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(05/09/03 5:30am)
Sitting with her legs crossed at Starbucks and her blonde hair pulled back in a bun, senior Jenny Mann, who is graduating from IU and leaving the women's soccer team, blows the steam away from her coffee. \n"I already had three cups before my exam this morning, I'm a little wired," Mann said.\nHer exam scores may be the least of her worries at this point. Last week she finished the MCAT and is waiting for the scores before applying to medical school to study orthopedics. \n"If (medical school) doesn't go through I'll go into pharmaceutical sales and go back (to college) for my MBA," Mann said, followed by a laugh.\nMann's future may be somewhat vague, but there is one certainty in her life: soccer will remain. Since the end of her senior soccer season, Mann has been the head coach of a 13-year-old girls club team and will remain as coach through next year.\nMann still looks in soccer shape, but getting back on the field is not feasible. She has endured two surgeries on her left knee that removed all the cartilage under her kneecap.\nOnly the memories on the field must make do for now. \nMann explains her soccer experiences on and off the field with joy.\n"I'll never be completely away from (soccer)," Mann said. "I wouldn't know what to do without it."\nMann's teammates said they enjoy her personality and respect her game.\n"Whether she is having a good or bad day, she always stayed competitive on and off the field," senior and four-year teammate Dana Philp said.\nAlong with her competitive nature, Mann's teammates described her as a great overall person and player.\n"Jenny is extremely outgoing, a great leader and never acted older than the younger girls," junior Shelly Gruszka said.\nDespite being injured for most of her junior season, Mann amassed 22 career points. In Mann's senior year, she led the team in assists with six, was second in points with 12 and tied for third in goals with three.\nHowever, being an athletic star is nothing new to Mann. Originally from Greenwood, Ind., she was named as the Girls Athlete of the Year at Center Grove High School her senior year. She lettered four years in soccer, three in basketball, three in track and was a two-time All-State soccer player. She also holds Center Grove girls soccer records in both career goals and assists.\nMann relishes her choice of continuing her athletic career in college.\n"My senior year was amazing," Mann said. "I met lots of great people and got to travel the country."\nWhile still having another semester in the fall, her foremost goal upon graduation is to attend the IU Medical School in Indianapolis. She said she intends to share an apartment with her sister, Jessie, who will play soccer for IU-Purdue University at Indianapolis.\nWhile looking ahead at the future is difficult, Mann said letting go may be the hardest thing.\n"We started with a big class -- 16 freshmen. We ended with five seniors, and I'm close with all of them," Mann said. "I don't doubt all of us will keep in touch, and I couldn't ask for a better senior year"
(10/17/02 4:27am)
Let's face it. This is the only time in our lives when it is going to be acceptable to drink four nights a week. So while we're doing it, let's do it with a little variety. I'm not attempting to drag you from your beloved Kilroy's (which packs in more students on a Saturday night than the stands of a home football game). What I am trying to do is let you know that there are more beers out there than Natty and Bud Light. Packed in this college town are two relatively young and local breweries.\nBloomington Brewing Co., which opened in 1994, is located in the back of Lennie's Restaurant and Pub, 1795 E. 10th St. Lennie's offers all six BBC beers, including three World Beer Championships silver award winners. The most popular, Quarrymen Pale Ale, is comparable to Belgium's Blue Moon.\nFloyd Rosenbaum, head brewer at Bloomington Brewing Co., says BBC beers are quite distinct. \n"We offer nitrogen beers, like Guinness, something that no one else does," he says.\nRosenbaum explains that nitrogen creates a creamier, longer-lasting head. This is apparent in another of their award-winning beers, Big Stone Stout, which tastes a lot like Guinness and has a strong aroma. Award-winning Vision Weiss, a light German ale served with a lemon, is another of BBC's most popular brews. For those who don't like exotic beer, Rosenbaum produces Free Stone Blonde, a light-styled beer that has an excellent after-taste. \nFor those who can't choose just one, BBC offers a sampler tray, with a small glass of each beer, for only $3.94. A draft of any of these selections is $2.75, compared to $4.00 for a Guinness. Pitchers run at $11.50.\nUpland Brewery, 350 W. 11th St., opened in 1997 and also has a variety beers on tap. The biggest seller from its brewery bar is Weizen, a German-style wheat that is 6 percent alcohol, so it does the job quickly. In addition, Upland recently won a gold medal for its Wheat Ale at The Great American Beer Festival on Oct. 5th. \n"This should put Bloomington on the map," says Ed Herman, head brewer at Upland.\nThis award-winning beer, which beat out 40 other styles like it, is at its most popular in liquor stores and other bars and is served with an orange.\n"I sent (Great American Beer Festival) our Wheat Ale for expert comments, and we won a gold medal out of it," Herman says.\nAnother beer worth mentioning is Upland's Pale Ale, which is reasonably similar to the Quarrymen from BBC. Also on tap this time of year is Oktoberfest. Upland beer is available at local liquor and grocery stores. In fact, Upland's packaged sales reach throughout the state; the company's beers are on tap at many bars and restaurants in the area and up through Indianapolis. \nPitcher prices are cheaper at Upland's than other places. Drafts are $3.00 to $3.25, but 64-oz. pitchers are only $8.95. They also have a sampler of all drafts on tap. In addition, Upland pitchers are $5.50 at Scotty's on Wednesdays.\nHerman is a hard-working guy who wears flannel shirts and ball caps to work every day, and he puts in long hours to create what he says is the best beer he can provide. It's apparent when explaining the brewing process, that he thoroughly loves his work.\n"(I enjoy) manipulating beer flavor and creating something for people to enjoy," he says.\nI stress not to visit both breweries in an attempt to sample all of their beers in the same day. I found out the hard way that some of these beers are not intended to get drunk on. If you disregard this advice, you will find yourself chewing six aspirin to get rid of the headache. \nIndianapolis has several breweries and bars with a wide selection of beer, including Rock Bottom, Alcatraz and RAM, to name a few. Prices are slightly higher in the big city, but these bars still have a variety of beers.\nShallos is a bar about 45 minutes north of Bloomington in Greenwood, Ind., with a selection of more than 500 different beers. Located about five miles off State Road 37 on County Line Road, Shallos has the Midwest's largest selection of beer, according to its menu, including domestic beers and 28 international brews ranging from Australia to Vietnam. Shallos gives an engraved plaque to customers who try 12 micro beers and a beer from each country. \nA local brewery in Greenwood, Oaken Barrell, brews a beer just for itself that is unavailable to the rest of the world. The menu is full of creatively named beers, including Skull Splitter, Flying Horse, Golden Pheasant, Goose Nut and Dirty Dicks. \nOaken Barrell is fairly stable in Greenwood but has considered setting up shop in Bloomington.\nSo next time you think about picking up a case of Miller, just remember the variety of brews right here in town and a little beyond.
(10/17/02 4:00am)
Let's face it. This is the only time in our lives when it is going to be acceptable to drink four nights a week. So while we're doing it, let's do it with a little variety. I'm not attempting to drag you from your beloved Kilroy's (which packs in more students on a Saturday night than the stands of a home football game). What I am trying to do is let you know that there are more beers out there than Natty and Bud Light. Packed in this college town are two relatively young and local breweries.\nBloomington Brewing Co., which opened in 1994, is located in the back of Lennie's Restaurant and Pub, 1795 E. 10th St. Lennie's offers all six BBC beers, including three World Beer Championships silver award winners. The most popular, Quarrymen Pale Ale, is comparable to Belgium's Blue Moon.\nFloyd Rosenbaum, head brewer at Bloomington Brewing Co., says BBC beers are quite distinct. \n"We offer nitrogen beers, like Guinness, something that no one else does," he says.\nRosenbaum explains that nitrogen creates a creamier, longer-lasting head. This is apparent in another of their award-winning beers, Big Stone Stout, which tastes a lot like Guinness and has a strong aroma. Award-winning Vision Weiss, a light German ale served with a lemon, is another of BBC's most popular brews. For those who don't like exotic beer, Rosenbaum produces Free Stone Blonde, a light-styled beer that has an excellent after-taste. \nFor those who can't choose just one, BBC offers a sampler tray, with a small glass of each beer, for only $3.94. A draft of any of these selections is $2.75, compared to $4.00 for a Guinness. Pitchers run at $11.50.\nUpland Brewery, 350 W. 11th St., opened in 1997 and also has a variety beers on tap. The biggest seller from its brewery bar is Weizen, a German-style wheat that is 6 percent alcohol, so it does the job quickly. In addition, Upland recently won a gold medal for its Wheat Ale at The Great American Beer Festival on Oct. 5th. \n"This should put Bloomington on the map," says Ed Herman, head brewer at Upland.\nThis award-winning beer, which beat out 40 other styles like it, is at its most popular in liquor stores and other bars and is served with an orange.\n"I sent (Great American Beer Festival) our Wheat Ale for expert comments, and we won a gold medal out of it," Herman says.\nAnother beer worth mentioning is Upland's Pale Ale, which is reasonably similar to the Quarrymen from BBC. Also on tap this time of year is Oktoberfest. Upland beer is available at local liquor and grocery stores. In fact, Upland's packaged sales reach throughout the state; the company's beers are on tap at many bars and restaurants in the area and up through Indianapolis. \nPitcher prices are cheaper at Upland's than other places. Drafts are $3.00 to $3.25, but 64-oz. pitchers are only $8.95. They also have a sampler of all drafts on tap. In addition, Upland pitchers are $5.50 at Scotty's on Wednesdays.\nHerman is a hard-working guy who wears flannel shirts and ball caps to work every day, and he puts in long hours to create what he says is the best beer he can provide. It's apparent when explaining the brewing process, that he thoroughly loves his work.\n"(I enjoy) manipulating beer flavor and creating something for people to enjoy," he says.\nI stress not to visit both breweries in an attempt to sample all of their beers in the same day. I found out the hard way that some of these beers are not intended to get drunk on. If you disregard this advice, you will find yourself chewing six aspirin to get rid of the headache. \nIndianapolis has several breweries and bars with a wide selection of beer, including Rock Bottom, Alcatraz and RAM, to name a few. Prices are slightly higher in the big city, but these bars still have a variety of beers.\nShallos is a bar about 45 minutes north of Bloomington in Greenwood, Ind., with a selection of more than 500 different beers. Located about five miles off State Road 37 on County Line Road, Shallos has the Midwest's largest selection of beer, according to its menu, including domestic beers and 28 international brews ranging from Australia to Vietnam. Shallos gives an engraved plaque to customers who try 12 micro beers and a beer from each country. \nA local brewery in Greenwood, Oaken Barrell, brews a beer just for itself that is unavailable to the rest of the world. The menu is full of creatively named beers, including Skull Splitter, Flying Horse, Golden Pheasant, Goose Nut and Dirty Dicks. \nOaken Barrell is fairly stable in Greenwood but has considered setting up shop in Bloomington.\nSo next time you think about picking up a case of Miller, just remember the variety of brews right here in town and a little beyond.
(10/17/02 4:00am)
Ed Herman, head brewer at Upland Brewery, explains that the process of brewing beer is quite a complicated procedure. It is done in a small warehouse behind the bar. Brewers begin by breaking the grains, then mashing them in one of the large silver barrels. This turns the starch into sugar. Because different temperatures produce different sugars, brewers have to monitor the sugar level to the exact amount.\nHops and spices are added once the brew starts to boil. For instance, in Upland's Wheat Ale, brewers add orange peels to produce the flavor in the beer. (The boil also adds more flavor.) There are 75 to 100 different varieties of hops. Brewers then send the concoction into another large silver barrel, called a wort, where they grind their fresh orange peels for the Wheat Ale. Then they inject yeast and beer into the primary fermenter (another silver barrel). There are close to 100 varieties of yeast, which eats the sugar and creates carbon dioxide and alcohol. \nThen the temperature is lowered to 32 degrees Celsius. The temperature is monitored like the air conditioning of a house, switching on and off to keep it right at 32 degrees. The beer is then fed into conditioning tanks, where it will sit for at least a week, sometimes up to a month. Once ready to distribute, the beer is put into bright tanks, where it is then placed in bottles and kegs. A bright tank can fill four kegs at a time. On a typical brew day, Herman and his crew of three men get started at 5:30 a.m., and usually don't finish until around 5:30 p.m. They do this for three days straight -- then the drinking can begin.
(10/16/02 4:56am)
Ed Herman, head brewer at Upland Brewery, explains that the process of brewing beer is quite a complicated procedure. It is done in a small warehouse behind the bar. Brewers begin by breaking the grains, then mashing them in one of the large silver barrels. This turns the starch into sugar. Because different temperatures produce different sugars, brewers have to monitor the sugar level to the exact amount.\nHops and spices are added once the brew starts to boil. For instance, in Upland's Wheat Ale, brewers add orange peels to produce the flavor in the beer. (The boil also adds more flavor.) There are 75 to 100 different varieties of hops. Brewers then send the concoction into another large silver barrel, called a wort, where they grind their fresh orange peels for the Wheat Ale. Then they inject yeast and beer into the primary fermenter (another silver barrel). There are close to 100 varieties of yeast, which eats the sugar and creates carbon dioxide and alcohol. \nThen the temperature is lowered to 32 degrees Celsius. The temperature is monitored like the air conditioning of a house, switching on and off to keep it right at 32 degrees. The beer is then fed into conditioning tanks, where it will sit for at least a week, sometimes up to a month. Once ready to distribute, the beer is put into bright tanks, where it is then placed in bottles and kegs. A bright tank can fill four kegs at a time. On a typical brew day, Herman and his crew of three men get started at 5:30 a.m., and usually don't finish until around 5:30 p.m. They do this for three days straight -- then the drinking can begin.