More than 6,300 cans of Selke Pale Ale were canned Sept. 5 at the Beaver Island Brewing production facility in east St. Cloud.
The hoppy, citrus-textured ale marks St. Cloud State’s sesquicentennial.
A portion of the sales from the kegs and 16-ounce cans will fund student scholarships through the St. Cloud State University Foundation.
Beaver Island Brewing’s tap room is three blocks north of campus in the former Pickard Motor Co. building.
Selke Pale Ale was designed by Christopher Laumb, brewmaster at Beaver Island Brewing. Brew details for beer aficionados:
Malts: Malt Werks Pale Ale, Weyermann Cara Amber and Weyermann Carafoam
Hops: Columbus, Casecade and Ekuanot
OG: 1.041
IBU: 33
SRM: 5.3
ABV: 4.3
Beaver Island co-founders are Matt Studer and Nick Barth. Barth is the son of Dan Barth ’89 and the nephew of Mark Barth ’84. Mark Barth, pictured, worked the canning line Sept. 5, packaging six-packs and then stacking them on pallets.
