From research grants to lab requirements to journalism residencies, Northwestern undergrads have many chances to exercise those DIY muscles. One applied science that the school has yet to cover, however, is homebrewing — the crafting of alcoholic beverages.
Anyone who spends a nice night out with the right kind of hipster will likely learn that there is a complex world of liquor and beer out there — far across the jungle juice rivers and beyond the Blue Moon. By learning to brew, one can grow to appreciate the craft and diversity of alcohols.
While a brew or two makes for a good pet project, it’s an extracurricular for some. Such is the case for the Wesleyan Homebrewers’ Alliance, a chartered student group at the Connecticut liberal arts college. The Alliance started underground but has been recognized by the school for six years, working to bring about an era of “Wesleyan beer self-sufficiency.” They have 58 members and receive school funding for equipment, ingredients and labels. Wesleyan isn’t the only school with such a club but “no one does it on the same scale,” notes Sky Stallbaumer, Alliance co-President.
School-supported alcohol production is hard to fathom, but it is wholly legal if done to code. Fermentation must be supervised by a 21-year-old, but minors are allowed to be present (but can’t legally drink). The output can be distributed (not sold) only to family, guests and the brewmasters themselves. At Wesleyan, members pay dues to account for the product they get to take home.
If there’s ever to be a Northwestern Homebrewers’ Alliance, there have got to be homebrewers first. If you’re interested, try something simple. Only you can bring Northwestern to a state of beer self-sufficiency. Let’s make Frances Willard proud.