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Western Washington University Western CEDAR Klipsun Magazine Western Student Publications 1-1992 Klipsun Magazine, 1992, Volume 29, Issue 02 - January Sara Bynum Western Washington University Follow this and additional works at: https://cedar.wwu.edu/klipsun_magazine Part of the Higher Education Commons, and the Journalism Studies Commons Recommended Citation Bynum, Sara, "Klipsun Magazine, 1992, Volume 29, Issue 02 - January" (1992). Klipsun Magazine. 128. https://cedar.wwu.edu/klipsun_magazine/128 This Issue is brought to you for free and open access by the Western Student Publications at Western CEDAR. It has been accepted for inclusion in Klipsun Magazine by an authorized administrator of Western CEDAR. For more information, please contact [email protected]. , Wilson Library Archives Editor Sara Bynum KLITBI4N Managing Editor Western Washington University Crystal Brockway January 1992 Photo Editor Gerald Reilly Graphics Editor Lori Andrusky Table of Contents Story Editors Martin Knutson This Brew's by You 4 Toni Weyman by Suzi Zobrist Adviser The Tragedy of Bellingham Bay 6 Marilyn Bailey by Chris von Seggern The Snorkle Slap Shot 10 Klipsun Staff by Lyle Crouse Tyler Anderson Stephen Arnold Yes, Date Rape is RAPE 13 by Lori Corso Matt Campbell Jeff Collins Self Defense 10 Lori Corso by Jeff Flugel Lyle Crouse Northwest Indian Art 19 Juliane Fancey by Becci Oxner Jeff Flugel Sally James Procrastination 22 Neil Landaas by Sally James Catherine Legacy Campus From Another Perspective 25 Vanessa Loveland by Crystal Brockway Sean McWhinny Margaret Olsen Guns on Campus 28 Becci Oxner by Stephen Arnold Theresa Pearson Underwater Sanctuary 30 Gloria Robinson by Vanessa Loveland Scott Ryan Dan Tolley Chris VonSeggern Cover photo by Matt Hulbert Danielle Whalen ]dhn Hudson, Western underwater hockey player. Ingrid Williams Suzi Zobrist Table of contents and back page photo by Eric Anderson KLIPSUN magazine, published twice quarterly, is supported by student fees and is free. The KLIPSUN office is located in College Hall 137, Western Washington University, Bellingham, WA. KLIPSUN is a Lummi Indian word meaning "beautiful sunset." Copyright January 1992, Volume 29, Issue 2. HOME BREW The Opportunity to Create Your Own Beer By Suzi Zobrist The tingle of the carbon diox­ also be purchased at Lyn ide fills the nose and the sweet smell Blu Vineyards or by mail of hops emanates out of the brown­ order. ish-amber liquid. The palate, accus­ The brewing pro­ tomed to the light, sweet beer served cess is basic for all teer, at most taverns, almost cringes as said Tony Wickham, the bitter broth slides by. The rich­ manager of Bullie's Beer ness and full-bodied flavor resembles Emporium Shoppe. All good domestic beer, but it was made you need is water, bar­ by hand in the home of a Western ley, hops and yeast. Washington University student. The easiest way to Many Western students are homebrew is to buy a Michael Smith (left) and Garth Simpson brew their beginning to brew their own beer. malt extract kit which own beer at home. With a taste like Red Hook Ale or already has the barley, hops and a a malt extract kit, boil the extract Ballard Bitter and a price of about 23 package of yeast prepared for brew­ with one gallon of water for 15 to 30 cents per 12-ounce bottle, homemade ing. All you need to add is water minutes. Put the boiled mixture, brew makes a good, cheap alterna­ and corn sugar. An extract kit costs called wort, into the primary fer­ tive to tavern beer. about $11.50, Wickham said. menter and then add cold water up "I started homebrewing be­ Another option is to buy a malt to the five-gallon mark. When the cause I wanted to get a good beer I extract which is simply the prepared wort reaches room temperature, add could afford to drink," said Garth barley. The homebrewer would then the yeast. The yeast will begin mul­ Simpson, senior. need to add the hops, yeast and corn tiplying as it reacts with the sugar in Homebrewing is fairly easy sugar. the malt mixture and forms alcohol and inexpensive after the initial pur­ Breweries make malt extracts and carbon dioxide. chase of a homebrewing kit. A just for homebrewing and Bullie's You then cover the wort and homebrewers kit, which can be pur­ sells many different varieties, many put an airlock stopper on. The stop­ chased locally at Bullie's Beer Empo­ which are imported from England per allows the carbon dioxide in­ rium Shoppe in Sunset Square for and Australia. side the fermenter to be released but $57.75, comes complete with the ba­ Many homebrewers also chose keeps the contaminated outside air sic equipment needed to begin to add additional hops and barley to out. brewing beer. This includes a 25- their brew to change and alter the The wort stays in the primary gallon primary fermenter, a five-gal­ taste of the final product fermenter for about five to seven lon glass bottle called a carboy, a "Once you start days, at which time it continues to hydrometer, an airlock stopper, com (homebrewing) it's so wide open form alcohol and carbon dioxide. sugar, a siphon assembly, bottle cap­ there's no way you can cover all the When the activity of the yeast be­ pers, a homebrewing book and bottle variations," Wickham said. gins to slow down, which is evident caps. Homebrewing supplies can Tobeginyour homebrew with by how much foam is collecting on 4 KLIPSUN nitely worth it," Thackray said. tant to keep close records on what you do while brewing the beer so the top of the wort and by the rising "It cost about $10 a case to that it can be duplicated again or bubbles from the carbon dioxide, make, which is about how much given to friends to try on their own. it's time to move the mixture into Bud Light costs on sale and it's a lot Simpson said it helps if you the glass carboy. better than Bud Light," said Pittman, know what makes beer taste the A layer of yeast sediment will senior, marine biology major. way it does. He said oftentimes you form in the bottom of the fermenter, Pittman and Thackray got into the homebrewer then siphons the homebrewing because of their may not like a beer, but can't ex­ plain why. Simpson said he does mixture into the carboy. The carboy friends Garth Simpson and Michael like Cascade hops, which are used is then capped off with the airlock Smith, who began brewing their in Ballard Bitter and Red Hook, and stopper and allowed to sit and own beer this summer after Simpson slowly ferment further for another returned from a nine-month stay in uses them in his homebrew. Smith said drinking week. Germany. After drinking German homebrew gives you a great satis­ At the end of the second week, beer, Simpson said he acquired a faction because you made it, al­ the beer is now ready to be bottled. taste for better beer and decided to start making his own. though is doesn't always taste the Siphon the beer back into the pri­ best. He said domestic l^er isn't all mary fermenter and add about Simpson and Smith purchased three-quarters of a cup of dissolved a homebrewer's kit and have made that good either. "The more you do, the better com sugar to the mixture. This small somewhere between 10 and 15 amount of sugar will reactivate the batches since. you get and the more friends you yeast and form the carbon dioxide "You learn through trial and acquire," Wickham said. Thackray said he and we are familiar with when we open error," Simpson said. "We made a Pittman got tired of drinking the a beer. The mixture is then put into lot of stupid mistakes. It takes awhile usual brew and thought it would be bottles and capped-off. to know what you can and cannot fun to make their own. They bor­ "With a little practice anyone do." rowed some equipment from Smith can duplicate what you can buy in Simpson said many things can and Simpson and just finished their the store and it can be better than go wrong with brewing up a small first batch. It turned out so well, most of the domestic beers, " batch of beer. If the equipment is not they are planning on starting a new Wickham said. kept sanitary, he said, it will ruin the batch right away, but not before A homebrewing kit makes five batch. Because he and Smith did not celebrating their success with a beer­ gallons of beer at a time, which is clean their equipment well their first about 50 12-ounce bottles. It takes two attempts, they ended up with tasting party. about two weeks for the beer-mak­ beer that tasted like bleach. ing process to be completed, but the Smith said they had to pour beer reaches its peak of quality with it out. age. Wickham said it is better to let Len Kerr, president of the finished beer sit for two to three the Whatcom County months before indulging. Homebrewers Club, said Western students Paul Pittman slow fermentation can also and Paul Thackray, a team of cause a batch to go bad. If the homebrewers, anxious to taste the yeast takes a long time to react fmit of their efforts, found the wait­ to the malt sugar, there is a ing difficult. greater chance for a bad "You have to have a lot of pa­ batch, he said.

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