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3 GLUTEN-FREE GROWLERS CONTINUED SUMMIT AND PRESIDENTS ACADEMY ROUNDUP
“Delta Sigma Phi has increased my confidence in leadership roles, both on and off campus. It has introduced me to many great men, and strengthened my bond to my university and community. Without the support of Delta Sigma Phi, and my brothers, I would not be where I am in my life.”
4 THANK YOU FROM JARED BURGESS
Jared Burgess Lander University ‘16
Jared Burgess Lander University ‘16
Gluten-Free Growlers Gluten – it is more than the recent healthy eating obsession. For people living with Celiac disease, it is a very serious matter. Unfortunately, many of life’s tastiest treats are filled to the brim with gluten: cookies, pasta, and beer. Gluten-free options for nearly everything now exist, thankfully, but what about beer?
works by attacking gliadin, a specific portion of gluten. The team found that by degrading the gliadin halfway through the brewing process, they could reduce the end product’s gluten levels to well below the FDA threshold. The enzyme hasn’t shown to reduce the ABV or IBU levels of the beer either.
Trey VanAken, Hillsdale College ’14, has some good news for beer lovers out there! VanAken was a part of a research team that studied how the use of a new enzyme could result in a gluten-free beer that meets all FDA standards.
During the second semester of his sophomore year of college I decided to run for the position of Vice President. He served his chapter in that role for 2 years. Trey has also attended the Bruce J. Loewenberg Membership Summit.
VanAken was brought onto the project through his Biochem professor, who also happens to be his research advisor. His professor was leading the project, and enlisted VanAken’s expertise. While unable to legally drink beer, his skill in the lab would prove to be an invaluable asset to the research. “There is a lot more that goes into brewing beer than I thought!” said VanAken. “It’s like a big puzzle.”
“Meeting brothers from all over the country allowed me to learn techniques to new member education and recruitment that I had never thought to employ before,” said Trey. “One thing that really surprised me was how so many men from many different backgrounds could come together for the first time and bond as if they know each other. It was after this that I realized just how strong the DSP brotherhood really was.”
To hit that gluten-free standard, the team had to find a way to attack the protein during the brewing process. The enzyme that the team studied
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