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165 WEST ELEVENTH
683-8101 • EUGENE
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Sports Grill & Lounge
Brewery
Continued from Pagel
stores. Green said students who
are not of legal drinking age can
learn the craft of brewing but will
not be able to legally drink it un
til they are 21. Green said at the
moment the concoction starts to
ferment and become beer, it’s no
longer legal for it to be in a mi
nor’s possession.
Those who can’t drink alcohol or
who don’t care for beer will still be
able to brew and taste other non-al
coholic beverages. The guild will
concentrate on the brewing of non
alcoholic: beverages such as cider,
ginger ale and root beer in addition
to beer and wine.
McVicker said the club will not
promote parties or socialization
outside of the club meetings to
avoid acquiring a reputation as a
“drinkers’club.”
Guild meetings will take place
every two weeks starting winter
term. Each meeting will feature a
guest speaker who will give
demonstrations and answer ques
tions. At each meeting, McVicker
estimates they will brew about 10
gallons of either beer, cider, gin
ger ale, wine or root beer.
McVicker hopes that by pre
senting the brewing of beer and
other beverages as an artisans'
craft, it will make the quality and
enjoyment of the drink more im
portant than the physical effects
that ensue. He said this is a better
long-term solution than other
methods used to deter alcohol
abuse.
“We will be exposed to alcohol
all of our lives,” McVicker said.
“It’s not a question of getting rid
of it. What’s realistic is changing
the behavior.
“It’s a question of perception
and responsibility.”
Nick Stiffler, a computer sci
ence major and guild member,
said the purpose of the club is not
centered around the consumption
of alcohol, even though he admit
ted this may be a feature that at
tracts some students.
“A lot of people like to drink,”
Stiffler said. “But this is not a
drinkers’ club.”
Stiffler said his attitudes toward
beer and drinking have changed
since he learned to brew beer.
“I won’t drink cheap beer any
more,” Stiffler said.
McVicker and Stiffler said the
club is more focused on the
Scott lianiett/F.merald
Matt Elliott, Greggory McVicker and Nicholas Stiffler, members of the Home Brewer’s
Guild, raise their glasses to celebrate another successful batch of home brew.
thoughtful appreciation of small
amounts of alcohol as opposed to
large quantities.
Although there is no age re
quirement to join the guild, there
will be no drinking during any
Home Brewer's Guild meetings,
nor, McVicker said, is the guild
intended to be a party or “free
beer” link.
The club has already lined up
home brewing supply store own
ers to come and speak to the
Guild. Ken Worthy of the
Willamette Street Home Brewery
has agreed to speak and has of
fered a discount on brewing sup
plies to the guild.
The guild will have a member
ship fee of about $15, which will
go only for the purchase of brew
ing supplies, ingredients and
equipment.
As a registered ASUO club, the
guild will be able to access the
EMU for meetings, said Christy
Lorenzini, ASIJO programs coordi
nator. But she said they will not be
able to brew beer on the campus.
McVicker said he is determined
to have the meetings involving
the actual brewing of beverages in
the EMU kitchen rather than in
private homes. As of now, Uni
versity policy permits alcoholic
beverages only on designated ar
eas of campus, such as the Collier
House.
The guild may apply to be a
recognized club next fall, depend
ing on its success this year. If ap
proved by the Programs Finance
Committee, it will receive fund
ing from the ASUO.
For more information, contact
Greggory McVicker at
Fergal@gladstone.uoregon.edu or
call 344-1293.
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