Professional Documents
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From the
American
Homebrewers In this issue:
® Association ®
HomebrewersAssociation.org
What How to Advice from
Great
to Buy Brew Homebrew Guru
Recipes
Charlie Papazian
A Publication of
® the Brewers Association COMPLIMENTS OF YOUR LOCAL HOMEBREW STORE
Let’s Get This Party Started Right!
Specially designed fermenter? Check
Bottles? Check
Ingredients? Check
20 minute instructional DVD hosted by
Aussie movie star Paul Mercurio? Check
®
Journal of the American Homebrewers Association
Brewers AssociationSM
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mote and protect small and independent American
brewers, their craft beers, and the community of
brewing enthusiasts. The Brewers Association is
a not-for-profit trade Association under Section
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directed to Zymurgy, PO Box 1679, Boulder, CO
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5 |
C OLUMNS
IT’S THE BEER TALKING
Making Your First Batch From Beginning to End
We have included five short articles to teach you the basics of brewing and help you brew your
first batch. We recommend that you read the first four articles completely before you start brewing.
By Gary Glass (Hint: we have found that you can read them in about the time it takes to drink one beer.) Then
when you are ready to brew, follow the instructions in each section to make sure you don’t forget
7 | HOMEBREW AND BEYOND anything or leave out a critical step.
By Ray Daniels
11 | Basic Brewing Equipment
40 | LAST DROP
By Brian Yaeger
15 | Sanitation
18 | Brewing Your First Batch of Beer
23 | Managing Fermentation
DEP
9 |
ARTMENTS
DEAR PROFESSOR
26 | Bottling Your Beer
Welcome to Homebrewing
T his special edition of Zymurgy, the
magazine published for members of
the American Homebrewers Association
strong AHA will ensure your right to home-
brew is maintained long into the future.
Homebrew Competition entries, and AHA
National Homebrewers Conference regis-
tration.
(AHA), is intended to be an easy-to-follow AHA membership benefits include: A And more. See HomebrewersAssociation.
guide to launch you into the wonderful A Subscription to Zymurgy magazine org for a full list of AHA member benefits
world of homebrewing! We are happy to A Pub Discount Program for discounts at
provide this free guide to help you on your pubs across the U.S. Membership to the American Homebrewers
way to brewing outstanding beers at home. A HomebrewersAssociation.org and AHA Association is $38 for a year. This is a
Forum small price to pay for the beer and brew-
The AHA is a not-for-profit organization A Updates on the latest Government ing education, camaraderie and fun that
made up of thousands of members from Affairs issues affecting your right to brew the AHA brings to homebrewing—a price
the U.S. and around the world. I invite and access to your favorite craft brews. that will soon be recouped by your Pub
you to join the AHA and dive right into A Access to the Great American Beer Discount Program benefits. Join online at
the fun-filled hobby of homebrewing. Your Festival Members-Only Session and HomebrewersAssociation.org and unlock
membership dollars help us to continue our Members-Only entrance. the wide world of homebrewing.
mission of promoting the community of A Free entry to AHA Rallies.
homebrewers and empowering homebrew- A Discounts on the latest book offerings Gary Glass is director of the American
ers to make the best beer in the world. A from Brewers Publications, AHA National Homebrewers Association.
Damn the Instructions— Spent Hops Can Kill Your Dog! I was online with a cigar bulletin board
Full Speed Ahead Dear Professor, and posted the question for the brewers
Dear Professor, I am a fairly new homebrewer (four on the board. One guy said “Get your dog
I have been making beer for about a batches) and have discovered a problem to the vet NOW!” He posted some articles
year now. I just received my first copy that I believe you can help with. I was from a veterinary journal that said hops
of Zymurgy and it didn’t take me very brewing a batch of Pilsner the other day can kill dogs. It talked about eight case
long to realize that I could improve on and took two bags of hops from the wort studies in which six of the dogs had died. I
the recipe that comes with a can of malt. and tossed them on the ground to cool called Animal Poison Control and they said
Still, I have quite a large supply of malt while I put the wort into the fermenter. “Get your dog to the vet NOW!” So I took
extract on hand, so I wonder if you could I noticed that my dog had swallowed the him and they made him vomit, gave him
suggest a better recipe than the sugar one bags of hops! I called my vet and he said charcoal and IV fluids, etc. He survived,
that comes with the malt. Meanwhile, I’ll that it should not be a problem for the thankfully, but the vet said it was only
continue to read Zymurgy and learn more dog. I called my local brew supplier and because I saw the dog eat the hops and we
about homebrewing. they said the same thing. I looked up a got them out before they made him sick.
big-time supplier online and called them The hops cause “malignant hyperthermia,”
Thank you, and they said the dog will be OK. I was a sudden and almost irreversible increase in
Bill Tyson relieved. body temperature that basically fries their
Neaton, Texas
Dear Bill,
Well, it won’t take you very long to discover
that improving on the sugar recipes supplied
with many malt extracts is a pretty easy
thing to do. It doesn’t take a whole lot of
reformulation!
Sweetly,
The Professor, Hb.D.
Bottle filler
A section of hard plastic tubing fitted
with a spring-loaded plunger at the end.
Used to transfer beer into bottles by
pressing the plunger end against the bot-
Hydrometer
tom of the bottle.
Bottle capper
A device used to affix bottle caps to the
filled bottles of beer.
Bottle Filler
Fermenter
Hydrometer
This is used to measure the specific grav-
ity or density of the beer before and after
fermentation. Knowing this allows you to
determine the alcohol content and monitor
the progress of your beer. Highly recom-
Bottle C apper
mended.
Bottle/Carboy washer
Makes cleaning used bottles faster and
easier. These devices screw onto a faucet
(usually with a simple adapter) and clean
bottles with a burst of water.
Glass Carboy
*
Items to Clean and Sanitize
On brewing day, this includes the
following items:
A Fermenter
A Fermenter lid Before each item is used, it should first be fermenter or racking bucket with hot tap
A Air lock parts and stopper cleaned of all visible soil or residue and water and mix in 2 fluid ounces of bleach
A Strainer then sanitized. To clean your equipment, per 5 gallons of water (59 mL in 19 L).
A Thermometer use a normal dish cleaning sponge (no Put all items that need to be sanitized into
A Hydrometer scouring pads as these can scratch the the bucket to soak. To properly sanitize,
A Funnel (if applicable) surface of your equipment and provide soak for at least 10 minutes. When you
A Cup or bowl used for mixing the yeast spaces where bacteria can hide), dish are ready to use an item, remove it from
soap or other detergent, and plenty of hot the bleach solution and rinse it thoroughly
On bottling day, this includes: water. Rinse equipment thoroughly with with hot tap water (chlorine can cause
A Racking or bottling bucket hot water after cleaning. off-flavors in beer, so be sure all of the
Photos © 2010 Shutterstock, LLC
A Racking cane and transfer tubing bleach solution is rinsed off before using
A Bottle filler
After cleaning, all of your equipment must equipment).
A Hydrometer and hydrometer jar or tube
be sanitized. For sanitizing, you can use
A Bottles and bottle caps
household bleach or “no-rinse” sanitizers, “No-rinse” sanitizers only require contact
A Any other object that comes into
such as Iodophor or Star San, that are with the items being sanitized, so don’t
contact with the beer
available at your homebrew supply shop. require soaking. They are effective within
Bleach is the cheapest option. Fill the seconds of contact and do not require rins-
Before beginning to brew this recipe, the first batch. It shouldn’t take more pot until the extract has dissolved. Add
you’ll need to make sure you have all the than 90 minutes from start to finish. the dry malt extract and again stir until
required equipment and ingredients. You dissolved. Turn on the burner again and
should also have read the previous article Procedure bring to a boil, stirring vigorously to avoid
on sanitation. Now, before you begin, A. Bring 1 gallon (3.8 L) of water to a boil a boil-over. You will boil for a total of 30
read the whole procedure so you see how in an uncovered pot large enough to hold 2 minutes. When there is 5 minutes left in
things are going to work and then you’ll gallons (7.6 L) or more. the boil, add the hop pellets.
be ready to dive in and brew.
B. While heating the water: D. During the boil, fill the already-sani-
Ingredients 1) Remove the plastic lid and yeast packet tized plastic fermenter about one-half to
Shopping List from the top of the Coopers kit. Immerse two-thirds full (approximately 3 gallons,
1 can [3.75 lb (1.7 kg)] Coopers “Bitter” the unopened can in very hot tap water or 11.4 L) with cold water. (See notes on
Brewing Kit (includes a packet of yeast) so that the thick syrup inside will soften. page 22 if you happen to be using a glass
2 lb (0.9 kg) Muntons light dry malt 2) Clean and sanitize your brew day carboy fermenter.)
extract equipment according to the directions
1 oz (28 g) Cascade hops (pellets) found in our article on sanitation. (See E. At the end of the boil time, turn off the
page 15 for a list of what to sanitize.) burner and remove the pot. The bitter-
These items, along with the basic equip- sweet solution you have just made is
ment needed, can be purchased at any C. When the water has come to a boil, called “wort” (pronounced wert).
homebrew store. If your shop doesn’t turn off the burner under the pot—this
have these exact ingredients, ask the will keep the extract from scorching when F. Carefully pour the wort through your
shop staff for appropriate substitutes. you add it. Next, open the can of extract strainer into the plastic fermenter contain-
and add its contents to the pot of boiled ing cold water. Add cold water, if needed,
Once you have all the needed equipment water. (Scrape out with a spatula, rinse to bring the total volume to 5 gallons
and ingredients, you are ready to make with a small amount of hot water.) Stir the (18.9 L). Leave 2 to 4 inches (5 to 10
range is best.
The ebony blackness of stout somehow seems s 4ARGET /RIGINAL 'RAVITY Turn on heat and boil for five more minutes, stir-
to attract attention among beer drinkers and ring vigorously to avoid a boil-over.
many have grown to love the flavor that goes Procedure
with it. This beer moves beyond malt extract to
Put 1 gallon (18.9 L) of hot water in the pot. Fill the fermenter one-half full with cold water.
include the use of grains in the brewing process.
The procedure is still very simple and you’ll love
the results. Put the crushed roasted barley in the grain Turn off the burner and add the hot wort to
bag and close securely. Put the grain bag in the the cold water in the fermenter. Top up fer-
water and begin heating the water on the stove. menter to 5 gallons (18.9 L) with cold water if
Equipment
Stir every three to five minutes until the water necessary. Allow to cool to 75° F (24° C) or
In addition to the basic equipment used for the comes to a boil. (If you don’t have a grain bag, lower, then follow the instructions in “Managing
first batch, you will need a grain bag, approxi- you can add the grains directly to the water.) Fermentation” to prepare the yeast and conduct
mately 7 inches by 7 inches (17.8 cm by 17.8 the fermentation.
cm) or larger, OR a large kitchen strainer for
Remove the grain bag as the water begins to
this recipe.
boil. Let the bag drain into the pot. (If you are For additional recipes see “Winners Circle” on
not using a grain bag, use a strainer to fish out page 37.
Ingredients as much grain debris as possible once you reach
1 lb (0.45 kg) pre-crushed roasted barley* a boil.)
1 can [3.3 lb (1.5 kg)] Muntons Hopped Amber
Malt Extract Once the grain is removed, allow this liquid to
2 lbs (0.9 kg) light dry malt extract (Muntons boil for about 15 minutes.
or other)
1 packet dry ale yeast Turn off the burner and add Muntons Hopped
*Brewing grains must be crushed before use. At Amber Malt Extract and dry malt extract. Stir
most stores, you can buy them pre-crushed. until dissolved.
BEER&FOOD
PAIRING A
AND
ND COOKIN
COOKING
KIN
NG WIT
WITH CRA
W CRAFT BEER
to remove some wort from the fermenter
after the water has been added. Handling
full glass carboys is a bit hazardous, so if you
don’t feel you can do it safely, it may be best
to skip this step. But if you can manage it,
BY LUCY SAUNDER
SAUNDERS shake or swirl the fermenter a bit to make
sure things are well mixed inside and then
carefully tip it enough to pour out about a
cup of the wort. You may also use a “Wine
The Best of American Beer & Food Thief” to take a sample from your carboy.
This wort can be put in the hydrometer
showcases chefs and craft brewers tube for a reading of your original gravity
who cook with beer and pair flavorful OR /' $O NOT RETURN ANY OF THIS WORT TO
beers—from pilsner to porter—with the fermenter or you’ll risk contamination
hand-crafted foods. It begins by of the whole batch.)
exploring the art of pairing flavorful
Once this is done, you are ready to attach
beers with specific foods, then turns the stopper and the fermentation lock and
to recipes that incorporate beer, place the fermenter in a suitable location
using the various flavors available for fermentation. The only other factor
you’ll want to consider is that glass carboys
from today’s ales and lagers as food
sometimes overflow during fermentation.
flavor components. Normally, you’ll have little headspace below
the neck of the fermenter, so you’ll want
Retail Price: $22.95 to place the fermenter in a box lined with a
garbage bag or something similar so that it
will be easy to clean up any spills that may
Order your copy today! occur. (Later you’ll learn how to manage
Brewers Publications
Call 1.888.822.6273 A Division of the Brewers Association
this with a blow-off tube.)
or visit shop.beertown.org. www.BrewersAssociation.org
Managing Fermentation,
or the Art of Yeast Wrangling
W hile brewers like to claim that they
make beer, it is actually the yeast
that turn our prepared sugar solution into
C) or lower. While you can sprinkle
dry yeast on top of the cool wort as we
did in the first recipe, you’ll improve
tion lock. (Don’t forget to put some water in
the fermentation lock to serve as an airflow
barrier.) Fermentation should start within
an alcoholic beverage. During this process the probability for success if you take a 24 hours. During fermentation, you’ll want
we brewers mostly wait—although some few minutes to prepare the yeast for the to store the fermenter someplace where the
amount of watching is useful as well. This feast it is about to receive. temperature will stay around 65˚ to 75˚
article discusses fermentation and your role (18˚-24˚ C). If you have any control over it,
as the brewer. It begins by describing a To do this, you’ll run warm (about 98-100˚ the cooler end of this range is better.
more desirable technique for preparing and F or 37-38˚ C) water into a clean and sani-
adding dry yeast and then continues with tized cup, bowl or measuring cup. Open By the way, if you buy a package of
a discussion on fermentation itself. After the yeast packet and pour it onto the warm dry yeast and don’t use it, toss it in the
the fermentation is over, you’ll be ready for water without stirring. Allow the yeast to refrigerator until you do need it. This
bottling. dissolve in the warm water for about 10 will help to sustain the freshness and
minutes then stir in with a clean spoon. vitality of the yeast.
Pitching Dry Yeast
Each time you make beer, you’ll be add- Once prepared, this yeast slurry can be Liquid Yeasts
ing (pitching) yeast once the tempera- added to the cool wort in the fermenter. Many homebrewers use liquid yeast prep-
ture of the wort drops below 75˚ F (24˚ Then you will attach the lid and fermenta- arations as an alternative to the packages
Fermentation
If it is convenient, you’ll want to check
the fermenting brew every 12 to 24
hours for activity. If all goes well, you
should see vigorous activity within the
first day. This will be indicated by rapid
bubbling of carbon dioxide out of the
fermentation lock and also by the devel-
opment of foam, called kraeusen, at the
top of the liquid level. This is usually vis-
ible from the outside even with opaque
white plastic fermenters.
*
Additional Resources
Membership in the American
Homebrewers Association
This includes a subscription to Zymurgy,
discounts on beer and food, book discounts
and other benefits. See Homebrewers
Association.org or call 1-888-822-6273.
HomebrewersAssociation.org
The official website of the American
Homebrewers Association is packed with
information on homebrewing, including the
online AHA Forum for homebrewers and
the homebrewopedia wiki.
Equipment good-tasting beer! Next, you’ll transfer the (pronounced troob), at the bottom of the
A Measuring cup, one cup (237 mL) or beer from the fermenter to the bottling fermenter. Trub can create haze and off
larger capacity, capable of measuring bucket and add a bit of sugar to the beer flavors in the finished beer, so you do
0.75 cup (177 mL) so that it will carbonate in the bottle. After not want it going into the beer you put
A Small pot for boiling water that, you are ready to fill the bottles and in bottles.
A Bottling bucket [7 gallon (26.5 L), plas- cap them.
tic] In the process of removing the beer from
A Racking cane and transfer tubing Throughout this process, you want to the trub, you will also add some “prim-
A Bottle filler minimize splashing, foaming and aeration ing” sugar for the remaining yeast (there
A Hydrometer (optional) of the beer as this can have undesirable is still plenty of yeast suspended in the
A Bottle capper flavor effects. This isn’t a huge deal, but fermented beer at this point) to consume
just remember that “quiet is cool” when and produce carbon dioxide in the sealed
Supplies dealing with fermented beer. bottles, naturally carbonating your beer.
A 50+ 12-ounce bottles The standard quantity of sugar used for
A 50+ bottle caps Sanitize the Equipment priming 5 gallons of beer is 0.75 cup (177
A Corn sugar (purchased from your and Bottles mL). Use corn sugar (also known as dex-
homebrew supply shop) The first step in bottling is cleaning. All trose) available at your local homebrew
of the equipment that will touch the supply shop for this purpose. You should
Overview beer—no matter how briefly—must be not use ordinary table sugar.
First, if you haven’t used a bottle cap- cleaned and sanitized as described in our
per before, experiment with it a bit on article on sanitation. See page 15 for a list Measure the sugar using a measuring cup
an empty bottle or two. Once you’ve got of things you need to sanitize on bottling and then stir it into 0.33 to 0.66 cup (75
the hang of it, just use a bottle opener to day. In addition, all the bottles must be to 156 mL) of boiling water. Remove the
remove the practice caps from the empty cleaned and sanitized as well. If you are sugar water from the burner and let sit for
bottles. (Just think, you’ll soon be doing using new bottles, you can usually go at least 10 minutes to ensure the solution
that to bottles of beer that you brewed straight to the sanitizing step. is properly sanitized. Pour the sugar solu-
yourself!) tion into the sanitized bottling bucket.
Racking and Priming the Beer
Now, here’s the overview of the bottling Prior to putting the beer into bottles, it “Racking” is a brewer’s term for transfer-
process. First, you’ll sanitize everything should be removed from the spent yeast ring or moving the beer from one vessel to
to make sure that you will wind up with and other debris, collectively called “trub” another. In this case, we’ll rack the beer off
Now put the racking cane filled with sani- Bottling ing this time so that the fermentation and
tizer in the fermenter, hanging the tube Set the bottling bucket on the counter or aging processes can take place properly.
end with the clamp closed below near the a chair and make a work area for yourself
outside of the bottling bucket. Ideally, the on the floor so that siphon power will It is hard to wait, but patience is usu-
height of the bottling bucket should be move the beer for you. Do not bottle on ally rewarded with better tasting beer.
such that the tube will rest on or near the carpet as you will assuredly spill some (Of course to prove this, you might have
bottom of the bucket when the hose is put beer in the process! to taste one bottle after two weeks.) If
into the bucket. Use a large clean, sanitized you are that anxious, go ahead and make
cup or bowl below the fermenter to drain Next, arrange the bottles nearby. You may another batch of beer so that you’ll have a
the sanitizer from the racking cane and tub- find it convenient to leave them in the steady supply coming once you taste the
ing to start the siphon of your beer. Release case boxes to make them easier to handle. first batch.
Secondary Fermenter
As homebrewers advance, one of the
first things they add to their equipment
is a secondary fermenter, preferably a
glass carboy. This is just an additional
fermenter, which allows you to rack your
beer off the trub in the primary fermenter
so that it can be aged. If left on the trub
too long, the beer will eventually develop
off-flavors. Many beer styles benefit from
extended aging, and a secondary fermen-
ter allows you to age your beer without
risk of developing off-flavors from aging
in the primary fermenter. You can use
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Sleeping Lady Brewing Co./ Alehouse Broomfield, Englewood, Boulder Restaurant
Snow Goose Restaurant Concord Fort Collins, Highlands Ranch, Honolulu
Walnut Brewery
Anchorage Westminster
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ARIZONA Truckee Dillon Dam Brewery Kailua-Kona
Wild Mountain Smokehouse
Barley Brothers Brewery Dillon
Firestone Walker Brewing Co. & Brewery Maui Brewing Co.
Lake Havasu City Dry Dock Brewing Co.
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BJ’s Restaurant & Brewery Aurora IDAHO
Firestone Walker Taproom Wynkoop Brewing Co.
Chandler Glenwood Canyon Brewing Co.
Restaraunt Denver Old Chicago
BJ’s Restaurant & Brewhouse Buellton Glenwood Springs CONNECTICUT Boise (2)
Mesa, Peoria, Phoenix, Tuscon Gordon Biersch Brewery
Gordon Biersch Brewery Cambridge House Brew Pub Treasure Valley Pizza Factory
Gordon Biersch Brewery Restaurant Restaurant Granby Nampa
Restaurant Burbank, Palo Alto, San Diego, San Broomfield ILLINOIS
Willimantic Brewing Co./
Gilbert, Glendale, Scottsdale, Francisco, San Jose Great Divide Brewing Co. Flossmoor Station Brewing Co.
Main Street Café
Tempe Denver Flossmoor
Hollister Brewing Co. Willimantic
Mudshark Brewing Co. Goleta Great Northern DELAWARE Goose Island Beer Co.
Lake Havasu City Denver Chicago (2)
Hoppy Brewing Co. Dogfish Head Brewings & Eats
Old Chicago Sacramento Hops Grillhouse and Brewery Rehoboth Beach
Gordon Biersch Brewery
Chandler, Tuscon Golden, Littleton
Huntington Beach Beer Co. Dogfish Head Craft Brewery Restaurant
Rock Bottom Restaurant & Huntington Beach Left Hand Brewing Co. Milton Bolingbrook
Brewery Longmont Iron Hill Brewery and Restaurant
Iron Springs Pub & Brewery Granite City Food and Brewery
Glendale, Phoenix (2), Scottsdale
Fairfax Newark, Wilmington Cherry Valley, East Peoria, Orland
ARKANSAS
New Belgium Brewing Co.
Park
O’Brien’s Pub Fort Collins Stewarts Brewing Co.
Boscos Little Rock Brewing Co.
San Diego Bear Mickey Finns Brewery
Little Rock Odell Brewing Co.
Libertyville
Pyramid Alehouse, Brewery Fort Collins FLORIDA
Vinos Pizza Pub Brewery
& Restaurant A1A Ale Works Old Chicago
Little Rock Old Chicago
Berkeley St. Augustine Elk Grove, Peoria (2), Rockford
CALIFORNIA Aurora (2), Boulder, Broomfield,
Rock Bottom Restaurant & Colorado Springs (4), Denver (3), Big River Grille & Brewing Rock Bottom Restaurant &
21st Amendment Brewery Café Fort Collins (2), Grand Junction,
Brewery Works Brewery
San Francisco
Campbell, La Jolla, Long Beach, Greeley, Lakewood, Littleton, Lake Buena Vista Chicago, Lombard, Orland Park,
American River Sports Bar & San Diego Longmont, Silverthorne, Superior, Warrenville
Thornton, Westminster, Wheatridge BJs Restaurant & Brewhouse
Grille INDIANA
Rogue Ales Public House Citrus Park, Gainesville, Kissimmee,
Folsom San Francisco Oskar Blues Grill & Brewery Pinellas Park, Orlando Barley Island Brewing Co
Lyons Noblesville
Anderson Valley Brewing Co. Russian River Brewing Co. Florida Beer Co.
Boonville Santa Rosa Pagosa Brewing Co. Melbourne BJs Restaurant & Brewhouse
Pagosa Springs Greenwood
Barley & Hops Old World Family Santa Barbara Brewing Co. Gordon Biersch Brewery
Santa Barbara Palisade Brewery Granite City Food & Brewery
Tavern Restaurant
Palisade Fort Wayne, Mishawaka
Temecula Santa Cruz Brewing Co. and Miami
Front St. Pub Phantom Canyon Brewing Co. J. Gumbo’s
BJ’s Pizza & Grill Old Chicago
Santa Cruz Colorado Springs Indianapolis
Huntington Beach, La Jolla, Laguna Brandon
Beach, Long Beach, Newport Schooners Grille and Brewery Pour House Bar & Grill Power House Brewing Co.’s
Orlando Brewing Partners, Inc.
Beach, Westwood Loveland Columbus Bar
Antioch Orlando
Pumphouse Brewery & Columbus
BJ’s Restaurant & Brewery Stone Brewing Co./Stone Ragtime Tavern Seafood & Grill
Brea, Laguna Hills, Oxnard, Restaurant Rock Bottom Restaurant &
Brewing World Bistro & Gardens Atlantic Beach
Roseville, West Covina, Woodland Longmont Brewery
Escondido
Hills Seven Bridges Grille & Brewery Indianapolis (2)
COLORADO Redstone Meadery
Jacksonville
BJ’s Restaurant & Brewhouse Avery Tap Room Boulder Upland Brewing Co.
GEORGIA
Arcadia, Bakersfield, Burbank, Boulder Rock Bottom Restaurant & Bloomington
Carlsbad, Cerritos, Chino Hills, Cypress St. Pint & Plate
Backcountry Brewery Brewery Atlanta IOWA
Chula Vista, Concord, Corona, Colorado Springs, Denver, Court Avenue Brewing Co.
Culver City, Cupertino, Del Amo, Frisco
Englewood, Loveland, Gordon Biersch Brewery Des Moines
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Beach, Irvine, La Mesa, Modesto, Rockyard Brewing Co. Cedar Rapids, Clive, Davenport
BJ’s Restaraunt & Brewhouse Castle Rock Moon River Brewing Co.
Montebello, Moreno Valley, Millstream Brewing Co
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Cucamonga, Sacramento, San Boulder Beer Co. Alamosa Rock Bottom Restaurant &
Bernardino, San Bruno, San Jose, Boulder Brewery Old Chicago
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Breckenridge Brewery Durango
Temecula, Torrence, Vacaville, Raccoon River Brewing Co.
Denver Twain’s Billards and Tap
Valencia, Westlake Village Smugglers Brewpub & Grille Des Moines
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Bootleggers Brewery Montrose, Telluride
HAWAII Rock Bottom Restaurant &
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BJ’s Restaurant & Brewhouse
Creekside Brewing Co. Idaho Springs Lahaina West Des Moines
San Luis Obispo
KANSAS Gordon Biersch Brewery Crooked Rooster Brewpub BJ’s Restaurant & Brewery Blue Star Brewing Co.
Goebel Liquor (Rob’s Other Restaurant Watkins Glenn Jantzen Beach San Antonio
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Kansas City, Olathe, Wichita (East), Rosa)
Lake Placid Eugene City Brewery Uncle Billy’s Brew & Que
Wichita (West) MONTANA Austin
Hop Devil Grill Eugene
Old Chicago Bitter Root Brewing Co. UTAH
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Lawrence, Lenexa, Manhattan, Hamilton House of Spirits (Rogue Ales)
Bohemian Brewery & Grill
Olathe, Overland Park, Topeka, Lake Placid Craft Brewing Co. Newport
Madison River Brewing Co. Salt Lake City
Wichita (3) Plattsburgh
Belgrade Laurelwood Public House &
Moab Brewery
KENTUCKY Lake Placid Pub & Brewery Brewery
Old Chicago Moab
BJ’s Restaurant & Brewhouse Lake Placid Portland
Billings, Bozeman
Oxmoor Squatters Pub Brewery
NEBRASKA
Matt Brewing Co. Old Chicago
Salt Lake City, Salt Lake Airport
LOUISIANA Utica Beaverton, Gresham, Portland (2)
Gottberg Brew Pub
BJ’s Restaurant & Brewhouse Squatters Roadhouse Grill
Columbus Rohrbach Brewing Co. Pelican Pub & Brewery
Baton Rouge Park City
Rochester Pacific City
Granite City Food and Brewery
Gordon Biersch Brewery Uinta Brewing Co.
Lincoln, Omaha Roosterfish Brewing Co. Rock Bottom Restaurant &
Restaurant Salt Lake City
New Orleans Nebraska Brewing Co. Watkins Glenn Brewery
VERMONT
Papillion Southampton Publick House Portland
MAINE Rock Art Brewery
Sebago Brewing Co. Old Chicago Southampton Rogue Ales Brewery & Morrisville
Gorham, Portland, South Portland Kearney, Lincoln (2), Omaha (4) Wildflower Café Headquarters VIRGINIA
Watkins Glenn Newport
MARYLAND Thunderhead Brewing Co. Gordon Biersch Brewery
Dogfish Head Alehouse Kearney NORTH CAROLINA Rogue Ales Public House Restaurant
Gaithersburg Barleys Taproom Newport McLean, Virginia Beach
Upstream Brewing Co.
Flying Dog Brewery Omaha (2) Asheville Rogue Distillery and Public Hops Grillhouse & Brewery
Fredrick NEVADA Foothills Brewing Co. House Alexandria, Richmond
Gordon Biersch Brewery BJs Restaurant & Brewery Winston-Salem Portland
Rock Bottom Restaurant &
Restaurant Reno Hops Grillhouse & Brewery PENNSYLVANIA Brewery
Annapolis, Rockville Matthews Barley Creek Brewing Co. Arlington
BJ’s Restaurant & Brewhouse
Red Brick Station Henderson, Summerlin Tannersville WASHINGTON
Rock Bottom Restaurant &
Baltimore Chicago Brewing Co. Brewery The Brewerie at Union Station Washington State alcohol
Las Vegas Charlotte Erie regulations currently prohibit the
Rock Bottom Restaurant &
Brewers Association from
Brewery Gordon Biersch Brewery NORTH DAKOTA Iron Hill Brewery & Restaurant
promoting Washington businesses
Bethesda Granite City Food and Brewery Lancaster, Media, North Wales,
Restaurant that participate in the Pub Discount
MASSACHUSETTS Fargo Phoenixville, West Chester
Las Vegas (2) Program and in most cases
Boston Beer Co. OHIO Rock Bottom Restaurant & prohibit Washington breweries
Rosemary’s Restaurant
Boston
Las Vegas BJ’s Restaurant & Brewhouse Brewery from participating in the program.
Cincinnati, Columbus King of Prussia, Pittsburgh WASHINGTON, D.C.
Cambridge Brewing Co. NEW HAMPSHIRE
Cambridge The Portsmouth Brewery The Brew Keeper Triumph Brewing Co. Gordon Biersch Brewery
Portsmouth North Ridgeville New Hope Restaurant
Rock Bottom Restaurant
Washington, D.C.
& Brewery NEW JERSEY The Brew Kettle, Taproom & SOUTH CAROLINA
Boston, Braintree Smokehouse WISCONSIN
Ale Street News Gordon Biersch Brewery
MICHIGAN Maywood Strongsville Restaurant Granite City Food and Brewery
Madison
Arbor Brewing Co. Clover Leaf Restaurant & Bar Gordon Biersch Brewery Myrtle Beach
Ann Arbor Caldwell Restaurant Laura Alberts Tasteful Options Milwaukee Ale House
Columbus Milwaukee
Liberty Street Brewing Co Iron Hill Brewery & Restaurant Charleston
Plymouth Maple Shade Granite City Food and Brewery Northwoods Brewpub & Grille
Maumee Chetek, Eau Claire
Saugatuck Brewing Co. Triumph Brewing Co. SOUTH DAKOTA
Saugatuck Princeton Ohio Brewing Co. Old Chicago
Granite City Food and Brewery Green Bay, Madison
Sherwood Brewing Co. NEW MEXICO Akron
Sioux Falls
Shelby Twp Blue Corn Café & Brewery Rock Bottom Restaurant & Rock Bottom Restaurant &
TENNESSEE
MINNESOTA Santa Fe Brewery Brewery
Big River Grille & Brewing Milwaukee
Granite City Food and Brewery Cincinnati, Cleveland
Chama River Brewing Co. Works
Eagan, Maple Grove, Roseville, St. Albuquerque Weasel Boy Brewing Co. Chattanooga (2), Nashville Stone Cellar Brewpub
Cloud, St. Louis Park Zanesville Appleton
Il Vicino Brewing Co. Bluewater Grille
Old Chicago WYOMING
Albuquerque Willoughby Brewing Co. Chattanooga
Apple Valley, Blaine, Duluth, Eagan, Willoughby Lander Brewing Co.
Eden Prairie, Minneapolis (2), O’Niell’s Good Food Honest Boscos Brewing Co. Lander
Drink OKLAHOMA Memphis, Nashville
Minnetonka, Plymouth, Roseville
Albuquerque BJs Restaurant & Brewhouse Snake River Brewing Co.
Rock Bottom Restaurant & Norman, Oklahoma City TEXAS Jackson
NEW YORK
Brewery BJ’s Restaurant & Brewhouse CANADA
Minneapolis Brooklyn Brewery Old Chicago Addison, Allen, Arlington, Clear
Brooklyn Edmond, Midwest City, Cameron’s Brewing Co.
MISSOURI Lake, El Paso, Hurst, Lewisville, Oakville, ON
Oklahoma City McAllen, Mesquite, Pearland,
75th Street Brewery CH Evans Brewing Co. at the
Albany Pump Station OREGON Plano, San Antonio, Sugar Land,
Kansas City
Albany BJ’s Pizza & Grill Sunset Valley, Temple, Willowbrook
Eugene
For the most up-to-date pub list or to join the AHA, American Homebrewers Association
A Division of the Brewers Association
visit www.HomebrewersAssociation.org! www.HomebrewersAssociation.org ®
enough heat to quickly produce a rolling for you. If you want to have greater con- $85-$140.
boil. Just remember, these burners must be trol over the crush that you get, you can
used outdoors! Prices run from $50-$90. mill your own. A number of grain mills Good Reading
designed specifically for homebrewing can If you haven’t already, check out your
Grain Mill be purchased at homebrew stores. These homebrew store or shop.beertown.org to
Many homebrew shops will crush grain aren’t cheap, with prices ranging from find out about books for homebrewers.
For tickets or more information visit The Great American Beer Festival
is presented by the Brewers Association
GreatAmericanBeerFestival.com www.BrewersAssociation.org ®
A
time
A Both syrup and powdered forms can
be messy
Water composition, dissolved salts and
barley quality out of brewer’s control
WHEAT by Stan Hieronymus
Becoming a Zymurgist
on the science and mechanics of brew- So I made the leap from ale enthusiast to what we all know about brewing, that it’s
ing, I was solely interested in the human homebrewer. If nothing else, I now bet- both an art and a science.
aspect. Besides, I suck at science. When ter understand the difficulty and poten-
you make a mistake in storytelling, it’s tial mishaps so as to gain even more Brian Yaeger is the author of Red, White,
easy to edit. That’s what the delete but- respect for brewers, both the pro and and Brew: An American Beer Odyssey (St.
ton is for. When you err in science, say, home variety. Now when people ask me Martin’s Press). He blogs at http://beer-
zymurgy, the drain is your delete button. the “do you” question, I answer yes, as odyssey.blogspot.com/