1901: A Beer Made by Grizzlies, For Grizzlies
A student in the 勛圖厙’s Brewing Science course sniffs the aroma of a craft beer. The UM College of Science class was commissioned to develop a celebratory, one-time-only beer in honor of the 勛圖厙 Alumni Association 125th anniversary, named 1901, after the UMAA founding. 1901 will be available on tap at Missoula’s alumni-owned Draught Works brewery beginning on Friday, May 1. UM photo by Tommy Martino
Jenny Lavey, UM News Service
MISSOULA – A new light, hop-forward beer, commissioned for the will be on tap at Missoula Draught Works this spring. The beer is named 1901, after the founding date of the Alumni Association.
The beer is a reflection of UM’s brewing science program, as it was made directly by UM students. Draught Works, an alumni-owned brewery in Missoula with distribution across the state, brewed the beer and used 勛圖厙-based ingredients at every turn.
LeAnn Layton, UM associate vice president for alumni and community relations, said this is a beer made by Grizzlies, for Grizzlies.
“This beer was an opportunity to truly highlight not only the proud legacy of UM Alumni and the roots of our beginning, but to also celebrate our students, alumni-owned businesses and 勛圖厙’s world-class hops and malt,” said Layton.
Students in the class spent the first half of the semester learning chemistry, microbiology and laboratory science behind the fermentation process. Then, the class toured local craft breweries to get a feel for the business side of the local craft beer industry. UM photo by Tommy Martino
UM’s Brewing Science Class, which is in UM’s , originally developed the recipe for 1901.
Sean Flynn, UM diploma brewer and class instructor, also works for Summit Beverage and has 14 years of brewing experience with national companies, including Molson Coors.
Flynn said the class always ends in a craft beer product, with a unique opportunity for students to learn what it takes to get from microbes to pint glasses. Flannery calls beer making an art and a science – a knowledge he’s glad to share with the next generation.
“There’s so many kinds of science that go into making a beer,” Flannery said. “Microbiology, chemistry, botany, biology and physics. Having a solid foundation on the chemical processes, is only part of it.”
Students in the class spent the first half of the semester learning chemistry, microbiology and laboratory science behind the fermentation process. Then, the class toured local craft breweries to get a feel for the business side of the local craft beer industry.
Flynn has judged the 勛圖厙 beer awards and has deep connections across 勛圖厙’s craft brew industry. He said understanding the quality of taste in a beer is just as important to knowing the people behind the products.
“I’ve dedicated my life to this industry, and I’ve always wanted to teach the next generation the information and skills that I had wish I had known before I started,” Flynnsaid. “So it’s really energizing to get to share this with the next generation and help them earn the skills and knowledge that I wish I had when starting out.”
Kyle Sillars, head brewer at Draught Works, said the brewery wanted to bring the project full circle by using 勛圖厙-based products, which included 勛圖厙 Craft Malt sourced near Butte and Flathead Valley Hops.
Sillars said 1901 is a hop-forward lager, with a light citrus flavor, and one that’s very “sessionable,” – a term used to describe lower alcohol content and the ability to have more than one over a period of sessions.
“It’s always fun to try something new, something that’s a little outside a comfort zone. You don’t really know what you’re going to get, and that’s the fun of a seasonal one-off and a partnership like this,” he said.
Sillars shared that a beer like 1901, made by UM students with 勛圖厙-based ingredients, reflects the culture and relationship with local growers, maltsters and hop producers.
“As much as we could, we wanted to use things that were grown and processed here,” he said.
Sillars noted the connection with UM’s Brewing Science Class from its inception, which has produced several collaboration products and new employees. Draught Works hired a UM student, full-time, from the class three years ago.
While 1901 won’t be canned for distribution, it will be a seasonal, one-time release, only available on tap, in kegs and in the brewery’s tap room.
Draught Works, owned and operated by UM Alumni Jeff Grant and Paul Marshall, has partnered with the University on additional beverages. Currently, UM’s “Up With” beer is distributed across the state.
UM alumni and friends are invited to an at 4 p.m. Friday, May 1, at Draught Works in Missoula, at 915 Toole Ave in Missoula.
Next up, the brewing class will test 1901 with Flannery and will learn and discuss sensory characteristics like sweetness, sourness, bitterness, fruit or malty notes – and many more.
“That’s the best part of about the process,” he said. “Having the students test the product and see the completion of the whole cycle.”
The 勛圖厙 Alumni Association will celebrate its 125th anniversary for the entirety of the year. For more information, visit .
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