EMILY REID/Arizona Daily Wildcat

A tribute to beer, one of the most enduring drinks on the planet

Each year, millions of college students enter bars and order beers. For many, beer consumption is simply a habit, the thing to do. Many students do not have an appreciation for the beverage, the art of its creation and knowledge of its history as one of the most enduring drinks on the planet.

The Birth of the Brew

Strangely, some people think beer is a somewhat recent, American invention. This simply is not true.

Brewing first began around 5,000 B.C., when someone discovered yeast fermenting in a sugar-water mixture. (Beer is made when the sugars found in grain are consumed by yeast, whereas wine is when yeast consumes the sugars found in fruits.)

"The Egyptians actually had breweries and beer, and beer was around even way before that!" said Steve Tracy, Thunder Canyon Brewery's co-owner and brew master.

Some of the primary reasons for beer's success are its storing ease and its ability to prevent sickness.

"The hops in beer have an antibiotic in them, which helps prevent bacterial growth," Tracy said.

Where water often went stagnant and collected germs, beer was a safer beverage choice for the American colonist.

Another advantage to brewing was the wide variety of grains that can be used: barley, corn and wheat - almost any grain will suffice.

When England limited the early American colonists' beer shipments to its American colonies, it led the way to much experimenting, creating a beer "golden age."

EMILY REID/Arizona Daily Wildcat A row of microbrews

The Craft of the Draft

The types of beers are numerous. There are ales and lagers, lights and darks.

No two batches are exactly the same. The brewing process is an art, where the brewer must closely regulate each step of the beer's progress.

"It's a great hobby," Tracy said. "A friend of mine suggested it, I tried it and I found that it was really a lot of fun to do. I home brewed for about eight years before I decided to go into the business."

According to Tracy, brewing is simply a learning process. However, there is a reason one gets the title "brew-master."

Don't avoid the Draught!

Sure, bars are great, but don't Buds and Heinies get old after a while? Don't segregate your tastes to Fourth Avenue! Celebrate diversity in beer! Three major local breweries offer future beer connoisseurs an opportunity to experience what they've been missing.

EMILY REID/Arizona Daily Wildcat Finance sophomore Ryan Collins pours a pint for a customer yesterday at No Anchovies.

Thunder Canyon Brewery
7401 N. La Cholla Blvd. (in Foothills Mall)
797-2652

Thunder Canyon has a large, comfortable atmosphere and an extensive food menu. Started in November, 1997, by Steve Tracy and fellow proprietors John and Roxanne Nielson, it has achieved a great deal of success and recognition in Tucson and around the country.

"We try to provide the highest quality beer and food available," Tracy said. "We offer a wide variety of different drafts, all of which we brew ourselves. The Deep Canyon Amber and the Samstone Cream Ale are our top sellers."

Tracy added that he'd love to see more students becoming customers but realizes that it is a half-hour trip from campus.

Experiencing Thunder Canyon is well worth the drive.

Nimbus Brewing Co.
3850 E. 44th Ave.
745-9175 (Call for directions)

Nimbus's most popular creation is its Rillito Red, which is sold at Tucson Electric Park. It is also known for its infamous "No Evil," which has a higher alcohol content and a robust flavor.

Skull Crusher, a Nimbus customer, bouncer and concert booker, is a true believer in the brewery.

"We have concerts, Euchre tournaments, pool tournaments and board games," Crusher said. "It started out as just a taproom; now people come from all over to hang out, play games and drink great beers."

Tom English, another loyal patron, loves what Nimbus has to offer.

"The brew here is definitely unique, not like any other micro brew," English said. "The feeling here is really laid back, and the beer is never the same old formula."

One of English's favorite Nimbus brews is the Pale Ale.

"It's very hoppy; it has a good edge to it," English said.

Bartender and University of Arizona undeclared freshman Mark Williamson enjoys working at the brewery.

"The customers are all really nice, and it's a friendly atmosphere," Williamson said.

Williamson said he thinks people need to venture outside the university bar scene when they can.

"It's really not as far as people think it is," Williamson said. "Just get on the Aviation Parkway, and it's only 10 to15 minutes away."

Gentle Ben's Brewing Co.
865 E. University Blvd.
624-4177

Located On University Boulevard only a block from campus, this is the favorite brewery for the college crowd. It's a perfect location for those dorm students who are stranded without a car. Also, by eliminating the need to drive, it is a safer option for some.

Opened in 1970, Gentle Ben's has an open atmosphere, a second story level with a dance floor and a wide assortment of beers. The Red Cat Amber, the most popular beer, has won numerous awards, but there are also ales, blondes, porters and stouts to be had. Like the other breweries, it also has a food menu for those with the munchies.