Mash at 152°F (67°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Conduct a 90 minute boil.
Ferment at 70°F (21°C), and then condition in secondary at 60°F (16°C) for at least one week.
The 2018 National Homebrew Competition Application Form is now open through midnight, January 30, 2018. The application and competition is open to AHA members only (join or renew today).
To apply to the competition, you will need
Read the Rules & Regulations and Frequently Asked Questions to answer your questions prior to applying to the competition, and make sure you are subscribed to competition emails.
Applicants are only asked to choose how many entries they wish to enter and pay for, and to identify the judging centers to which they’d be willing to ship entries. Beer registration styles and specialty information are required after the application window closes January 30, 2018.
Entry fee is $14 per entry in 2018.
Important Dates & Deadlines:
American Homebrewers Association Competition Coordinator John Moorhead is director of the National Homebrew Competition, coordinates the Great American Beer Festival® Pro-Am Competition and the Capitol Hill Staff Homebrew Competition, works on homebrewing legislative issues, and writes for HomebrewersAssociation.org.
All good dessert recipes deserve a good story. Surely you’ve got a memory you can dig up somewhere of baking your grandma’s sacred family cookie recipe or the first time you properly executed that pineapple upside down cake (Bravo!).
The same goes for Charlie Papazian’s fondness for pies. Before he started spreading the love of homebrewing and independent beer, Papazian spent his career teaching kindergartners how to sound out the alphabet and identify shapes and colors (he has always loved to teach and share his knowledge, after all).
Many years ago on his birthday—January 23—he asked his tiny students to request that their parents make and bring pies for a birthday celebration and, lo and behold, dozens of pies showed up. He was impressed. So impressed, in fact, that he ended up starting the Great American Pie Festival and the Great American Pie Competition in Boulder, Colo. His love for pies even went a step further when he submitted January 23 as National Pie Day to Chase’s Calendar of National Events in the late 1970s.
This pie is one of his classic pie recipes that pulls its sweetness from fruit and honey rather than sugar. After judging many pies, Charlie began to see the value in natural sweetness. Enjoy!
For the filling:
For the pie crust:
Step 1: Preheat oven to 425° F while you prep your dough and filling.
Step 2: Put flour, water, and about half of your butter into a food processor and pulse a few times. Add the rest of the butter and pulse about 6–7 more times. Take ice-cold water (without ice cubes) and add 5–7 tablespoons evenly to the mixture. Pulse again until the dough just barely holds together. Empty the dough mixture onto a clean, dry, flat surface. Do not knead the dough: this makes it tough, which is not ideal for pastry dough. Instead, roll the dough into one big mound and then split it into two separate mounds. Wrap the dough mounds in plastic wrap and place in the refrigerator for 1–12 hours.
Step 3: After you’ve allowed the dough to rest, take it out of the refrigerator and let it warm up for 5–10 minutes. Sprinkle some flour on a surface so that you can roll one of the mounds out into a 12-inch circle about 1/8 inch thick. Take the rolled-out flour and line a 9″ pie pan. Pinch the flour down around the sides of the pan to make a crust.
Step 4: Stir the blueberries, honey, salted butter (in pieces, evenly distributed), flour, cinnamon, coriander, nutmeg, and lemon juice together in a mixing bowl. Add to the shell crust.
Step 5: Roll out the other mound of dough the same way that you prepared the shell crust. Lay over the top of the berries and pinch crusts together to seal along the edges. Use a bit of aluminum foil to wrap around the edges of the pinch crust so they don’t burn in the oven.
Step 6: Bake in the oven at 425°F for 25–30 minutes on the bottom rack. Move to the upper rack for another 25–30 minutes at a reduced heat of 350–375°F.
An English brown ale is simultaneously simple and complex in flavor, much like a classic blueberry pie. The tart sweetness from caramelized blueberries is a great complement to the subtle bitterness in an English brown. We all know there is nothing quite like a perfectly baked pie crust, which in this case pairs particularly well with the malty sweetness of the brown ale.
If you’re planning ahead, brew this English brown ale featured in The Homebrewer’s Companion by Charlie Papazian.
Ingredients for 5 gallons (19 L):
Using a protein-developing step mash, add 3 gallons (11.4 L) of 130°F (54°C) water to the crushed malt. Stabilize at 122°F (50°C) and hold for 30 minutes. Then add 1.5 gallons (5.7 L) of boiling water. Stabilize at 148–150°F (64–66°C) and hold for 60 minutes. Add heat and mash out to 165°F (74°C).
Sparge with about 3–4 gallons (11.4–15.2 L) of 170°F (77°C) water. Add more water (do not over-sparge) to brew pot to make an initial extract volume of 6.5 gallons (24.7 L) Anticipate evaporation of slightly more than 1 gallon (3.8 L). Add boiling hops and boil for 75 minutes. Then add flavor hops and Irish moss and boil for an additional 15 minutes. Total boiling time is 90 minutes. Turn off heat. Add aroma hops and let steep for 2–3 minutes before removing hops and chilling the hot wort.
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Hailing from the South, Millie Shamburger has developed an affinity for the beer industry and all the shiny things that come with it. When not exploring beer, Millie is in the kitchen, enjoying the outdoors, and wearing out her dancing shoes.
The post Homebrewer’s Table: Charlie Papazian’s Blueberry Pie & English Brown Ale appeared first on American Homebrewers Association.
Father of homebrewing, founder and innovator to leave lasting legacy after 40 years.
Boulder, CO • January 23, 2018—The Brewers Association (BA)—the not-for-profit trade group dedicated to promoting and protecting America’s small and independent craft brewers—today announced that founder and past president Charlie Papazian will exit the Brewers Association on January 23, 2019, marking his 70th birthday and 40 years building the craft brewing community and inspiring brewers and beer lovers around the world.
“We are all here today because of Charlie Papazian,” said Bob Pease, president and CEO, Brewers Association. “His influence on the homebrewing and craft brewing community is immeasurable. Who could have predicted that a simple wooden spoon, ingenuity and passion would spawn a community of more than one million homebrewers and 6,000 small and independent U.S. craft breweries.”
Charlie Papazian, founder of the American Homebrewers Association (AHA) and the Association of Brewers, set the stage for homebrewing back in the 1970s. His expertise and friendly tone assured people that making good beer was possible at home. He stressed his catchphrase of “Relax. Don’t worry. Have a homebrew” in his first book, The Complete Joy of Homebrewing and inspired millions to pick up the hobby of homebrewing.
In 1978, Papazian, along with Charlie Matzen, formed the AHA in Boulder, CO. They published the first issue of Zymurgy magazine, announcing the new organization, publicizing the federal legalization of homebrewing and calling for entries in the first AHA National Homebrew Competition. Today, the AHA is more than 46,000 members strong.
In 1982, Papazian debuted the Great American Beer Festival (GABF) in Boulder, CO. Now in its 37th year, GABF is the largest ticketed beer festival in North America with more than 60,000 attendees annually and its accompanying competition is one of the most coveted awards in the brewing industry.
The following year, the Association of Brewers was organized to include the AHA and the Institute for Brewing and Fermentation Studies to assist the emerging microbrewery movement in US. By 2005, the Association of Brewers and the Brewers’ Association of America merged to form the Brewers Association.
When asked, “Charlie, did you ever imagine that beer would become this?” His answer is always yes.
“I had a playful vision that there would be a homebrewer in every neighborhood and a brewery in every town. But what I did not imagine, couldn’t imagine, never considered, was the impact that craft brewing would have on our culture, economy and American life,” mused Papazian.
Papazian will spend his final year at the BA completing many projects, including a craft brewing history archive project. The archive will house 40 years of craft beer history in the form of more than 100,000 publications, photographs, audiotapes, films, videos, and documents—including 140 video interviews of the pioneers of American craft brewing—and will be accessible to researchers via the BA. He will also deliver the keynote address at the AHA’s 40th annual National Homebrew Conference, “Hombrew Con,” in Portland, OR on Thursday, June 28.
The post Brewers Association Announces Exit of Charlie Papazian appeared first on American Homebrewers Association.
The International Herb Association (IHA) has selected the 2018 Herb of the Year, and it is our favorite bitter beer ingredient: hops!
Established in 1991, the IHA annually recognizes an herb to educate its members and the general public about. The IHA’s website explains that its Horticultural Committee evaluates possible choices based on the herb’s being outstanding in at least two of three major categories: medicinal, culinary, and decorative. In 2017, coriander—also a common ingredient in Belgian-style beers—and cilantro, edible products of the same plant, collectively earned the Herb of the Year title.
The post International Herb Association Names Hops the 2018 Herb of the Year appeared first on American Homebrewers Association.
John Moorhead, the competition coordinator at the American Homebrewers Association, joined the Out Here Having a Pint crew for episode 1 of their beer podcast.
Listen to the full episode below, and visit the Out Here Having a Pint blog for more information on the Indiana-based podcast.
[archiveorg id=JohnMoorheadInterview width=500 height=140]
The post AHA Competition Coordinator stops by OHHAP podcast appeared first on American Homebrewers Association.
This homebrew experiment was originally published on Brulosophy.com.
I brewed my first IPA in May of 2003, it was the third batch I made at home using extract and steeping grains. Since then, what I used to think of as typical IPA characteristics have evolved quite a bit. IPA used to be all about packing as much bitterness into a pint as possible, often relying on relatively massive bittering additions using pine-forward hops like Chinook and CTZ, and usually adding a hefty dose of Caramel malt. As craft beer began to grow, tastes swayed more toward the fruitier hops such as Simcoe, Centennial, and Amarillo, and brewers began using more hops later in the process while also moving toward simpler grists that produced a dryer beer. Using such novel techniques as hop-bursting and hop stands, some engaged in experimentation that ultimately led to various “new” styles of IPA including Black, Red, White, Belgian, Triple, Quadruple, Session… you get the idea.
And then, of course, there’s New England IPA (NEIPA), which by my recollection is the latest in the long line of this iterative evolution, a style that stands in near direct contrast to the IPA of my earlier days of brewing. Rather than bitter, piney, crisp, and clear, the best (or most popular) versions of NEIPA are characterized by their low bitterness, “juicy” fruit aromas and flavors, soft and creamy mouthfeel, and perhaps most notably, a hazy appearance. In order to make such a beer, brewers rely on a conglomeration of methods including the use of a good portion of flaked oats and biotransformation dry hopping. Furthermore, while the idea that oxidation expedites the loss of hop character in IPA is nothing new, many brewers of NEIPA also take somewhat extreme measures to reduce their beer’s contact with oxygen.
Over the last year, I’ve tried my hand at making NEIPA a few times, some of which were rather good and others that almost made me quit the style. The few I’ve liked pretty much mirrored the commercial examples I enjoy in that they maintained a light orange hue reminiscent of fruit juice and had a simple bready malt character. The homebrew and commercial versions of NEIPA I’ve been less than pleased with have all taken on a darker appearance that’s accompanied by an odd caramel-like character that leaves the beer tasting more like a piece of hard candy than a refreshing IPA. What causes this?
Most NEIPA recipes I’ve seen have grain bills absent of malts known to impart much color, and my personal experience proves this darkening can occur even with the simplest of grists. The go-to reason cited by many is oxidation, which I was skeptical of given the results of our xBmts on intentional oxidation at kegging. Following those xBmts, I received feedback from folks positing NEIPA is more sensitive to oxidation for various reasons and that a follow-up xBmt ought to investigate the effect of reducing oxygen exposure on the cold-side when making this style. Challenge accepted!
To evaluate the differences between a New England IPA transferred to a CO2 purged keg and the same beer transferred to a non-purged keg.
All out of Maris Otter, I concocted a blend of pale and Munich malts that I hoped would be somewhat similar then used a rather large portion of flaked oats to make up the rest of the grist.
Homebrew Recipe Details
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|5.5 gal||30 min||52.7 IBUs||4.7 SRM||1.058||1.012||6.0 %|
|Pale Malt (2 Row), Rahr||9 lbs||66.67|
|Oats, Flaked (Briess)||3 lbs||22.22|
|Munich I (Weyermann)||1.5 lbs||11.11|
|Simcoe||40 g||15 min||Boil||Pellet||13.1|
|Citra||30 g||2 min||Boil||Pellet||13.8|
|Galaxy||30 g||2 min||Boil||Pellet||18.1|
|Simcoe||30 g||2 min||Boil||Pellet||13.1|
|Galaxy||60 g||5 days||Dry Hop||Pellet||18.1|
|Citra||30 g||5 days||Dry Hop||Pellet||13.8|
|Simcoe||30 g||5 days||Dry Hop||Pellet||13.1|
|Galaxy||60 g||1 day||Dry Hop||Pellet||18.1|
|Citra||30 g||1 day||Dry Hop||Pellet||13.8|
|Simcoe||30 g||1 day||Dry Hop||Pellet||13.1|
|Juice (A38)||Imperial Organic||74%||62°F – 70°F|
|Water Profile: Ca 131 | Mg 1 | Na 10 | SO4 62 | Cl 186|
|Download this recipe’s BeerXML file|
I prepared a starter of Imperial Organic Yeast A38 Juice 2 days ahead of time.
The day before brewing, I weighed out and milled the grains.
Since this would be a 10 gallon batch with a relatively hefty grain bill, I went with the batch sparge method and collected the strike water in my mash tun while the sparge water was placed in my kettle. After adjusting all of the water to my desired profile, I dropped my heatstick into the strike water, placed the cover on the mash tun, then set a timer for it to turn on 1.5 hours before I planned to wake up and brew. I awoke the next morning to required only 5 additional minutes to reach my target strike temperature.
I proceeded to mash in and was quickly reminded of how much thicker the mash is when using the batch sparge method.
A check of the mash temperature showed I was right at my intended 149°F/65°C.
I stole a sample of sweet wort from the mash about 15 minutes in to check how close I was to hitting my 5.4 pH target.
After a 60 minute mash rest, I collected the first runnings of sweet wort and poured it into my boil kettle.
Following a quick batch sparge, the wort was brought to a rolling boil and hops were added as stated in the recipe.
At the completion of the 30 minute boil, I quickly chilled the wort to slightly warmer than my groundwater temperature.
A refractometer reading showed the wort was sitting at my target OG.
Equal amounts of wort were racked to identical fermentors.
I placed the fermentors in my chamber and gave them a few hours to finish chilling to my desired fermentation temperature of 66°F/19°C before evenly splitting the yeast between them. As I’ve come to expect when using Imperial Organic Yeast, I noticed crazy airlock activity later that day but gave them a full 24 hours before hitting them with a biotransformation dry hop.
I let the beers ferment slightly longer than usual because I wanted to give the low oxygen beer enough time to fully attenuate, as I wouldn’t be taking a FG sample in order to keep oxygen ingress at a minimum. At 8 days post-pitch, I took a hydrometer measurement of the beer going into the non-purged keg that showed FG was hit.
It was time to add the second dry hop charge, which was easy enough for the standard oxygen batch. For the low oxygen beer, I very quickly poured the hops through a small crack between the lid and the fermentor, flushed the headspace with CO2, replaced the lid, then put the fermentor under 1.5 psi of CO2 using something I rigged together specifically for this xBmt.
I immediately began cold crashing the beers and let them sit for 36 hours, the entire time hearing the faintest hiss of CO2 coming from the lip of the low oxygen Brew Bucket. When it came time to keg, I shut the plastic valve between the gas and the fermentor off to maintain positive pressure before disconnecting the quick-disconnect from the CO2 regulator; no hiss indicated my plan was working. I then connected another line via quick disconnect to the regulator that had a gas pin-lock disconnect attached to the other end. This got connected to a the gas post of a keg I’d previously filled to the brim with Star San sanitizer solution, which I pushed out of the keg using roughly 3 psi of CO2, the sanitizer leaving the liquid post and going into the non-purged keg.
It only took a few minutes, all of which I spent gritting my teeth at what I believed was a waste of gas. I was curious how much sanitizer would be left in the keg using this method and was surprised to discover it wasn’t even enough to slosh around, likely because my diptubes aren’t cut. With the keg fully purged, I swapped the lines from the CO2 tank again, set the pressure to 1.5 psi, drained off enough beer to ensure it wasn’t trub laden, attached a sanitized tube with liquid disconnect to the keg, then opened the ball valve on the Brew Bucket to start the flow of beer into the purged keg; once the beer was flowing, I attached a pin lock gas poppet depressor to the gas post to relieve pressure and allow for consistent flow.
The standard oxygen batch was kegged using my normal non-purging routine that required quite a bit less preparation. I always presumed filling from the bottom of the keg pushed any oxygen up and out of the depressed gas post, hence my belief purging with CO2 was unnecessary.
The filled kegs were both placed in my cool keezer and bust carbonated with 30 psi of CO2 for 24 hours before I reduced the gas to serving pressure. I stole samples 5 days after kegging just to see how things were coming along and noticed what seemed to be a slight difference in appearance.
A total of 22 people of varying levels of experience participated in this xBmt. Each participant was served 2 samples of the oxidized beer and 1 sample of the non-oxidized beer in opaque colored cups then asked to identify the sample that was unique. Given the sample size, 13 tasters (p<0.05) would have had to select the unique sample to reach statistical significance. Ultimately, 14 people (p=0.003) correctly identified the odd-beer-out, suggesting participants were able to reliably distinguish a NEIPA treated in a way to reduce cold-side oxidation from the same beer treated with less concern for oxidation.
The participants who correctly selected the unique sample in the triangle test were instructed to complete a brief set of additional questions comparing only the two different beers, still blind to the nature of the xBmt. Of the 14 correct tasters, 9 chose the reduced oxygen beer as their most preferred, 4 endorsed the standard oxygen as their most preferred, and 1 person reported perceiving no difference between the beers.
My Impressions: With the amount of very expensive trendy hops I threw into this beer, I have to admit I was pretty anxious how it would turn out. Similar to my first attempt at this style, I was rather pleased with the results… of the reduced oxygen half. Given my skepticism about this variable, I performed 10 semi-blind triangles out of which I was able to identify the odd-beer-out 8 times; I blame my 2 incorrect attempts on my kids who had Bruno Mars’ Chunky playing loudly in the background– cuttin’ a rug during evaluation and all. To me, the reduced oxygen beer smelled like a glass of tropical fruit juice, which also came through in the flavor. It was crisp yet soft and maintained a very fresh character even after a month in the keg. The standard oxygen beer wasn’t bad, but compared to the reduced oxygen beer, it fell flat, just like so many of the commercial and homebrew versions of NEIPA I’ve tried that took on that darker appearance. While the hop character was still very strong, it was paired with a distinct candy-like sweetness that I’d rather not be in my beer.
Go browse any popular beer or brewing forum and you’re bound to see pics of people showing off a glass of murky NEIPA that looks more like adulterated coffee than fruit juice, which is usually what they’ll claim it tastes like. Given the typically simple grists used by brewers of this style, I’ve trouble accepting the color is a function of grains, meaning something else is the culprit. While I was skeptical oxidation was the answer based on prior experiences with other styles, just the objectively observable results of this xBmt alone have forced me to reconsider my conviction. What’s more is the fact tasters were able to reliably distinguish the reduced oxygen beer from the one treated with less care, indicating a relationship between color and flavor change.
It’d be easy to point the finger at oxygen and move along our merry way, but what really gets me is the fact NEIPA seems so much more susceptible to this type of oxidation than other styles, like there’s some sort of interaction between oxygen and some unique aspect of NEIPA. Personally, my eyes are on the high amount of flaked oats typically used when making this style, a variable we definitely plan to continue exploring.
It seems pretty clear that failing to take measures to reduce oxygen on the cold-side increases the risk of hastened shelf-life with NEIPA, but we can’t say for sure where this exposure matters most– is it suck-back during cold crashing, transferring the finished beer to a non-purged keg, or both? While I may not make this style often, based on these results as well as my anecdotal experiences, I absolutely plan to keep cold-side oxygen exposure to a minimum when I do from now on.
For those concerned about oxygen exposure that may not have all the gear I do, we came up with some methods that, in theory, ought to help (we plan to test them out at some point):
I recently discovered a neat device from NorCal Brewing Solutions designed to eliminate the suck-back issue when cold crashing called the CO2 Harvester Kit. We’ve got a couple on the way and will be sharing our thoughts on it soon.
The post The Impact of Cold-Side Oxidation on New England IPA appeared first on American Homebrewers Association.
Artifacts collected from the Godfather of Homebrewing
As 2017 came to an end, Brewers Association (BA) staff and guests gathered at the Boulder, Colorado office for a celebratory send-off of an old friend. The guest of honor—a simple, wooden spoon—looked rugged yet still charismatic after 40-plus years of experience and Charlie Papazian, BA founder and past president, beamed like a proud parent. As Papazian shared reflections on the early days of homebrewing together, attendees raised their glasses to toast the wooden spoon—and the man—that sparked a movement.
In 1978, Charlie Papazian founded the American Homebrewers Association and began publishing Zymurgy, the leading magazine for homebrewers. Papazian is an inspiration to more than a million homebrewers through his many books, including The Complete Joy of Homebrewing (and its subsequent editions), which many consider the “homebrewer’s bible.” Yet Papazian was still surprised when the Smithsonian National Museum of American History reached out to procure some of his brewing tools for the American Brewing History Initiative.
“When the Smithsonian National Museum of American History contacted me, I thought, ‘Really? Well, okay.’ They wanted help to create a realistic display of homebrewing in the context of the 1970s. We had the brewing basics, nothing fancy,” Papazian said.
“One of the required pieces of homebrew equipment everybody needs is a wooden spoon. But not just any spoon, a ‘charismatic’ spoon.” he said. Today, one can find such a unique piece of equipment at a local homebrew shop. “But back then, you went into a department store or a hardware store and tried to find the largest spoon they had. Part of being charismatic is having been used by everyone in the room. This particular spoon was used by hundreds and hundreds of students I taught to homebrew.”
This spoon is one-of-a-kind: notched for easy measuring and stained by dark beer with a well-worn end. “You can tell I’m right-handed,” Papazian joked. Staff and guests admired the 18-inch long artifact as it was passed around the office one last time before heading to D.C. for the white glove treatment.
“Along with the spoon, I’m sending the Smithsonian National Museum of American History my original, typed two-page instructions for homebrewing that I wrote in college—stained and with my handwriting on it. I still use my journals for brewing and I’m not ready to get rid of those yet,” he said. “I feel honored. You never think about the stuff you use everyday. Or that people would want to look at it and ‘feel the vibes’ in a museum.”
The American Brewing History Initiative is made possible through a donation from the Brewers Association, the not-for-profit trade association dedicated to small and independent American brewers. The three-year brewing initiative is part of the Smithsonian Food History program and was created in 2016 to collect, document and preserve the history of brewing, craft brewers and the beer industry and explore how brewing connects to larger themes in American history.
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Rachel Staats has always had an affinity for pairing beer and pretzels. She’s been homebrewing with her husband since 2013 and her high school mascot was a pretzel. It’s basically fate.
The post Charlie Papazian’s Homebrew Spoon Smithsonian Bound appeared first on American Homebrewers Association.
Mash all grains at 152°F (67°C) in 1.75 gallons (6.6 L) of water. Sparge with 1.25 gallons (4.7 L) water. Add the extract to the collected wort, top up with enough water to make 5.5 gallons (20.8 L) of liquid, and bring to a boil. Add 0.5 oz. (14 g) NZ pacific Gem and 0.75 oz. (21 g) NZ Hallertauer and boil for 60 minutes. Add 0.75 oz. (21 g) NZ Hallertauer, Irish moss, and juniper berries. Turn off heat. Rest for 10 minutes and have a homebrew.
Chill wort to 70°F (21°C) and transfer to primary. Pitch the yeast and ferment for up to a week at 65 to 70°F (18 to 21°C). Transfer to secondary and ferment for another one to two weeks. Bottle the beer, and condition in the bottle for one to three weeks. This beer improves for up to a year. The cedary flavors of the juniper berries mellow slightly but become more complex. Tastes like the smell of sitting around a cedar campfire.
WASHINGTON, D.C.—The DC Homebrewers club turns 10 on Jan. 15, 2018, and is celebrating the milestone with the release of a collaboration beer brewed with Right Proper Brewing Co. The beer, a dry-hopped Berliner weisse, will be available for sale around the region starting in mid-January.
The club began in 2008 when Mike and Brian Dolan pulled together some friends (and soon-to-be friends) who were interested in brewing. Mike also founded DCBeer.com in 2008. The club email list quickly grew and now includes over 1,200 people. It boasts more than 1,000 members in its Facebook group and over 2,000 Twitter followers.
The club gathers for monthly meetings as well as special events, providing a space for homebrewers to talk about their craft and share knowledge. Club members range from beginning brewers to brewers with decades of experience. More than a dozen DC Homebrewers members have gone on to start craft breweries or other craft beer businesses throughout the country.
A group of club members met for a brew day with Right Proper head brewer Nathan Zeender in December to make the collaboration beer, which should be ready by the club’s 10th anniversary meeting from 5 to 9 p.m. on Sunday, Jan. 14 at Right Proper Brookland (920 Girard Street NE).
DC Homebrewers hosted its 6th annual Homebrew Barbecue in October, where the public sampled homebrew and voted for their favorite beers. It holds homebrew demonstrations in conjunction with DC Beer Week, National Homebrew Day and Learn to Homebrew Day.
The club is set to run its 5th Annual Cherry Blossom Homebrew Competition in March. The competition, which is sanctioned by the American Homebrewers Association and Beer Judge Certification Program, draws almost 300 entries from across the country. Participants’ beers are evaluated by trained beer judges, who provide feedback and select winners in more than two dozen categories.
The club is dedicated to the art and science of homebrewing. Its mission is to educate its members and the community at large, and provide a social atmosphere for its members. Membership is free and open to anyone (of legal drinking age) who would like to join by signing up for the email list via the club’s website, dchomebrewers.com. Follow the club on Facebook or Twitter (@dchomebrewers).
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Have new or a story about your homebrew club that we should cover on HomebrewersAssociation.org? Email Matt Bolling at email@example.com.
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