Next time you’re pouring that glass of beer, how about stopping and considering all that goes into making it? OK, maybe not, but there's actually a lot of high tech processes going into that bottle.
At the Lucky Bucket Brewing Company in LaVista, it's all about making the perfect beer, and there's a whole lot of love for it in this building.
Lucky Bucket Brewing Company Co-President Zac Triemert says, "we love beer and what better way to express that love than to craft some things out and share with people."
But it takes a lot of work and a lot of passion before these lagers and ales wind up in our glasses.
"This is finished beer so this beer has been mashed, it's been fermented, it's matured, it's filtered, it's carbonated," explains Triemert. "Generally we're bottling three to four days a week and today we're actually kegging off beer."
They’re brewing, bottling and boxing - sending that homegrown love out to the Heartland. It's not just beer but rum, whiskey and vodka too. "With the vodka we make, we make from Nebraska-grown organic wheat and then we bring in water from the Sand Hills, that gives our vodka texture you just really can't get any other way," says Triemert. The vodka is being sold now, the rum should be out by the end of 2010 and the whiskey still has some aging to do, about three years.
Again, a lot of passion and dedication and a lot of something else you might not think of when you look at a drink - science. It's why Zac Triemert was inside the Slowdown Tuesday night, not brewing up business for his beer, but more teaching the business of it to a packed house. It's part of UNMC’s monthly Science Cafes.
Kacie Baum with UNMC says, "we wanted to introduce science literacy into the community and we were tasked with bringing it to young professionals. So the science cafes are face to face conversations with a scientist for an hour."
Teaching the science for an hour and giving a glimpse into the passion of a lifetime. "It's a blend of science, engineering and it's an art, that artisan part of it is part of the passion as well," says Triemert.
There's a whole lot of science in a bottle of beer. A lot of chemistry and microbiology, in fact, Zac Triemert has a degree in both. He also has a master’s degree in brewing and distilling from Scotland.