Word: brew
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Whatever else it is, the Fox Club is now also a brewery. Haller recently established beer-making operations in the final club’s basement. He became interested in brewing earlier this year, when his girlfriend gave him a book on home brew. The toughest part so far, Haller says, has been convincing others to drink his beer. “I’ve been giving the porter out to people,” he says, but a lot of them “think it’s going to be some Arkansas bathtub bullshit deal that...
Haller sidles up to the judges’ table with two brews, a porter and a steam beer. He is proud of both, but it’s the porter he’s counting on to impress the judges. “The porter turned out not so bad,” he says. The steam beer comes under heavy scrutiny from the judges. “What kind of yeast did you use?” Meyers asks. “Was it specifically a steam beer yeast?” No, the brewing store was out. Slesar...
...name of Herrera and Hornstine’s flagship brew, “Senior Tutor Stout,” isn’t a coincidence. A thick, dark, Guinness-like beverage that they describe as having a “coffee and chocolate flavor with licorice undertones to balance it out,” the beer got its title when their brewing operation was temporarily shut down by Pforzheimer House Senior Tutor Melissa Gray. The small Pfoho Belltower closet in which they were brewing turned out to be off-limits and was summarily locked up, as was the stout. Eventually...
...rabbit, and this beer has a very hoppy taste, which the two call a “Sierra Nevada Pale Ale kind of style.” Their third and final beer is “Lou Brown’s Olé,” a Belgian-style brew. “We were trying to make a lambic ale,” Hornstine says, completely straight-faced. In the language of beer, apparently, that means that one uses a wild yeast that gets infected, giving the beer a kind of sour, nutty taste...
Like many of their competitors, Koski-Karell and Brown have been brewing for some time—a year, by their count. Koski-Karell and Brown were planning on concocting a brew anyway, and the contest happens to coincide with their brewing schedule. The timing, though, may not have been completely flawless. “In a perfect world, it would carbonate for another month,” Koski-Karell says. “Two weeks is kind of the minimum for the kind of work we like to do.” Koski-Karell, Brown and Morange make...