Silver bells are ringing for Niagara College Brewmaster students as they prepare to cap off their studies by hosting Project Brew in early December.
This will mark the 25th edition for Project Brew at NC- a silver celebration for the student-led festival which has become a rite of passage for final-term students from NC’s trailblazing Brewmaster and Brewery Operations Management program. While Project Brew gives the public a taste of unique craft beers from the next generation of beer professionals, student organizers have an opportunity to showcase their brews, and gain planning and event management skills during their last term of study.
“Project Brew has grown to become one of the signature academic events at Niagara College. The recognition of the 25th Project Brew is a testament to the dedication of all our past students,” said Craig Youdale, Dean of NC’s Culinary, Tourism and Beverage Studies division. “These students, along with our passionate staff, have put the work into creating a truly experiential learning activity that is the signature of what Niagara College is all about.”
Brewmaster student Gabriel Baker, who is originally from Nova Scotia, is Chair for the upcoming Project Brew. In addition to honing time management skills while coordinating the team of students organizing the upcoming Project Brew, Baker is creating a sour grape ale for his graduation beer project – one of several student beers to be available at the event.
“I wanted to do a project where I got to work with the Niagara College Teaching Winery … I had never made a sour beer before and I had never worked with grape skins, so I took it on as a big learning experience and a high risk, high reward project,” said Baker. “I believe that this experience will greatly help me in my future career in terms of having the skills to lead a team of people if that need should arise later in my career.”
Ceri Thibert, who grew up in Ottawa and now lives in Thorold, is working on logistics and details to enhance the guest experience such as decorations, music and the postcards guests will receive upon entry, to track beers they’ve tried, take notes and vote for their favourite (the winner will be announced at the event).
“I find every bit of the planning process rewarding because we’re creating something that celebrates all the hard work we’ve put into our beers and the program as a whole,” said Thibert. “I ultimately want to open my own brewpub where community is the focus, so planning a community-orientated event like this is a great way for me see firsthand what is needed to bring people together.”
Medea Romani (Pickering/ Thorold) is also part of the logistics, guest experience and décor team for Project Brew.
“It takes a village for Project Brew, and learning about how to organize and promote an event is a fantastic learning experience,” said Romani. “Events are something I could be interested in doing as a career, which I never would have expected from myself!”
Romani, who never drank a beer before applying to the Brewmaster program, said she is now passionate about craft beer.
“When coming up with my beer, I wanted to make something nobody had seen before,” said Romani, who is developing a gluten-free ‘soup beer’ which will be available at the event. “This beer was a challenge every step of the way, and I can’t wait to see who is up for that challenge!”
Net proceeds from Project Brew ticket sales will be donated to the Matt Soos Memorial Scholarship. Matt Soos graduated from NC’s Brewmaster program in 2015, but sadly passed away only a few months after graduation. Muskoka Brewery (where he was working at the time of his passing) and Railway City Brewing (where he worked for several summers) generously donated money to Niagara College in order to setup the Matt Soos Memorial Fund, which awards a scholarship to the student who brews the best beer in the Niagara College Annual Brewmaster Competition each year.
Project Brew will be held on December 8 from 4:30 p.m. to 8:30 p.m. at the Daniel J. Patterson Campus in Niagara-on-the-Lake.
In addition to sampling 16 student-crafted beers (14 brews from individual students and two class beers), guests can enjoy food from NC’s School of Culinary Arts, which will be available for purchase.
The event is planned for outdoors in the courtyard; (with fire pits) however, it may be relocated indoors in case of inclement weather.
Tickets are $20 plus Eventbrite fees which includes four beer tokens and a beer glass. Additional tokens will be available for purchase ($2 per token). Guests must be 19 or older to participate.
For ticket info visit projectbrew.squarespace.com/.
N
