Puget Sound IFT Brew Night 2014

The PSIFT sponsors one of the best social events of the season, make that of the whole year. The brew night at Gallagher’s “Where-U-Brew” on October 21st offered an evening of learning how to brew 6 different types of craft beers, plus a catered BBQ dinner.

Jeff Clawson from Oregon State University was the speaker and also a master brewer. Jeff is the Pilot Plant Manager for OSU’s fermentation plant in Corvallis, Oregon. He brought some select fresh hops to add to the different beers.

Puget Sound IFT

We had 6 kettles and divided up in to teams of 5 at each kettle. Plus another team made wine from 5 gallons of boxed grape juice just for fun. The teams had a great time milling the barley malt, scaling ingredients and continuously stirring the kettle. In between taking turns stirring the kettle we tested Gallagher’s craft beers.

During the brewing session we learned we needed to use good sanitation practices and follow the formula and process procedures closely. These critical steps are necessary to take during all stages of the brewing process. To insure a beer will ferment properly and come out tasting the way you desire it too. Minor changes in any ingredient, time or temperature can lead to totally different tasting beer.

Three weeks later after fermenting for the proper amount of time and at the proper temperature. We returned to bottle and cap the beers. All three bottling stations were busy for a good two hours filling the cleaned bottles, capping them and then putting them in mixed cases.

The 6 beers we brewed were, Octoberfest, Gally Mac Amber, Yardbone IPA, Monk, Faceplant Winter Ale and Bearded Cannonball Stout. We all agreed they were well over 5% alcohol, but that was just a consensus and not scientifically proven.

Everyone walked out of Gallagher’s with a case of beer and smile on their face.



Scientific Review: Risk Determination and Prevention of Breast Cancer

Most Americans know that October is Breast Cancer Awareness Month. I wanted to find the latest research usable by us as individuals, and us as an industry. What I found is a comparison of Breast Cancer to Cardiovascular Disease in prevention, incidence and treatment (read the below mentioned article, published in Sept 2014). We know CVD risk can be successfully predicted and treated through cholesterol and blood pressure. These markers are not yet known in breast cancer.

We can however reduce breast cancer risk by 30% through several lifestyle measures including weight control, exercise, and moderating alcohol intake.

You’re wondering, “how does this relate to the industry, and more important the ingredients SPI Group sells?” Here are my thoughts:

–Protein is known to aid in weight management by helping you feel fuller longer. The soy and whey proteins we sell can be used in a variety of applications and are PDCASS of 1. This means it’s easy for us to create unique and efficacious foods to help men and women maintain a healthy weight.

–Fiber is known to aid in digestion and maintain gut health, which leads to weight management and overall feeling great. SPI Group offers a wide range of soluble and insoluble fibers like apple, orange, wheat, oat, inulin, corn and others.

–Snacking is becoming a much bigger segment than nuts and chips. Creating small format, savory and healthy snacks leads to a healthier diet. SPI Group’s healthy ingredients, plus our natural and creative savory flavors, help you formulate awesome snacks consumers will love and feel good about.

I cannot say our ingredients will make people exercise more and drink less. But feeling good leads to a more active lifestyle, and a more active lifestyle can lead to more moderate consumption of alcohol. And these three things together can reduce breast cancer risk 30%. Maybe we can all go out and make a difference one step at a time.


Risk Determination and Prevention of Breast Cancer

Anthony Howell, Annie S Anderson, Robert B Clarke, Stephen W Duffy, D Gareth Evans, Montserat Garcia-Closas, Andy J Gescher, Timothy J Key, John M Saxton and Michelle N Harvie

The electronic version of this article is the complete one and can be found online at: http://breast-cancer-research.com/content/16/5/446

Published 28 September 2014

2014 Howell et al.; licensee BioMed Central Ltd.