Duke in Pictures: Beer Brewing Workshop

Graduate students, faculty and staff got up to some sudsy behavior this week as part of a Duke Campus Farm workshop on beer brewing.

Peter Zaykoski, left, a graduate student at the Nicholas School of the Environment, stirs boiling water as Sarah Parsons, right, farm fellow with the Duke Campus Farm, pours powdered malt into the water. The pair worked together to dissolve the malt to create an unfermented, sugary liquid known as wort that is turned into beer after the addition of yeast.

During the workshop, Emily Sloss, manager for the Campus Farm, and Lee Miller, a Duke graduate and farm volunteer, walked participants through the step-by-step process of making beer. It's one of several workshops hosted by Duke Campus Farm members for the series "Surviving the Zombie Apocalypse," which teaches sustainable practices like growing mushrooms, baking bread or making cheese. In this week's program, participants helped to brew a Belgian beer and bottled a milk stout.

At right, Justine de Valicourt, an instructor with the Department of Chemistry, squeezes caps onto bottles filled with the milk stout to learn how to properly store beer. After the stout was done fermenting, Sloss added sugar and filled bottles with the beer where it will carbonate.

See other pictures from the workshop on the Working@Duke Facebook page.

In addition to offering workshops for the Duke community, the Duke Campus Farm also sells produce weekly at the Duke Farmers Market. Students, faculty and staff can also volunteer at the farm and help grow a variety of produce like carrots, squash and more.