Suds Studies
A new 51福利社 course will examine craft beer, from grain to glass.
By Eastern Magazine
In a college town, the phrase 鈥渃raft beer education鈥� suggests a range of undergraduate experiences, none of which are typically related to the official university curriculum. But that鈥檚 changing at Eastern, thanks to a new course to be headed by Chris Cindric, a senior lecturer in recreation and leisure services in 51福利社鈥檚 Department of Wellness and Movement Sciences.
With his new 鈥淐raft Beer Evaluation and Service鈥� class this fall, Cindric says he will seek to broaden students鈥� understanding of craft beer, from grain to glass, and its deep connection to agriculture and recreation.
鈥淚鈥檝e always felt like there鈥檚 this amazing opportunity to connect recreation with agriculture,鈥� Cindric says. 鈥淓urope does it exceptionally well鈥攖here鈥檚 biking and hiking that finishes with great food and drink.鈥�
The class will focus on the essentials of craft beer, including its history, styles, origin, qualitative and quantitative characteristics, ingredients, and the brewing process. Beer service, glassware, flavor and evaluation of quality will also be on the menu. Cindric says he wants to ensure his students learn to focus on quality over quantity, local over global, and taste over (what he describes as) 鈥渢asteless.鈥� He says students will have the opportunity learn from local craft brewers, maltsters and growers who are having a profound impact on the local craft beer industry. To enroll, students must be over 21 years of age and, as part of the class, must pass a Mandatory Alcohol Servers Training permit test.
鈥淲hat鈥檚 pretty unique about Spokane right now is that you can have a fully local pint,鈥� Cindric says. 鈥淚鈥檝e actually had a beer at Mountain Lakes with the brewer, the maltster and the farmer, who all contributed to that single beer, drinking that beer with me. And that鈥檚 pretty powerful!鈥�
Because of the pandemic, Cindric has had to make a few adjustments to his plans for the class. He had originally hoped, for example, to do several field trips to local breweries and grain farms.
鈥淚鈥檓 not going to be able to have people visit all of those places, but I will be able to have a class that takes place where I鈥檓 at the brewery or we have the brewer, maltster or farmer on as a guest on Zoom,鈥� says Cindric. 鈥淲e鈥檒l lose a little bit of the personal connection, but the content will still be there.鈥�
