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Delaware Valley University supplies peppers for local brewery’s latest creation

Warwick Farm Brewing in Jamison continues to collaborate with Delaware Valley University to create delightful libations brewed with ingredients grown and harvested by DelVal students and faculty. The unique relationship, which first began in 2021, resulted in a collaborative beer brewed with DelVal’s barley. The beer, named Jay and the Hop Bine after Warwick’s head brewer Jay Trauger, continues to be on tap at Warwick Farm Brewery. 

This year, the University and brewery have teamed together again to create another libation, this time brewed with a different ingredient grown and harvested by DelVal’s Plant Breeding Club. “We were shocked to find out that DelVal was growing heatless habanero peppers. Out of curiosity, our brew staff asked to try them to see if we could formulate a recipe,” Warwick Farm Brewing explained.  

Through a process called crossbreeding, DelVal’s Plant Breeding Club was able to produce two varieties of heatless habanero peppers grown hydroponically in the campus’s greenhouse. President of the Plant Breeding Club, Rebecca Kluempen ’22, was especially helpful during this process, as she shared her extensive knowledge on plant breeding with the brewery. After the peppers were fully grown, DelVal students harvested them and delivered them to Warwick Farm Brewing on a weekly basis throughout the summer.  

Warwick then brewed the beer, allowing it to ferment for approximately two weeks, and then added DelVal’s peppers. “We cut them up, removed the seeds, and threw them in after the beer was done fermenting,” explained Tim Taber, general manager of Warwick Farm Brewing. “The variety of DelVal’s peppers that we used, some taste like mango, and others have a Juicy Fruit flavor. It’s a nice sweet, crisp flavor without any heat,” Tim added.  

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