Penn College News

Brewing students serve quality quaffs to discerning critics

Friday, May 12, 2023

Photos by Cindy Davis Meixel, writer/photo editor, and Christopher J. Leigh, video producer

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.

Cheers to another successful academic year!
Cheers to another successful academic year!

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.

Walton pours a sample of the Norwegian farmhouse ale in the arts center's Capitol Lounge.
Walton pours a sample of the Norwegian farmhouse ale in the arts center's Capitol Lounge.
Among the major’s supporters, Dick L. LaCerra, supervisor of shipping and receiving services at Penn College, assesses the beverages.
Among the major’s supporters, Dick L. LaCerra, supervisor of shipping and receiving services at Penn College, assesses the beverages.
The Capitol Lounge “hops” with good spirits.
The Capitol Lounge “hops” with good spirits.
Palchak (left) and Smith serve up smiles and honey brown ale.
Palchak (left) and Smith serve up smiles and honey brown ale.
Dante M. Damanti (in red sweatshirt), an incoming brewing student, enjoys conversation with Justin M. Ingram (left), associate professor of biology, who recently opened the Penn College Brewing & Fermentation Research Lab at Bald Birds Brewing Co. in Jersey Shore.
Dante M. Damanti (in red sweatshirt), an incoming brewing student, enjoys conversation with Justin M. Ingram (left), associate professor of biology, who recently opened the Penn College Brewing & Fermentation Research Lab at Bald Birds Brewing Co. in Jersey Shore.
Another incoming brewing student, Devin Smith (tasting) and husband, Bryan, listen to students share their experimentations. The Smiths own Clarion River Brewing Co., in Clarion.
Another incoming brewing student, Devin Smith (tasting) and husband, Bryan, listen to students share their experimentations. The Smiths own Clarion River Brewing Co., in Clarion.
Druckenmiller (right) enjoys the evening with his father, Scott, and brother, Ty, ’19, building construction technology.
Druckenmiller (right) enjoys the evening with his father, Scott, and brother, Ty, ’19, building construction technology.
The brewing Class of 2023 (from left): Smith, Gilbert, Walton, Druckenmiller, Palchak and Ligon stand in their lab, ready for technical presentations.
The brewing Class of 2023 (from left): Smith, Gilbert, Walton, Druckenmiller, Palchak and Ligon stand in their lab, ready for technical presentations.
Alumnus Christopher P. Good, ’19, brewing & fermentation science, considers a sample. Good is the innovation manager for Victory and Sixpoint Brewing Cos.
Alumnus Christopher P. Good, ’19, brewing & fermentation science, considers a sample. Good is the innovation manager for Victory and Sixpoint Brewing Cos.
Ligon (left) and Walton discuss their bold brewing attempt with a historical Norwegian technique.
Ligon (left) and Walton discuss their bold brewing attempt with a historical Norwegian technique.
Alumna Chihiro Ikegaya-Sattler, ’22, brewing & fermentation science, brings her expertise to the table. She is the assistant brewer at Wellsboro House Brewery.
Alumna Chihiro Ikegaya-Sattler, ’22, brewing & fermentation science, brings her expertise to the table. She is the assistant brewer at Wellsboro House Brewery.
The first of two technical capstone presentations gets underway in the brewing lab.
The first of two technical capstone presentations gets underway in the brewing lab.
Rusted relics offer a reminder of the industry's longevity and enduring popularity.
Rusted relics offer a reminder of the industry's longevity and enduring popularity.
A member of the college’s inaugural brewing class, William B. Ernst-Wingfield, brewer at John Ryan Brewery, is among the industry experts encouraging the next “pour” of brewing professionals.
A member of the college’s inaugural brewing class, William B. Ernst-Wingfield, brewer at John Ryan Brewery, is among the industry experts encouraging the next “pour” of brewing professionals.
2022 brewing graduate Rachel J. Gobin, assistant brewer at Axemann Brewery, also returned to her alma mater to engage in the end-of-semester tradition.
2022 brewing graduate Rachel J. Gobin, assistant brewer at Axemann Brewery, also returned to her alma mater to engage in the end-of-semester tradition.
Gilbert and Druckenmiller discuss their Irish-inspired red ale.
Gilbert and Druckenmiller discuss their Irish-inspired red ale.