today, we're at New Belgium Brewing a strawberry vanilla cream ale.

it's got a little tartness to it, but at the same time, it's not a really heavy beer, and it's just going to b an easy drinker for everybody.

my name is Stephen Johnson, and I am a fermentation and food science major at CSU.

Every year, CSU students partner with local breweries to compete for the Iron Brew title.

iron brew officially started three years ago.

it was actually the idea of one of my former students, he's like, hey, we should do the secret ingredient competition.

And we kind of ran with it one of the rules.

You have to use something grown produced in Larimer County.

the local ingredients that we're using are, freeze dried strawberries Noosa yogurt and, root shoot malt.

We mashed in at about 805.

We're just adding grain and water and starting the extraction process we heat up our grain, so we're extracting as much of, those sugars that we can to water.

And then once we later, And then we will transfer just the liquid over to, the boil kettle, and then we will pull all the spent grain out.

you always have a target, like a goal.

I want my beer to taste like this.

Right.

Well, what goes into that?

You know, it' the type of grain that you use.

It's the process parameters.

It's it's temperature.

All these things, So the hand on brings it to another level.

They leave with a lot of skills they can take anywhere we'll boil, then we'll pitch yeast, and then we're pretty much just monitoring what it does.

it turns those sugars and alcohols.

And then we have something beautiful on the end.