October 11, 2016
New location 'on tap' at Union to serve People's Brewing Co. ales
WEST LAFAYETTE, Ind. — Purdue University’s Dining & Catering is partnering with local microbrewery People’s Brewing Co. to launch the 1869 Tap Room, a gathering place on the Purdue Memorial Union ground floor that will be open limited hours every Thursday and Friday as well as on Saturdays during home football games.
The 1869 Tap Room, located east of Pappy’s Sweet Shop, will serve pints of three beers produced by People’s Brewing Co., glasses of house red and white wines, and will offer an appetizer menu through Pappy’s. The location will be open 4:30-9 p.m. every Thursday and Friday and from two hours prior to kickoff to the end of every Saturday home football game. On game days, alcohol will be served through the end of the third quarter.
Currently known as “The Bean Cellar,” the 1869 Tap Room will only be open to those 21 and older during operating hours. When not open, the taps will be removed from the space, which will then revert to its regular use as a gathering and study space that is open to all students, faculty, staff and visitors. Purdue Dining & Catering will operate the 1869 Tap Room.
"This will be a comfortable spot where faculty and staff can meet at the end of the workday, where Union Club Hotel patrons can relax after concluding their business on campus, and where alumni and other Boilermaker fans can gather to watch televised home football games," said Bob Mindrum, director of the Purdue Memorial Union. "It is also a great way to feature a local business, owned by Purdue alum Chris Johnson, and give visitors the opportunity to sample offerings from People's Brewery."
Future plans call for the tap room to feature an educational display that highlights Purdue research in fermentation science and hops production. People’s Brewery works closely with hops researchers in the College of Agriculture and fermentation specialists in the Department of Food Science. Some of the hops used by People’s Brewery are locally grown and are varieties studied at Purdue.
“This is a unique location to share information about some of the work we are doing at Purdue,” said Brian Farkas, head of the Department of Food Science. “Hops research supports an important sector of the agricultural industry, and fermentation – beyond craft brewing and wine production – has important implications in biopharmaceuticals and biofuels.”
More information about the 1869 Tap Room is available at http://www.union.purdue.edu/Tap1869.
Sources: Bob Mindrum, 765-494-8901, firstname.lastname@example.orgBrian Farkas, 765-494-8256, email@example.com