(upbeat music)
- It's been really cool
just seeing all the parts
come into Lory Student Center Brewery,
and then finally being installed
and being really, really
close to being able to brew.
- I'm super excited about the space,
because it will give us
a lot of opportunities
to try new things.
- You create a product that you love.
It's not some kind of
abstract thought or idea
that you're working on.
You're working on an actual thing.
- There we go, yay!
When we heard that CSU was
developing the FST program,
we wanted to be involved.
We said, wouldn't it be great if students
could actually brew on
an industry sized scale.
And their vision was to
do that in the Ramskeller.
And I thought, that is so awesome.
I was so excited about it.
- The Fermentation Science
and Technology program
started in the fall of 2013.
Right away we formed an
industry advisory board,
and it was during that first
meeting that Jeannie Miller
had approached me and said,
"You know, I think I have
some vessels that might
be interesting to you
for the student center brewery project."
- We had some brewing
equipment that was installed
in a hockey arena in Vancouver
that we had taken out.
We had put it into storage,
because we weren't sure
what we were gonna do with it.
One thing led to another, and I said,
I wonder if I could
convince our leadership
that we could donate this
equipment to the university
and it's a beautiful brewery
and wouldn't that be great.
- The vision was to have a
state of the art automation.
Something that really was gonna be kind
of a shining example for
industry of what is possible.
- It's coming out of
this particular program,
you're gonna have experience
with cutting edge technology
especially in this
brewery where you're like,
maybe I worked on this new system
that brewery that I'm being hired into
doesn't yet but wants.
- Students just get
more industry exposure,
more brewing exposure, brewing on a more
industry relevant scale.
- I don't think I could
do what I want to do
without a space like
this or without access
to a commercial style brewery.
We can develop techniques here
that can help benefit
the craft brewing system.
Then maybe we can expose
people to different flavors
that they didn't have
exposure to previously.
For me that's the exciting part.
- So we can have a
dimension of how tall it is.
- We worked with the
engineering department
to identify can we do this as a team
across disciplinary teams.
So right out of the
gate we were fortunate.
We had mechanical engineers,
chemical engineers,
electrical engineers, computer engineers.
And it was a very large team,
and there was tons of interest.
- It's been a really like
cool project to be on just
because of the real world application
and all the automation experience.
I never had automation experience,
so it's been really cool
working with Malisko Engineering
and then also with the
Fermentation Sciences program
on a project that's gonna
be here for years to come.
- Having a space like
this that's collaborative,
I think will do wonders for the program.
And that will ultimately
benefit the reputation
of the program.
- That it's amazing to be able
to walk into a job interview,
hand them your resume
and be like, oh yeah.
I can do this, this, this, this, this,
and this, this, this.
And a lot of it is because
you learned it here
because it's just part of the curriculum.
- Jeff said to me a lot
that I don't want this
to be state of the art circa 2017, 2018.
I want this to always be state of the art.
- Okay, it's in...
- Being able to expose students to
practical industry projects on campus,
it's invaluable.
- I think for us our satisfaction comes
from the fact that we're
working on a project
that's gonna be here for years to come,
and that we can come back and see
how all of our hard work
is still being put to use,
and how people are enjoying something
that we helped create.
- It's thanks to all of
our industry partners
that we've been able to do that.
To everyone, again, I say thank you
and cheers.
(music)
