A budding student organization is giving a new meaning to domestic beer.
Seniors Bret Baker and Brian Fravel co-founded the Ohio University Brew Crew last quarter to pass on tricks of the beer brewing trade and learn from other home-brewers.
Baker, who is studying chemical engineering, and Fravel, who is studying management information systems and marketing, started out making wine a few years ago, Baker said.
The two were inspired to organize the club after hearing about other students on campus who brewed their own beer.
We decided it would be a good idea to try to get everybody together and collaborate all our ideas and see where things go
he said.
About 20 people attended the first meeting, which was more than expected, Fravel said.
The Brew Crew meets every Sunday at Fravel and Baker's Franklin Street home to learn the ways of the master brewer and taste recipes from other members.
Although the university requires that any student be permitted to join a club, Fravel said they will only allow people over 21 to drink.
To register with the university, an organization normally must have at least two students to serve as president and treasurer, and a faculty adviser, as well as a constitution and by-laws, said Anne Lombard, assistant director of student affairs and director of campus life.
The constitution must include a basic structure for the group and a non-discriminatory clause, she said, adding that the Office of Student Affairs did not require the Brew Crew to include adherence to the drinking age in their constitution.
What I would expect them to do is follow the state laws she said.
Students cannot be barred from being part of an organization. For example, a history club has non-history majors in it, she said. It doesn't mean you couldn't go and learn about it.
The Brew Crew uses an eight-gallon kettle and a propane turkey-fryer, Baker said.
To pull a six-pack out of the turkey-fryer, malt must be boiled in water and mixed with other ingredients. After cooling, the brew has to be left alone before it is bottled.
The owner of Jackie O's Pub and Brewery, Brad Clark, has taken home-brewery to the next level, mixing his own locally sold blends, like Razz Wheat or Java the Stout.
Clark said that he creates about 30 brews per year, including wide selection of stouts, ales and everything in between.
The main difference between his more commercial brewing and the smaller-scale Brew Crew is that Clark has more control over temperature and resulting flavors, he said.
Patience is a really important factor he said. You can't rush beer.
Brew Crew is still small in numbers, with the founders paying for the club out-of-pocket, but Baker and Fravel have big hopes for the future.
Plans include t-shirts, a brewing competition Spring Quarter, and field trips to the Anheuser-Busch factory in Columbus and the Yuengling Factory in Pottsville, Penn.
It's really about the education aspect
Fravel said. Students drink (beer) all the time
but never know where it comes from.
But it's a heck of a lot of fun
too
Baker added.
Those interested in joining Brew Crew can e-mail Baker at bb239605@ohiou.edu.
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Jessica Blakely
