Anchors away: Mutineer Baltic Porter launches at Odell Wednesday

Ahoy, landlubbers, the newest brew from Colorado State University’s Brewing Science class has a distinctly nautical cast. Whet your whistle for the ceremonial tapping of Mutineer Baltic Porter on Wednesday, Nov. 16, from 4 to 6 p.m. at the Tap Room of Odell Brewing Co., 800 East Lincoln Ave. in Fort Collins.

This variation on a traditional ale from countries bordering the Baltic Sea and influenced by Russian Imperial Stouts was brewed by Colorado State University students with Doug Odell, co-owner-founder of Odell Brewing Co., and Tony Rau, Odell brewer and 2012 CSU graduate.

The beer was brewed in the Odell Brewery in Fort Collins all day Saturday, Oct. 29, and originally brewed by the same class of students on campus on Sept. 15 in the New Belgium Fermentation Science and Technology Lab located in the Gifford Building.

mutineer_baltic_porter_fall_2016webThis is the capstone learning exercise of the course, and students will be publicly recognized at the tapping event. At 5 p.m., Jack Avens, professor in the Department of Food Science and Human Nutrition, founder of the Brewing Science class, and captain of the ship, will acknowledge the instructor team currently at the helm of the Brewing Science course, now in its 20th semester at CSU. Doug Odell will also offer some comments and a toast to the CSU students.

After the tapping party, the Fort Collins and CSU communities can enjoy a pint of Mutineer Baltic Porter during the rest of the semester — it will be available at the Odell Tap Room and the CSU Ramskeller in the Lory Student Center.

All hands on deck

As part of this three-credit course at CSU, students brewed two additional ales on campus in the New Belgium Fermentation Science and Technology Lab: Cruisin’ for a Brewsin’ Grande Cru and British Bloke IPA. They also brewed Ziggy Hopdust IPA at Equinox Brewing Co., which is currently on tap at the Equinox Tap Room, The Mayor of Old Town and the CSU Ramskeller.

In the Brewing Science course, students apply the science they learned in classes to the commercial technology required to process ingredients from the farm into desirable fermented beverages for the table. Many of the students are majoring in Fermentation Science and Technology in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.

For your listening enjoyment at this tapping event will be a soul funk band Sundried Nanners performing from 4 to 6 p.m.

Bottoms up!