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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


“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.


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.