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Archive for the ‘Home Brewing’ Category

2014 American Homebrewers Association National Homebrewers Conference – Grand Rapids, Michigan

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The 36th annual American Homebrewers Association National Homebrewers Conference (AHA NHC) was held June 12-14 in Grand Rapids, Michigan which is appropriately nicknamed Beer City USA. To be perfectly honest, when we were sitting at the 35th annual NHC last year in Philly and they announced this year the homebrewers would be “mashing in Michigan”, all we really knew to expect was Founders Brewing Company. Turns out, Grand Rapids is way more than just Founders and this years NHC had a few surprises up it’s sleeve as well.

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Chris Kelley’s Basil in the Rye Brewed at Great South Bay Brewery

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“You literally can’t pack anymore flavor into this” are homebrewer Chris Kelley’s sentiments about Basil in the Rye, a beer he brewed in collaboration with Great South Bay Brewery. As the winner of homebrew club Long Island Beer & Malt Enthusiasts monthly competition he was able to craft his recipe on a micro-sized, professional scale. Why micro-sized? Because every batch of LIBME collaboration beer is brewed on Great South Bay Brewery’s 1 barrel pilot system. With such small quantities, all beers in the series are limited releases only available in the GSB tasting room in Bayshore, New York. Rarer yet is having the chance to try the original homebrew up against the finished commercial product; something Chris Kelley and Great South Bay’s head brewer Greg Maisch did with Basil in the Rye.

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Long Island Beer & Malt Enthusiasts Homebrew Competition Winners Brewed by Great South Bay Brewery

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Chris Kelley, member of local homebrewing club Long Island Beer & Malt Enthusiasts (LIBME) had an idea: organize and host a “Chopped” style brew day. Ten teams participated, each having a head brewer and 1-2 assistants, and they were randomly assigned a style of beer and two ingredients. Additions ranged from wood to peaches to habanero peppers, with Kelley and team drawing a Rye IPA base with orange peel and basil.

He was “super psyched” by the prospect of citrus and hops because “they go together wonderfully”. The basil however had Kelley thinking, “What the heck am I going to do with that?”. Discovering orange and basil paired together in an Italian dish, he and his team wrote a recipe and brewed their beer. Kelley said, “It’s quite amazing the depth of flavor basil gives to hops”, finding the ingredients married well. He was pleasantly surprised with the result and the fresh IPA found its way into LIBME’s monthly homebrew competition, a collaborative effort with Great South Bay Brewery.

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How to Simply Make a Cider: Our (Very) Basic Guide to Homebrewing a Gluten Free Hard Apple Cider

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At several recent craft beer themed events we have served homebrewed hard cider. It’s a drink that is easy to make and quite delicious. Many people have come up to us and asked,”Just how do I make a cider?” as they envision making some for their cider loving or gluten-free girlfriend/son/friend. Well, the honest truth is that a basic cider is much less complicated to make than beer or wine and requires far less equipment. All you need is regular apple juice/cider (preferably locally obtained), a vessel for fermentation like a glass carboy or a food safe bucket, an airlock, a bung, a little sanitizer and some nice healthy yeast. So, for all of those who have enjoyed our cider and asked us how to make one we present: Our (Very) Basic Guide to Homebrewing a Gluten Free Hard Cider. Here is a list of the items you will need followed by instructions.

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Written by A+K

April 30th, 2014 at 6:31 pm

Recap: Food Book Fair Brew Pub @ The Wythe Hotel

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20140428-084913.jpgWe spent the better part of yesterday sampling homebrew inspired by the neighborhood around the Wythe Hotel in Brooklyn. The Food Book Fair Brew Pub brought together local NY area brewers, as well as one from Norway, to share their creations with attendees. The event ran from 2-5 pm and 6-9 pm, with the first session being the more crowded of the two. Chips from McClure’s as well as pretzels were sporadically present through the entire day, but the food highlight came from Fleisher’s Meats. Unfortunately they only provided snacks during the 2-5 pm slot but these included a super tastu mini roast beef sandwich with caramelized onions, smoked sausage and whole grain mustard on toast and a mortadella, cheese & olive kebab. All were welcome companions to the plethora of handcrafted beers that were being served.

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Written by A+K

April 28th, 2014 at 7:50 am