“Our concept is built largely around our students,” he explains. “We have masters of accounting students keeping the books and running distribution, we’ve got Weatherhead [School of Management] students helping to facilitate marketing strategies, we’ve got CIA students that help us with packaging ideas, and we’ve got chem students helping to propagate yeast.”
“The 12-year-old college bar recently converted its basement into an in-house brewery that can produce up to 3,000 barrels a year. For owner Matt Vann and brewmaster Aaron Wirtz, it’s a study in creating a flavorful rotating craft beer list.”
“A dozen taps, with handles reclaimed from a ballroom floor above the brewpub, pour The Jolly Scholar’s beer as early ’80s music plays. Students at the five-year-old Think(Box) innovation center on campus are designing a high-tech tap system with WiFi readers to send signals showing exactly how much beer has been poured in real time.”
Matt Vann, the owner of The Jolly Scholar, was invited to Fox 8’s kitchen to demonstrate how to make perfect beef brisket with burnt ends. Watch his demonstration and grab the recipe.