The one question most brewers ask will always be how potent is their beer going to get. It’s not really all that scientific. You need to know a little math and you need to be aware of a few measurements as you brew. Other than that, it’s a piece of cake…

Learn more at the Beertaps Learning Center!

For instance, when I was asked about the kegerator a customer just purchased, I realized that there probably are more people out there who have the same questions.  So, I wrote a report and published it on the site.  Then, I wrote an article to let everyone know that I wrote the report.

That’s about the time the second question came in about keeping beer lines clean.  Then, about home brew recipes.  So, I kept writing reports to help people and I kept writing articles to make people more aware.

It started out as a big gaggle of reports that I finally organized into a Learning Center that is now populated with great stuff.  From Home Brew Tips and Tricks to DIY Home Bar Projects, I keep adding to the learning center.  But, I’m always willing to hear what you want to know.  I have a form for questions at http://www.beertaps.com/contact.html

But, the recent interactive is the forum I created.  It’s easier than a report to write a simple answer.  Some answers aren’t as involved as putting an entire article together with pictures and everything.  So, I populated the forum with a few items.  But, it’s new.

I’d love to see some people on there soon.  Start some topics and get some feedback.  How else do you expect a forum to get started?

http://brewdrinker.com/thepub/

Hope to see you there!

There are many benefits to brewing your own beer and I’m going to take it one step at a time. When you are ready to get off this wild ride, take stage coach left and no one will think any less of you for it. But I bet once this journey begins, you will want to ride it until the wheels fall off.

First, brewing your own beer is a way of putting a mark on your own home bar. You can even get online and design yourself a label and then place it on your bottles, glasses and beer taps even. When company comes over, you can have them all try it. It might just become their favorite beer meaning you might just get company more often if that seems like something you would like to have.

Then, you can start marketing your beer to the local bars. Give them a taste and see if they like it. There are different ways to make this happen. You can get in touch with a local bar owner and tell them you would like to have a tasting at their bar. You offer some of your beer for free and then when people say they like the taste, the bar owner will most likely want to stock it. Make a thing of it. It’s supposed to be a fun time. So, have fun!

The next logical level is to enter into some beer events. Start locally, but again have fun. Go across the country if you want. The more exposure you get, the more buyers you get. Don’t be surprised when someone approaches you to see if you want a sponsor. Sponsorship can take you to levels you have never imagined. Nationwide distribution. Export. International attention.

By this time of course, you have expanded your enterprise to include so much more than a bucket and a kegerator. You have built your brewery into a high powered system that produces enough beer to satisfy all your orders. You’ve moved your operation to a local location that houses your brewery and invites the neighbors to wander in and have a beer. You’ve had to apply for your beer license so that you can start selling your beer and you’ve had to build a bar so that your neighbors have a comfortable place to sit. You’ve got a sign on the front of your place with your name on it and you’ve been highlighted in the paper as the local beer expert.

With a few different flavors now in your inventory, you can have a seat. Take a breath. You’re finished the first phase of Operation Your Brew. The rest of the ride goes anywhere you want it to go.

What?  You’re not making beer for Thanksgiving?  You don’t have a home brew that you make special for Thanksgiving?

Well, how weird is that?

It must not be a tradition everyone shares.  But, see if you can relate to any of these:

• Sitting on the couch and eating Thanksgiving while watching football.
• Same thing…sitting on the recliner with a food tray.
• Saying, “It’s not worth it.  We’re going to a restaurant.”
• I ordered Pizza and Wings one year…

That was the year I had just finished my home bar and I made my first home brew for our New Happy Thanksgiving Tradition. 

I hope everyone has a Happy Thanksgiving and enjoys their own traditions, whatever they may be!

Microbrewer Greg Noonan has been reported to have died in his sleep at home early Sunday morning, according to this Beer Advocate forum. Visitors to the Vermont Pub and Brewery on Sunday found the pub closed, with a sign posted: "Greg Noonan  March — 1951 – Oct. 11th 2009."  What does the death of a craft brewer in Vermont have to do with craft beer in Austin? Plenty.

Greg was one of the best known craft brewers in America, having pioneered the craft beer industry for microbreweries and brewpubs. His books on brewing are mandatory reading for both home and microbrewers, including "New Brewing Lager: The Most Comprehensive Book for Home and Microbrewers" published in 1986 and re-issued in 2003. His sour-mashing techniques were featured in this homebrewing article which appeared in the October 2008 edition of Brew Your Own magazine.

He was a well-known speaker at brewers’ conferences and author of numerous trade journal articles and books. Greg spoke in Texas at the 1998 Bluebonnet Brew-off Homebrew Competition about the beer style he’s authored a book on- Scotch Ales. He provided his expertise by consulting on the startup and design of several pubs and breweries, and helped legalize brewpubs in Vermont by lobbying the legislature for three years to allow pub brewing. His own Vermont Pub and Brewery which opened in 1988 is the third oldest brewpub on the East Coast. Five years later brewpubs became legal in Texas in June of 1993.

It was reported in a 2001 All About Beer article by Stan Hieronymus that Greg bought his malt for his two brewpubs in the Northeast from St. Patrick’s of Texas, an Austin homebrew supply store. The original storefront was located next to Billy Forrester’s Waterloo Brewing Company, the first brewpub in Texas. St. Patrick’s began importing undermodified Czech malt from Moravia in 1998, which was also bought by Austin microbrewery Live Oak Brewing for their Live Oak Pilz.

In 2005, Greg was presented with the Russell Schehrer Award for Innovation in Brewing at the Craft Brewers Conference from the Brewers Association (see "Past Winners"). More on Greg Noonan excerpted from an article in Business People-Vermont:

"Noonan was brewing beer as a hobby while working as a manufacturing manager for paper and wood products companies in Massachusetts. Microbreweries were just becoming trendy on the West Coast, and he decided to pursue the commercial possibilities for his craft.

He had managed restaurants in New Hampshire and Boston and wanted his own restaurant to feature his brew. He used the results of his research for Brewing Lager Beer to launch his brewpub in Burlington.

“I specifically sited my brewery in Burlington because it’s where I wanted to live. I admired the politics in Vermont,” says Noonan. “I had $175,000, which is a shoestring budget in the brewing industry; brewing equipment is very expensive.”

He applied to several banks for additional funds, but lenders were skeptical. “The banks all said, ‘What is a brewpub?’ But I plunged on anyway with the money I had.”"

Without craft brewing pioneers like Greg Noonan, the brewpub and microbrew industry in Austin as well as Texas may not exist as it does today. He will be sorely missed by all in the craft beer community everywhere.

It would be nice to know, wouldn’t it?

I loved watching Tara Reid get drunk on the Wild On… episodes that she hosted and on the Taradise show that had a short run.  You sit back and watch the show thinking, “Man, why can’t I land a gig as sweet as that?”

You get paid to roam around the world, find the best places ever and drink their alcohol to show people at home how fun it is.  That’s the gig of the century.  But, then the thought occurs to you that only blessed people like Tara Reid get gigs like that.

Well, not anymore.  Getting paid to drink is no longer a gig for the beautiful and talented.  It’s a job all of us can have.

It seems that there are plenty of beer companies starting a trend.  They love to pay people to drink their beer and give them feedback.

“Just two nights ago I attended a beer & wine discussion group and for about 1 hour of my time, sampling a few different beers and wines and answering some questions I received $70.” Tim Costello, author of Make Money Drinking Beer.

It does appear that the blessings have been passed on to the rest of us.  So, if you think you can participate in a drinking group where people will be drinking and talking about drinking, the learn more about how to make money drinking beer…

5 Home Brewing Tips to Avoid the Dreaded Bottle Bomb

by Brad Smith in Homebrewing

…

1. Use High Quality Ingredients

The quality of brewing ingredients in the 1980s was nowhere near the quality home brewers have access to today.  However, you still need to be careful when purchasing ingredients – particularly those that look like they have been on the shelf for a while.  First, always use fresh malts and malt extract.  Older liquid and dried malt extract in particular will ferment much more slowly than comparable all-grain wort.   Yeast also has a limited shelf life.  Liquid yeast is generally of higher quality than dried packets, but it must be stored under refrigeration and must be used in the recommended shelf life.  Liquid yeasts are typically dated – so pay attention to the date when you purchase and use the yeast.  Old, expired yeast will ferment slowly or possibly incompletely contributing to exploding bottles.

2. Allow the Beer to Ferment Completely

One of the chief causes of exploding homebrew bottles is beer that has not been fully fermented before bottling.  Many home brewers are anxious to drink their newest brew and rush it into the bottle too early.  The beer then completes its fermentation in the bottle, producing extra CO2 pressure that can cause bottles to fail.  Malt extract based beer will ferment more slowly than a comparable all grain beer, so malt extract brewers are at higher risk.  Finally, many extract brewers use plastic buckets with covers that seal poorly.  As a result, gas may leak out the edge of the bucket rather than through your airlock.  A beginner will interpret the lack of airlock activity as an indicator that fermentation is complete, never realizing that the CO2 from active fermentation is leaking from the cover.  I usually allow a minimum of two weeks for an average beer to ferment before bottling, and wait a longer period if brewing a high gravity beer.

3. Use Good Bottles, and Inspect Them

A poor quality bottle is a recipe for disaster.  Even under normal carbonation, a beer bottle at room temperature can reach 30+ psi.  Never use a twist off bottle – they are too thin and your caps will not properly seal.  Select the thickest bottles you can find, clean them thoroughly and inspect each of them by holding them up to a light source each time you use them.   Immediately toss any cracked, chipped or thin bottles.  Consider purchasing high quality reusable bottles from your homebrew store – these are generally better than disposable commercial bottles.  If you use them several times, the cost is quite reasonable.

4. Calculate and Weigh the Right Amount of Priming Sugar

Sugar density varies tremendously depending on who made the sugar – one cup of corn sugar from one manufacturer weigh dramatically more than another.   Weigh your priming sugar – don’t just measure it by volume.  You can calculate the exact weight of priming sugar needed using a spreadsheet, online calculator or BeerSmith.

5. Store your Beer in a Cool Dark Place

Light and heat are natural enemies of finished beer.  Light and heat break down critical flavor compounds, promote additional fermentation and increase the CO2 pressure in the bottle.  As you heat a bottle of beer, it also dramatically increases the pressure in the bottle itself.  Store your beer in a cool dark place to avoid bottle bombs and preserve its natural flavor.

Posted by CarBoy Films

The Father of Our Country loved his beer.  English–style porter was George Washington’s drink of choice and whenever he could he would seek out the product of Robert Hare, a brewer in Philadelphia who was one of the first to make porter in the U.S. Washington was no stranger to homebrew either and this recipe from a personal notebook he kept will make 30 gallons of ale, enough for a large household like Mount Vernon.

"Take a large Sifter full of Bran, Hops to your Taste—Boil these 3 hours.  Then strain out 30 Gallons into a Cooler put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler. Strain the Beer on it while boiling hot let this stand til it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold cover it over with a Blanket. Let it work in the Cooler 24 hours then put it into the Cask. leave the Bung open til it is almost done working—Bottle it that day Week it was Brewed."

"To Make Small Beer” is the title of this recipe. “Small beer” is normally brew made from the second runnings through the mash for strong ale and the beer that is created has very little alcohol (about 3%).  However, a note on the NPR website says that the above recipe produces a beer with an alcohol content of about 11 %.  If this was George’s “small beer” then consumption of his “large beer” must have somehow disrupted space-time for its imbiber. Compare that ABV to a popular modern American brew, say Sam Adams Boston Lager at 4.9%, and you realize that “Town Destroyer”, as the Iroquois nicknamed Washington, wasn’t effin around.   In fact, I think he might have been trying to kill himself and anyone around him.

So if you try this recipe use caution (or just less molasses) and for God’s sake send us pictures of the aftermath.

Image by cliff1066