Lakefront looks to a variety of ways to fundraise for the school’s eco-friendly playground renovation designed by community partner, Reflo

LAKEFRONT BREWERY PARTNERS WITH RIVERWEST ELEMENTARY TO RAISE IMPORTANT FUNDS FOR THEIR STUDENTS

The local brewery’s Ripple Effect donation program continues to look for ways to better the community around them. Starting August 13^th, they will begin their initiative to help raise funds to redevelop a greener, healthier, and safer schoolyard for the students of Riverwest Elementary. “We want to help the youth in our community feel valued and worthy of a proper place outside of their school to partake in activities that nurture their full potential”, says Liz Mauritz, Lakefront’s donation program coordinator.

Riverwest Elementary has partnered with local nonprofit, Reflo, who has designed a renovation to the school’s outdoor space that will remove 27,200 square feet of asphalt and replace it with new green space and mixed-use recreation and educational areas. The plan would manage approximately 137,615 gallons of stormwater per rain event and provides much safer play for the kids. Learn more about the project by going here: https://refloh2o.com/riverwest-elementary

Much like their famous, “Putin is a Dick” crowler initiative for relief in Ukraine, they are now selling specially designed “Fund the Fun” crowlers. Lakefront will match an added $5 cost to make a $10 total donation for each “Fund the Fun” crowler sold. Crowlers are 32-ounce cans that can be filled and sealed with any Lakefront beer on tap. “Fund the Fun” crowlers are available in person or by ordering ahead for pick up through their website. Additionally, for the entire month of September, Lakefront patrons may opt to round up their bill to donate to the cause.

The marquee fundraising event will be an Adult Spelling Bee at Lakefront Brewery Beer Hall on Thursday, September 19^th. Lakefront will welcome teams to purchase a table and participate in a bar trivia-style spelling bee where they will work together to properly spell each challenging word. Tables will cost $120 (plus fees) and teams will be allowed up to 6 total people to compete. All table costs will be donated to the project as well as $1 of every beer purchased that day. The top 3 teams will take home Lakefront gift cards as prizes. Funds from a silent auction featuring an array of items will also be donated to the project that night, including a signed Damian Lillard jersey and basketball!

The event will get underway at 5:30PM with the Spelling Bee beginning at 6:30PM. Lakefront welcomes all to stop by and get involved, guests are not required to have a spelling bee table to enter. Table reservations are available through this link: https://www.exploretock.com/lakefront-brewery/event/497996/adult-spelling-bee-fund-the-fun

Riverwest Elementary has indicated that the redevelopment will cost over $200,000, so they hope the community can rally around the project and participate at any level within their means.

Can’t make it down to Lakefront but still want to show your support? Visit this link to donate directly to the initiative: https://interland3.donorperfect.net/weblink/WebLink.aspx?id=1&name=E252729

Lakefront Brewery, Inc. distributes its products to over 30 states, Ukraine, Canada, Sweden, and Denmark. Lakefront Brewery is the first brewery in Wisconsin and 22^nd brewery in the world to be certified as a B Corporation. Lakefront Brewery also produced the first beer in the United States made from 100% in-state-grown ingredients, including a first-of-its-kind, indigenous Wisconsin yeast strain (Wisconsinite Summer Weiss), the first certified organic brewery and the first gluten-free beer granted approval by the U.S. Government (New Grist). For more information, visit http://www.lakefrontbrewery.com or call (414) 372-8800

As per typical, our first page of the module is an intro video. Please be aware, above the video is a note saying that this module will take longer than the last two modules, so to provide yourself with enough time for it (and here I thought the hops and spices module was pretty long!). This looks to be a very informative module as they will cover yeast very in-depth (just like they did with the malts, grains, hops, and spices). The intro video discusses the various parts of the upcoming modules, what you will learn, and the two expert clips (one about brewing yeast strains and one about open fermentation). So lets click next and dive into this.

Clicking next we come to the page “what is yeast?” which has another video. But first, they give you a definition and description of yeast:

Yeast is the workhorse in the beer making process. Different yeast species are used to make beer. All yeast species are microbes:  they are microscopically small – although not as small as bacteria, and also very different !

EdX:The Science of Beer Brewing (Module Five)

The video is 5 minutes. Their first topic is about the two main types of yeast strains used for beer brewing: Saccharomyces cerevisiae and Saccharomyces pastorianus. Saccharomyces cerevisiae is used for making ale beers and Saccharomyces pastorianus are used for making lager beers. She moves on to discuss open fermentation and how many yeast strains might become used for that, and showcases one particular Belgian strain – Brettanomyces bruxellensis. After this she moves back to Saccharomyces cerevisiae and focuses on this particular strain. She breaks down the science of WHAT is the Saccharomyces cerevisiae, how its a micro-organism, single cell, and eukaryotic. She then goes on to describe the various parts of it, how it buds and reproduces asexually and expands and grows. This is all very important for the beer brewing process. She ends the video discusses briefly flocculation, but don’t worry we will discuss that in much further detail.

For example, on the very next page. Once you click next after that video you are brought to the next page, which is another video, this time fully about flocculation. Flocculation is the aggregation or the sticking together of yeast cells into a clump of cells which is also called a floc. This is an in-depth look at flocculation and is a 6:30 long video. Typically and historically yeast strains have been divided into two categories based on flocculation: top fermenting and bottom fermenting. The importance of flocculation in brewing: collect yeast cells (top fermenting: skim off; bottom fermenting: cropping) and the timing of the flocculation. Other important topics in the video are FLO Genes and Sugars.

Bonus points: If you make it through the video without even breaking a smile every time she says flocculation.

Our next page is about ale and lager yeast strains. First we revisit the Bavarian Beer Purity Law of 1516. It was primarily instituted to prevent bacterial contamination. There is a chart that offers information on both Saccharomyces cerevisiae and Saccharomyces pastorianus.

Clicking next we come to an expert clip by Professor Kevin Verstrepen. He is the author of ‘250 Belgian Beers: Tested and Tasted’. The clip is 8:51. He discusses the various ways they breed and make hybrid yeast strains for particular purposes. About the last two minutes of the video is very interesting, where he discusses AI and how the artificial intelligence works with yeast. And how the AI can use sites like BeerAdvocate and others to rate stuff and figure out how people will rate a beer based on the yeast strain used.

Moving on we come to a text page about yeasts in spontaneous fermentation. “Beers such as Lambic and Gueuze (sometimes also spelled Geuze) are NOT made by brewers inoculating the wort with specific yeast strains – instead, these beers are typically made through a process of spontaneous fermentation.” (EdX: The Science of Beer Brewing – Module 5.)

Spontaneous fermentations usually involve a mix of different yeast (and bacterial) species that appear sequentially over time. The exact composition of the microbial population in spontaneous fermentations depends mostly on the beer type and fermentation conditions. Brettanomyces yeast species are for example commonly present during the (later stages of) Lambic fermentation. Lambic beer is a typical spontaneously fermented Belgian beer. Brettanomycescan also be found in fermentations of American coolship ales.

Two of the best known Brettanomyces species in beer brewing are Brettanomyces bruxellensis and Brettanomyces lambicus.

EdX: The Science of Beer Brewing – Module Five – Yeast

If you’ve been following our blog here, you’ll remember back in January J. Doncevic and myself visited Mellow Mink and got to meet – Dr. Sour – brewer Matt Miller himself, and he showed us around the brewery. We discussed lambics, geuzes, sours, and all things relevant therein, particularly the yeasts. For more information on that, check out the two articles: Mellow Mink Brewery Visit and Scarlet Sunrise (Mellow Mink).

Trivia: Did you know – Brettanomyces was originally isolated and described at the Carlsberg Laboratories in 1904; where it was isolated from English beer. Hence the name of the yeast species: Brett – British; Myces – fungus. Interestingly, this isolation resulted in the first patented microorganism in history (UK patent GB190328184). (Part of) the patent reads as follows: “the employment in the manufacture of English beers such as ale, stout and porter, of cultures of the new species of micro-organisms called Brettanomyces in order to produce the flavour and condition peculiar to such beers”.

Scrolling down this text page you’ll find pull tabs to learn more about topics: Hydrolysis of longer chain carbohydrates, Release of volatile aroma compounds by beta-glucosidases, and Typical Brett aromas. This is then followed up by a paragraph on scientists and how they work on hybrid yeast strains, particularly for lambics and Trappist beers.

The next page is an expert clip by Professor Bart Lievens on spontaneous fermentations, primarily dealing with the brewing process of lambics. It is a 5:50 minute clip. He discusses traditional Trappist brewing procedure for lambics, and the process and various yeasts that do the fermenting through the various months while in the casks.

We come to a quick knowledge check (quiz) next. It is five questions (two multiple choice, and three check-box questions).

The next page is a discussion page for homebrewers and craft brewers: “what yeast strains do you use?” My post: “I typically buy my yeast from my LHBS (local homebrew shop) – Scotzin Brothers. I usually get WhiteLab, and depending, but it is typically W34. For a five gallon homebrew batch, I’ve found this typically works best, especially for most styles.” (Succinct and to the point.)

The next page is the yeast experimentation page. This “do it yourself” experiment is all about yeast fermentation. It is a relatively simple and pretty straight forward experiment. The next page going along with it is a discussion page about the experiment.

We are now moving on to yeast handling in a brewery. This is a verified track learner content page. The next page after that is a text page: ‘essential nutrients’. This page begins the discussion of what exactly the yeast are doing.

Next we have a video on the growth on different carbon sources. This is a 10 minute video, and unfortunately the audio seems to be really low on this one, so its a bit hard to hear at times. This is a very informative video with lots of charts and graphs.

After this we have a page on fermentation vs. respiration. This is a heavy science text page with chemical structures and diagrams.

The next page says its “optional reading” about yeast lag phase. I highly recommend doing the reading, there’s also an interview and expert clip from Professor Verstrepen as well.

After this is another quiz, its four questions, multiple choice, check-box, and drop and drag. After the quiz we move onto “intro to yeast” which starts with yeast flavors. Then it moves on to aromas from the yeast as well.

Clicking next, we come to organic acids and (off) flavors produced by yeast. This text page is another chart and science page. (This module is probably the most science based module yet; so far; in this course.)

Next is aldehydes. They can be formed either by Ehrlich pathway or Carbohydrate metabolism. Aldehydes can also be formed by reaction – lipid oxidation or Strecker degradation of amino acids. Aldehydes are generally considered to have a grassy flavor (that most would consider unpleasant).

Higher alcohols, also termed fusel alcohols, are typically formed by the yeast cells from amino acids through the Ehrlich pathway (catabolic route). The figure below gives a schematic overview of the different steps from amino acid to higher alcohol in the Ehrlich pathway. The second figure gives a more detailed overview for specific amino acids and their respective higher alcohols. This page has a very big chemical structure chart.

Moving on, we come to esters. A term most craft beer drinkers know (and all brewers should definitely know). Esters are the biggest group of aroma-active compounds in beer. Esters are formed inside yeast cells via a reaction between acetyl- or acyl-CoA and an alcohol. The first class of esters, formed through condensation of acetyl-CoA and an alcohol, are called acetate esters. The second class of esters, formed through condensation of acyl-CoA and ethanol, are termed fatty acid ethyl esters. Acetate esters diffuse more readily across the plasma membrane and in this way have a bigger impact on the final beer aroma. Following the information is more chemical structure charts and diagrams.

Another term most people know is diacetyl. There is various types of diacetyl. Vicinal diketones is the most common and is most often what people refer to when they speak of diacetyl in general. These are the cause for the unpleasant flavors.

The following page covers sulfur compounds. As the name suggests, this is sulfuric and gives off bad sulfur aroma and flavors… obviously not good for beer (or really anything for that matter). Sulfur compounds are important flavor determinants in beer. Most sulfur compounds derive directly from malt, yeast-produced sulfur compounds arise during the catabolism or anabolism of the sulfur-containing amino acids methionine and cysteine.

Up next is phenolic compounds.

Whew! That was a LONG module. But its not over yet if your a verified learner. If you are a verified learner, now is your mid-term that makes up 20% of the grade. If you are going that route – good luck! I’m moving on to Module Six!

Sorry this one took so long. It took me a while with the course, and I’m also fighting the ennui of this whole ordeal. I “should” be writing a blog post a day, but I find myself less and less motivated. And I’m not even working right now. I think some of it is a case of “the busy man gets more done” and some of it is the stress of the unknown of the situation.

I have been working behind the scenes on the blog, so look for some new writers, new styles, new beer reviews, new themes, and new content and channels. Lots of stuff coming in the near future, like a brewery look up for Hemaur Brewing’s Grand Opening On May 1st. So please follow us on here by subscribing, and follow us on Facebook, Twitter, and Instagram.

Cheers everyone! Stay safe, stay home, stay drunk!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

The next page is another video – five minutes – about water quality and how it pertains for commercial brewing. Discussing water ions in particular. The first step is to analyze your water composition. The first thing to do is to get a mineral composition report. The report should minimally include the concentration of sodium, calcium, magnesium, sulfate, chloride bicarbonate as well as the alkalinity of your water supply. The video focuses on the major ions of calcium, magnesium, sodium, sulfate, and chloride. Good brewing water should be ‘moderately hard’. Each of these ions have different properties and affects on the brewing process at different steps and parts of the brewing process.

Moving onto the next page we have a text based page about the various other ions found in water. Iron, zinc, copper, manganese, and nitrate. The following ions should NOT be found in water: arsenic, barium, bromate, cadmium, chromium, cyanide, lead, and mercury. As well as herbicides, insecticides, and other similar solvents and organic killers.

Our next page is another text page; this time based on water hardness. Calcium and magnesium are the primary ions that determine a water’s hardness. If you like formulas and science (and math), this page is chock full of all that goodness for you. It discusses temporary hardness, permanent hardness, and total hardness of the water (complete with formulas for figuring each out).

Next up we have water alkalinity and mash pH. The minerals in your brewing water will have more effect on the mashing process than the water pH. The most important buffer (in your brewing water) is the alkalinity (resulting from the carbonate content). This page contains more formulas and charts and content. The bottom of the page discusses how important mash pH is to your brewing process. The mash pH affects: activity of enzymes, yeast cells, hop extraction rate during boiling, proper protein precipitation, and extraction of tannins.

The next page is a ‘summary’ and contains a massive chart. This is then followed by a quick knowledge check. After this we move (from water ions) to water treatment and the first page is an introduction page.

Different water treatment technologies exist and depending on the source water and final purpose, the following treatment steps might be necessary:

• Removal of suspended solids
• Removal of dissolved substances
• Reduction of residual alkalinity
• Removal of dissolved solids
• Removal of organic contaminants
• Removal of dissolved gasses
• Removal of microorganisms

Moving onto the next unit, we have suspended solids – filtration. This is the process of removing fine particles in the water; filtrating and extracting them out of the water to keep it pure for brewing. Next up is dissolved substances – oxidation / precipitation. Iron and manganese are not only bad for beer flavors (giving you off flavors and off colors), it can also damage brewing equipment. You can remove them through aeration (oxidation) or by binding them to phosphates. The next page is about residual alkalinity – ion exchange and is a smaller page but with two pull-down tabs.

Continuing on we come to dissolved solids – reverse osmosis. Then we get organic contaminants – activated carbon. This is followed up by dissolved gasses – deaeration / degasification. Moving on to more topics in this group we have microorganisms – disinfection. And to finish out this group of pages we come to the summary. Which of course followed up by a small knowledge quiz.

We now come to a video, an expert clip by Master brewer Hedwig Neven on water usage and waste water treatment. This is a very informative 7:41 minute clip. (I’ve loved the expert clips, they have all been greatly informative.) The next page is a text page – materials to collect – which tells you what to collect for the experiment. This is followed up by a page for verified track members only (calculations for brewing water); luckily these calculations can be found all over the internet or through various homebrewing apps. As usual, this is followed by an overview page. In lieu of doing an assessment for this module, it is instead an experiment.

The experiment is about finding out about your local water, by comparing parameters, and then discussing it on the discussion page. My discussion post:

Harrisburg PA Area
— Via Suez: (4.10.20)

The level of the most important parameters related to brewing water: • Alkalinity: 102 • Effective Hardness: 167 ppm • Calcium: 55 ppm • Chloride: 3 ppm • Magnesium: 6 ppm • Sodium: 3 ppm • Sulfate: 20 ppm • pH: 7.3

The parameters that are out-of-range for brewing water: High pH; calcium on the low side and alkalinity slightly above desired threshold.

Treatment steps: Permanganate to remove chlorine Acid to reduce alkalinity (need to drop to 100). pH is also high, need to reduce based on Braun sheets.

After this, (where the experiment took the place of the assessment) as per usual, its followed up by a feedback and questions page. Clicking next we go to our typical “congratulations” page where it tells us we completed Module Three and that the next module will be done by Stijn S and will be about spices. So join us (and me) as we dive into that next! So stay tuned for Module Four as we continue our beer education series!

Cheers and happy (safe) learning!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview