Fairfield University
| February 2015 | Fairfield University News Channel

“Smooth and Delicious” — Fairfield Launches New Brew at The Levee

Fairfield University has partnered with Half Full Brewery in Stamford, Conn., to create its own unique Stags beer!

About 80 staff and students, 21 or older, had the opportunity to try the new Stag brew at the launch of “10 Point Buck” last week at The Levee. “Not knowing what to expect at the event, I was pleasantly surprised—not only by the beer itself, but of the large number of those in attendance. Great night, good beer, and good company!” were the comments from Alexander Dane ’16.

The new brew—created specifically for Fairfield University—was inspired by Matt Dinnan and Bartholomew Kallgren from the Office of Conference & Event Management. The pair reached out to the owners of Half Full Brewery with the idea of developing a locally produced flavor and a partnership with the brewery. 

10 Point Buck will not only add to the unique collection of beer offered at The Levee pub on campus, but the University will also have exclusive rights to the product, making it available only for Fairfield University related events. 

‌What makes the Stag brew unique? Beginning this summer, seasonal ingredients grown from the garden program will be used for all of the various Stag brews, creating a new one for every season. The 10 Point Buck launch brew incorporated honey as the special ingredient. If all goes well, honey harvested from the University’s beehives w10-Point Buck launch at Levee 2/19/15ill be used this summer.

‌Other ingredients with the potential of being incorporated into the brew include apples, pumpkins, and various herbs—all with the recommendations from the brew master at Half Full Brewery. Student involvement will remain an important part of the process, as they has as much a vested interest in the project as anyone else involved.

“This whole project has been a lot of fun,” said Bartholomew Kallgren, program coordinator for the Office of Conference & Event Management. “It’s not every job that has making beer a part of their job responsibilities.” 

 

 

 

Last modified:  Thu, 26 Feb 2015 09:12:00 EST

20170713
“Smooth and Delicious” — Fairfield Launches New Brew at The Levee
“Smooth and Delicious” — Fairfield Launches New Brew at The Levee
“Smooth and Delicious” — Fairfield Launches New Brew at The Levee
Thu, 26 Feb 2015 09:12:00 EST

Fairfield University has partnered with Half Full Brewery in Stamford, Conn., to create its own unique Stags beer!

About 80 staff and students, 21 or older, had the opportunity to try the new Stag brew at the launch of “10 Point Buck” last week at The Levee. “Not knowing what to expect at the event, I was pleasantly surprised—not only by the beer itself, but of the large number of those in attendance. Great night, good beer, and good company!” were the comments from Alexander Dane ’16.

The new brew—created specifically for Fairfield University—was inspired by Matt Dinnan and Bartholomew Kallgren from the Office of Conference & Event Management. The pair reached out to the owners of Half Full Brewery with the idea of developing a locally produced flavor and a partnership with the brewery. 

10 Point Buck will not only add to the unique collection of beer offered at The Levee pub on campus, but the University will also have exclusive rights to the product, making it available only for Fairfield University related events. 

‌What makes the Stag brew unique? Beginning this summer, seasonal ingredients grown from the garden program will be used for all of the various Stag brews, creating a new one for every season. The 10 Point Buck launch brew incorporated honey as the special ingredient. If all goes well, honey harvested from the University’s beehives w10-Point Buck launch at Levee 2/19/15ill be used this summer.

‌Other ingredients with the potential of being incorporated into the brew include apples, pumpkins, and various herbs—all with the recommendations from the brew master at Half Full Brewery. Student involvement will remain an important part of the process, as they has as much a vested interest in the project as anyone else involved.

“This whole project has been a lot of fun,” said Bartholomew Kallgren, program coordinator for the Office of Conference & Event Management. “It’s not every job that has making beer a part of their job responsibilities.” 

 

 

 

02-26-15 09:12 AM

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