Big-time Homebrewing in Portland, Ore.

(photos courtesy of American Homebrewers Association)
As amazing as the growth in commercial craft brewing over the last 10-20 years, the phenomenal growth in homebrewing is equally impressive. I'll let the recent press release from the American Homebrewers Association tell the story from Portland, Ore. where the annual National Homebrewers Conference & Competition took place.

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Nation’s Best Homebrews Awarded in Beervana

National Homebrewers Conference & Competition wraps in Portland, following U.S. Senate passing resolution celebrating American Homebrewers Association’s 40th anniversary

Portland, Ore • June 30, 2018 — Over 3,200 homebrewers and beer enthusiasts gathered at the 40th Annual Homebrew Con presented by the American Homebrewers Association® (AHA) this weekend at the Oregon Convention Center, where they attended seminars, bonded over brews and had their beers judged in the world’s largest beer competition.

On June 28, Homebrew Con’s opening day, the U.S. Senate, led by Senators Ben Cardin (D-MD), Susan Collins (R-ME), Ron Wyden (D-OR), Cory Gardner (R-CO), and Michael Bennet (D-CO) passed a resolution honoring the 40th year of the AHA and its founder, Charlie Papazian, who was the conference’s keynote speaker.

Since 1979, the AHA National Homebrew Competition has recognized the most outstanding homemade beer, mead and cider produced by homebrewers worldwide each year. This year’s submissions included 8,405 entries from 3,517 homebrewers located in 50 states, Washington, D.C., and 18 countries. Over its 40-year history, the National Homebrew Competition has evaluated 143,240 brews. The first competition, held in 1979 in Boulder, Colo., judged 34 beers.

This year’s winners include Michael Rogers of Wichita, Kan., who earned the Homebrewer of the Year Award; Nathan Williams of Somerville, Mass., who won the Cidermaker of the Year Award; and Michael Wilcox of Wichita, Kan., who received the Meadmaker of the Year Award. QUAFF (Quality Ale and Fermentation Fraternity), based in San Diego, Calif., won the NHC Homebrew Club award; and North Seattle Homebrew Club based in Seattle, Wash., won the Gambrinus Club Award; while Greg Young of Roseville, Calif., won the Samuel Adams Ninkasi Award, for accumulating the most wins in the competition.

A complete list of winners of the 2018 National Homebrew Competition can be found here.

“This has been a milestone year for the American Homebrewers Association. It’s inspiring to see such a great turnout at this year’s conference, and to see such a strong comradery and passion among homebrewers who have traveled far and wide to celebrate their love of homebrewing,” said Gary Glass, director, American Homebrewers Association.

In addition to the competition, the conference provided attendees the opportunity to enhance their brewing skills and homebrew knowledge through over 60 seminars focused on beer styles, the brewing process, ingredients, recipe formulation, sensory analysis, and yeast & formation.

“We wouldn’t be where we are today without Charlie’s vision, devotion and passion to this community,” added Glass. “We thank him for the strong foundation he has built for over one million homebrewers in this country. He leaves a lasting legacy.”

Conference-goers also enjoyed a series of events where they sampled each other’s brews and commercial craft beers. The Homebrew Expo & Social Club and Club Night were opportunities for participants to try beers and meads from homebrew clubs and breweries across the country, while making new brew-savvy friends.

In 2019, Homebrew Con will be held June 27-29 for the first time since 1993 in the New England area in Providence, Rhode Island.

About the American Homebrewers Association:
The American Homebrewers Association (AHA) has worked on behalf of the homebrewing community since 1978 and celebrates a membership of 46,000 homebrewers. The American Homebrewers Association organizes events including Homebrew Con™ and the National Homebrew Competition. The AHA also publishes Zymurgy® magazine and offers the Brew Guru® mobile app. The AHA is part of the Brewers Association (BA), whose independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA’s Brewers Publications™ division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers and anyone interested in making their own beer are invited to learn more at HomebrewersAssociation.org. Follow the AHA on Twitter, and join us on Facebook and Instagram.

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© Bryan J. Kolesar and The Brew Lounge, 2018. All content is owned and uniquely created by Bryan J. Kolesar. Unauthorized use and/or duplication of this material without express and written permission from Kolesar is strictly prohibited. Excerpts, images, and links may be used with advance permission granted and only provided that full and clear credit is given to Bryan J. Kolesar and The Brew Lounge with appropriate and specific direction to the original content. Contact Kolesar at TheBrewLounge@gmail.com

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5 favorite beers of last week (July 31-August 6)

Contrary to my notes below, I did get out of the house last week. But, there was plenty to do around the house and yard, therefore the kegerator's taps were flowing freely. And I wouldn't have these three on tap if they weren't solid. And how about that homebrew from 2010? Still surprising.

(My homebrew in its early development stages.)
~ Chocolate Cherry Imperial Stout (~11%), by The Brew Lounge (in the western suburbs of Philadelphia, Pa.)
    Who knew 53 twelve-ounce bottles could last so long? For starters, it didn't lose its harsh sour cherry edge and show off its rich chocolate characteristic until nearly a year post-bottling. Then, consider it's a roughly 11% ABV beer, bursting with cherry and chocolate flavors; it's more of a sipping sharer than a chugger. This was my second-to-last bottle and I was so impressed by how decently it had held up that I selfishly figured it warranted a place on this list. I don't have a lengthy homebrewing resume, even to the point where I would say it's not fair to other homebrewers to call me a homebrewer, but with results like this one (and the one remaining bottle) I have a decent track record. Now...when will I drink the last bottle?

(Answer to a Jeopardy clue: What are three stellar local beers on tap in my house right now?)
~ Puddlers Row ESB (5.4%), by Conshohocken Brewing Company (Conshohocken, Pa.)
    This sixtel has been on tap at The Brew Lounge twice before. Been a favorite of mine since they opened in 2014 and they've won national recognition for it in competition. A very well-made beer perfect for the segue between the end of a hot summer day and dinnertime.

~ Saison Vos (6.5%), by Sly Fox Brewing Company (Pottstown, Pa.)
    A favorite of mine for longer than the ESB if only for that it's been brewed that much longer than Conshohocken's beers. They're both well-made in their own right. This sixtel has shown up at least a half dozen times, maybe eight or nine times since the kegerator went live on the sunporch. My go-to local Saison, though to be fair, quite a few others are encroaching on that list.

~ Pynk (5.5%), by Yards Brewing Company (Philadelphia, Pa.)
    Not too many fruit beers make my best-of lists. Even fewer would ever qualify for a full 5.16 gallons inventory at Chez Kolesar. This one from Yards is a slightly, but refreshingly, tart one and chock full of raspberries and cherries and is also a significant annual fundraiser for the Tyanna Foundation. Time and thirst permitting, there could be a second sixtel on tap before summer's end.

("Levante at The Stables" in Chester Springs, Pa. -- Photo courtesy of Levante Brewing Company)
~ Clean Living Saison (5.5%), by Levante Brewing Company (West Chester, Pa.)
    Did someone say refreshing? That's what this Saison from Levante is serving up, with a nice, but not overwhelming, dose of lemongrass and ginger flavors. Had this at their new outpost for Levante beers, called Levante at The Stables, which is also home to at least two food trucks and a side food operation from Split Rail Tavern. The thing is a bit of a joint venture, one of which details I need to, admittedly, learn more about. Quite a suburban/rural undertaking on this striking, nearly 200-year-old, farm property with plenty of parking, entertainment, and room for the kiddies to roam.


Click back here for an index of all beers that I've covered in the past.

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© Bryan J. Kolesar and The Brew Lounge, 2017. All content is owned and uniquely created by Bryan J. Kolesar. Unauthorized use and/or duplication of this material without express and written permission from Kolesar is strictly prohibited. Excerpts, images, and links may be used with advance permission granted and only provided that full and clear credit is given to Bryan J. Kolesar and The Brew Lounge with appropriate and specific direction to the original content. Contact Kolesar at TheBrewLounge@gmail.com

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Philly closes out a strong June hosting the National Homebrewers Conference

(If you'd like to skip the words and head directly to the photos, click here)

If it seems like the brewniverse (sorry, not a big fan of that kind of hoppy wordplay but, yet, I find myself doing it anyway) has revolved around Philadelphia for the past month or so, you wouldn't be mistaken.

After another strong showing with ten days of Philly Beer Week in early June, the month closed out with roughly 3,000 homebrewers, vendors, and others associated with the "hobby" at the annual National Homebrewers Conference (NHC). Of course, for some it's a hobby and others it's such a serious passion that it's more of a mere stepping stone to "going pro".

While the conference is not open to the general public, card-carrying members of the American Homebrewers Association (AHA) snapped up all available tickets in less than 24 hours earlier in the Spring. Whichever city/region is fortunate enough to have the NHC descend upon it —next year it's in Grand Rapids, Mich.— local homebrewers should count themselves lucky since traveling for the conference can typically amount to a small investment for which the family might rather prefer be allocated to a family vacation. To that end, there were quite a few families that I spotted that accompanied their homebrewing loved one in order to take the opportunity to visit Philadelphia.

Local homebrewers from the Philadelphia region certainly did did not miss the chance to make a strong showing during the three-day conference. From Club Night, where dozens of homebrew clubs from around the country showed off their best creativity and teamwork, to Awards Night, the Philadelphia region showed why it earned the right to host this year's conference.

Local brewers and publicans got in on the act as well, hosting numerous events taking advantage of out-of-town homebrewers and professional brewers alike being in town. Sam Calagione and Sean Paxton at Nodding Head. Mitch Steele at Alla Spina. A completely local tap takeover at Field House. Special brews at Monk's Café, City Tap House, and Strangelove's. John Maier at Barcade. The Brewing Network put on its eighth anniversary party with a blowout of great beer and live music at World Cafe Live. And, Devil's Backbone at Devil's Den.

While I didn't attend every hour of the conference, here are a few things I learned along the way:
  ~ While not technically a conference event, the Paxton/Calagione/Nodding Head event occurred for the third year and again proved to be one of the highlights of the year on the Philly beer event calendar.
  ~ Homebrewers, with no real surprise, proved their incredible passion for their hobby. From the conversations to the tastings to the seminars and the awards, the geekerie and the excitement could be felt all around the conference.
  ~ Tom Peters of Monk's Café fame (really of all things Belgian beer fame) proved his position in the beer hierarchy with an informative and entertaining keynote address. I wonder if it's been recorded anywhere for future viewing?
  ~ The Brewers Association, for all the fun that beer is, runs a tight ship and well-organized conferences. Kudos to a lineup of educational and fun seminars, social hours, and platform for showcasing great commercial and homebrewed beer.
  ~ There are way more homebrew clubs in the Philadelphia region than I was aware of. Case in point, the Berks County Homebrew Club, in the neck of the woods of my youth.
  ~ Mike, "Tasty", McDole, has long been an accomplished homebrewer who was brought to national attention when he won the Longshot Competition with Sam Adams back in 2007. There was little reason for me to doubt his popularity before Philadelphia, but during the conference seeing the number of women, and men to be fair, that flocked to him for a picture, a quick word, etc. was astounding. Doesn't hurt that he's an extremely nice and approachable man.
  ~ I was astounded by the presence of mead, cider, and perry at the conference. From the seminars to the number of associated awards, I learned that the NHC is not exclusively about beer. Michael Fairbrother (Moonlight Meadery) gave an excellent and enthusiastically passionate presentation about his meadery and views on the industry.
  ~ Speaking of enthusiasm, professional brewers are quite supportive of the homebrewing industry and the people that make it up. I was taken by how many professional brewers from outside the Philly region showed up to speak, pour at Pro Night, and/or show up at off-site venue for events or meet 'n' greets. It probably doesn't hurt that many of them come from homebrewing roots and this is just one form of giving back. That, plus maybe looking at the talent pool for future brewing employees.

Here again, a link to my Facebook gallery of pictures from NHC 2013. Enjoy and Cheers!

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A couple of goodies for you Homebrewers out there

This first one takes a bit of planning for the next couple of months leading up to Philly Beer Week.

The second should get your beer geek juices flowing but requires you to act a bit faster.

This first one will give you a chance to showcase your award-winning Homebrew in a competition hosted by Triumph Brewery in Philadelphia during Philly Beer Week. If you don't care for Facebook, here's a link directly to the entry form.

Keystone Homebrew has long been a fixture in the homebrewing scene of the northern city suburbs and up into the Lehigh Valley. They've conducted all sorts of events around wine making and beer brewing.

Now they've pulled off what seems to be a major coup of an event. All the beer geeks surely know of Urbain Coutteau from Belgium's De Struise brewery. Now homebrewers will have the chance to learn directly from Coutteau and brew a beer with his guidance.

Enough from me, go read the details over at Keystone Homebrew.

And....get brewing!

25 years in, Hummel and Rigberg continue to trailblaze with Home Sweet Home Brew in Philadelphia

I wouldn't ordinarily re-post an entire press release verbatim, but in this case, it was one of the most well-written that I've seen in some time. Or perhaps I say that more so because it's full of well-deserved praise for two leading characters (said with all due respect!) in Philadelphia's craft brewing industry (home and professional brewing alike).

Check it out and do give careful consideration for the gift-giving recommendation: George's recently published homebrewing book (a link here back to my short review of it) along with a brewing kit and a start-up batch of ingredients for $150. This is a gift for the holiday season that I guarantee, as much as I possibly am able to, will please the beer-loving man or woman in your life.

Big Cheers to George and Nancy!

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FOR IMMEDIATE RELEASE
Profile Public Relations
HOME SWEET HOME BREW, THE ONE-STOP-SHOP FOR HOMEBREWING, CELEBRATES 25 YEARS AND A NEW HOMEBREWING BOOK

PHILADELPHIA, PA – This fall, George Hummel and Nancy Rigberg, owners of Home Sweet Home Brew (2008 Sansom Street; 215-569-9469), Philadelphia’s original homebrewing supplier that gave many top craft brewers their start, will celebrate 25 years of serving the region. The duo, dubbed the godparents of homebrewers by Governor Ed Rendell when he bestowed them the Governor’s Inspiration Award in 2008 for their contributions to the craft brew industry, have made the community what is today. Hummel, an award-winning homebrewer and beer columnist, recently wrote a veritable guidebook, "The Complete Homebrew Beer Book," making him one of the country’s leading authorities on the subject. For the holiday season, the pair has packaged the book with a brewing kit and start-up batch of ingredients for $150, creating the perfect gift for seasoned enthusiasts and beginners alike.

Since taking over the business in 1990, Hummel and Rigberg have helped to raise the art of homebrewing from obscurity to the mainstream from the humble setting of their compact, quaint space that is brimming with every beer-making necessity.

"When we started homebrewing, there were only a few people doing it, but now its popularity has grown beyond our wildest expectations," says Hummel. "At Home Sweet Home Brew there’s nothing we love more than connecting with people through the beer-making process. We’re proud to say many customers come back year after year to recount their successes and failures and even share some of their final products." Along with Rigberg, a pioneer of the female beer community and an award-winning homebrewer who is widely recognized for her hard ciders, Hummel hosts H.O.P.S., or Homebrewers of Philadelphia and Suburbs, monthly meetings at Home Sweet Home Brew at which members meet to watch demos, talk brew methods and, of course, taste their delicious homemade beers.

In addition to the countless homebrewers that have been a part of the club over the years, some of the region’s biggest names in brewing can be counted among those to be influenced by the pair, including: Sam Calagione of Dogfish Head Craft Brewery; Tom Kehoe of Yards; Gene Muller of Flying Fish; Bill Covaleski of Victory; Tom Peters of Monk's Café; and Iron Hill Brewery’s Marc Edelson, Kevin Finn, Chris LaPierre and Paul Rutherford.

"The first ten batches of Dogfish Head were brewed from ingredients I bought from George and Nancy at Home Sweet Home Brew," says Calagione, a long-time friend and the founder of Dogfish Head, one of the nation’s fastest growing independent breweries. "Almost all of the commercial brewers in our area came into contact with them and their shop at some point during their development as brewers – and we are all better off for it."

Under the expertise of Hummel and Rigberg, the store has been transformed into the area’s most reliable source for any and every piece of equipment needed for the brewing process, from preparing the yeast to bottling the final product.

"Philadelphia wouldn’t be the beer town it is without Home Sweet Home Brew," says Kehoe, founder of Yards Brewing. "It has everything a homebrewer could want and need, and something you can’t get at any other shop: the support, encouragement and inspiration of George and Nancy."

At their one-stop-shop they also supply many instructional books, including Hummel’s "The Complete Hombrew Beer Book," which offers user-friendly advice and recipes, perfect for anyone interested in brewing their own. In his comprehensive book, Hummel, who has taught courses on brewing at Temple and Drexel Universities and is also a recognized judge of the Beer Judge Certification Program, features over 200 recipes for every variety, from lager to stout, from rauchbier to hefeweizen, as well as gluten-free beers. It demystifies the act of homebrewing by breaking it down into user-friendly steps and making it accessible to everyone. It is divided into three parts: Part One provides an overview of basic ingredients and brewing gear as well as general explanation of the brewing process; Part Two introduces recipes for more exciting varieties from across the globe; and Part Three, which highlights extreme, funky beers made with fruit, smoke, meads as well as gluten-free. The book along with a complete homebrewing kit is available for purchase at the store or online at homesweethomebrew.com for $150.

For more information on homebrewing, Hummel’s book, or to buy the homebrew holiday gift set, please call 215-569-9469 or visit online at homesweethomebrew.com. Home Sweet Home Brew also supplies equipment for the home winemaker. Items can be shipped nationwide. The store is open Tuesday from 11 a.m. until 6 p.m., Wednesday from 11 a.m. until 7 p.m., Thursday and Friday from 11 a.m. until 6 p.m., Saturday from 11 a.m. until 5 p.m. and Sunday from noon until 4 p.m. It is closed on Monday. For extended holiday hours or to make an appointment outside of business hours, please call Home Sweet Home Brew.

For your listening pleasure: Vinnie Cilurzo at NHC

James Spencer and his team over at Basic Brewing continue to do what they have done for over six years. That is, produce some of the highest-quality podcasted audio and video, mostly on the topic of homebrewing.

On a drive yesterday, I was able to take in a recently-posted audio cast that Spencer put up after this year's NHC in San Diego.

The keynote address was provided by Russian River's Vinnie Cilurzo. If you know Cilurzo, have spoken with him, or heard him speak, you already know that he is one of the nicest and well-spoken guys in the industry.

He speaks at NHC of his fascinating journey to Russian River Brewing in Santa Rosa and all of the various levels of fun encountered along the way. His engaging style of presentation makes the hour go by quite easily.

And, if you have not encountered him in the past, then all the more reason to check out Basic Brewing's podcasted version of the address. Only thing better might have been to see the pictures that Vinnie put up on the screen. Maybe they'll be on this page eventually.

p.s. There's also some video from NHC Club Night on Basic Brewing's video page also worth checking out. Grab a beer, sit back, and enjoy.

Homebrewing is news fit to print

The New York Times featured an article a couple of weeks ago that I thought some of you may be find of interest.

The growing homebrewing trend is discussed from a few different angles. One such angle showcased accomplished homebrewer Chris Bowen. He of Artic Alchemy, GABF Pro-Am gold winner, Hammersmith Ales, brewing historian, and perhaps of some other fame as well.

Link to the NY Times article

Philly Beer Week is all about beer, homebrewed beer as well

So here we are at the halfway point of Philly Beer Week '11. After taking today off from the City-based festivities, I'll be ready to dip my toes back in the PBW waters tomorrow. But, I've got a suspicion that I'll be keeping it in the 'burbs this time. The 'burbs, in my opinion, appear to be at a crossroads with regard to PBW (more on that some other day...perhaps).

Tomorrow, on Day 6 of PBW, I'll get to explore two exciting aspects of Philly Beer Week. Celebrating the richness of the 'burbs and celebrating the creativity of homebrewing at The Drafting Room in Exton.

There appear to be no less than 5, if I can count correctly, homebrewing contests and 4 or 5 other events with a homebrew tie-in during PBW '11. If you're an aspiring homebrewer, these events provide excellent opportunities to tap into a wealth of experience in the brew house/kitchen. Many of these guys (mostly, but to be fair, some women too) are award-winning brewers who love to talk shop.

I've often said (and, to be fair, others have as well) that what makes the Philadelphia region so rich in addition to the beer commercially brewed here are the beer bars and retailers, the distributors and importers, and the savvy consumers.

What underlies much of these components are the homebrewers whom have been toiling away at their hobbies with a passion for much longer than many in the mainstream likely realize. And it's not unusual to find professional brewers who have their roots in homebrewing as well.

For tomorrow's event at The Drafting Room, "The Joe's Take Over For The Pro's", Artisan Homebrew of Downingtown has sponsored 4 local homebrewers to part. Mike Hamara, owner, has sent the menu of beers, complete with descriptions, for me to share with all of you. I think you'll agree that the diverse lineup of beers should provide for an enjoyably tasty night at TDR.

The beers, by law, are complimentary. In lieu, though, donations are strongly encouraged for the local SPCA.

If you're in the western suburbs and not interested in venturing into the sweltering City, stop by The Drafting Room and have a true locally-crafted beer by one of the "Joe's" and support the SPCA at the same time. Party starts at 6 p.m.

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Brewer: Fred Kline
Name of Beer: Hooff's Hefeweizen
Beer description:
This beer is a traditional German wheat beer, Hefeweizen. Hefe means yeast and weizen means wheat in German. The recipe for this particular beer uses German Wheat malt and pale 2-tow malt for its malt base. It uses a touch of Noble Hops, Hallertau, for its bittering. The Yeast used is a traditional German yeast that produces the trademark banana and clove flavors associated with German wheat beers. This recipe has gone on to win many awards including 2nd in the National Homebrew Competition for the German Wheat Beer category in 2008. This refreshing yet flavorful beer makes for an excellent choice for summer imbibing!

Brewer: Christopher Clair
Name of beer: Currant Affair (Saison with black currant)
Beer description:
Floods? Recession? Scandal? Finally some news you can use. Tart and tannic, black currants bring a refreshing edge to the dry and spicy Belgian farmhouse ale. Made with pils malt, 25% wheat, and organic black currant juice this recipe took 1st place in the 2010 BUZZ Off and 2nd place in the 2010 Malt Madness homebrew competitions. Not your typical fruit beer, give it a shot and enjoy the balance, something you won't find in news about the budget. Approx. 8.5% ABV

Brewer: Peter Smith
Name of beer: Gettin' Figgy with it. (Abbey ale)
Beer description:
East Downingtown born and raised, this Belgian style ale is inspired by the holy libations brewed by monks for centuries. This beer, ruby-red in hue lying under a rich ivory head, invites you to experience a healthy dose of chocolate, fruit and spice. The addition of figs helps accentuate the dark fruit flavors while leaving the true character of the style. This aromatic, dark and smooth brew finishes clean, and leaves you surprisingly refreshed.

Brewers Alric Von Gerbig and Mike Hamara
Name of beer: RootDown IPA (American IPA)
Beer description:
This big, American IPA is inspired by the best of the west coast, while keeping true to the roots of the east. Balance was the focus when brewing this succulent beverage. A large amount of American hops are added, not to create tongue ripping bitterness, but rather, to spotlight the splendor of hop flavor and aroma. Simcoe and Citra hops come together to create aromatics of stone-fruit and citrus, while complimenting the sweet malt presence. RootDown IPA will delicately dance across your palate, but at 8.2% ABV, it will leave its footprints to not be forgotten.

The Complete Homebrew Beer Book, by George Hummel

The Philadelphia region's stake to the claim of being the America's Best Beer Drinking City is often tied to the local brewers, bars, and distributors. Sometimes the concentration of established beer writers is also mentioned.

Less often, it seems, homebrewers are mentioned as a component in the equation.

There aren't many that have been at it here longer than George Hummel and Nancy Rigberg who run the Home Sweet Home Brew store on Sansom Street in Center City Philly. They've been serving the homebrewing community since 1986.

George has a new book out that serves to provide an easy-to-use guide to understanding the process of making beers and to recipes that help both new and advanced homebrewers master their passion.

My favorite parts?
"Troubleshooting During Primary Fermentation", a quick and easy-to-diagnose section of troubleshooting (page 28)
"Brew Day Process Summary", a concise checklist of tips and techniques (pages 37-39)

Recipes?
There are plenty of beer recipes throughout the remainder of the book covering nearly every style you can imagine. But, I'm most anxious to deviate a bit and check out the section called "Scratch Sodas" beginning on page 439 where we can learn to make Root Beer, Birch Beer, Cream Soda, and Ginger Ale.

Thanks to George for arranging to have a preview copy sent to me.

Cheers and Happy Brewing!

Next you know they'll be propagating their own yeast

At Sixteen Hundred Pennsylvania Brewing Company (just kidding), the story of the on-premise homebrewed beer created at the White House for the Super Bowl has been well-circulated by this point. It's been a solid month now, but I was still considering working some contacts in D.C. in an attempt to get a more detailed story out of the people involved with the homebrew project.

Now I don't have to.

ObamaFoodorama covers the White House's culinary adventures and has filed a detailed insider story of White House Honey Ale. The new nugget I found half way through was the comment about growing hops in the White House garden. Pickling, cheese making, homebrewing, and hops growing. The bumper stickers bemoaning lack of change must not have checked out the kitchen and garden at the White House.

a Luca Brasi sighting in New Jersey

I've learned my lesson trying to get to Iron Hill's New Jersey location one too many times. From where I begin, there's rarely a quick way through or around Philly to get to Maple Shade, NJ.

Not for lack of wanting to be there, of course. The Iron Hill model is alive and well across the river. Fortunately, for me, I've got two close to me...one in Phoenixville and one West Chester.

But, Luca Brasi's gonna be there tonight. How can an offer like that be refused?!

No, not that Luca Brasi.

This Luca Brasi.

Iron Hill has a long track record of working with the homebrewing community. Chris LaPierre has been passing along wort and yeast to homebrewers in West Chester to bring the whole craft brewing industry full circle and now does the same in Maple Shade.

He's taken the same philosophy to his New Jersey brewing outpost and is debuting the Luca Brasi beer tonight. It's a coffee stout "collaboration" beer brewed with local Maple Shade homebrewers Scott Davi and Jim Carruthers recent winners of the Iron Brewer competition.

Check out the fun and informative video above (excellently produced by the BeerStainedLetter guy, Jeff Linkous); it'll give you all the details that you need. Then, head over to Iron Hill in Maple Shade to check out the beer tonight beginning at 7 p.m.

Update on the Chocolate Cherry Imperial Stout (or whatever it will eventually be called)

(All packed up and ready for a ride up the street) (One final look at the emaciated sour cherries in the secondary fermenter/glass carboy) (Just about finished racking to the keg) (Closed up and under a protective layer of CO2) Off to the NonConFermist for cooperage until such time that I can bottle it. The "downtime" shouldn't be bad for it. Now in a keg under a protective blanket of CO2, it will have approximately a month to settle out from its secondary fermentation on ten pounds of sour cherries. A little taste test reveals a beer with dark chocolate hints in the aroma and flavor, obvious sour cherry flavor, and an alcohol heat that is probably pushing 10% ABV. Seems, so far, that this could turn out to be a real nice winter "warmer" to be enjoyed by the fire in December through March. A parson is a nonconforming minister, according to the dictionary--I looked it up. Think I'll call Adam my beer's parson until he turns it back over to me.

Have I ruined a perfectly good homebrewed stout?

The answer to the title is still unknown. The jury will be out for at least a week, I suppose. Gotta let the cherries do their thing with the yeast (or actually, vice versa, right?) In the meantime, thought you might like to see a few pictures. Or, at least one particular person is interested in the cherries and these pictures. After the beer spent 6.5 days in the primary fermenter, it seemed time to move it to the secondary glass carboy fermenter where I could watch the fermenting cherry action. The original gravity was spot on 1.100 and after almost a week in a 70-74 degree room, two packets of dry yeast brought the gravity down to right around 1.030. The fermentation had begun in less than 12 hours and last for around 40-42 hours. This attenuation, Adam tells me, was a pretty good one and resulted in a hearty stout weighing in at around 9.5% ABV. Then, I had to open up those darned frozen cherries. They were fresh last August from a Berks County farm, but I knew I wouldn't use them quickly enough, so into the freezer they went. Now they've made their debut. Let's see now. What have I learned? I've learned, first off, that these fresh cherries will not only have pits (duh, I knew that), but there will also be small twigs, leaves, and stems as well. When I decided not to pit the cherries before tossing them into the carboy, I knew that I would have to somehow break the skin of the cherries so that the beer could better and more quickly get to work on the sugars contained therein. This turned into a project of taking small handfuls of cherries from the freezer bags, picking out stems and whatnot, and squashing them in my hands to break their skins before tossing them through the funnel--all ten pounds of them I also learned that it would have been much kinder on my hands to have allowed the cherries to come closer to room temperature before handling them instead of moving them from the freezer to the refrigerator overnight to immediately using them first thing in the morning. Then, it was on to the transferring of the beer from the bucket to the carboy on top of the cherries. Actually, the third thing that I learned was that a full five gallons of beer and ten pounds of cherries will fit into a six gallon carboy with no problem. Within minutes, there were little bubbles forming around some of the cherries that had already floated to the top. By the time I put the airlock on more apparent fermentation had begun and in less than two hours, the airlock began slowly "burping". By the time 24 hours had passed, the airlock was burping every five seconds, or so, and everything appeared okay.....for now.... Now it's just a matter of time to see what the introduction of these cherries will do to what was seeming like a perfectly good chocolate imperial stout. p.s. Laziness got the better of me and I decided not to re-shoot nor try to edit the video that you see here. Sorry, just turn your head if you really care to watch this most boring video. Hint--not even the cats find it interesting to sit and watch the fermenting action!

A New Homebrew....what could be next?!

(The brewhouse setup, looking all nice and clean while awaiting boiling temperature) I heard the cries to "just brew something". I felt the beer pressure from The NonconFermist. I'd put the finishing clamps on the homemade wort chiller that Patty made for me....2 years ago!! I bought the ingredients from Mike Hamara at Artisan Homebrew in Downingtown, PA all the way back in early May. I was out excuses and had no where to hide; it was time to brew. The way I shape the story makes it sound like I don't like to homebrew the way some people don't like to prepare and cook dinner for themselves. Reality couldn't be farther from that. I love to cook and I love to homebrew. Problem is, as life accumulates more things and more things to do, it seems that I have less time than ever to cook dinner, let alone make a batch of homebrewed beer. (After the boilover, everything looking not so nice and clean) It was obvious this past weekend that I was a bit rusty. My timing and sequencing of steps was off. My sanitation and attention to detail, fortunately, was pretty good. Maybe the recipe was too much for a "re-entry beer". Who knows. Still, even after brewing in the rain and cleaning up in the dark, the following morning it appeared that the yeast had begun their busy digestion of sugars overnight and a fermentation was underway. With 11 pounds of malt extract, 3 pounds of specialty stepping grains, 8 ounces of 100% cacao baking chocolate, and two packets of healthy yeast, there wasn't much excuse for fermentation to not begin quickly. In between, let's see, what else happened? I used a new turkey fryer that we got a steal of a deal on after last Thanksgiving at Lowes. Apparently turkey fryers don't sell so well after Thanksgiving. For $70, we got a nice 30-quart 45,000-BTU turkey fryer. Also, new to the process was a sweet new wort chiller that Patty made for me as a wedding anniversary present. Which anniversary, you should ask? Wait for it.......how about our 10th anniversary? Yup. And, yes, your math might be correct if you said we were coming up now on our 12th. Yup, I'm the jerk...but no-less-grateful jerk. (The wort chiller after a hard 25 minutes of work) She made the wort chiller with approximately 50 feet of copper tubing and made the input/output pieces high enough clear even the deepest homebrew kettles. Once hooked up to the garden hose, we were able to chill this batch from boiling temperature to under 100 degrees Fahrenheit in 10 minutes. Getting it down another 20-30 degrees proved a little more difficult given the extra warm summer we've been experiencing. After a total of 25 minutes, we gave up and dumped the wort into the primary fermenting bucket at 75 degrees Fahrenheit and pitched the yeast. There was, obviously, plenty of sugar for the healthy yeast to go to work on. In less than 12 hours and a temperature hovering around 70 degrees, the fermentation took off and lasted for almost two full days, with close to 30 of these hours showing a vigorous fermentation. Okay, so that was gratifying, given all that seemed to have gone wrong leading up to this point. Now, it's time to let things settle down and out before taking a reading in the next day or so to determine if we need more yeast to a little more work before racking the beer over into a glass carboy for a secondary fermentation while sitting on ten pounds of fresh sour cherries (well, fresh last year...frozen since then). Check back and I'll let you know what's happening. (The morning after, the yeast looks to have found enough sugars to digest)

See, I've got this neighbor....

You may know him personally, or at least heard of him. He's the NonconFermist. He's my neighbor, recently of Beer Bits 2 and originally of The Brew Lounge. He's Adam Beck and when I looked out my window yesterday and saw him foraging for pine cones or anything that might have fermentable sugars in it, I knew the NonconFermist was up to something good. Turns out he was brewing. It's something he's been trying to back on track with recently. Looks like he's back on track making something in the 4-5% ABV range and may turn out to be something like a black-ish American IPA....or not. Doesn't matter, though. That's why he's called The NonconFermist.

Bringing home more brewing accolades for Pennsylvania

During a drive to the Lehigh Valley this past weekend, somewhere around the Quakertown exit of the turnpike I hear through my car speakers the name of Wardell Massey. Oh, perhaps I should have begun with, "I was listening to a podcasted version of the National Homebrewers Conference awards ceremony (courtesy of The Brewing Network--thank you)......" Though a general dearth of awards for Pennsylvania's homebrewed beer this year at the NHC gathering in Minneapolis, MN, two men from PA stood tall. The first I'm not familiar with--David Barber of Orwigsburg--won a bronze for his Belgian Tripel in the Belgian Strong category. The second I, like many of you, are quite familiar with around these (Philly) parts. Wardell (Dell) Massey has been brewing up a storm for many years now and winning awards...in this case, none on a stage bigger than this of the NHC. He won a silver this year for his American Wild Ale in the Specialty Beer category amongst 275 total entries. Only six other categories--of 28 total--had more entries. Congratulations Dell!

To the homebrewer...

....that gave a bottle of their beer labeled "Quad 9/06" to me somewhere around 3 years ago--Thank You and Congratulations! It crept up to the front of my cooler and was finally popped last night. It's held up well and tastes wonderful! Cheers

A new year, a new brew, a new view

My odds of brewing again soon... ...just got better with a visit to Artisan Homebrew in Downingtown. The once-fresh picked, since frozen are awaiting a secondary fermenter full of beer. It's gonna be a chocolate cherry imperial stout..and it's gonna be big. Hoping to work on it this coming weekend with expectation to be drinking it in late February, early March. Mike's a great guy running the show at Artisan. But, if I have any questions I want to consult with an online service, it might be at the newly-created BrewAdvice.com. I've plugged around a bit and it looks promising as a useful homebrewing tool to add to your resources. Just got back from a weekend in D.C., but you're not going to hear about it... ...at least until I get some other writing and planning out of the way first. There'll be three things to share with you. First, a marathon (not the running kind!) visit to Brasserie Beck, the relatively new and supercool Belgian Bar/Restaurant at 11th & K streets in downtown Washington, D.C. Then, a visit to the latest in the "chain" of Dogfish Head Alehouses...this one in Fairfax, VA. I've been to the one in Gaithersburg, MD so it would be a test of how consistent the theme is...shouldn't be too difficult, eh? Nearby I made a trip to Total Wine as well as World Market and discovered a few beers not available in Pennsylvania. Felt sorry for them and brought many home with me! As far as other new things going on around here... ...this week you'll hear/read me talk/write about 1) Hawaii (finally); 2) the McKenzie Beer Dinner on Thursday (you should go too, really); 3) and a couple of other new and interesting things that some of you will find to varying degrees both...new...and...interesting (maybe). Sorry, must stay secretive for the time being. In the spirit of the holiday... ...I'll leave you with some fine quotes that I've seen floating around as Facebook status updates today: ~ "A special haiku: Remember today: / Martin Luther King, Jr. / Love and sacrifice" ~ "Injustice anywhere is a threat to justice everywhere." ~ "A nation that continues year after year to spend more money on military defense than on programs of social uplift is approaching spiritual doom." ~ "Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that." ~ "THE King"

Artisan Homebrewing Opens in Grand Fashion

When you show up as late as I do, you get pictures of a party near its end; so close to its end that most people are already gone and the host is packing things up. Well, it wasn't quite that late, but I did miss the cake, the music, and the cheesemonger. I did get a chance to taste some great homebrewed beer and mead, local wine, and catch up with some old friends. So, I took a few pictures of Artisan Homebrewing's Grand Opening and had Mike Hamara (proprietor) send me some more exciting ones from earlier in the day. You should be able to tell the difference. Artisan has been open for roughly a month now and while business has been going well, the Grand Opening certainly put them on the map with a steady stream of people coming through, enjoying the entertainment and brewing demos, and walking out with some new homebrewing purchases. Haven't been there yet? Check out the full press release that I wrote and posted back here. It's got all the details you need to know to find Artisan in Downingtown, PA. Tell Mike I sent you.

Press Release: Artisan Homebrew Set to Open in Two Days

Hot News off the Press for suburban Philadelphia Homebrewers (Downingtown, PA)---Artisan Homebrew will open its doors for the first time on Thursday, October 15 in Downingtown, Pennsylvania. The homebrew store is located at 128 East Lincoln Highway in the heart of historic Downingtown and occupies the former Samovar Tea Shop. For Mike Hamara, proprietor, the opening represents more than just months of securing the location and preparing the site for a retail homebrewing business. Hamara realized over 4 years ago that the suburban Philadelphia areas of northern Chester County and western Montgomery County lacked the presence of a homebrewing shop. "I couldn't believe," Hamara says, "that for an area so rich in craft breweries, quality beer & wine bars, and beer distributors, no homebrewing shop was there to service the needs of the area's homebrewers." Mike has worked at Exton Beverage for the past 9 years (and previously at Spaz Beverage and Mr. Bottle) which has given him insight into the industry. "Customers would come into the beer distributor and share with me stories of mail ordering for homebrewing supplies," he says, "or driving as many as thirty-plus miles just to get the ingredients or equipment needed to get a brewday going. If their brewing session had begun and they had forgotten something, they were out of luck. At that point, I knew that I should do something about it." His new shop will stock homebrewing supplies for both beginners and advanced brewers. "For less than $100, a new homebrewer can come in to Artisan Homebrew and get all of the equipment and ingredients needed to brew their first batch of beer. But, the most advanced all-grain homebrewer will also find what they need as well." The home winemaker can also find equipment and ingredients needed to turn out batches of wine at both beginning and advanced levels of technique. Once up and running, Hamara expects to hold special events at the shop to encourage homebrewers and winemakers to share their creations and share their homebrewing stories. “My goal is to try to bring together individuals who share the passion for making great beer and wine.” Artisan Homebrew will be open Tuesday thru Friday 11am to 7pm, Saturday 10am to 5pm and Sunday 12pm to 5pm. For more information, contact Mike Hamara directly at the store at 610-873-HOPS(4677) or email at Mike@artisanhomebrew.com