capstone project. This is the 14th tapping event since the course was started in the Department of Food Science and Human Nutrition in 2005.

“This is always an exciting event for those in the class,” said Jeff Callaway, who is helping develop the Fermentation Science and Technology (FST) program. “This event always draws a crowd, and the brew goes quickly. It’s very popular.”

Popular class

Callaway said the class always fills quickly and many students are turned away because of limited space. Students must have taken specific science courses to gain entrance to the class, and must be age 21 or older.

The “Stache-On” was first brewed on campus using the Sabco Brew-Magic Systemdonated by Odell’s. The bigger batch to be tapped Thursday was created at the Odell brewery using its pilot brewing system, with co-founder Doug Odell providing guidance.

Preparing students for careers

Callaway said nearly 30 percent of the class participants go on to work in the brewing industry, with many of them working in the vibrant Fort Collins brewing industry. In addition to Odell’s, students brew at local breweries Funkwerks and Equinox as part of the class.

Callaway said a keg of the beer, which is malty and suited for winter, will be available at the Ramskeller in the Lory Student Center. He said the brew goes quickly, normally lasting just a couple of days.