Lycoming College Summer Magazine 2013 - page 5

leisurely walk the path and check out the
brewing process.”
Today, Tröegs is available in eight
mid-Atlantic states plus Washington,
D.C. Chris says their best-selling beer
is the Tröegs Perpetual, followed by the
Troegenator.
“That’s not by design, that’s just
by what people pull,” he said. “But
Perpetual is huge for us. Its bitterness
is very high. If you went and asked the
retailer what beer you should make, nine
out of 10 times they’re going to tell you a
light beer because it’s what people want,
but for us it’s the opposite. When people
go to a small brewery, they usually want
something that’s flavorful.”
Chris says that their HopBack Amber
Ale is more aromatic and historically had
been Tröegs’ top seller. It was overpassed
by the introduction of Perpetual last year.
“Those dynamics, we can’t really
control,” he said. “We can kind of push
things that we want to, but it ultimately
comes down to what consumers want.
They’re the ones who are going to tell us
what our flagships beers are.”
Stop bugging me
Students in professor Mel
Zimmerman’s Invertebrate Zoology class
were in a room infested with insects – the
edible kind.
As part of Zimmerman’s final
lab for the class, students cooked up
invertebrates to eat as part of a lesson in
entomophagy, the consumption of insects,
which has been around for thousands
of years in some cultures. According to
Zimmerman, it is estimated today that
more than half of the people of the world
eat a variety of flying, crawling and
biting bugs.
“Not only do these insects apparently
taste good, but they’re an inexpensive
and nutritious food source,” Zimmerman
said. “Eating insects is a way to get a
high protein food source – rather than
fight them as pests, eat them!”
The menu for “Zimm’s Cockroach
Café” featured bacon and cheddar
crickets, barbecue mealworms, pickled
weaver ant eggs, shrimp, dried cuttlefish,
crayfish tails, scallops, octopus and
clams. For dessert, there were lollipops
with a dried cricket inside.
5
Trustee John Trogner Jr. ’68 (far right), treasurer of Tröegs Brewery, hosted members of Lycoming’s
Institute for Management Studies during their visit to the company’s facility in Hershey, Pa.
Biology professor Mel Zimmerman hosted “Zimm’s Cockroach Café,” which served items such as bacon
and cheddar crickets and barbecue mealworms.
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