"That's the carbon dioxide coming out from the yeast and the ethanol's staying in there."
It sounds like something you learned in science class.
"There's a lot of science to it. I have an engineering background that helps a lot."
It looks like a mad experiment, but, in fact, these tools are what's used to make your favorite brew.
"Actually, if you hear that kind of glug, glug, glug, that's a beer fermenting."
Meet Anthony Benjamin. He's the owner, manager and head brewer at Triptych Brewery.
"Triptych is kind of the embodiment of my dream to brew professionally and share beer with people in the community."
He opened his doors in 2013 after years of brewing at home. So far, business has been good. So far, he's already won a World Beer Cup Award.
"We were the only downstate brewery to win one of those this year."
But, awards aren't what's really on Anthony's mind.
"We're a brewery first and foremost, so we have a tasting room here. You can come down and taste beers."
Of course, I wasn't going to leave without a taste test.
"A lot of people ask us how do we choose the beers and such. We kind of bring them back as demand dictates."
It sounds like demand likes the taste of Triptych in general.
"Things have just been going really well and it's just really met and surpassed everything I was hoping for."
I had to find out how Anthony came up with the name. Turns out, Triptych is a three-piece artwork. He says they had three owners, three towns, Champaign, Urbana and Savoy, and three main ingredients in beer. Plus, he says his main point is to show the artistic aspect of brewing beer, so it all fit.
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