20B '- The Michigan Daily Weekend Magazine - Thursday, October 10, 1996


The
Brewing Process
In the brewkettle, hops are
added to the boiling wort.
Hops are the spice of beer,
contributing both aroma and
bitterness to balance and com-
plement the sweet flavors of the
malt.

Once fermentation is com-
plete, the beer is transferred
to a conditioning tank
where it continues to mature
until it is ready to be served.

4 j
Milled barley (grist) and
hot water are mixed in
the mash tun where
complex starches are con-
verted into sugars. Then the
sweet liquid (wort) is filtered
through a grain bed and
piped over to the brew ket-
tIe.H
JUQUAN WILLIAMS/Daily

N h lin id i l7d

iext me qui is coole
and transferred to a fermen-
tation tank where the yeast
is added. This begins the fermen-
tation process, which converts
the sugars to alcohol and carbon
dioxide. Closed, jacketed fermen-
tation tanks allow fermentation
of each beer at just the right
temperature and also allows
brewing lager-style beers.
Information courtesy of Arbor Brewing Company.

Beer Glossary
Here's a basic beer vocabulary that
will make any novice sound iike a
seasoned beer veteran. Definitions
courtesy of Ashley's.
Ales Top fermented with full-malt fla-
vor; these beers are hopped heavily.
Balance The harmony of the various
flavors and sensations of a brew.
Barley A cereal grain used for mak-
ing malt beverages. It provides fla-
vor, head, body and color.
Bock A beer traditionally brewed in
winter - it is stronger and darker
than a regular beer.
Body The degree of density in beer.
Dark Beer This brew has full rich
taste and a high percentage of
roasted malted barely, producing its
coffee-like color.
Hops A viney plant, the female bud
of which is used as a preserving
agent in beer.
Indian Pale Ale (IPA) A super-premi-
um pale ale.
Lager A beer aged for a long period
during its second fermentation.
Light Beer Originally used to distin-
guish pale pilsners from dark pil-
sners; now applied to low-calorie
beers.
Malt A grain that is germinated,
then dried to release only starches.
Pale Ale Usually amber or red, this
brew is only "pale" when compared
to a porter.
Pilsner This beer is very pale and
well-hopped.
Porter A heavily bodied and dark
brew with a slightly sweet taste.
Stout A high-gravity, top fermented
beer thick in consistency and dark
in color.
Wheat A common additive to beer,
promoting head retention. Used in
large quantities, it can alter flavor.

MICROBREWS
Continued from Page 3B
own beer and it's fermenting now," he said.
Along with commercial microbrews, sold in retail
outlets are brew-pubs, which make their own beer, but
only sell the beer in their own establishments.
Recently, a few of these pubs have appeared in Ann
Arbor. Dan Kucera, manager of Grizzly Peak, a local
brew-pub, said brew-pubs are the hottest restaurant
concept around the country now. He also said that Ann
Arbor is perfect for brew-pubs because of its diverse,
cosmopolitan environment.
"The biggest thing with microbrewing our beer is
that it allows us to produce a product better than what
you'retoing to buy," Kucera said. "And our price runs
about the same as a quality beer. The ingredients we
purchase are relatively expensive and our malts are
specific to our recipes and we use whole flour hops.
Not only are we a part of the brew pub trend, but we
are one of the only bars in Ann Arbor that allow cigar
smoking at the bar."
Another customer said that microbrewed beer was-
n't an important element in choosing their beverage.
"Microbrewed beer doesn't make too much of a dif-
ference to me - we justcame here for the half yards of
beer. But if the beer wasn't good, we wouldn't come
here at all," said Ann Arbor resident Mike Connors.

Another brew-pub, the Arbor Brewing Company,
opened last July. Rene Greff, the pub's co-owner, said
when she and her husband originally put their busi-
ness plan together, they did not think they would be

appealing to students.
"Basically, we thought stu-
dents would be looking for
drinking large quantities of
cheap beer with a loud bar
atmosphere," Greff said.
"We've been very pleased that
it's not the case. In fact, proba-
bly 50 percent of our clientele
are students and they have been
the easiest group to kind of get
up to speed about what the
whole brew-pub thing is about.
The students are into trying all
kinds of new things and don't
need as much teaching."
The Arbor Brewing
Company's other co-owner
and brewer, Matt Greff, said

Grizzly Peak
.company
Where: 120 W. Was
~ Phone: 741-7325
Hours: Monday-Thu
p.m.; Friday-Saturday,
Sunday, 12 p.m. to 11
Arbor Brewi
~ Where: 116 E. Was
~ Phone: 213-1393
v Hours: Monday-Thu
12 a.m.; Friday-Saturd
a.m.; Sunday, 12 p.m.

less expensive than the imported or other micro-
brewed beer on tap. We sell 20 oz. pints for $3.50 and
for $2 at happy hour. Thus, our happy hour price is a
strong attractant for students."
Arbor Brewing Company customer, Rob Bagwell
of Ann Arbor, said he liked
the beer because each beer
Brewing has a flavor of its own.
"They all have their own
shington St. unique taste or flavor, and
the thing they have in com-
rsday, 11 a.m. to 11 mon is that they're all
11 a.m. to 12 a.m.; good," Bagwell said.
1 P. Microbrewed beer is
similar to home cooking.
ng Company Like the nuances of a finely
hington St. homemade apple pie, each
microbrewed beer has a
rsday, 11:30 a.m. to unique taste, texture and
day, 11:30 a.m. to 1 color. And just as each
. to 1= am. cook's apple pie epitomizes
the very cook who baked it,
a beer reflects personal tastes
and traits of the person that brewed it. This is the beau-
ty of a microbrew. And although the microbrew craze
may have hit Ann Arbor a little later than the rest of the
country, the emergence of microbrews in local liquor
stores, bars and restaurants is indicative of the love and
need for fresh, distinctive, quality beer at the University.

the beer is the main focus of their establishment and
the food and the atmosphere are only there to compli-
ment the beer.
"We got into this business because of our love of
beer, and the beer has been extremely well-received.
Our beer is more expensive than the Bud on tap, but

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