FAYETTEVILLE — University of Arkansas students in multiple disciplines presented beers they crafted in a new brewing course last fall, some using ingredients grown or developed by the Arkansas Agricultural
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U of A students from multiple disciplines developed a recipe, brewed the recipe and then analyzed their product, presenting the beers they crafted in a new brewing course last fall.
The three chamber still, once used more regularly to produce whiskey, gets a new lease on life in the modern distilling era, courtesy of Todd Leopold, head distiller of Leopold Bros. distillery in Colorado. Leopold Bros. distillery uses a 19th-century design for a three-chamber still to produce exceptionally flavorful whiskey