Kwantlen’s first ever dodgeball tournament a success

Students filled the Surrey campus gym ducking, diving and dodging their way to dodgeball fame on Friday night.

With more than 15 teams participating, Kwantlen’s Movember dodgeball tournament was unquestionably a huge success for the KSA and Kwantlen Recreation, who collaborated to host the event.

“Our goal initially, because we’ve never done one, was if we got eight to 10 teams we would have been happy and we got 15. We also got a lot of singles who came in and tried to pick up teams. It definitely exceeded our expectations,” said Eddie Lee, who coordinated the event.

“It’s one of those things that snowballs. You do as much as you can and some things are going to work and some things aren’t and you kind of just have to roll with it. Not everything you do or plan is going to work out the way you anticipated. This is one of those successes that hopefully we can build on.”

The KSA has not always had a lot of success promoting events — the Oct. 2 street hockey tournament was cancelled due to lack of interest — but the dodgeball tournament was an unbridled success.

“It was a lot of fun. We’re just happy to come out and play and support a cause,” said Amy Basi, winner of best female moustache.

Perhaps the best part of the day was that everyone was there for more than just dodgeball. Exact numbers for the fundraiser, for cancer research, will take some time to add up but organizers seemed happy with the donations made by students.

“We all knew it was for Movember, and we just came back from nationals, so we all said, ‘Let’s do this and see if we can raise some money,’ so that’s what we all came out for,” said Courtney McCulloch, who captained her team to victory in the championship.

The win for McCulloch’s team was no small victor,y either. Competition was fierce through round robin play and intensified once the knockout round began.

“It was a tough run. Eventually our team decided to settle down and took it for the win,” said McCulloch.

What has to be exciting for the KSA is the enthusiasm that the event brought. The Surrey gym was filled with participants and spectators and the crowd really seemed to be enjoying the event.

The KSA’s marketing coordinator, Nathan Griffiths, said they were excited for future events after the success of the dodgeball tournament and that it was good to see Kwantlen developing that university spirit. He also said that after interest shown in the event this year they could probably have 10 more teams next year.

KSA seminar teaches do-it-yourself beer-making

Who needs a liquor license when students can make their own beer?

On Jan. 19, Nathan Griffiths of the KSA lead a home-brewing seminar at Kwantlen’s Cloverdale campus for about a dozen students, teaching them how to fermented lagers and ales.

“Beer is always popular, definitely an important part of social life,” said Griffiths,  who had a copy of Homebrewing for Dummies. “I just wanted to kind of teach them the science and the process and the history, and of course, how to make it yourself for fun and save some money.”

For the KSA, teaching students to make beer is cheaper than getting a liquor license for a special event, which was a factor in making this first of four educational seminars.

Griffiths got into homebrewing after going to a you-brew business and learning the process of brewing batches of beer.

“I find it to be a much more social way to have friends over,” he said. “If they do a batch, I’ll do a batch and we can swap back and forth. That way, you’re not drinking half a keg of one type of beer.”

It’s illegal to distill hard alcohol, but making beer, wine and cider at home is permitted.

Griffiths recommends first-time brewers use a kit, which is often affordable and come with the ingredients needed to make beer: pre-mixed barley, hops, yeast and fine sugar. He stresses that the instruments must be sanitized because any bacteria can ruin a batch.

The process of homebrewing involves boiling sugar and the contents of a kit in water and leaving it in the primary fermenter for a week. Then it is moved into a secondary fermenter for another two to eight weeks (depending on the recipe) to make the beer more flavourful. Another cup of fine sugar is added to create carbonation and the beer is siphoned into bottles for one more week before consumption.

The temperature is also key during fermentation. Ales can be brewed at room temperature, but lagers should be kept at 10 C.

Events such as this are to being held to encourage student life on different campuses. Cloverdale has two more seminars: one on tenant’s rights and another on the B.C. Industry Training Authority for apprenticeships in different fields of work.