Zymurgy 2016 Vol 39-04 Sep-Oct PDF

Vol. 39Vol. 36 5N |No.
N No. 2 | March/April 2013

September/October 2016
FOR THE HOMEBREWER & BEER LOVER

®
The
TheJournal
Journalof
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AmericanHomebrewers
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GOLD
MEDALISTS
Share Their Secrets
Winning Recipes
from the 2016
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$7.50 US / $10.00 CAN
Recipes Save Homebrewing No Gluten?
0 9> You Can Threatened
Brew Hops in Ireland No Problem!
7 25274 80980 6 PLUS OATMEAL MILK STOUT

II ZYMURGY September/October 2016 HomebrewersAssociation.org
®
EDIT OR’S DESK By Dave Carpenter
Journal of the American Homebrewers Association®

Publisher ...................................... Brewers AssociationSM
Charmed, I’m Sure

Editor-in-Chief ...................................... Dave Carpenter
Associate Editor...................................... Amahl Turczyn
Technical Editor ......................................Gordon Strong
Art Director ................................................. Jason Smith
Graphic Designer ..........................................Ashley Peck
Operations Director .................. Stephanie Johnson Martin
F or one glorious week at the beginning
of June, a lab test would have shown
my blood serum to consist of at least 10
birch syrup and alder-smoked malt, and
tasting side-by-side 2008 and 2015 vin-
tages of Alaskan Smoked Porter, guests
Sales & Marketing Director ...................... Barbara Fusco
barbara@brewersassociation.org percent Old Bay seasoning. The remain- learned how Alaskan Brewing Company
Business Development Manager der would have been split more or less has become a leader in sustainability not
for Advertising & Sponsorship (East)...... Tom McCrory
evenly between craft beer and Maryland just from a place of altruism, but because
mccrory@brewersassociation.org
seafood (oysters in Colorado tend to be of brewing in the wild north means using
Business Development Manager
for Advertising & Sponsorship (West) ... Kari Harrington the Rocky Mountain variety, so traveling what you have and getting creative. The
kari@brewersassociation.org to a coast is a treat). brewery’s environmentally friendly invest-
Advertising & Sponsorship Associate............ Joe Damgaard ments include a CO2 recovery system, a
Marketing Managers ....................................... Jeb Foster Homebrew Con Baltimore was tremen- water-saving mash filter press, and a boil-
& Rachel Staats
dously rewarding, and not just because I er powered by—get this—burning spent
Member Services/Circulation Manager .... Dan Goloback
got to eat my weight in crab. Here are a grain (turns out one pound of spent grain
American Homebrewers Association
few of the highlights I can still remember contains as much energy as 8 fluid ounces
Director................................................................Gary Glass
Assistant Director..................................................Steve Parr after Club Night. of diesel). Check out this seminar, and
Web Coordinator ..........................................Duncan Bryant seminar materials dating back to 2011, at
Events & Membership Coordinator ................. Matt Bolling Baltimore lived up to its nickname. HomebrewersAssociation.org.
Project Coordinator ..................................... John Moorhead Members of the local organizing com-
Administrative Assistant ......................... Millie Shamburger mittee went out of their way to welcome On closing night, the AHA GC hon-
AHA Governing Committee Members the American Homebrewers Association ored outgoing NHC Director and Project
Drew Beechum, Fred Bonjour, Martin Brungard,
Debbie Cerda, Sandy Cockerham, Denny Conn, (AHA) to Baltimore and provided vital Coordinator Janis Gross with the AHA
Chris P. Frey*, Aimee Garlit, Jake Keeler*, Jeff information and insider tips, including Governing Committee Recognition
Rankert, Susan Ruud, Tom Schmidlin, Chip
Walton, Roxanne Westendorf, Kim Wood. a suggestion to go eat Bertha’s mussels, Award. This award was first given to
*Indicates representative to the BA Board of Directors. which I did, and which were wonderful. Fred Eckhardt in 1988 and honors an
Published by the American Homebrewers Association, individual’s outstanding service to the
a division of the Brewers Association. The purpose of I finally got to meet members of the AHA homebrewing community. The level of
the Brewers Association is to promote and protect small
and independent American brewers, their craft beers, Governing Committee (GC) face to face. secrecy surrounding this award made the
and the community of brewing enthusiasts. The Brewers I had gotten to know all the voices from KGB resemble an open-source project
Association is a not-for-profit trade Association under
Section 501(c)(6) of the Internal Revenue Code. Offices are our regular conference calls, and I had in comparison, and Janis, in addition to
located at 1327 Spruce Street, Boulder, CO 80302 USA. seen all of the headshots (as can you at truly deserving the recognition, was truly
Membership is open to everyone. Zymurgy (ISSN 0196-
5921, USPS 018-212) is the bi-monthly journal of the HomebrewersAssociation.org/ahagc), but surprised and delighted.
American Homebrewers Association and is published six I hadn’t yet connected voices to JPEGs of
times per year. Periodicals Postage Paid at Boulder, CO and
additional mailing offices. Canada Post Agreement Number heads. The AHA GC is an elected group My first Homebrew Con was a memorable
41197537. Annual memberships are $43 U.S., and $52
International and include a $35 subscription to Zymurgy.
of passionate homebrewers who offer experience, and I urge anyone who is pos-
direction to AHA staff and ensure that our sibly considering attending the 2017 event
Changing your address? Let us know in writing or e-mail
your address changes to info@brewersassociation.org. member dues, registration fees, and ticket in Minneapolis to just go ahead and make
Zymurgy® welcomes letters, opinions, ideas, article sales support legislative efforts and the plans right now to do so. You’ll learn more
queries and information in general from its readers. new Brew Guru app instead of, say, a Slip than you thought possible, and you’ll meet
Correspondence and advertising inquiries should be
directed to Zymurgy, PO Box 1679, Boulder, CO 80306- ‘N Slide for the office. They do incredible some outstanding homebrewers who love
1679, (303) 447-0816, zymurgy@brewersassociation.org, work, and we should all feel proud to the hobby just as much as you do.
www.homebrewersassociation.org. All material ©2016,
American Homebrewers Association. No material may be have the support of volunteers who are
reproduced without written permission from the AHA. dedicated to maintaining a vibrant home- Minneapolitans will have to try extra hard
Reg. U.S. Pat. & TM Off.
The opinions and views expressed in articles are not
brew culture and a strong AHA. in 2017 to be as charming as Baltimoreans
necessarily those of the American Homebrewers were this year. But given the simple fact that
Association and its magazine, Zymurgy.
Geoff Larson, co-founder of Alaskan they have already given the world the Jucy
POSTMASTER: Brewing Company, delivered a delight for Lucy, I’m confident they’re up to the task.
Send address changes to:
Zymurgy, 1327 Spruce Street; the senses with his seminar “Wild Alaska,
Boulder, CO 80302. Wild Ingredients.” In addition to sniffing Dave Carpenter is editor-in-chief of
Printed in the USA.
® spruce tips and cranberries, sampling Zymurgy.
HomebrewersAssociation.org September/October 2016 ZYMURGY 1

2 ZYMURGY September/October 2016 HomebrewersAssociation.org
(zī ’m r jē ) n: the art and science of fermentation, as in brewing.
e Vol. 39 N No. 5 | September/October 2016
C OLUMNS
1 | EDITOR’S DESK
Charmed, I’m Sure
FE ATURES
By Dave Carpenter 26 | Homebrew in the Jar
Homebrewers in the land of saints and scholars are proving there’s more to Irish beer
9 | FROM THE GLASS than pints of the black stuff. Learn what it means to brew in Ireland and why boiling in
New Initiatives from the AHA plastic isn’t as scary as it sounds.
By Gary Glass By Richard Lubell
89 | WORLD OF WORTS
Imperiled Pedigree Hops 34 | Beer for All
Gluten-intolerant drinkers no longer need to suffer through pints of “sort of” beer.
By Charlie Papazian
With some unique ingredients and a little know-how, you can brew beer without the
104 | LAST DROP gluten (and it actually tastes good, too).
Homebrew for Dinosaurs By Steve Ruch
By Andy Farke
42 | Brewing up a Storm
DEP RTMENTS A Homebrewers at the foot of the Rocky Mountains set out to break a Big Brew record
this year. Indeed, a record was set—just not the one they had in mind.
4 | BEEROSCOPE
By Angie Grenz
15 | DEAR ZYMURGY
19 | DEAR PROFESSOR 49 | Winners Circle: National Homebrew Competition

Nearly 8,000 beers were entered into the 2016 National Homebrew Competition.
23 | STYLE SPOTLIGHT
Judges selected these 31 gold-medal recipes as the best of the best, and now the
76 | KUDOS / CALENDAR winners share them with you.
E EX TRA
By Amahl Turczyn LIN
85 | COMMERCIAL CALIBRATION
N
>> O
The Hop Paradox

92 | AHA MEMBER SHOPS Are homebrewers getting IBUs all wrong?
By Kyle Jones
103 | ADVERTISER INDEX
To read this special, members-only online feature,
go to HomebrewersAssociation.org/so16
QUICK RECIPE GUIDE

Finkel & Garf Oatmeal Milk Stout....................................................... 24 Old Hound Dog ................................................................................... 66
Drumph IPA......................................................................................... 28 Padraig ................................................................................................. 66
Drak’n’Weiss ........................................................................................ 29 Kaos Returns ........................................................................................ 67
Vulgar Display of Sour ......................................................................... 30 Sandy ................................................................................................... 67
Permission Stout .................................................................................. 31 The Duke ............................................................................................. 68
Back Bench Bitter ................................................................................. 37 Barb’s Hef ............................................................................................. 68
Give It A Go ......................................................................................... 40 French Saison....................................................................................... 69
Rod & Anne’s Gruit Wit ....................................................................... 45 This is Not a Gueuze............................................................................ 69
Tej ........................................................................................................ 46 Queen Bitch ......................................................................................... 70
Cover photo © Brewers Association/ Kerry Fannon
Barstool Blues....................................................................................... 59 Split Thy Skull ..................................................................................... 70

Pilz ....................................................................................................... 59 If You Like Piña Coladas ...................................................................... 71
Thanks for the (Decoction) Pot, Dan ................................................... 60 Girl Scout Cookies ............................................................................... 71
Schwarzbier ......................................................................................... 60 StOaked Brown .................................................................................... 72
The King of Eisbocks! .......................................................................... 61 Dreg Pirate Roberts .............................................................................. 72
Kölsch .................................................................................................. 61 Buckwheat Buffalo ............................................................................... 73
Dream Steam........................................................................................ 62 Limey Bastard ...................................................................................... 73
Golden Delight..................................................................................... 62 Holy Cacao .......................................................................................... 74
D3 Scottish Ale .................................................................................... 63 Heather’s Perry ..................................................................................... 74
Rainy Day Pale Ale ............................................................................... 64 Westside Sweet Heat ............................................................................ 75
Cali Amber ........................................................................ 64 Shina’s Helles-Pils - All Grain ............................................................... 90
E WEB
TH Blackson Brown Ale........................................................... 65 Shina’s Helles-Pils - Malt Extract .......................................................... 91
N
>> O
Find more homebrewing recipes on our website @ HomebrewersAssociation.org/homebrew-recipes

beer scope >> GET THERE!
DAS BEST OKTOBERFEST
If you can’t make it to Munich for Oktoberfest this year, don’t panic.
Das Best Oktoberfest brings a heaping helping of Bavarian gemütlich-
keit to National Harbor, Md. on September 24 and then to Baltimore
on October 8.
In addition to enjoying beer from such craft breweries as Bell’s,

Boulevard, Dogfish Head, DuClaw, Flying Dog, Harpoon, Heavy
Seas, New Belgium, Sam Adams, and Southern Tier, to name but a
few, guests can compete in Fingerhakeln (Bavarian finger wrestling) or
Maßkrugstemmen (beer stein holding). There’s even a best beer belly con-
test for those of us whose stamina is more gustatory than physical.
If it all feels a little hedonistic, don’t get your lederhosen in a pretzel. A portion of the
event’s proceeds benefits the Spirit of Hope Children’s Foundation, a non-profit 501(c)(3) organization that provides
support and promotes education for children and adults with mental and physical disabilities.
For full details, polka your way over to dasbestoktoberfest.com.
September 6 September 17 October 7

Old Bust Head Bleu & Brew 6th Annual Brewery Vivant Denver Rare Beer Tasting VIII
Beer and Cheese Festival Wood Aged Beer Festival Denver, CO
Warrenton, VA Grand Rapids, MI (before Friday’s GABF session)
oldbusthead.com breweryvivant.com pintsforprostates.org
September 10 September 25 October 14–15

Heavy Seas Sausage Fest 8th Annual Bear Republic Long Beach Craft Beer Festival
Halethorpe, MD Cellar Party Long Beach, CA
hsbeer.com Healdsburg, CA lbbeerfest.com
bearrepublic.com
September 17–October 3 October 22
Oktoberfest October 6–8 Pottstown Brew Fest
Munich, Germany Great American Beer Festival® Pottstown, PA
oktoberfest.de Denver, CO pottstownbrewfest.com
greatamericanbeerfestival.com
For more craft brewing events, go to CraftBeer.com
>> YOU’VE GOTTA DRINK THIS

BIRRIFICIO DEL DUCATO VERDI
IMPERIAL STOUT
Photos courtesy of Das Best Oktoberfest;
This is the beer that started it all for me. This chile-infused imperial stout
was my first craft beer AND my first Italian beer all in one. It is great with a
nice grilled steak or chocolate dessert! Verdi won a gold medal in the impe-
Birrificio del Ducato
rial stout category at the 2008 European Beer Star competition.
Reviewed by Jay Lum

Dayton, Wyo. If you’ve had a beer you just have to tell the world about, send your description,
in 150 words or fewer, to zymurgy@brewersassociation.org.

>> BREW NEWS:
>>
ZYMURGY’S 11TH ANNUAL GADGETS ISSUE GET SCHOOLED:
Hey, homebrewers! It’s time for Zymurgy’s 11th annual Gadgets
10TH ANNUAL
HO MEBREW
GADGETS By Zymurgy Readers
issue (January/February 2017). Have you created your own Ever dreamt of going to beer school and
brewing equipment or tweaked your existing equipment to learning from legends in the field? Well,
make brew day easier? Or have you discovered a brewing- now you can thanks to new courses at the
The Zymurgy Gadgets issue is an annual
celebration of the do-it-yourself nature
of homebrewers. If a piece of equip-
ment isn’t working for them, they’ll
related use for a common (or not so common) household item? University of California, Davis. Offered by
often tweak it, build something from
UC Davis’ Extension program, these aren’t

scratch, or find a homebrew-related use
for household appliances or parts.
We’re celebrating 10 years of Gadgets

in 2016! The Gadgets issue got its start
after Tony Profera of Charlotte, N.C. Cheers to Profera for getting us started,
won the Great Gator Tail Brewing Gadget and to our readers for keeping the tradi-
If so, please upload a description of your gadget along with your everyday homebrewing classes. With
Extravaganza at the AHA National tion going. We had a record number of
Homebrewers Conference in Orlando, submissions for the 10th annual Gadgets
Fla. in 2006. In the January/February issue, and unfortunately couldn’t fit them
2007 issue of Zymurgy, Profera shared all in the magazine. However, you can see
several of his homemade gadgets, and the more gadgets at HomebrewersAssociation.
annual Gadgets issue was born. org/10thgadgets.
(high-resolution) photos at homebrewersassociation.org/gad- celebrity instructors like Charlie Bamforth

gets-submission. Please include your city and state (or country!), and, if relevant, your and Michael Lewis, you’ll have to get
homebrew club. Submissions are due by September 16. Thanks in advance for helping over your case of starstricken-ness before
us make the 11th annual Gadgets issue the best ever! you can start taking notes. See the course
descriptions below and visit extension.
ucdavis.edu/brew to learn more.
>> GREAT PRODUCT Brewing Basics: Going Beyond the Kit
LOVE2BREW BLENDS September 17–18
They say variety is the spice of life. And now New Jersey–based Love2brew is offer- Master the basics of brewing all-malt beer
ing a way to bring even more variety to your brew day. from UC Davis’ longtime homebrewers.
See, smell, and taste the raw materials
Love2Brew’s new Blends kits are like two in one. Each kit includes two 2.5-gallon that go into making a fine bottle of beer,
beer recipes that are specially designed to be brewed at the same time. Ferment and and gain the confidence to go beyond
bottle (or keg) each batch separately, and you get two beers for the same time invest- the extract homebrewing kit stage. This
ment as one 5-gallon batch. intermediate-level homebrewing class is
intended for budding homebrewers who
What makes the Blends kits unique, though, is that the recipes have been specifi- have dabbled in homebrewing and want
cally formulated for blending. Mix the two companion beers together and voilà— to know what went wrong.
you’ve got a different beer. Follow the included guidelines to blend at Love2Brew’s
recommended ratios, or strike out on your own and create the perfect blend for Introduction to Practical Brewing
your tastes. December 12–16
Learn from one of the world’s foremost
Each Blends kit includes complete instructions, a guide to blending, a blending brewing experts in this in-depth course
data sheet, and a testing sheet to help you document your mixology experiments. for advanced homebrewers and early
At press time, available kits included such pairings as career professional brewers, using the
• English dark mild and session IPA amazing resources of the 1.5-barrel pilot
• Irish red ale and rye pale ale brewery in the state-of-the-art brewing
• Rauchbier and Baltic porter facility on the UC Davis campus.
• Oceania (southern hemisphere) pale ale and West Coast IPA
Intensive Brewing Science
To learn more, check out love2brew.com. for Practical Brewing
January 16–20
Receive an intensive introduction to the
sciences of brewing, drawing a direct
connection between brewing science and
brewing practice in this popular short
course. Build your understanding of the
Photos courtesy of Love2Brew
technological and biochemical aspects of

the brewing process, including raw mate-
rials, malting, brewing, fermentation, and
finishing. Receive a tour of a famous craft
brewery and beer tasting with a profes-
sional sensory scientist.
September/October 2016 ZYMURGY 5

>> SHOP NEWS:
HOMEBREW SHOP
STUMPS CUSTOMERS
WITH GLUTEN-REDUCED
TASTING
Short Finger Brewing Co., a homebrew
supply shop in Kitchener, Ontario, cel-
ebrated its move from a home-based
business to a retail location on May 25.
To mark the occasion, owners Rob

Hern and Kat Rogers-Hern hosted a
Homebrew Hangout at which custom-
ers were invited to participate in a blind
tasting of a split batch of American
wheat beer. Rob added White Labs
Clarity Ferm (WLN4000) to half the If you’re in Southwestern Ontario, be
batch and left the other one as-is, keep- sure to check out one of Short Finger’s
ing all other ingredients and processes Homebrew Hangout events, hosted on
the same between the two. the last Wednesday of every month at a
different local brewery or craft beer bar.
Close to 100 homebrewers were asked Learn more at shortfingerbrewing.com.
to identify which beer from the split-
batch fermentation was gluten-reduced,
and in the end, tasters were torn. With
votes split exactly 50/50, the results
Photos courtesy of Rob Hern and Short Finger Brewing Co.
were clear: Participants could not iden-

tify a discernable difference between
beer treated with Clarity Ferm and beer
left au naturel.
While lab testing is needed for offi-

cial gluten-free certification, Hangout
attendees agreed that enzymatic treat-
ment is a great option for individuals
with mild, non-celiac gluten intoleranc-
es. For more on gluten-free and gluten-
reduced homebrewing, see “Beer for All”
on page 34 of this issue of Zymurgy.

By
by Gary Glass
FR oM THE GLASS
New Initiatives from the AHA
W e have unleashed the Brew GuruTM! In

August, the American Homebrewers
Association (AHA) is launching an exciting
new app for Apple and Android devices.
This free app makes it easier than ever TM
before for current members to access mem-

ber deals, and it offers a taste of membership TM
benefits to those who have not yet joined.
The app includes a locator for finding near-

by AHA Member Deals participants, as well
as all of the breweries and craft beer bars
in the Brewers Association’s extensive data-
base. (The Apple version of the app includes
a mapping function.) Users can receive geo-
located push notifications to let them know
when they are near an AHA Member Deals
participant. The app also includes a digital
member card along with the discount offer
of any AHA Member Deals location a mem-
ber happens to be near, making it very easy
to redeem discounts.
In addition to the locator function, the

app gives users access to curated col-
lections of AHA articles and recipes
drawn from Zymurgy magazine and future upgrades to include multimedia highlight for me, as always, was Club
HomebrewersAssociation.org on a wide content such as Homebrew Con seminars, Night, where homebrew clubs from
range of homebrew-related topics. The Zymurgy Live presentations, and more. around the U.S. and Canada served up a
app allows you to easily find content on mind-blowing variety of homebrews. The
the topics that most interest you. Download Brew Guru from the iTunes creativity of Club Night does not end with
App Store and Google Play! beer, mead, and cider, though. This year’s
Is your membership about to expire? No elaborate, club-themed booths seemed to
problem: you can renew right from the app. Member Deals take it up a notch from previous confer-
With Member Deals in mind, the AHA staff ences. I was particularly impressed with
For those who have never been mem- had already added 200 new locations to the members of the Scranton Brewers
bers, the app includes a free 15-day trial the AHA Member Deals program by mid- Guild of Scranton, Pa., whose booth fea-
membership so anyone can experience year, and we’re on track to surpass 1,500 tured a mobile pirate ship that delivered
the awesome benefits that the AHA has to total locations before the end of the year. homebrew to attendees throughout the
offer before committing to paying dues. Club Night hall.
Now you can introduce your friends and Homebrew Con
homebrew club members to the perks of The 2016 Homebrew Con in Baltimore If you didn’t make it to this year’s
AHA membership without commitment. was an amazing success. With 3,100 Homebrew Con, I’m sad you missed out,
attendees, it was the second-largest but I’m also happy that we can offer all
We are continuing to add new content to National Homebrewers Conference in members access to the 63 recorded semi-
the app, and we already have plans for Homebrew Con’s 38-year history. The nar presentations from the 2016 confer-

ence, as well as seminars from past confer- the conference to get great local craft beer,
ences going back to 2011. This members- since the Minneapolis Convention Center
only content is available in the Let’s Brew actually has a craft beer bar located inside,
section of HomebrewersAssociation.org. featuring a beer menu curated by the
Minnesota Craft Brewers Guild.
As great as the 2016 Homebrew Con
was, we are expecting an even bet- We’ll post more details to HomebrewCon.
ter one for 2017 in Minneapolis. The org as we get closer to our 2017 dates of
AHA Governing Committee’s Conference June 15–17.
Subcommittee, along with the AHA staff,
Brewers Association events team, and the National Homebrew
2017 local committee are looking at how Competition Radegast Club Award
we can improve the conference experi- During Homebrew Con, more than Congratulations to the Hogtown Brewers
ence for next year’s attendees. 200 Beer Judge Certification Program of Gainesville, Fla., who earned the 2016
(BJCP) judges evaluated more than 1,000 Radegast Club of the Year Award. This
Since Homebrew Con was last in final-round entries from the National AHA club award, named for the Slavic
Minnesota in 2010, the craft brewing Homebrew Competition (NHC). Starting god of beer, celebrates clubs that contrib-
scene around the Twin Cities has explod- from a pool of 7,962 entries in the ute to the hobby of homebrewing and to
ed. The Minneapolis Convention Center, first round—yes, the NHC remains the their local communities. The Hogtown
our venue for Homebrew Con 2017, is world’s largest beer competition—the Brewers have built a strong network for
located right in the heart of downtown final round of judging narrowed the local homebrewers while also support-
Minneapolis, and numerous restaurants, field to 93 medal winners. All of the ing their community through the power
breweries, and beer bars are accessible on gold-medal-winning recipes from the of beer. In the past year, club members
foot or via the light rail just a few blocks 2016 competition can be found in this raised more than $40,000 for local chari-
away. I’ve been told that there are great issue of Zymurgy. Gold-medal-winning ties and non-profit organizations through
beer destinations within walking distance recipes from previous NHCs are avail- participation in events like the annual
of every single light rail stop in the city. able exclusively to AHA members on Hoggetown Medieval Faire and the club’s
That said, you don’t actually have to leave HomebrewersAssociation.org. own Hogtown Craft Beer Festival.

We salute the generous spirit of the owner of Prairie Rose Meadery, present on Association Board of Directors once Jake’s
Hogtown Brewers and are happy to pres- meadmaking for the AHA’s annual Mead term expires in February 2017.
ent them with the Radegast Club Award, Day event. Next up, renowned homebrew
which includes a $500 cash prize and a author Randy Mosher gives his insights on You can find photos and email address-
$500 donation to the charity of the club’s how to be a better beer taster on August 24, es for your Governing Committee rep-
choice. Thanks to YCH Hops for sponsor- shortly after this issue mails. resentatives in the Membership sec-
ing this awesome award. tion of HomebrewersAssociation.org.
AHA members have exclusive access to Nominations for the 2017 Governing
recordings of Zymurgy Live presentations Committee election will be accepted this
on HomebrewersAssociation.org. coming fall. Please reach out to Kim Wood,
Roxanne Westendorf, or any member of
AHA Governing Committee the AHA staff if you are interested in nomi-
Your member-elected AHA Governing nating yourself or anyone you think would
Committee gathered in Baltimore this make a good addition to the GC.
past June, just prior to Homebrew Con,
for its annual face-to-face meeting. (The Learn to Homebrew Day
Zymurgy Live group also meets monthly via confer- Saturday, November 5 marks the 18th
This past spring, the AHA launched a new ence call and communicates regularly annual AHA Learn to Homebrew Day
member benefit with Zymurgy Live, an through email exchanges.) One item (always celebrated on the first Saturday
exciting series of homebrew-focused webi- of business conducted at the meeting of November). This is a great opportunity
nars. Stan Hieronymus got us started with a was electing officers for the Governing to share our mutual love for homebrew-
presentation on brewing with local ingredi- Committee. Roxanne Westendorf and ing with friends, family, and neighbors.
ents, giving us a teaser of his new book from Drew Beechum were reelected Chair and Participation is easy, so check out the Events
Brewers Publications, Brewing Local. Since Vice Chair, respectively, and Kim Wood section of HomebrewersAssociation.org
then, we’ve had AHA Governing Committee was elected Secretary. Roxanne was addi- for details.
(GC) member Debbie Cerda give a presen- tionally selected to assume Jake Keeler’s
tation on how to read a municipal water position as one of the two Governing When introducing newcomers to home-
analysis, and fellow GCer Susan Ruud, Committee representatives on the Brewers brewing, it is important to remember that

elaborate processes and fancy equipment
can be intimidating to the uninitiated.
Keep it simple when teaching people how
to homebrew. Basic extract kits and one-
gallon brew kits are great entryways into
the hobby. From there, your newbies can
take it anywhere they want to go.
Legislative Update
The AHA continues to work with the
California Homebrewers Association on
AB 2172, a bill in the California legislature
that, if passed, would allow homebrew to
be brought onto the premises of business-
es licensed by the California Department
of Alcoholic Beverage Control (such as
breweries and restaurants) for homebrew
club meetings and competitions. The
Assembly has passed the bill and sent
it to the state Senate. In its first Senate
committee hearing, the bill was amended
to clarify allowances for homebrew com-
petitions—a positive thing for the state’s
homebrewers—and passed unanimously.
On August 1, the Senate Appropriations

Committee passed the bill and sent it to the
full Senate for a vote. If the Senate passes the
bill, it will go back to the Assembly, since it
was amended in the Senate. The AHA will
send action alerts to California AHA mem-
bers as needed to contact state legislators to
help ensure passage of this important legis-
lation. If you receive an alert from the AHA
or the California Homebrewers Association,
please take a few minutes to contact your
legislators. Your letters, calls, and emails are
critical to the success of this bill.
Homebrew Club Insurance

For the past few years, the AHA has
offered AHA-registered clubs an afford-
able liability insurance option through
West’s Insurance. Last year, West’s added
a Director and Officers insurance option
as well. The deadline for enrolling in
the homebrew club insurance program
is September 1. See westinsurance.
com/homebrewers for details. The AHA
receives no compensation from West’s, as
we wish to keep this insurance option as
affordable to clubs as possible.
Until next time, happy brewing!
Gary Glass is director of the American

Homebrewers Association.

By Our Readers
DE AR ZYMURGY
Reflecting on the Reinheitsgebot

Dear Zymurgy,
I have to disagree with Horst Dornbusch
in his article “The Reinheitsgebot: Is it
Still Relevant?” (May/June 2016). I love
innovation and firmly believe it is great
to shake things up now and then, but
not everyone can create high-quality,
unusual beers with the expertise of a
veteran craft brewery.
Obviously there are some really good

micro- and nanobreweries around, but
they seem to be outnumbered by their
less-impressive cousins. Unless the bet-
ter breweries are represented, I often find
myself with a choice between supporting
the macro-beer monsters and buying a
small brewery’s concoction that might
taste like a 6th-grade science experiment.
But when I see real German beer on tap, I
know I am getting a good product. However, the Reinheitsgebot is no guaran- percent by volume. This “experimental” brew
tee of high quality. In Germany, I have sold extremely well in the bars and restaurants
The Reinheitsgebot represents one of been served many Reinheitsgebot-compliant that ordered it, but it would have been against
the last bastions of consistent quality beers—especially from small, local brewer- the law to brew it in Germany because it was a
and represents a part of German his- ies—that were defective. Think cheesy hop lager with a small percentage of oats. However,
tory and culture that should not be flavors, excessive phenolics from poor milling omitting the oats or fermenting with ale yeast
easily dismissed. As noted in the article, and mashing, dimethyl sulfide from careless would have worsened this beer, not improved it.
German brewers can still get inventive wort processing, acetaldehyde and diacetyl
when they want to—they simply can’t from poor fermentation management, and The causal link between the present wording
use the word beer on the label. Keep the trans-2-nonenal flavors from too much pack- of the Reinheitsgebot and beer quality is a
Reinheitsgebot. It represents a standard aged oxygen. Even infections do not techni- myth, which was the point of my piece.
that many of our craft brewers should cally violate the Reinheitsgebot!
aspire to and ensures that we can all get Look How Far We’ve Come
excellent beer. Just as innovation and experimentation are Dear Zymurgy,
not synonymous with quality, neither is con- I really enjoyed Charlie’s World of Worts
Sincerely, formity to the Reinheitsgebot, even though article “Paving the Way for Pioneers” in
John Coloe most Germans and many beer drinkers the May/June issue.
Sound Beach, N.Y. around the world think so. Prohibiting wheat
lagers and unmalted grain does not necessar- I started homebrewing in 1968 after a
Author Horst Dornbusch responds: Dear ily ensure a quality product. It is the brewer’s college buddy and I figured that 3.2 beer
John, I totally agree with you in one respect: competence that does that, both within and probably wasn’t the pinnacle of the brew-
experimentation does not guarantee quality, without the Reinheitsgebot. er’s art. It was a grim time for American
something that many innovative modern brew- beer: breweries were closing left and right,
ers seem to have forgotten. It is indeed a sad I recently brewed a truly smooth and sublime and it looked like there would be little or
truth that uninformed innovation all too often imperial oatmeal schwarzbier with more than no choice in the future unless you made
results in those 6th-grade science experiments. 70 IBUs and an alcohol content in excess of 7 it yourself.

So we found what little information was example, 26 of the 50 are unobtainable and seek out each and every one of those. You
available, got some rusty cans of Blue within 100 miles of my home. never know when one of them will rise to the
Ribbon malt extract, and started our adven- top of the national list!
ture. The first batch tasted more like cider It makes me wonder if some folks on the
than beer: it was cloudy, thin, you name it. East Coast even get to taste any of the West
We’d done just about everything wrong, Coast beers, and vice versa, unless they
but we managed to drink it and survived. participate in beer-by-mail exchanges. I am
curious how the votes broke down among
Over the years, information, equipment, East Coast and West Coast voters.
and ingredients have gotten amazingly
better. I don’t think anyone in 1968 Bill Tucker
could have imagined what today’s beer Sierra Vista, Ariz.
scene would be like, with the thousands
of brewpubs and craft breweries that are Editor-in-Chief Dave Carpenter responds:
available. It’s a challenge to make the Best Beers list
fair and representative. It’s always possible
It was people like Charlie and you fine folks that we would consider additional metrics in
at Zymurgy that lit the way out of that dark the survey, but doing so introduces a whole
jungle and into this beautiful golden city we other layer of statistics to complicate matters.
live in today. I’m glad I stuck around for the Accounting for geography sounds straightfor-
adventure. It just keeps getting better. ward in theory, but it’s quite complex because
the data must then be adjusted for other factors
Thanks for everything, before we can draw reasonable conclusions.
Weston Sampson
San Marcos, Texas For example, it’s likely that some Zymurgy Cheers to Madees!
readers participate in beer swaps, as you sug- Dear Zymurgy,
gest. I know from personal experience that beer I just read “The Brewster of the Middle
enthusiasts have been known to plan entire East” in the July/August 2016 issue, and
vacations around visiting breweries. And we I was so impressed with the author that I
beer enthusiasts ask favors all the time—I’ve had to drop you a note. Starting a brewery
not yet had the pleasure of visiting Vermont, but is tough for anyone. To hear the story of
a few cans of Heady Topper accompanied my such a passionate and determined woman
parents back from their last visit to the Green beating the odds in a male-dominated
Mountain State, and they somehow ended up in culture and industry, in a place where she
Finding Those Best Beers my fridge (the cans of beer, not my parents). So only gets access to water once every two
Dear Zymurgy, even if we were to include geography in the data weeks and has to dodge byzantine border
I always eagerly read the annual results of analysis, it would be hard to tease meaningful restrictions, not to mention educate the
the Best Beers voting and then spend the trends from those figures unless we started ask- local consumer on her product—well,
following year visiting retail outlets trying readers about their other habits. it was truly amazing. Cheers to Madees
ing to obtain samples of each. I am rarely Khoury for her perseverance in the face of
successful, as many of the beers have only My suggestion? Try making a list of great such adversity, and thank you for sharing
local distribution. In this year’s list, for beers that are only available where you live, her inspiring story.
Best regards,
Kurt Elia
Chapel Hill, N.C.
Photo courtesy of Taybeh Brewing Company
Send your Dear Zymurgy letters to

zymurgy@brewersassociation.org.
Letters may be edited for length and/
or clarity.
Hey homebrewers! If you have a home-

brew label that you’d like to submit
for the Dear Zymurgy section, send it
to magazine art director Jason Smith
at jason@brewersassociation.org.

By Professor Surfeit
DEAR PR OFESSOR
Spot on Cider
Dear Professor,
I am not a cidermaker, just an experi-
enced portfolio director for a Spanish cider
importer and distributor, but your recent
positive observations about the role of acid-
ity in cider (“…aficionados consider tart
sour apples to contribute to a much better-
tasting hard apple cider…”) are spot on.
Spanish cider apples are off-the-charts

acidic (nothing like them yet in the United
States) and produce tart ciders like those
from no other region. As this regional style
continues to wow American drinkers,
boosting acidity will become increasing-
ly interesting to American cidermakers.
Some are already trying to make Spanish-
style sidra, so a secondary means of boost-
ing acidity is helpful, but note that ascor-
bic acid results in a very different tartness
than that of Spanish fruit’s integral acidity.
In fact, the only brand in our portfolio with

any additives (sugar and ascorbic acid) has zinc, lithium, etc.? Some are important beer character in the small quantities needed
a lemony flavor more like a shandy, with to yeast health and reproduction, but do for yeast health. In fact, it is often ill-
the beer back note coming from natural, these trace minerals enhance any sensory advised to try to enhance trace mineral
spontaneous malolactic fermentation. aspects of beer? content in your brewing and fermentation
process. Sourcing and measuring out such
Appreciatively, Anonymous tiny amounts would be difficult, and overdo-
James Asbel Via the AHA Forum ing trace minerals can be toxic to yeast and
Newport, R.I. can negatively affect beer.
Hello Anonymous,
Hi James, There are technical papers that take very Manganese, for example, enhances enzy-
It looks like we’re heading for the eye of the deep dives into the relationships between matic activity at levels of up to 0.2 parts
Photo © StockFood/PhotoCuisine/Fondacci/Markezana
apple, as in apple of my eye. There’s a song trace minerals and beer quality. Trace per million (ppm), but it can lend a metallic
from my childhood I’m recalling. It goes some- minerals and other compounds are essen- taste in concentrations as low as 0.1 ppm.
thing like, “…the prettiest girl I ever saw, was tial for yeast health and metabolism, but Similarly, a zinc concentration of 0.1 to 0.3
sippin’ cider right through a straw…” only very tiny, minute quantities are really ppm promotes yeast health, but you might
needed. Healthy yeast makes the best notice soapy off-flavors at higher concentra-
Salud, beer, and yeast is a complex living organ- tions. Zinc is even toxic to yeast if levels
The Professor, Hb.D. ism. Yeast needs trace minerals and com- exceed 1 ppm.
pounds, just as you and I do, in order to be
Tracing Minerals healthy and function optimally. So the answer to your question is “Yes.”
Hello Professor, But if you use quality malt and clean,
How important are trace minerals in But although trace minerals are beneficial, potable, proper water, then you need not
brewing water? Minerals such as copper, even essential, they don’t necessarily affect concern yourself with trace minerals—they

should be present in the amounts needed.
If you’d like to dig deeper, though, I recom-
mend checking out the Brewers Publications
titles Yeast: The Practical Guide to Beer
Fermentation by Chris White and Jamil
Zainasheff and Water: A Comprehensive
Guide for Brewers by John Palmer and
Colin Kaminski.
Relax, don’t worry, have a homebrew,

The Professor, Hb.D.
Jimi Hendrix Wort Chiller!

Dear Professor,
I purchased a beer kit that was on sale. It
turned out to be a sad version of saison,
and my wort chiller turned metallic
shades of blue, green, and silver after
brewing it. That’s what I get for trying to
save some dough. Is my chiller dead or
can it be saved? I boiled it again for about
40 minutes and it didn’t clear up.
Are you experienced?

Mike Knoll
Farmington, Minn.
Holy Moly Mike,

What were you smoking when you made this
beer? The good news and answer to your ques-
tion is that you aren’t really dead, your beer isn’t
dead, and your chiller is not dead. However, if
you say so, your saison is…well, you infer R.I.P.
Did you call it Frug-ale Mistake?
So what is happening with your 3-D psyche-

delic wort chiller? I ran a search for “blue-
green copper staining,” had a homebrew,

relaxed, and assessed your experience. It goodness is distributed throughout the entire degree. This all depends on yeast strain, tem-
seems that the experts on these types of stain- bean factory. For best results, break the bean perature, mineral content of the beer, your
ing dissertations aren’t sticking their necks up into smaller pieces and add it to your recipe, yeast health, and many other factors.
out to completely reveal what is happening, secondary fermenter. Okay, I will admit the With the early addition of vanilla bean you
but there are some clues. world will not end if you boil your beans, but may get some interesting and complex flavors
you can do better. and aromas. Maybe not. Consider yourself
I’m assuming that your coil is solid copper and an explorer, seeking a beer you want to love.
not some other metal that has a copper coat- If you add the vanilla bean post-fermenta-
ing. The good news is that this can be fixed tion, in other words after fermentation has It’s all magic,
and should eventually go away. The cause stopped, you are more likely to get authentic The Professor, Hb.D.
may be a reaction of bicarbonate and sodium vanilla bean flavors and aroma. If you add
in the water, or other compounds. Generally, it before or during yeast fermentation, yeast Have a question for The Professor?
it seems that if the wort or water surrounding may metabolize some vanilla compounds, Send it to professor@brewersassocia-
the coils isn’t turning green, and you don’t get changing the character of your beer to some tion.org.
flakes or precipitates, then you can try clean-
ing the coil and moving on to the next brew.
How do you clean the coil? You can buy

copper cleaner, or you can make your own
by mixing up a paste from lemon juice and
cream of tartar (a powder found in the bak-
ing aisle at a grocery store). Rub it on the
copper, let sit for about an hour, and then
wash it off. One source says if there is still
discoloration, rub it with salt. I would also
recommend humming “Purple Haze.”
Or you could simply chalk up the discol-

oration to your “experience” and keep on
brewing. Eventually the acidic worts you chill
will normalize the appearance of that chiller.
Not knowing exactly what I mean by “nor-

malize…”
Relax,
The Professor, Hb.D.
Plain Vanilla Bean Boil

Dear Professor Surfeit,
I am looking for some input on how to
use vanilla beans in a brew. I am won-
dering if the entire bean should be added
or if, as in baking, only the inside flesh
of the bean should be scraped out and
added to the boil. The desired outcome
is a slightly spicy pale ale with hints of
vanilla.
Josh Aune
St. Louis, Mo.
Josh My Man,
Hold your horses, pal. Vanilla beans come
from a tropical orchid. They are inherently
delicate and fragrant. Don’t—I repeat, don’t.
Boil. Your. Vanilla bean. And yes, all that

By Amahl Turczyn
STYLE SP OTLIGHT
Oatmeal Milk Stout
M ilk stouts, also called cream stouts,

are brewed with lactose, or milk
sugar, which is indigestible to yeast. This
results in residual sweetness and body
that remain in the beer after fermentation.
Milk stouts have enjoyed unprecedented
popularity in the US after having started
out as somewhat of an obscure English
style, first brewed in the 1900s and adver-
tised as nourishing, low-alcohol brews for
the infirm. With the advent of the craft
beer renaissance, and arguably spear-
headed by Left Hand Brewing Company’s
cult favorite Left Hand Milk Stout, the
style was suddenly everywhere. But never
content to sit back on their laurels, craft
brewers have continued to tinker with it;
what would happen, they mused, if we
added oatmeal to a milk stout?
Thus, the chunky, adorable love child of

oatmeal and cream stouts was born. While
some similarities to Foreign Extra Stout
could be made, this style falls squarely in
Category 16, Dark British Beer, on the fence
between 16A Sweet Stout and 16B Oatmeal
Stout. For competition placement, it would
probably do well in either, but it tends to
lean closer to Sweet Stout, since finishing
gravities are unavoidably (and intention- Cream Stout as one of its two core flag- These are both fantastic beers, and there
ally) high. In fact, this style is 180 degrees ship beers, along with 8-Bit Pale Ale. are other oatmeal milk or cream stouts
from the “less filling” light lagers of the 70s Buffalo Sweat has lightly sweet roast cof- available that are surely worthy of men-
and 80s, yet they seem to be popping up fee aromas and some forward roastiness tion and praise. But Finkel & Garf Brewing
more and more, enjoying their own share on the palate, with milky sweetness just Company in Boulder, Colo. makes the best
of milk stout’s popularity. Craft enthusiasts present in the finish. It’s 5 percent ABV, example I’ve tasted. They really nail the new,
are discovering their combination of rich, and while rich, it remains dry enough for hybrid style with a grain bill that delivers
silky oatmeal texture, milk chocolate flavor, enhanced drinkability over dessert-like impeccable balance. Poured from its unas-
and creamy sweetness. Oatmeal milk stout decadence. River Horse Oatmeal Milk suming brown aluminum can, the beer
is the comfort food of craft beer. The best Stout from Ewing, New Jersey’s River awakens the senses with heady aromatics
examples retain a beautiful balance between Horse Brewing Company keeps coffee of cocoa nibs and cappuccino. The mocha
roast or black grain bitterness, the mouth- and roast flavors strong but adds notes sweetness in the aroma melds seamlessly
filling texture of oatmeal, and just the right of molasses and caramel. Sweetness and into rich chocolate milk flavor that glides
lactose sweetness. fullness contribute to a weightier palate, luxuriously past the palate, leaving a linger-
and their version is a bit stronger at 6.7 ing, velvety sweetness kept just in check by
Tallgrass Brewing Company in Manhattan, percent ABV, so a touch of belly-warming dry cocoa notes from the dark grains. There
Kan., names its Buffalo Sweat Oatmeal alcohol accompanies the finish. is hot fudge sundae sweetness, there is slick,

grainy, oatmeal weight, and there is dark
chocolate to balance, but nowhere is there
actual bitterness. The modest 5.5 percent
Finkel & Garf
ABV contributes no alcohol warmth, heat, Oatmeal Milk Stout
or dryness. It’s the sort of treat you reward Recipe courtesy Myke Johnson, Head
yourself with after a day-long bike ride Brewer, Finkel & Garf Brewing Co.
or a marathon, or perhaps it’s the perfect
Valentine’s Day gift. And with the generous INGREDIENTS
assistance of Finkel & Garf’s head brewer for 5.5 U.S. gallons (20.82 L)
and former homebrewer Mychal Johnson,
you can brew a virtual duplicate of the beer 5 lb. (2.27 kg) Pilsner
at home. Let’s get started. malt extract syrup
2.5 lb. (1.13 kg) 10° L Boil Time: 90 minutes
The whole concept for Johnson’s version Munich malt Assumed Brewhouse Efficiency: 72%
of the beer came from his wanting the best 1.5 lb. (0.68 kg) flaked oats
aspects of two distinct, established styles. 1.5 lb. (0.68 kg) lactose PARTIAL-MASH DIRECTIONS
“My inspiration behind using both oats (15 min, in boil) Mash grains at 156° F (69° C) for 60 minutes
and lactose was based on my personal feel- 11 oz. (312 g) 450° L at a ratio of 1.35 qt./lb. (2.8 L/kg) Drain and
ings about both oatmeal stouts and milk chocolate malt sparge with 168° F (76° C) water, add malt
stouts. A lot of oatmeal stouts have a nice 11 oz. (312 g) 500° L extract, and top up to desired boil volume
silky body, but finish fairly dry on the pal- roast barley if needed. Boil for 30 minutes, then add
ate. Milk stouts on the other hand tend to 11 oz. (312 g) 25° L honey malt 60-minute hops and boil for an additional
be a bit thinner-bodied but finish rich. By 1 oz. (28 g) Horizon pellets, hour. Add the lactose about 15 minutes
combining the two styles and ingredients, 12% a.a. (60 min) before the end of the boil. Chill to 67° F
I wanted to end up with a beer that had White Labs WLP051 California V Ale yeast (19° C) and ferment at 68° F (20° C) until
both of the aspects I like from the styles, terminal gravity is reached.
but without the parts I don’t. The amount Original Specific Gravity: 1.070 (17˚ P)
of oats and lactose should be roughly the Final Specific Gravity: 1.028 (7° P) ALL-GRAIN VERSION
same at about 10 percent each.” IBUs: 36 Substitute 7 lb. (3.18 kg) Pilsner malt for the
SRM: 38 Pilsner malt extract syrup. Follow directions
The recipe’s base Pilsner malt may strike ABV: 5.5% as above.
some as a surprising choice, but for a
small brewery with multiple brands, it’s
more a matter of practicality than any-
thing else. “The base malts are 50 per- beers I’ve brewed over the years and what again, I was surprised to learn what really
cent Pilsner, as all our beers use here,” I’ve learned from that. Obviously there’s takes care of fermentation. “Our house
Johnson explained, “and about 18.5 per- a huge difference in a beer with zero yeast strain is readily available, but it’s a
cent Munich 10° L to build a bit more percent lactose and one with five percent, lesser-known American strain, White Labs
character than the Pilsner malt provides but the difference from five to 10 percent WLP051 California V,” Johnson confided.
on its own.” Those toasty, mellow malty is much less pronounced. While it’s defi- “It is very much like a hybrid American/
notes from the Munich no doubt add nitely sweeter and richer, it doesn’t taste English strain. It’s somewhat estery, but
depth to the beer as well. like twice as much.” relatively clean compared to most English
strains, and the esters are easily controlled
I felt sure the beer contained caramel malts He also makes use of one of Charlie with proper fermentation temperatures.
to boost the finishing gravity and lend Papazian’s favorite grains: honey malt. This beer is pitched at 67° F (19° C) and
sweetness to the chocolate notes, but it “One other trick I used when creating fermented at 68° F (20° C).” And if you’ve
turns out I was wrong. “There actually aren’t this recipe was something from an old never used this strain before, Johnson has
any caramel malts in the beer,” Johnson homebrew robust porter recipe of mine, some valuable advice. “For homebrewers,
revealed. “The chocolate flavors come from and that was the use of honey malt. I like proper pitching is critical for this strain. It
the use of English chocolate malt and roast- the background residual sweetness that is extremely sensitive to under-pitching, so
ed barley in even amounts to help balance you get from it in darker beers. I use it at a starter or multiple packs are necessary to
each other out. Together they make up about five percent of the grain bill.” get a good fermentation.”
about 10 percent of the grain bill.”
Yeast is always a critical aspect of any beer. To come as close as possible to the milk-
Johnson cautions that restraint is appro- I guessed that this brew might use a low- shake-like consistency of F&G Oatmeal
priate on the lactose dose. “The amount attenuating strain, perhaps an English ale Milk Stout, Johnson recommends starting
of lactose that I use is based on other yeast, as fruity esters are on the low side. But big and ending big. “Both the starting and

finishing gravities are going to be higher
than expected, mostly due to the large
amounts of unfermentable lactose and the
higher mash temperature. Starting gravity
should be at 17° P (1.070), with a finish-
ing gravity of 7.2° P (1.028). Mash at 156°
F (69° C) with a grain-to-water ratio of 3
pounds per gallon or about 1.35 quarts
per pound.”
Take standard precautions for avoiding

dimethyl sulfide. Because of the Pilsner
malt base, Johnson recommends a 90-min-
ute boil with just one early hop addition.
Hops are obviously not a big component
to this beer, so there’s a little wiggle room
when selecting the variety. “I prefer a clean,
high-alpha, low-cohumulone hop, but the
bittering hop won’t make or break this rec-
ipe.” So the 36 IBUs can come from hops
like Glacier, Warrior, Simcoe, or Vanguard,
but I chose Horizon.
Many thanks to Myke Johnson for his

guidance on brewing this beer—I hope
you like it as much as I do.
Amahl Turczyn is associate editor

of Zymurgy.

Members of Ireland’s National Homebrew Club (NHC)
taste and learn inside Dublin’s Smock Alley Theatre.
BY RICHARD LUBELL
Dublin’s Smock Alley Theatre has played countless roles over the years. It opened its doors for the first time
in 1662 as the elegant Theatre Royal. Some years later, it served as a warehouse, protecting fresh flowers and
whiskey barrels. And during the theatre’s stint as a Catholic church, parishioners claimed that Father Jack
“Flash” Murphy could say a mass in less time than it took for a freshly drawn pint of Guinness to settle.
But on a mild Saturday last spring, the Smock Alley Theatre and made something cheap, strong, and sour. Those who were
reprised a role it had played just once before. On April 23, 2016, truly determined dusted off the old demijohn in the attic and
the theatre hosted Ireland’s second annual BrewCon, organized sought enlightenment in the hobbies section of the local book-
by the Irish National Homebrew Club (NHC). Despite logistical store. But even that proved problematic.
challenges, homebrewing in Ireland has taken off in the last two
decades. And thanks to creative homebrewers, Irish beer now “We were reading stuff that was 20 years old. Our methods were
means far more than a pint of plain. We asked a few of them at archaic,” said Rossa O’Neill, a recipe design consultant. Overnight
BrewCon what it means to homebrew in Ireland. mashes, stale hops from the United Kingdom, and carboys of
homebrew fermenting right next to the hot water heater were
HISTORY common in the bad old days. And malt was expensive enough to
Up through the early 2000s, homebrewing in Ireland had a bad justify bulk orders from professional breweries: “I’d come home
name. Everyone knew someone who had given it a try in the 70s and there’d be half a pallet in the driveway,” he recalls.
Back then, the beer sold in pubs wasn’t
much better. Guinness was of course
ubiquitous, and macro lagers occupied
most of the other taps, with the occasional
Czech Pilsner or German weissbier snuck
in if you were lucky. In the bottle shops,
the few Belgian and British imports sat
warm on the shelf, condition unknown.
“You didn’t know what good beer tasted
like,” said O’Neill. “We were brewing to
the style guidelines because you couldn’t
get that type of beer.” The idea that
Americans made good beer, never mind
what they did with hops, was unheard of.
The starting gun for the craft beer boom

in Ireland was fired in 2005 when a tax
incentive took effect in the form of a
50-percent rebate for small breweries.
Galway Hooker opened in 2006 with a
classic gateway beer, a 35-IBU pale ale
with Cascade in the whirlpool. In the
ten years since, 100 more breweries have
opened. Today’s Irish beer scene would
DRUMPH IPA have been unthinkable just a decade ago.
INGREDIENTS
(BEST OF SHOW) “I hate brewing to style,” said Sarah Finney,
Fionn Wallace, Wexford who guest-brewed at Dublin craft brewery
Gold medal, American IPA Five Lamps for a recent festival. Her apart-
ment-scale homebrew setup—an eight-
INGREDIENTS quart stock pot, several gallon-sized car-
for 4.75 U.S. gallons (18 L) Original Specific Gravity: 1.054 boys, and bathtub wort chilling—encour-
Final Specific Gravity: 1.012 ages experimentation. Example: when
7.8 lb. (3.56 kg) Maris Otter pale malt Boil Time: 60 min flaked maize for a jalapeño cream ale didn’t
7.8 oz. (221 g) caramel malt SRM: 6 IBU: 66 ABV: 5.6% arrive by brew day, she needed an alterna-
(EBC 60-80) Efficiency: 77% tive. Her solution? Air-popped popcorn in
7.7 oz. (217 g) torrified wheat the boil. “It got that creaminess,” Finney
0.9 oz. (24 g) Galaxy hops, Primary Fermentation: said, adding, “and plenty of heat.”
14.9% a.a (60 min) 4 days at 66° F (19° C)
3.5 oz. (100 g) Amarillo hops, Secondary Fermentation:
It has been a big decade for Irish home-
9.2% a.a (5 min) 4 days at 54° F (12° C)
brewing. Internet ordering changed
1.8 oz. (50 g) Chinook hops,
everything. As the craft beer movement
12.9% a.a (dry) DIRECTIONS
exploded, online supply shops rushed
1.8 oz. (50 g) Amarillo hops, Single infusion mash at 147° F (64° C) for
to meet spiking demand. Hop selections
9.2% a.a (dry) 60 minutes, with a water-to-grain ratio of
White Labs WLP007 Dry English Ale Yeast 2.7:1 by weight (1.3 quarts per pound). expanded, liquid yeast appeared a couple
(1 L starter) Sparge at 176° F (80° C). of years ago, and, most recently, Irish
1 Whirlfloc tablet (10 min) maltsters began selling at homebrew scale.
1 White Labs Servomyces capsule PARTIAL MASH RECIPE
(10 min) Reduce Maris Otter pale malt to 2 lb (0.9 Barley is Ireland’s top cereal grain, and two-
Cane sugar to prime to 1.9 volumes of CO2 kg). Mash with caramel malt and torrified row spring barley grows in every county.
(3.7 g/L) wheat for 45 minutes at 150° F (66° C). Lower-yielding than American varieties,
Drain, rinse grains, and dissolve 4.75 lb and therefore more expensive, Irish barley
Water profile after treatment: calcium (2.15 kg) Maris Otter malt extract syrup in nonetheless offers good bang for the buck:
170+ ppm, bicarbonate 20 ppm, chloride wort. Top off to desired volume and pro- a more fermentable malt structure with less
200 ppm, sulfate 400 ppm. ceed with boil. haze-forming protein and a smaller husk,
reducing the risk of tannin extraction in

the sparge. Malting Company of Ireland
makes an Irish Stout Malt with high extrac-
tion potential and strong diastatic power
for converting adjuncts like oats. Minch
Hook Head ale malt draws distinctive bit-
terness from seaweed fertilizer and salty sea
DRAK’N’WEISS
air on County Wexford farms.
Irish taste of place goes back to the legend

James Keane, North County Brewers, Dublin
that Dublin water makes good stout. The
truth, however, is more complex: there
Gold medal, Weizenbock
is no one Irish water. “Our water profiles
INGREDIENTS
tend to be very hard or very soft,” said
for 6 U.S Gallons (22.7 L) Primary Fermentation:
amateur chemist Peter Dudley, “There 14 days at 66° F (19° C)
aren’t many in between.” From the lime- 5.5 lb. (2.5 kg) dark wheat malt Secondary in Bottle for 6 months
stone-lined flats of County Meath to the 3.3 lb. (1.5 kg) Bohemian Pilsner malt
pillow-soft water of Ballymore Eustace, 3.3 lb. (1.5 kg) dry extra light DIRECTIONS
you need a treasure map to plot what malt extract Dried extract was included due to a bre-
comes out of your tap. Generally, though, 2.2 lb. (1.0 kg) Munich malt whouse grist limitation of 12 lb. Increase
water profiles are low in sulfate, chloride, 0.4 lb. (181 g) Special B malt (Castle) Bohemian Pilsner malt to 8.3 lb (3.76 kg)
magnesium, and sulfide. Heavy chlori- 0.3 lb. (136 g) Caramunich II malt and omit dry extract for an all-grain reci-
nation calls for Campden tablets, and a 0.2 lb. (91 g) chocolate malt pe. Mash in at 104° F (40° C) and hold for
pinch of calcium chloride goes a long way. 0.2 lb. (91 g) Carafa Special II malt 25 minutes. Raise temperature to 150° F
0.2 lb. (91 g) crystal malt 20° L (66° C) and hold for 45 minutes. Raise to
Anything not local gets tricky because 1.2 oz. (30 g) Saaz hops, 3.0% a.a. 160° F (71° C) and hold for 15 minutes,
imports are expensive for an island. If you (90 min) then raise to 170° F (77° C) and hold for
want to make a kriek, good luck finding 0.5 oz. (15 g) Saaz hops, 3.0% a.a. 10 minutes.
fresh cherries in bulk. The same goes for (10 min)
maple syrup, peaches, and pumpkins. On White Labs WLP380 Hefeweizen IV Ale Pitch a healthy volume of yeast (a 1.5 L
the other hand, certain rare adjuncts are Yeast (1.5 L starter) starter is recommended). After primary is
taken for granted. A trip to any supermar- Filtered Dublin Tap Water (quite hard) complete, bottle condition the beer to 2.8
Carbonate to 2.8 volumes (5.6 g/L) CO2 volumes. After two weeks at 66° F (19°
ket baking section reveals muscovado and
C) move to slightly colder storage for
demerara, unrefined brown sugars that
Original Specific Gravity: 1.080 aging. This beer needs 6 months to mature
once gave character to historical British
Final Specific Gravity: 1.027 and let flavors balance.
dark ales, similar to molasses in colonial
Boil Time: 90 minutes
porters. And if you want to make a medi-
SRM: 23 IBU: 22 ABV: 7.0
eval gruit, you’ve come to the right place: Efficiency: 75%
heather, yarrow, juniper, elderflower, and
rosemary all grow wild and in abundance.
Once upon a time, hops grew in Ireland,

too, but the industry died out in the
70s, undercut by cheap imports. Today,
Ireland’s hop supply suffers the quirks
of distribution: Centennial and Amarillo
command double or triple the price they
do in the United States, but Mandarina
Bavaria and Vic Secret are cheaper.
Photos © Beoir Ireland and Chip Walton
Experimental varieties are scarce, last

year’s harvest hangs around too long, and
you won’t ever get your hands on wet
hops, even from neighboring England.
This situation breeds brewers who use

a light hand with hops—say, one ounce
a minute before knockout in a five-gal-
lon batch of session pale ale. Too few

VULGAR DISPLAY OF SOUR
Peter Dudley, Capital Brewers, Dublin
people know what fresh hops can do.
Inexperience and scarcity don’t tell the
whole story, though: new to homebrewing
Gold medal, Flanders red ale doesn’t mean new to beer. True, not many
in Ireland have had a lupulin threshold
INGREDIENTS DIRECTIONS shift, but someone who lived in England
For 6.5 U.S. gallons (25 L) Mash all grains except wheat with 6.6 gal for work—a common Irish experience—
(25 L) water and hold at 122° F (50°C) may have tried dozens of cask bitters and
5.7 lb. (2.6 kg) Weyermann Munich I for 10 minutes. Raise to 145° F (63° C) and have a good feel for the soft carbonation
2.3 lb. (1050 g) raw wheat hold for 30 minutes. and fruity esters of the style.
1.1 lb. (500 g) Weyermann Carahell
1.1 lb. (500 g) Caravienne malt Meanwhile, conduct a cereal mash by That model scales out. Fly a couple of
1 lb. (470 g) Dingemans aromatic doughing in raw wheat with 4.2 quarts (4 hours for a wedding or a work conference
malt L) of water. Hold at 113° F (45° C) for 15
and you could end up drinking lambic
5.6 oz. (160 g) Special B malt minutes, then raise to 144° F (62° C) and
from pouring baskets in Brussels or unfil-
3.5 oz. (100 g) barley hulls hold for 10 minutes.
tered Pilsner out of the vat in Prague. “If
0.35 oz. (10 g) Hallertauer Mittelfrüh
you’re not tasting a beer how it was meant
hops, 4.4% a.a. (120 min) Draw 2.1 quarts (2 L) of turbid liquid from
to be served, you’re not really tasting it,”
5g yeast nutrient added to the boil the wheat cereal mash, and add it to the
main mash. Bring the rest of the cereal
said Finney, “Unless you’ve been over to
White Labs WLP665 Flemish Ale Blend mash to a gentle boil. Boil 15 minutes. try it, you’re less inclined to brew it.”
Oud Beersel Geuze dregs
Bring the main mash to 158° F (70° C) and EQUIPMENT
Initial water profile: calcium 24 ppm, mag- hold for 30 minutes, then add the boiling One upside of Ireland is space. If you
nesium 2 ppm, sodium 6 ppm, sulfate 22 cereal mash. Equalize combined mashes at want to find a plot of land and set up
ppm, chloride 15 ppm, bicarbonate 45 ppm. 172° F (78° C) and hold for 10 minutes. brewing paradise, it’s all yours. That’s
Batch sparge with 12.5 quarts (11.86 L) what reigning NHC Brewer of the Year
Add 2 g of sulfate, 2 g chloride and 2 mL water at 176° F (80° C). Brendan Murphy has done. Down a
lactic acid (80% strength) to the mash. Aim County Kildare dirt road, the first sign of
for a room temperature mash pH of 5.3. Add hops and boil 2 hours. Chill to 70° F his house is the traditional Zoigl star of
(21° C) and pitch yeast blend and bottle Oberpfalz: “Brewing today.” Polytunnels
Original Specific Gravity: 1.050 dregs. Allow to ferment up to one year. on the half-acre patch shelter Hallertauer
Final Specific Gravity: 1.010 and Target. “I don’t grow bittering hops,”
Boil Time: 120 minutes EXTRACT RECIPE said Murphy. “After minding my hops
SRM: 14 IBU: 4 ABV: 5.2% Due to raw grain cereal mash, an extract for a whole season, I want to taste them
Efficiency: 80% version is not recommended. in my beer.” His gear includes a 700-
watt HERMS pot, a 100-liter kettle, and
50-liter flat-bottom stainless fermenters. A
walk-in cooler holds 50 corny kegs.
On the way into his house is a stone-walled

anteroom that maintains a steady 64° F
(18° C). Ireland is temperate (40–68° F
or 4–20° C) year-round so heat belts and
cooling systems rarely justify their costs or
the space needed to store them. That’s why
it’s crucial to find that perfect spot with
just the right ambient temperature. Lagers
aren’t worth the hassle for most, either, but
Murphy is an exception—he has a dedi-
cated lagering fridge and a wall of medals.
Not everyone is so lucky, though. Many

Irish houses lack garages or basements,
so the shed is king, workroom and refuge
rolled up into one. And such outbuildings
are as varied as they are ubiquitous. On one
end of the spectrum is the humble shack in

which you don’t even want to boil—with-
out an extractor fan, an hour of steaming
wort in a damp climate is an invitation to
PERMISSION STOUT*
Gearoid Beggan
mold. The other extreme is a Winnebago Gold medal, Irish extra stout
without wheels: insulated, wired, ventilat- DIRECTIONS
ed, and plumbed. And you need electricity INGREDIENTS Mash for one hour at 152° F (67° C).
to plug in your plastic boiler. for 3 U.S. gallons (11 L) Ferment for 14 days at 66° F (19° C). Prime
with 1.8 oz. (52 g) of table sugar before
The most idiosyncratic practice in Irish 7 lb. (3.2kg) Maris Otter bottling. This beer was aged for 10 months
homebrewing owes its existence to the 10.5 oz. (300g) roasted barley before the competition.
humble cup of tea. The Irish drink even 7 oz. (200g) chocolate malt
more tea than the English, and the electric 1 oz. (28 g) Fuggle hops, 4.5% a.a. EXTRACT RECIPE
kettle is as integral to the Irish kitchen as (60 min) Substitute 4.6 lb Maris Otter malt extract
the drip coffeemaker is to the American. 11 g Safale US-05 yeast, no starter syrup for Maris Otter pale malt. Steep
Remove the heating element from a used remaining grains for 30 minutes in 155° F
kettle, cut a hole in a six-gallon food-safe Original Specific Gravity: 1.062 (68° C) water. Drain, rinse grains, and dis-
Final Specific Gravity: 1.011 solve extract completely before proceed-
plastic bucket, add a bit of sealant, and
Boil Time: 60 minutes ing with boil.
you have a boiler.
SRM: 41 IBU: 23 ABV: 6.6%
Efficiency: 62% *The name refers to the brewer’s having made the
For people afraid to refill a Poland Spring beer for his future father-in-law just before he pro-
posed to his fiancée.
bottle, boiling in plastic must certainly
seem mad. But dismissing the plastic
boiler undersells the strengths of poly- the running order, light to dark or weak to Richard Lubell has written about beer
propylene, which is inert, heat-resistant strong, though one chapter uses a random for DRAFT, The Dubliner, and several
well above boiling, and regulated by the selector app called Brewlette. Scoresheets Irish newspapers. He brewed the Best
European Union. Flip over a baby bottle are unknown, and feedback is delivered in Show entry, a weizenbock, at the
or sippy cup and you’ll see the same type in the form of rapid-fire questions and 2015 National Brewing Championship
5 recycling symbol. Those who tend to answers. The Irish are as quick to offer in Dublin, and he tweets less often
fret about health may scoff, but boiling in praise as they are reluctant to criticize. than he should @slugtrap.
plastic is commonplace here. This helps beginners feel comfortable, but
troubleshooting a bad batch may mean
As for electricity, it’s all about control. pulling someone aside and insisting on
With a 240-volt electrical supply (twice honest criticism.
the oomph of the 120-volt circuits in
North America), a 2 kilowatt element can Another frequent guest at meetups is
take five gallons of wort from mash tem- the professional brewer. The list of NHC
perature to boiling in about half an hour. members who’ve made beer their job is
A mashing bin with a thermostat holds long, and they don’t forget their roots.
heat steady better than a converted chest The line between professionals and
cooler, and fish-tank-style immersion amateurs remains pleasantly thin here.
heaters maintain fermentation tempera- Homebrewers get invited to brew at pro-
ture more evenly than a brew belt. And fessional scale, the brewer is often the
without propane, the risks of fire and car- one pouring your beer at a festival, and a
bon monoxide poisoning fall dramatically. brewery tour can be had just by asking.
There’s a saying here: Ireland is too small
GOOD CRAIC for anyone to be famous.
Ireland knows how to do social. Meetups
are in a pub at a big corner table on a quiet At BrewCon in April, the maxim proved
Tuesday or Wednesday, and etiquette dic- true as the after-party wore on and brew-
tates that you buy a pint. Occasionally, a ers from Simon Lambert’s & Co., Rascals,
legendary beer appears for sharing—one and Metalman—all NHC veterans—min-
homebrewer honeymooned in California gled with the crowd of homebrewers.
and brought back eight fresh bottles of Everyone clustered at the long oak tables
Pliny the Elder. of the banquet hall well after the last kegs
kicked. It was cozy and unpretentious.
All styles and skill levels are welcome. The
organizer or chapter representative calls In other words, quintessentially Irish.

STORY AND PHOTOS BY CHIP WALTON
It was an honor and a privilege to travel from my home in Minnesota to Dublin, Ireland, for BrewCon 2016 last
April. I was there to deliver a presentation on eccentric brewing, document the conference for my video web
show Chop & Brew, and learn about Ireland’s homebrew culture as a member of the Governing Committee
of the American Homebrewers Association.
What I found in Ireland is a homebrew and craft beer scene that’s had to disband because of declining membership. The reason? So
somewhat young, but intensely passionate and growing. BrewCon many of their members have opened breweries!
is an intimate one-day gathering attended by fewer than 200
homebrewers. The event’s small size means that all participants If you find yourself in Ireland, you’ll have a great time as a home-
get to attend the same lectures and discussions throughout the brewer and beer drinker. I suggest you start your trip by meeting
day and then enjoy a spirited beer social in the evening. In con- up with a group of local homebrewers to sample some of their
trast, the more than 3,100 homebrewers who attended Homebrew creations (check out nationalhomebrewclub.ie to connect with
Con 2016 in Baltimore may have had trouble picking just a few Irish clubs). Then track down craft beers from breweries like
seminars from among the 64 spread around the convention center. Galway Bay, Galway Hooker, Rascals Brewing, The White Hag,
Wicklow Wolf, and Rising Sons, to name just a few!
Irish homebrewers are not stuck on brewing traditional stouts
and Irish reds, but are instead charging full-speed ahead into To learn more about BrewCon, visit nhcconference.com, and look
experimental brewing. In fact, Ireland’s homebrew clubs have for a special BrewCon feature in an upcoming episode of Chop &
become incubators and training grounds for many of the coun- Brew at chopandbrew.com.
try’s best commercial brewers. Homebrewers and pros are so
interconnected here that I kept hearing one particular anecdote Chip Walton is the host of Chop & Brew and serves on the
over and over: it is said that some homebrew clubs have nearly AHA Governing Committee.
View from the Gravity Bar at the Guinness Storehouse.

Millet malt makes
gluten-free beer that
is reasonably close
to the flavor of
traditional barley
beer and yields a nice,
easy-drinking pint.
Beer for All
By Steve Ruch
I
n my three Last Drop pieces, I took 1. Brew from traditional ingredients and process to remove gluten” from bar-
a facetious look at certain aspects add an enzyme that breaks down gluten. ley wort. According to the company’s
of my “personal angst” involving website, brewers add Brewers Clarex®,
various brewing uncertainties and 2. Brew from ingredients that never which contains an enzyme that breaks
conundrums (see the Last Drop contained gluten in the first place. gluten into small pieces.
from the Jan/Feb 2014, Mar/Apr 2015,
and Mar/Apr 2016 issues of Zymurgy). Thus, I set out to explore these two White Labs sells Brewers Clarex® to
Such a freestyle approach doesn’t feel approaches. homebrewers in the form of Clarity Ferm
right, though, when discussing celi- (WLN4000). It’s easy to use: just add it
ac disease. Gluten intolerance plagues Gluten-Reduced Brewing when you pitch the yeast, using about
many people, and its effects can range My first effort was inspired by the 2 mL of Clarity Ferm per gallon of wort
from minor nuisance to major problem. Omission line of beers brewed at (about 0.5 mL per liter). Rather than
Unfortunately for beer lovers, the grains Widmer Brothers Brewing in Portland, attempt to clone an Omission beer, I
we generally use in brewing are loaded Ore., which are tasty despite their decided to experiment with Clarity Ferm
with the stuff. reduced levels of gluten. Omission in the next brew in my schedule, which
products are “brewed using a propriety happened to be a British pale ale.
I don’t have a problem with gluten
myself, but the plight of celiac sufferers
Comparison of Back Bench Bitter brewed with and without White Labs Clarity Ferm.
got me wondering what could be done, if
anything, to make beer safe for consump- CONTROL BATCH BATCH WITH CLARITY FERM
tion at the homebrew level. I decided to
experiment, and in my research I found ORIGINAL GRAVITY 1.050 1.050
that there are two main ways to brew
FINAL GRAVITY 1.009 1.007
beer that’s suitable for those who are
gluten-intolerant: Light bronze Light bronze
Slightly cloudy Clear
SENSORY NOTES
Hoppy aroma Less hoppy
Mildly fruity Less estery
There were definitely differences, but the
two kinds of beer were equally enjoyable.
The gluten-y control batch had a cloudy,
light-bronze color, mildly fruity esters, a
pleasant hop character, and a bit more
body than its final gravity of 1.009 might
suggest. The batch brewed with Clarity
Ferm finished at 1.007 and showcased
the same bronze color as the control
batch, but with brilliant clarity. It also
had a smoother flavor—less hoppy and
estery than the control—and left more
trub in the fermenter. The body was also
slightly thinner.
If you are only mildly bothered by gluten,

enzymatic gluten reduction is an easy way
to keep brewing and drinking beer. The
flavor of the beer featuring Clarity Ferm
How Does Clarity Ferm Work? was perhaps slightly muted when tasted
side-by-side with the control batch, but
the difference was minor: nothing that a
First things first: nomenclature. Koninklijke DSM N.V., more commonly called DSM, is the Dutch
few recipe tweaks couldn’t fix.
company that manufactures Brewers Clarex®. White Labs, in turn, sells homebrew-sized vials of
diluted Brewers Clarex® under the trade name Clarity Ferm. Same product, different dose.
I don’t have the financial leeway to have
Both Brewers Clarex® and Clarity Ferm feature an enzyme that contains a “proline-specific endo- my beer laboratory tested, so it’s impos-
protease.” For those of us without degrees in chemistry, it’s an enzyme that selectively targets sible to say exactly how much gluten
proteins containing the amino acid proline and chops them into little bits. Adding this enzyme remains in the finished product. White
to wort interferes with those proteins’ ability to bond with polyphenols and, in doing so, helps Labs says that “a Clarity Ferm–treated
prevent the phenomenon known as chill haze. beer made from barley or wheat usually
tests below 20 ppm [parts per million] of
It just so happens that gluten also has an awful lot of proline, and it didn’t take long for brewers gluten, the current international standard
to discover that this enzyme, in addition to keeping chill haze at bay, can drop gluten concentra- for gluten free.” So in theory, if you fol-
tions to well below 20 parts per million (ppm), the internationally recognized threshold below
low White Labs’ recommended dosing
which a product may be marketed as gluten-free. In fact, according to White Labs, most beers
instructions, your homebrew may very
that are treated with Clarity Ferm come back with gluten levels lower than 10 ppm.
well qualify as “gluten free” by the FDA’s
Kara Taylor, an analytical lab manager with White Labs, says that just 10 milliliters of Clarity definition. But you can’t be 100-percent
Ferm in 5 gallons (19 liters) of wort should reduce gluten concentrations in most recipes to sure unless you send your beer to a lab,
negligible levels. Should and most are, of course, the key words here—an expensive laboratory and that’s pricey.
test is the only reliable way to confirm such a reduction in gluten, but Clarity Ferm is designed
to get you there. Those with severe gluten intolerance may
wish to see how they react to gluten-
Kara cautions homebrewers not to trust home gluten test kits when it comes to beer because reduced commercial beers (like Omission
alcohol hydrolyzes protein and can trigger false negatives. She also reminds gluten-sensitive beers, New Belgium’s Glütiny series, or
individuals that cleanliness is even more important than sanitation when it’s gluten you’re after,
Stone’s Delicious IPA) before committing
so get in there and scrub. Draft lines, too, can hold on to residual gluten from other beers and
to five gallons or more of enzymatically
should be thoroughly cleaned and rinsed before you offer to pour a reduced-gluten or gluten-
free beer for someone with an allergy. treated homebrew. But individuals with
elevated sensitivity may prefer to brew
with gluten-free ingredients in the first
Stone Brewing Co. (clarity); Steve Ruch
Photos © iStoc; Alexandra Mackewich;
place. And that is what I did in phase two.

I brewed four gallons (15.14 L; see Clarity Ferm took a bit longer to show
accompanying recipe for Back Bench signs of fermentation. However, it did Gluten-Free Brewing
Bitter) and split them between two 2-gal- reach final gravity more quickly than did Four weeks after I made my British pale
lon (7.57-L) batches, both fermented the control batch. Three weeks after brew ale, I brewed a beer from 100-percent
using Munton’s ale yeast. The control day, I bottled both batches and let them gluten-free ingredients. I sourced them
batch took off quickly and fermented condition and carbonate for two weeks from glutenfreehomebrewing.org, which
vigorously, while the batch made with before sampling. sells 18 varieties of gluten-free malts from

Back Bench Bitter
British pale ale
INGREDIENTS
for 4 U.S. gallons (15 L)
6 lb. (2.72 kg) British

pale ale malt
8 oz. (227 g) Carastan malt
4 oz. (113 g) British crystal 60 malt
4 oz. (113 g) Belgian biscuit malt
1 lb. (455 g) Demerara sugar
Author Steve Ruch with
(knockout) his homebrewed creations.
0.33 oz. (9 g) U.S. Golding hops,
5.7% a.a. (first wort hop)
0.125 oz. (3.5 g) Admiral hops,
13.1% a.a. (first wort hop)
0.25 oz. (7 g) Challenger hops,
8.9% a.a. (45 min)
0.5 oz. (14 g) Admiral hops,
13.1% a.a.
(45 min)
0.5 oz. (14 g) U.S. Golding hops,
5.7% a.a. (9 min)
0.125 oz. (3.5 g) Admiral hops,
13.1% a.a.
(9 min)
1 oz. (28 g) U.S. Golding hops,
5.7% a.a. (steep/whirlpool)
0.25 oz. (7 g) Admiral hops,
13.1% a.a. (steep/whirlpool)
Pinch Irish moss (15 min)
1/8 tsp. yeast nutrient (15 min)
Munton’s Ale Yeast
10 mL White Labs Clarity Ferm
3.5 oz. (100 g) corn sugar to prime
Original Gravity: 1.050

Finishing Gravity: 1.007
IBU: 47 SRM: 8–9 ABV: 5.7%
DIRECTIONS Mash at 155° F (68° C) for 65

minutes with 1.75 quarts water per pound
of grain (3.7 L/kg) then batch sparge with
3 gallons (11.4 L) of 185° F (85° C) water.
Boil for 45 minutes. Cool as quickly as you
can, pitch yeast at 65° F (18° C), and add
Clarity Ferm. Bottle after three weeks.
EXTRACT VERSION Substitute 3.75 lb.

(1.7 kg) Maris Otter liquid malt extract for
the British pale ale malt. Steep remain-
ing grains in 155° F (68° C) water for 30
minutes. Drain, rinse grains, and dissolve
extract completely before proceeding with
boil. Add sugar at knockout.

Eckert and Grouse malting companies. anyone who thought that sorghum tasted acres of millet planted across Africa and
Gluten-free malts are made from naturally very beer-like. And so I turned to millet. the Indian sub-continent alone.
gluten-free grains like millet, corn, rice,
and buckwheat. Millet is one of the oldest foods known Humans have made beer from millet for
to humanity and may have been one of many hundreds, if not thousands of years.
My only prior experience with gluten-free the first domesticated cereal grains. It’s a A form of millet beer called boza is brewed
rice beer reminded me too much of wine, staple food in Africa and India and has in the Balkans and Turkey. Millet beer
so I avoided rice. I also passed on malted been grown in China since as early as may also go by such names as Bantu beer,
corn because I don’t normally enjoy beers 2700 BCE. Millet sustains nearly a third malwa, and pombe, depending on local
that include large amounts of corn in the of the world’s population and is a sig- language and custom. For my attempt at
grist. I also steered clear of the sorghum nificant part of the diet in northern China, gluten-free brewing, I used three types
syrup that’s readily available because it Japan, and Manchuria, as well as parts of of millet malt (see recipe for Give it a Go
tastes too much like—well—sorghum, Africa, India, Egypt, and the former Soviet millet beer), and I had to slightly alter my
and nowhere in my research could I find Union. There are more than 100 million normal brewing procedures.
Grouse and Eckert malting companies

strongly recommend a warmer mash tem-
perature (163° F or 73° C) and a longer
mash rest (90–120 minutes or more) than
I normally use in order to ensure com-
plete conversion. I also had to adjust my
grain mill to its tightest setting because
millet malt is much smaller than barley
(see photo). The malt gave off a pleasantly
malty aroma during milling, reminiscent
of barley malt but less intense.
Gluten-free maltsters also recommend

adding additional enzymes to the mash to
promote the conversion of starch to sugar,
so I included a small amount of alpha
amylase. Other than the higher tempera-
ture, the nearly two-hour mash, and the
addition of extra enzymes, I followed my
normal mashing regimen.
After the boil, I cooled the wort down to

64° F (18° C) and pitched K-97 German
ale yeast. By the next morning the wort
had a one-eighth inch (3 mm) cap of
foam, and the airlock was burping with
reassuring regularity, about every 13 sec-
onds. Fermentation chugged along at a
moderate rate for six days.
I took a hydrometer sample on day 12

and found that the gravity had fallen
from 1.042 to 1.016, giving me about 3.5
percent alcohol by volume. The sample
had a tart edge in the aroma and a slightly
sour flavor. It was golden and hazy, with a
mildly malty character and a low level of
hop bitterness. A few days later I racked
one-third of the batch into another carboy
on top of two pounds (0.9 kg) of frozen
heirloom cantaloupe that I had left over
from the summer’s crop.

On day 26, I bottled both batches, and
Give It a Go
after two weeks, I gave them a try. The
straight millet beer had a little carbon-
Millet beer ation with no head. It was hazy like a
wheat beer and still had a sour note on the
IBU: 32 nose, but that sourness had disappeared
INGREDIENTS SRM: 4–5 from the flavor. The taste was lightly
for 3 U.S. gallons (11.4 L) ABV: 3.5% malty and beer-like, with a slight hop
Boil Time: 60 minutes presence, a nice body, and a tangy taste.
5 lb. (2.27 kg) millet malt
2 lb. (910 g) Munich millet malt DIRECTIONS The batch that I had racked onto the
1 lb. (455 g) crystal 10 millet malt Mash at 163° F (73° C) for 110 minutes with
cantaloupe had better carbonation and a
1.75 lb. (795 g) oat hulls 1.25 quarts water per pound of grain (2.6 L/
generous but short-lived head. There was
2 g alpha amylase enzyme kg) and fly sparge to collect 3.75 gallons (14 L)
a pleasant fruit aroma and flavor, though
0.5 oz. (14 g) Wakatu hops, 7% a.a. (60 of wort in the kettle. Boil for 60 minutes. Chill
neither was immediately identifiable as
min) as quickly as you can, and pitch yeast at 65° F
cantaloupe. Like the straight batch, it
0.38 oz. (11 g) Wakatu hops, 7% a.a. (20 (18° C). Bottle after 3 weeks.
min) was hazy-gold with good body and a
0.33 oz. (9 g) Wakatu, hops, 7% a.a. (6 min) In addition to trying the other varieties of mil- somewhat floral edge from the Wakatu
Pinch Irish moss (20 min) let malt available, this would be a good base hops. I found it to be an entirely enjoy-
1/8 tsp. yeast nutrient (20 min) beer with which to experiment with various able beer.
1 packet K-97 German ale yeast sugars, fruits, herbs, or spices.
4 oz. (113 g) corn sugar to prime The next time I visited my local home-
EXTRACT VERSION brew store in Vancouver, Wash., I took
Original Gravity: 1.042 Millet malt extract is not currently available. a bottle of the “un-cantalouped” batch
Finishing Gravity: 1.016 and sought the opinion of longtime Bader
Brewing associate Scott Keller (a gentle-
man, a scholar, and a good drinking part-
ner) who pronounced it a “stellar effort.”
Beer for All

Brewing a regular beer with Clarity
Ferm is easy and might be perfect for
someone who has only a slight problem
with gluten. Millet malt, on the other
hand, makes gluten-free beer that is
reasonably close to the flavor of tra-
ditional barley beer and yields a nice,
easy-drinking pint. It’s a good first step,
and by experimenting with different
crystal and roast varieties of millet and
other malts, you can brew a wide variety
of styles.
With a bit of effort and experimenta-

tion, most celiac-suffering homebrewers
should be able to enjoy great-tasting
homebrewed beer. However, I strong-
ly recommend that those with gluten
sensitivities first consult their doctors
to be safe. I also recommend reading
John Palmer’s article “Gluten-Free Beer,”
which you’ll find in in the March/April
2016 issue of Zymurgy.
Steve Ruch lives in Vancouver,

Wash. and has been homebrewing for
17 years.

By Angeline Grenz
Dave Rosso and Greg Ehlers whip up

a batch of tej mead on Big Brew day
2016 in Fort Collins, Colo.
Brewing By Angeline Grenz
Up a
Storm A ME R
IC A N HO
MEBREWERS A SSOCIAT
ION®
W hat could possibly lure brewers,

software designers, a plant geneti-
cist, and other professionals to voluntarily
Homebrewers at the foot of the Rocky
Mountains set out to break a Big Brew
record this year. And a record was, in fact,
spend a cold, wet Saturday outside? Big set that day—just not the one they had
Brew, of course! in mind.
Big Brew is organized by the American Club Collabeeration

Homebrewers Association (AHA) in cele- Two northern Colorado homebrew
bration of National Homebrew Day, which clubs—the Liquid Poets Society of Fort
was declared before Congress on May Collins and the Weiz Guys of Loveland—
7, 1988. Each year on the first Saturday joined forces for Big Brew on May 7.
in May, homebrew clubs, breweries, and Despite a forecast that featured chilly
beer enthusiasts sponsor a day of collec- temperatures and a strong chance of to learn about brewing and brew their first
tive learning, imbibing, and camaraderie thunderstorms, the clubs still managed all-grain batches.
in which to spend quality time together to draw more than 20 brewers, including
and brew their labors of love. several professionals. Mark Boelman, Weiz Guys president and
controller at Left Hand Brewing Company,
Big Brew 2016 boasted 483 registered sites Award-winning homebrewer Matt Smith brewed an imperial milk stout to be split
around the world (anyone can register to and his wife Becky hosted the so-called into two 5-gallon batches. He would later
host an event at HomebrewersAssociation. collabeeration at their home in Fort Collins, add locally roasted Allegra coffee to one of
org) and brought together more than where brewers set up brew rigs under those batches for an upcoming Weiz Guys
12,000 homebrewers in 50 states and 13 tents in the backyard. Some participants competition.
countries. The 2,363 batches of beer they paired up to brew together, some made
made added up to an estimated 17,804 annual summer brews in anticipation of “I loved the idea of having a co–Big Brew
gallons of beer. warm weather to come, and others came day,” said Boelman. “Loveland and Fort

Collins are so close to each other. In fact,
we share quite a few members so the com-
bined day makes a lot of sense.”
“Big Brew is all about celebrating the

hobby that we are just so excited about,”
he continued. “The guys and gals in our
club, from the beginning brewer to the
gnarly seasoned brewer, are all still mash-
ing on cloud nine. Big Brew gives us an
official day to celebrate together.”
Alex Grote, president of the Liquid Poets

Society homebrew club, also made it to
Big Brew. Grote brewed with friend and
fellow Liquid Poets Society member Matt
Burton. Together, they made 20 gallons of
the Kölsch that Grote brews every year.
“It is easy to do at Big Brew—not compli-
cated and a nice summer beer,” he noted.
Grote, who has participated in a decade

of Big Brew days, said he loves to see all
the various examples of equipment and
process, and appreciates being able to talk
to so many enthusiasts of the hobby in
one day. “It’s a great way to expand your
knowledge of beermaking and become a
better brewer.”
Cy Bevenger, a member of both home-

brew clubs, was instrumental in bring-
ing them together for the day. He pulled
double duty, first brewing an American
pale ale and then a blueberry wheat beer.
Bevenger has participated in Big Brew for
the past six years, is a BJCP Certified beer
judge, and works for Loveland’s Grimm
Brothers Brewhouse as the Quality Kaiser.
Shannon Bruns and his wife Jill partici-

pated in Big Brew for the first time. He has
homebrewed for the past four and a half
years but rarely has the opportunity to
brew with others. “It is fun to come and
watch and learn how everyone else does
it,” he said. Bruns’ brew for the day? Six-
and-a-half gallons of saison.
Photos courtesy of Angie Grenz,
<<
Top: Audrey McDonald and Kyle Byerly.
Bottom: Anne and Rod Simpson.

MEBREWERS A SSOCIAT
IC A N H O ION®
A ME R
Rod & Anne’s Gruit Wit

Recipe courtesy of Rod and Anne Simpson
INGREDIENTS Original Gravity: 1.045

for 5 U.S. gallons (18.93 L) Final Gravity: 1.008
5 lb. (2.27 kg) German Pilsner malt DIRECTIONS

4.5 lb. (2.04 kg) flaked white wheat Mash for 60 minutes at 152°
0.75 lb. (340 g) flaked oats F (67° C) and boil for 90 min-
0.25 lb. (113 g) light Munich malt utes, adding herbs and spices at
0.06 g (several leaves) mugwort (60 min) the indicated times. Chill, pitch
8 sage leaves (60 min) yeast, and ferment to comple-
A few currant flowers* (60 min) tion. Soak the secondary spices in enough gin to cover for a few
2 tsp. (10 g) heather tips (40 min) days, then add the gin and spices to secondary.
1/3 tsp. (1.6 g) cracked grains of paradise (1 min)
1/3 tsp. (1.6 g) cracked long pepper (1 min) “Taste the beer before adding spices because you may want to
1/4 tsp. (1.2 g) cracked green peppercorn (1 min) change things,” says Rod. “We’ve also used rosemary instead of
2 Tbsp. (9.9 g) cracked coriander (1 min) bay. The main thing is not to over-spice in primary. Start small,
Zest of an orange (1 min) taste, and add what’s needed in secondary.”
1/4 tsp. (1.2 g) grains of paradise (secondary)
1/4 tsp. (1.2 g) green peppercorn (secondary) * Currant flowers have a clove-like aroma and flavor with some
5 currant flowers* (secondary) bitterness.
2 bay leaves (secondary)
1.5 tsp. (7.4 g) coriander (secondary) EXTRACT RECIPE
Zest of 2 oranges (secondary) Due to the high percentage of unmalted grains, an extract recipe
Wyeast 3944 Belgian Wit is not recommended.
Steve Jones, owner and head brewer at session meads of roughly 4.5 percent ABV Audrey McDonald also came for the
Pateros Creek Brewing Company in Fort each, and one standard 12-percent mead mead. A plant geneticist at Anheuser-
Collins, came out to support the commu- made with avocado blossom honey. Busch InBev, McDonald made two 3-gal-
nity and brew old-school. Jones made 10
gallons of brown ale using hops grown in
Palisade, Colo. “It was fun to come hang
THE HOMEBREWER’S BIBLE:
out with old buddies and make some The essential guide to making a full range of
beer. I haven’t done a homebrew in years,” beer styles, including lagers, stouts, pilsners,
he admitted. “I get to go back to my roots, FULLY
REVISED
dubbels, tripels, and specialty beers!
and you can always learn something from AND
UPDATED
BL E!
these excellent brewers.” AL SO AV AI LA
Mead-ieval Times
Dave Rosso, owner and head brewer of
Snowbank Brewing Company, also in
Fort Collins, came to try something new:
mead. Working with homebrewer Kyle FULLY
REVISED
Byerly, he wasn’t content to go standard. AND
UPDATED
So he made tej, an Ethiopian honey wine

featuring gesho entchet (Ethiopian aroma
hop stems) that he sourced online. FOR THE ON THE
ADVANCED ROAD WITH
BREWER CHARLIE
Byerly, a local mead expert, made 22 gal-
lons (83 L) of mead, split between three

Tej A ME R
IC A N HO
MEBREWERS A SSOCIAT
ION®
(Ethiopian-style mead)
Recipe courtesy of Dave Rosso
INGREDIENTS
for 5 U.S. gallons (18.93 L)
8.5 lb. (3.86 kg) clover/alfalfa blend honey

1 lb. (0.45 kg) gesho entchet sticks
0.26 oz. (8 g) D21 dry wine yeast (rehydrated)
Original Gravity: 1.082

Final Gravity: 0.986
',5(&7,216b
Combine all ingredients with enough water to yield a 5-gallon batch. Ferment in pri-
mary for a month at 65° F (18° C) then transfer to secondary (off the gesho sticks) until
the flavor is right—this could take 2 to 12 months, depending on your preference.
Members of the Weiz Guys

and Liquid Poets Society
construct a homebrew tent
city for Big Brew 2016.
lon batches of mead. The first featured Husband-and-wife brewing team Rod and recipe formulation, while Rod exults in
Nanking cherries and elderberries she Anne Simpson whipped up one of the the art of brewing. The duo, who always
collected herself, while her second was a more exotic batches in the Smiths’ back- enter beer competitions as a couple and
mixed berry mead. McDonald also keeps yard. The two have homebrewed together who developed their love of homebrewing
bees, so a portion of the honey came from for 10 years, and this year they made their together, share a microbiology background.
her own hive. annual Belgian-style witbier. But instead
of hops, they used an interpretation of a “I would love to see more women get
McDonald’s passion stems from sourc- traditional gruit to bitter the brew. involved,” said Anne. She encourages
ing her ingredients locally. “There is other women who would like to explore
so much bounty growing all around Their 2016 vintage featured mugwort, sage, homebrewing to check out their local
us,” she said. She has made meads for currant flowers, green peppercorns, bay homebrew clubs. Anne and Rod joined
about six years and has homebrewed an leaf, coriander, grains of paradise, and other Liquid Poets Society as they became inter-
assortment of sour beers. This was her herbs, many of which they grew themselves. ested in the hobby as a way to get more
first Big Brew event. Anne, a BJCP beer judge since 2007, enjoys familiar with the brewing process.

Many Worts in a Storm For more information about Big Brew and
Despite the weather, the Smiths’ backyard to learn about upcoming homebrewing
was alive with activity during Big Brew. events, visit HomebrewersAssociation.org.
Even when a hailstorm started lobbing
chunks of ice into the yard, everyone hun- Angeline Grenz is a freelance writer
kered down for some “combat brewing” as and co-owner of Verboten Brewing in
they rode out the bad weather. As brewers Loveland, Colo. She can be reached
huddled over boiling wort for warmth, at angie@verbotenbrewing.com. For
they discussed brewing techniques, for- more information about the participat-
mulated recipes, and shared homebrew. ing homebrew clubs, visit Weiz Guys at
The storm may have dampened their goal weizguys.com and Liquid Poets Society
of breaking a record, but it didn’t dampen at liquidpoets.com.
their spirits.
Cy Bevenger monitors the progress
As beers flowed from the Liquid Poets’ of his American pale ale.
multi-handle tap system, the Smiths gen-
erously offered up smoked pork for lunch.
Once the storm had passed, Big Brew
guests gathered around the fire pit or their
brew kettles, and a handful of children
chased each other around the yard. It was
a day to celebrate the “best damn drink
in the world,” and it was done in true
Colorado style, roughing the elements in
shorts and hoodies while reminiscing over
good—and bad—brews of years past.
“It was super cool to see representa-

tion from so many local craft breweries,”
Boelman observed. “They were all there to
show support or brew themselves.” In all,
five northern Colorado breweries—Pateros
Creek Brewing, Verboten Brewing, Grimm
Brothers Brewhouse, Left Hand Brewing
Company, and Snowbank Brewing—had
representation at Big Brew, as did local
homebrew shop Hops & Berries.
Grote said the clubs hope to make the colla-

beeration an annual event. “The community
aspect of homebrewing is on full display at
events like Big Brew,” he said, “with every-
one enjoying the company of others, chat-
ting with old friends, and making new ones.
It is a truly great day to be a homebrewer!”
In the end, the Weiz Guys and Liquid

Poets brewed approximately 186.5 gal-
lons of beer on May 7, 2016. And while
Fort Collins broke a record for precipita-
tion that day, the local Big Brew record of
325 gallons remains safe.
Safe for another year, anyway. If the smiles

at this year’s Big Brew are reliable indica-
tors, the forecast for May 6, 2017, sounds
awfully bright indeed.

GET READY
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2016 NATIONAL HOMEBREW COMPETITION
2016
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Recipes
By Amahl Turczyn
7,962 3,396 50 13
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HOMEBREWERS STATES COUNTRIES
September/October 2016 ZYMURGY 49
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National Homebrew Competition
Overall Winners
Homebrewer of the Year
off my feet with the first sip. That beer

inspired me to brew with the goal of one
day opening my own brewery and hope-
fully giving someone out there that same
experience with one of my creations.”
After brewing one too many IPAs in his

first year, Corona knew he needed to
diversify and learn more styles. While he
saw some success in local competitions,
his weissbier was the most consistent win-
ner. Corona introduced subtle changes to
the usual banana, bubble gum, and clove-
like profile of the style, focusing mostly
on temperature control. He explains, “The
recipe isn’t where the magic is; just 50/50
wheat and German Pilsner. A lot of the
flavors are derived from temperatures
Nick Corona, began homebrewing in 2012 like many controlled during mash and fermenta-
San Marcos, California others: in his kitchen. He was self-taught, tion. My first weissbier was appropriately
QUAFF using resources he found online with named Banana Bomb Hef.”
(Quality Ale and Fermentation Fraternity) Google searches, as well as information
gleaned through the harassment of his fel- He soon learned that finding a good
“Barb’s Hef” low QUAFF (Quality Ale and Fermentation balance between the banana esters and
© Brewers Association; © Ed Bronson
Weissbier Fraternity) homebrew club members. clove phenols would be key to this beer’s
Photos courtesy of homebrewers;
improvement. Corona found out early on

Homebrewer of the Year goes to the Corona quickly moved outdoors to a keg- that big banana flavors came relatively
brewer of the Best of Show beer from gle before making the leap to a single-tier, easily, so he set his sights on subduing
26 categories. electronically-controlled, Brutus 10–style the banana esters with larger, healthier
rig in 2013. He shared how it began. pitches of yeast and cooler fermentation
Casino manager by day and fun-loving “I found my passion for craft beer after temperatures, which helped showcase
husband and father by night, Nick Corona ordering Avery’s Maharaja IPA. I was swept more clove phenols.

Ninkasi Award Winner
shop, Big Dan’s Brew Shed, where owner

Dan Morgan introduced Derrick to the
fundamentals of brewing. “Dan has been
with me since my first beer, the Brew
Shed IPA kit. He was the 2010 Carolinas
Master Brewer and has taught me so
much. He helps every customer make
the best beer they can, no matter the skill
level. Without Dan and the Brew Shed’s
support, I doubt I would be making out-
standing beer.”
Morgan says he can usually tell how good

a new brewer is going to be at their train-
Derrick Flippin, ing session. “I’ve never worked with any-
Rural Hall, North Carolina one as determined and curious as Derrick
is about beer: real passion. It’s unreal how
2 gold medals far his brewing has come in just the last
year and a half.”
Corona saw his brewing success rise The Ninkasi Award goes to the
sharply in 2015, when he won numer- winningest brewer in the second round Flippin credits being embroiled in tough
ous awards, including his first Best of of the National Homebrew Competition. competition with Dexter Garner in 2015
Show at the 2015 Mayfaire Homebrew as having played the biggest role in his
Competition for a Vienna lager. He credits Derrick Flippin has been brewing for less improving enough to succeed at the
his success to two things: a better under- than three years but has quickly amassed national level. “Dexter and I competed on
standing of each beer style’s attributes and several top homebrewing awards. In the same circuit last year and were neck-
assistance from homebrewers who came 2015, he was the Carolinas Master Brewer and-neck the entire time. We ended up
before him. “Before I brew a new style of the Year, and earlier this year he was splitting both major grand prize awards,
of beer, I research as much information named “Menace of the Monastery,” an which was the perfect ending. He’s a
as I can find on the subject. While that award given for beer styles traced back fantastic brewer and having tough-yet-
research takes a good amount of time and to the monastic brewing traditions of respectful competition can really drive
effort on my part, it is truly the home- Belgium and Germany by the Urban you to make better beer. I always get the
brew community that deserves the credit. Knaves of Grain homebrew club at their best feedback on my beer from Dexter,”
Without their guidance, knowledge, and “Drunk Monk Challenge.” Flippin has Flippin said.
understanding, I would still be in my also earned entry in this year’s Great
kitchen upsetting my wife with boil-overs American Beer Festival (GABF) Pro-Am “The level of passion that Derrick has
and bad beers,” Corona said. competition with Upslope Brewing Co. for brewing is what sets him apart. It
of Boulder, Colo., and has qualified sounds so simple, but his approach is
With the homebrew community in mind, several beers for the final round of truly unique, and you almost have to
he has set his sights on helping guide the Masters Championship of Amateur experience it firsthand to understand it,”
others. Corona explained, “I’ve always Brewing (MCAB) to be held in 2017. said Garner.
reminded myself that the less I know,
the more I can learn, and I think that Flippin decided to start homebrewing “Brewing is like the perfect intersection
mentality is important for everything in after writing more than 500 beer review of science and art,” said Flippin. “There
life. While I haven’t scratched the surface blog posts. “I had created my own review are things that happen for very specific
when it comes to brewing beer, I feel it is sheets and point scale and did thorough reasons, and those things are necessary
important to be a contributing member to research on every beer. I loved picking out to understand. But there’s also a side that
this community. I help out with the expe- all the nuances in the aroma and flavor. is very open, and if you allow yourself to
riences that I have had, but I will never Little did I know how much this would be open with it, it sparks creativity, and
stop reaching out to those who are willing help me when I started to brew,” said that’s where the outstanding beer tends to
to offer their expertise.” Flippin. He then found a local homebrew hang out.”

Meadmaker of the Year

partner and I drank it anyway. It was ours local brewer friends (Curt Stock, Thomas
and we were proud of it.” After focus- Eibner, Kris England) all competing head-
ing on IPA and Classic American Pilsner to-head locally and nationally. We pushed
(CAP), he won his first Best of Show for a each other to be better. When you beat
CAP in 2002. Curt or Thomas or Kris, you knew you’d
done well.” Peer pressure at the club
All it took was a bit of BJCP sensory level was also a factor. “Going for Club
training to set Fletty on the path to mead of the Year really focused our skills. One
mastery. He remembers tasting no fewer year when a few of us were all going for
than 68 meads one night at a BJCP class. High Plains Brewer of the Year, I medaled
“Yes, 68. Not exaggerating. I counted and in every BJCP category and still lost to
made notes. Most were terrible, cloying, Curt Stock.” But he admits that entering
and fat, or nasty rocket fuel, out of bal- competitions is a lot of work. “I think
ance. Not sure why mead was so prevalent the hardest thing I ever did from a com-
in Minnesota or why we did a mead night, petition standpoint was to win Midwest
because it wasn’t even on the BJCP test! Homebrewer of the Year in 2009.”
Anyway, out of all those meads, two of
them blew my mind. One was a mesquite Yet perseverance has paid dividends. Fletty
Steve Fletty, chipotle, the other a Riesling pyment. I has won gold in the NHC second round, in
Falcon Heights, Minnesota tracked down as much info on both as the same mead category, for the last three
I could, pestering the old-school local years, all with different meads. “All of them
“Holy Cacao” meadmakers. Over the course of a few were one-offs that I hadn’t made before.”
Spice, Herb, Vegetable Mead years I was able to perfect my orange blos- And his winning ways aren’t limited to
som Riesling pyment, which earned me mead. Along with seven NHC mead med-
Meadmaker of the Year goes to the my first Meadmaker of the Year in 2007.” als, he has also taken home six medals for
maker of the Best of Show mead from beers, including golds for a Russian impe-
three mead categories. From his own experience, Fletty rec- rial stout and a strong Scotch ale.
ommends four things that will improve
Steve Fletty began brewing in 1997, start- brewing and meadmaking: joining a club, For reading material, Fletty recommends
ing with kits and gradually moving to par- completing BJCP classes and sensory Ken Schramm’s The Compleat Meadmaker
tial-mash brewing and, finally, all-grain. training, taking notes (so you can go back and Steve Piatz’s The Complete Guide to
“My first batch was a medicinal sorghum to see what worked and what didn’t), and Making Mead. For mead equipment, his
espresso stout, which I’m sure was ter- brewing to style for competition. “For a favorite tools are “a stir stick and a cord-
rible,” Fletty recollects, “but my brewing while, there were a number of fantastic less drill.”
Inspiration for this year’s NHC best-of-

show mead “Holy Cacao” came with
assistance from the internet. “It was my
first attempt at a chocolate mead and a
total experiment,” Fletty explained. As
a result, he only made two gallons. “I’ve
been wanting to make a chocolate mead
for a while now. I started with good honey.
That’s key. If you want to make great
mead, don’t scrimp on the honey. It has to
taste and smell good. I thought meadow-
foam honey, with its toasty marshmallow
character, would pair well with chocolate.
I Googled chocolate mead to see what
others had done. That gave me some
ideas. From there, I kinda winged it.”
Suffice to say, if Fletty continues winging

it, there’s a good chance he’ll grace these
pages again.

When asked if he has advice for fellow

Cidermaker of the Year cidermakers looking to medal at the NHC,
Carlson (who has now won Cidermaker of
the Year five times) admits there aren’t any
tricks or shortcuts: it’s all about education,
practice, and access to other cidermakers.
“I don’t have any secrets here. A number
of great cider books are available: Apples to
Cider: How to Make Cider at Home by April
White and Stephen Wood; The New Cider
Maker’s Handbook by Claude Jolicoeur;
Cider, Hard and Sweet: History, Traditions
and Making Your Own by Ben Watson; and
Craft Cider Making by Andrew Lea come to
mind. Join the AHA and a local club. I’ve
been a member of the PrimeTime Brewers
for over 22 years, and I attend meetings
with another club called The Brewsquitos.”
The quality of the juice counts for a lot,

Jeff Carlson, along with good yeast and proper tech-
Grand Rapids, Michigan nique. “Fresh ingredients are key, and
good sanitation is always foremost of your
“Westside Sweet Heat” equipment and your juice. Fresh-pressed
Blended Pétillant, Standard New World juice is ideal. Sulfite according to pH, use
Cider aged on Jalapeño Peppers nutrients, and ferment as cool as you can
with a good, low-sulfur-producing white
Cidermaker of the Year goes to the wine yeast. My favorites are Côte des
maker of the Best of Show cider from Blancs and Premier Cuvée. I have been try-
two cider categories. ing QA23 and a new strain called Vivace
recently, both with good results. Whether
Jeff Carlson started homebrewing in 1992 you back-sweeten or not is up to you. To
and made his first cider in 1997. He’s me it’s all about finding that balance.”
brewed more than 500 batches of beer and
more than 200 ciders. While he also enjoys Carlson also manages to find balance in
making mead and wine, the fact that he’s his interests outside the world of brewing
fortunate enough to live in the great apple- and cidermaking. “I like to fish and hunt.
producing state of Michigan means that Cooking and pairing with beer and cider.
cider makes up a larger share of his brew- Barbecue, sausage making, woodworking.”
ing output. He’s also surrounded by people
who share his passion for Michigan apples. Carlson’s best-of-show cider combined two
“I’m fortunate to have the connections I do ciders into a single beverage that was greater
through the Michigan Cider Association,” than the sum of its parts. “Scott Husted was
says Carlson. “I’d say that within an hour doing some single-varietal pressings in late
of Grand Rapids there are eight cider mills, October. I got eight different juices, one
and many apple producers are putting in of which was Golden Russet. Mike Beck
new acres of true cider apples.” from Uncle John’s Cider also did two spe-
cial pressings in late November. Both were
That also means local competitions see fermented out to dryness, racked, and aged
consistently excellent entries, and win- until clear. By themselves they just seemed
ning awards requires absolute dedication to lack something, even when small samples
to the craft. “The Great Lakes Cider and were back-sweetened. After much trial and
Perry Competition is still going strong, 11 error, I settled on that particular blend.
years now. I am no longer associated with Why? I don’t know—it just seemed right.
organizing it, but I still enter. This year it More than likely I was extremely lucky.
had over 1,000 total entries, 219 of which Michael Fairbrother did give it a 47 though.
were in the non-commercial category.” So maybe it wasn’t luck after all.”

Gambrinus Club Award

Now in its eighth year, the Gambrinus The Cap and Hare Homebrew Club of
Club Award (named for King Gambrinus, Fort Worth, Texas had 11 members and
the patron saint of beer) recognizes clubs 17 entries qualify for the final round.
with the most success in the National Club members Mike Treadway and Sean
Homebrew Competition. To be eligible, Vreeland claimed a gold medal for “The
clubs must have at least five club mem- Duke” English IPA in the ultra-compet-
bers enter the first round. At least two of itive India Pale Ale category. The pair
those club members must advance to the also took bronze for their Wee Heavy
final round, where at least one must place “MacGregor’s Goat” in the Scottish and
in the top three. Six points are awarded Irish Ale category. James Lallande won a
for first place, four points for second gold for his “Buckwheat Buffalo” mead
place, and two points for third place. in the Traditional Mead category, while
Brian Schoolcraft earned a gold medal
Said 2016 Cap and Hare President Greg for his “King of Eisbocks!” in the Bock
Etzel of the award, “We were very excited category.
to receive the news that we’d won. And
we were definitely glad that we had more “These club members and all those
members than usual submitting to this who entered, helped judge entries, or
year’s competition. We feel that our last helped discuss how to brew the best
few years had a stronger focus on competi- beer for entry were instrumental in our
Cap and Hare Homebrew Club tion entry, both locally and nationally. Plus, Gambrinus win,” continued Etzel. “It also
Fort Worth, Texas raising enthusiasm for judging and evalu- helps that we have a Grand Master BJCP
ation has not only improved our brewers’ Judge (James Lallande) and good-spirited
The Gambrinus Club Award goes to the skills, but also increased the overall level competition between brewers to help us
club with the most final-round points of participation. We feel this leads to better all improve our skills. Hopefully, you’ll
per number of entries from the club in brewers making better beer. And we like to continue to see the Cap and Hare name at
the National Homebrew Competition. drink good beer together!” local and national levels.”

NHC Homebrew Club

Award
Wang, who nabbed a bronze with his and 2007, and Paul Sangster in 2011).
Kölsch in the Light Hybrid Beer category. This legacy of local homebrewing talent
naturally fuels San Diego’s renowned craft
QUAFF has a long history of success at brewing scene: since the club’s inception,
NHC, including a streak of six consecutive at least 56 QUAFF members joined the
Homebrew Club of the Year awards from craft industry as professional brewers, and
2001 to 2006 and two Ninkasi Award win- at least 34 breweries were founded or co-
ners to its credit (Jamil Zainasheff in 2004 founded by QUAFFers.
QUAFF
(Quality Ale and
Fermentation Fraternity)
San Diego, California
The NHC Homebrew Club Award goes

to the winningest club in the National
Homebrew Competition.
The NHC Homebrew Club award is given

to the club whose members collectively win
the most points in the final round of the
National Homebrew Competition (NHC),
with points awarded on a 6-4-2 basis
for first, second, and third, respectively.
This year, San Diego-area homebrewers
wowed NHC final-round judges with their
brewing, meadmaking, and cidermaking
skills. The Quality Ale and Fermentation
Fraternity (QUAFF) of San Diego, Calif.
won the prestigious NHC Homebrew Club
Award with five members bringing home
medals in the final round.
Nick Corona led the QUAFF honors

by claiming Homebrewer of the Year
with his best of show hefeweizen, “Barb’s
Hef.” Ryan Reschan won gold for his
Czech Pilsner, “Pilz,” and QUAFF mem-
ber Curt Wittenberg took gold with his
American Amber, “Cali Amber,” in the
Other American Ale category. Rounding
out the club’s medals were Mike Habrat
with a silver medal in the Traditional
Mead category for a sweet mead, and Tim



National Homebrew Competition
Gold Medal Recipes
Homebrew Competition—which is the

pinnacle event for homebrewers from
around the world to showcase their prized
brews—bring the community together so
we can all keep learning from and inspir-
ing each other.”
The AHA National Homebrew Competition

recognizes the most outstanding home-
made beer, mead, and cider being pro-
duced by homebrewers worldwide. Over
its 38-year history, the National Homebrew
Competition has evaluated 126,873 brews.
The first competition, held in 1979 in
Boulder, Colo., judged 34 beers.
Organizer John Moorhead, in his first year

omebrewers from 50 states and 13 Baltimore, Md. on June 9, and winners were in the role, lent his perspective on how
H countries submitted entries to the
announced at Homebrew Con (National
Homebrewers Conference) on June 11.
the world’s largest brewing competition
unfolded this year.
National Homebrew Competition. At
judging sites in Austin, Chicago, Denver, “This year’s Homebrew Con was a great Zymurgy: When did the organizing of 2016’s
Indianapolis, Nashville, New York City, success, and we look forward to hosting colossal event really begin for you, and how
Philadelphia, Sacramento, Saint Louis, Saint many more,” said Gary Glass, director of was the experience of assuming control of the
Paul, San Diego, and Seattle, judges evalu- the American Homebrewers Association. event from veteran organizer Janis Gross?
ated 7,962 beers from 3,396 entrants in the “As the hobby of homebrewing contin-
first round of the competition. Final-round ues to grow and reach new heights, each John Moorhead: I started organizing the
judges fielded 1,074 of those entries in year Homebrew Con and the National colossal event, as you put it, back in

January. It was unexpected and one of problem to have. It’s a lot of fun to judge entrants received more than one medal,
the biggest learning experiences and most a beer you need to critique and analyze so Derrick Flippin was the clear Ninkasi
challenging tasks I’ve ever done. Janis, deeply and thoughtfully. The AHA works winner with two gold medals. We saw
along with the AHA and BA team, was an closely with the Beer Judge Certification Steve Fletty become a repeat Meadmaker
absolutely invaluable resource throughout Program to help bring new judges into of the Year, and Jeff Carlson has now
the competition. the BJCP. There are more Master-level and won Cidermaker of the Year five times.
beyond judges today than ever before. As Competition has really become quite
ZYM: There were medal winners from some more of them become available to train fierce, and that speaks to the high quality
pretty far-flung locations around the world. newer judges, this elevates the overall of beer, mead, and cider that AHA mem-
Do you think numbers of international skill of the NHC judge pool. So as brew- bers are creating.
entries, and winning international entries, ing skill improves, so does the quality of
will continue to grow? judging. ZYM: How was the transition to using the
new 2015 BJCP style guidelines?
JM: I think as we see the international ZYM: What sorts of prizes were up for grabs
homebrewing community grow and gain this year? JM: Not only did the number of cat-
access to educational resources, informa- egories jump from 28 to 31, but many
tion, and quality ingredients, we’ll con- JM: We had a ton of awesome prizes this were shuffled around. The BJCP did
tinue to see a rise in international entries year, all made possible by generous dona- an incredible job of expanding and
to the NHC. It’s a high-profile, high-caliber tions from our sponsors! All category win- updating the style guidelines for 2015,
competition that brings the best of the best. ners took home a hop spider, a hop bag, and the NHC will continue to adapt to
These homebrewers are eager and hun- a White Labs yeast certificate, one pound entry counts and interest in styles year
gry for quality feedback, which will only of Yakima Chief – Hopunion (YCH) hops, after year. To create the NHC-specific
help their local homebrewing communities a YCH hop booklet, hose clamps, and six grouping of categories and subcatego-
continue to make high-quality beer. I also feet of high-temp silicon tubing. More ries, we used Method 2 in Appendix A
think having two international winners—a specifically, first-place category winners of the BJCP 2015 Style Guidelines with
bronze medal winner from Greece and a took home a Chugger Pump, second-place the entry data from the 2015 National
silver from Canada—is especially impres- category winners took home a beer/wine Homebrew Competition. The expansion
sive given the hurdles they need to over- filter kit, and third-place category winners was a result of breaking up the cat-
come to get their beer to the final round. took home a draft line cleaning kit. egories with the most entries: American
Ale, Stout, and IPA. We split each of
ZYM: As brewing skill among all competitors ZYM: Lots of new names on the winners list these in two to make the entry count
rises, how hard is it for judges to distinguish this year, but a lot of familiar ones, too. Were more even across categories.
great beer from very good beer? there any big surprises?
ZYM: What are you most looking forward to
JM: I think any difficulty distinguishing JM: It was great to see such a large pool at next year’s competition?
very good beer from great beer is a great of homebrewers win this year. Only two
JM: AHA members are such passion-
ate and fun people to be around, and
I look forward to not just the competi-
tion, but Homebrew Con every year. I
love reconnecting with them as much
as they do with me. I’m excited to see
how our members up the ante next
year with the quality of their brews.
Our members continue to improve their
beers—it’s really quite impressive and
fun to watch.
Thanks for all of your hard work man-

aging this amazing event, John! And
now let’s check out the winners, includ-
ing gold medal recipes from all 31
categories judged at the 2016 National
Homebrew Competition.
Amahl Turczyn is associate editor of

Zymurgy.

E W EB
TH
N
>> O
Find past winners’ homebrew recipes on our website @ Homebrewersassociation.org/homebrew-recipes
Category 1 INGREDIENTS Primary Fermentation:

for 5.5 U.S. gallons (20.82 L) 3 weeks at 48° F (9° C)
LIGHT LAGER Secondary Fermentation:
224 entries 8.56 lb. (3.88 kg) pale 6-row malt 2 weeks at 33° F (1° C)
Sponsored by: 2.12 lb. (962 g) flaked corn
Five Star Chemicals & Supply, Inc. 0.5 oz. (14 g) Mt. Hood pellets, DIRECTIONS
5.5% a.a. (60 min) Single infusion mash at 148° F (64° C) for
0.5 oz. (14 g) Mt. Hood pellets, 90 minutes. Mash out at 168° F (76° C) for
5.5% a.a. (5 min) 10 minutes.
1/2 tsp. (2.5 g) Wyeast nutrient
blend
1 tsp. (5 g) gelatin for cold-side RUNNERS-UP
fining Silver Medal: John Watson, Antioch,
Campden Calif., Diablo Order of Zymiracle
tablets to remove chlorine from Enthusiasts (DOZE), Munich Helles
tap water Bronze Medal: Etienne Bourgeois, Palm
Wyeast 2042 Danish Lager yeast (starter) City Fla., Treasure Coast Brewmasters,
Derrick Flippin Carbonate to 3 volumes of CO2 German Helles Exportbier
Rural Hall, N.C.
2016 Ninkasi Award Winner Original Specific Gravity: 1.047
Final Specific Gravity: 1.010
“Barstool Blues”
American Light Lager
Category 2 INGREDIENTS Tertiary Fermentation:

for 6 U.S. gallons (22.71 L) 60 days at 37° F (3° C)
PILSNER
215 entries 9 lb. (4.08 kg) German DIRECTIONS
Sponsored by: Pilsner malt Split water 50/50 with filtered tap water
Brewing Tools 0.3 lb. (136 g) dextrin malt and distilled water. Add 3/4 Tbsp. of lactic
0.18 lb. (81 g) melanoidin malt acid for pH adjustment. Mash in at 152°
2.5 oz. (71 g) Czech Saaz pellets, F (67° C) and hold for 90 minutes. Do the
3.6% a.a. (60 min) same split of water for sparging, and collect
2 oz. (57 g) Czech Saaz pellets, about 7.75 gallons (29 L) for the boil. Start
3.6% a.a. (10 min) whirlpool while chilling. Add whirlpool hops
1.5 oz. (42 g) Czech Saaz pellets, after temperature is below 190° F (88° C).
3.6% a.a. (5 min) Chill wort to 48° F (9° C) and aerate with
2 oz. (57 g) Czech Saaz pellets, pure oxygen for 60 seconds. Pitch WLP833
3.6% a.a. (whirlpool) and allow temperature to rise to 50° F (10°
3/4 Tbsp. lactic acid (optional, only C) over 48 hours. Allow temperature to
for water adjustment slowly rise to 55° F (13° C) after a week.
R
Ryan Reschan as needed) Ramp temperature to 63° F (17° C) for a
Vista, Calif. White Labs WLP833 German Bock lager three-day diacetyl rest and then slowly crash
Quality Ale and Fermentation Fraternity yeast (3.5 L starter) cool to 37° F (3° C).
(QUAFF)
Original Specific Gravity: 1.042
“Pilz” Final Specific Gravity: 1.009 RUNNERS-UP
Czech Pale Lager Boil Time: 90 minutes Silver Medal: Jeremy Castellano, San
IBUs: 40 SRM: 3.3 ABV: 4.3% Diego, Calif., German Pilsner
Primary Fermentation: Bronze Medal: Ryan Gall, Louisville,
7 days at 50° F (10° C) Colo., Czech Premium Pale Lager
Secondary Fermentation:
3 days at 63° F (17° C)

Category 3
INGREDIENTS Original Specific Gravity: 1.053
EUROPEAN AMBER LAGER
for 5.5 U.S. gallons (20.82 L) Final Specific Gravity: 1.010
180 entries
Sponsored by: 4.62 lb. (2.1 kg) Belgian Pilsner Primary Fermentation:
Chugger Pumps malt 21 days at 50° F (10° C)
4.62 lb. (2.1 kg) Vienna malt Secondary Fermentation:
1.43 lb. (649 g) Weyermann 13 days at 33° F (1° C)
CaraAmber malt
1.43 lb. (649 g) dark Munich malt DIRECTIONS
1 oz. (28 g) Briess Midnight Mash in at 158° F and hold for 60 minutes.
Wheat malt (steep) Pull a decoction; boil 15 minutes, then add
0.55 oz. (15.6 g) German Magnum back to main mash, which should equalize
hops, 13.2% a.a. (60 min) at 168° F (76° C). Hold at 168° F (76° C) for
1 oz. (28 g) Tettnang hops, 10 minutes.
3.9% a.a. (15 min)
1/2 tsp. (2.5 g) Wyeast nutrient
Derrick Flippin blend RUNNERS-UP
Rural Hall, N.C. 1 tsp. (5 g) gelatin for cold-side Silver Medal: Stephen Mayo, Derry,
2016 Ninkasi Award Winner fining N.H., Seacoast Homebrew Club, Märzen
Campden Bronze Medal: Christopher Owen,
“Thanks for the (Decoction) Pot, Dan” tablets to remove chlorine from Louisville, Ky., Louisville Area Grain and
Vienna Lager tap water Extract Research Society, LTD, Kellerbier
White Labs WLP833 German Bock lager
yeast (3.5 L starter)
Carbonate to 2.5 volumes of CO2
Category 4
INGREDIENTS
DARK LAGER
165 entries
Sponsored by: 6 lb. (2.72 kg) Weyermann Primary Fermentation:
Briess Malt & Ingredients Co. Pilsner malt 14 days at 50° F (10° C)
3 lb. (1.36 kg) Weyermann Secondary Fermentation:
Munich I malt 45 days at 36° F (2° C)
0.625 lb. (283 g) Briess Blackprinz
malt DIRECTIONS
0.5 lb. (227 g) Briess 40° L Treat brewing water with 1.7 g gypsum and
caramel malt 1.7 g calcium chloride, both in the mash and
0.5 oz. (14 g) German Magnum in the kettle. Single infusion mash at 152° F
hops, 13.2% a.a. (60 min) (67° C) for 60 minutes. When fermentation
0.5 oz. (14 g) German Hallertau is almost finished, raise temperature to 60°
hops, 2.7% a.a. (15 min) F (16° C) and hold until complete. Transfer
0.5 oz. (14 g) German Hallertau to a keg and lager for 6 weeks.
Ryan Serwatowski hops, 2.7% a.a. (5 min)
Bristol, Conn. 1/2 tablet Whirlfloc
0.25 tsp. (1.2 g) Wyeast yeast RUNNERS-UP
“Schwarzbier” nutrient (in starter) Silver Medal: Ken Smith with
Schwarzbier Wyeast 2124 Bohemian Lager yeast Don Ackerman, Paso Robles, Calif.,
(2 L starter) San Luis Obispo Brewers (SLOB),
Carbonate to 2.4 volumes of CO2 Czech Dark Lager
Bronze Medal: Nathan Zorich with
Original Specific Gravity: 1.054 John Kraut, White Salmon, Wash., B.O.G.
Final Specific Gravity: 1.014 (Brewers of the Gorge), Czech Dark Lager

Category 5
INGREDIENTS
BOCK
for 4.5 U.S. gallons (17.03 L)
178 entries
Sponsored by: 15 lb. (6.8 kg) Pilsner malt Original Specific Gravity: 1.174
Washington Hop Commission 7.5 lb. (3.4 kg) Vienna malt Final Specific Gravity: 1.045
2.5 lb. (1.13 kg) dextrin malt
1.5 lb. (0.68 kg) Munich malt Primary Fermentation:
0.75 lb. (340 g) CaraRed malt 23 days at 48° F (9° C)
0.75 lb. (340 g) Caramunich malt
0.25 lb. (113 g) Carafa II DIRECTIONS
0.35 oz. (10 g) Magnum pellets, Mash at 154° F (68° C) for 70 minutes.
14.7% a.a. (65 min) Mash out at 168° F (76° C) for 10 minutes.
1 oz. (28 g) Hallertau pellets, Sparge at 170° (77° C).
3.8% a.a. (65 min)
Wyeast 2633 Oktoberfest Lager Blend yeast
Irish moss RUNNERS-UP
Brian Schoolcraft 0.25 tsp. (1.2 g) White Labs yeast Silver Medal: Greg Hinton, Yorba Linda,
Bedford, Texas nutrient Calif., BrewCommune, Doppelbock
Cap and Hare Homebrew Club Force carbonate to 2.3 volumes of CO2 Bronze Medal: Armand Houle,
Pittsburgh, Pa., Three Rivers Alliance
“The King of Eisbocks!” of Serious Homebrewers, Eisbock
Eisbock
Category 6
INGREDIENTS
LIGHT HYBRID BEER
280 entries
Sponsored by: 8 lb. (3.63 kg) Briess Primary Fermentation:
Cargill Specialty Malts Pilsner malt 14 days at 54° F (12° C)
1 lb. (0.45 kg) Weyermann
Vienna malt DIRECTIONS
0.5 lb. (227 g) Weyermann Mash at 148° F (64° C) for 60 minutes.
Carafoam Mash out at 164° F (73° C) for 10 minutes.
0.25 lb. (113 g) Weyermann
acidulated malt
1.4 oz. (40 g) Tettnang pellets, RUNNERS-UP
4.6% a.a. (60 min) Silver Medal: John Groeger,
0.4 oz. (11 g) Tettnang pellets, Mechanicsville, Md., Fredericksburg
4.6% a.a. (15 min) Brewing Insiders (FBI), Blonde Ale
0.4 oz. (11 g) Tettnang pellets, Bronze Medal: Tim Wang, Carlsbad,
Joe Edidin 4.6% a.a. (1 min) Calif., Quality Ale and Fermentation
Maryville, Tenn. White Labs WLP830 German Lager yeast Fraternity (QUAFF), Kölsch
Tennessee Valley Homebrewers (2 vials in a starter)
Forced CO2 to carbonate (2.5 volumes)
“Kölsch”
Kölsch Original Specific Gravity: 1.048

Category 7
INGREDIENTS
AMBER HYBRID BEER
149 entries
Sponsored by: 8 lb. (3.63 kg) US pale Original Specific Gravity: 1.052
BottleYourBrand.com 2-row malt Final Specific Gravity: 1.010
0.75 lb. (340 g) 40° L crystal malt
0.75 lb. (340 g) 60° L crystal malt Primary Fermentation:
8 oz. (227 g) dextrin malt 12 days at 62° F (17° C)
0.38 lb. (172 g) Victory malt Secondary Fermentation:
0.75 oz. (21 g) Northern Brewer 23 days at 5° F (13° C)
pellets, 10.2% a.a., FWH
0.5 oz. (14 g) Northern Brewer DIRECTIONS
pellets, 10.2% a.a. Mash at 152° F (67° C) for 60 minutes.
(20 min) Mash out at 168° F (76° C) for 10 minutes.
0.5 oz. (14 g) Northern Brewer
pellets, 10.2% a.a.
Keith Eisel (0 min) RUNNERS-UP
Raleigh, N.C. 0.25 oz. (7 g) Northern Brewer Silver Medal: Robbie Proctor, Pleasant
Cary-Apex-Raleigh-Brewers-Of-Yore pellets, 10.2% a.a. Hill, Calif., Diablo Order of Zymiracle
(CARBOY) (dry hop) Enthusiasts (DOZE), Altbier
1 tsp. (5 g) Irish moss (10 min) Bronze Medal: Brian Gregory, Santa
“Dream Steam” White Labs WLP810 San Francisco Lager Maria, Calif., Valley Brewers, International
California Common Beer yeast (1.5 L starter) Amber Lager
Category 8
INGREDIENTS
ENGLISH PALE ALE
216 entries
Sponsored by: 5.5 lb. (2.49 kg) Golden Original Specific Gravity: 1.048
St. Louis Wine & Beer Making Promise pale malt Final Specific Gravity: 1.011
2.75 lb. (1.25 kg) light
Munich malt Primary Fermentation:
1 lb. (0.45 kg) flaked corn 14 days at 66° F (19° C)
0.5 lb. (227 g) white wheat malt
0.25 lb. (113 g) dextrin malt DIRECTIONS
0.25 lb. (113 g) Carahell malt Mash at 152° F (67° C) for 60 minutes.
0.25 lb. (113 g) biscuit malt Batch sparge at 170° F (77° C).
0.55 oz. (16 g) Mosaic pellets,
11.7% a.a. (FWH)
1 oz. (28 g) Mosaic pellets, RUNNERS-UP
11.7% a.a. (5 min) Silver Medal: Brian Mulhall,
Tom Thorpe 1 oz. (28 g) Mosaic pellets, Winooski, Vt., Green Mountain Mashers,
Parker, Colo. 11.7% a.a. (0 min) Strong Bitter
Rock Hoppers Brew Club 1 oz. (28 g) Mosaic pellets, Bronze Medal: Tom and Jan Tucker,
11.7% a.a. (dry hop) Chagrin Falls, Ohio, Society of Northeast
“Golden Delight” Wyeast 1469 West Yorkshire Ale yeast Ohio Brewers, Best Bitter
British Golden Ale (starter)

Category 9
SCOTTISH AND IRISH ALE
for 5 U.S. gallons (18.93 L) Final Specific Gravity: 1.010
238 entries Boil Time: 60 minutes
Sponsored by: 8.5 lb. (3.86 kg) Simpsons
St. Louis Wine & Beer Making Golden Promise pale malt Primary Fermentation:
1 lb. (0.45 kg) Weyermann 14 days at 61° F (16° C)
Munich II malt Secondary Fermentation:
1 lb. (0.45 kg) Briess 30° L 28 days at 40° F (4° C)
crystal malt
0.25 lb. (113 g) Weyermann DIRECTIONS
wheat malt Mash in at 156° F (69° C) for 60 minutes.
0.25 lb. (113 g) roasted barley Raise mash to 168° F (76° C) to mash out
1 oz. (28 g) Fuggle pellets, for 10 minutes.
5.2% a.a. (FWH)
0.5 tsp. (2.5 g) Wyeast yeast
nutrient (10 min) RUNNERS-UP
Matthew and Brennan 9 gallons Eldorado Springs water Silver Medal: Nick Madaffer, Madison,
Weissenbuehler treated with 8 g calcium Wis., Madison Homebrewers & Tasters,
Parker, Colo. chloride and 3 g gypsum Scottish Heavy
White Labs WLP028 Edinburgh ale yeast Bronze Medal: Sean Vreeland and Mike
“D3 Scottish Ale” (starter) Treadway, Justin, Texas, Cap and Hare
Scottish Export Force carbonate to 2.3 volumes of CO2 Homebrew Club, Wee Heavy

Category 10 4.75 lb. (2.15 kg) Rahr Water Profile: Ca 110 ppm, Mg 18 ppm,
pale 2-row malt Na 17 ppm, SO4 280 ppm, Cl 50 ppm
AMERICAN PALE ALE
4.75 lb. (2.15 kg) Weyermann
307 entries Vienna malt Original Specific Gravity: 1.057
Sponsored by: 1 lb. (0.45 kg) Briess Final Specific Gravity: 1.013
BJ’s Restaurant & Brewhouse Victory malt Boil Time: 60 minutes
1 lb. (0.45 kg) Briess 20° L
crystal malt Primary Fermentation:
1 lb. (0.45 kg) torrified wheat 7 days at 65° F (18° C)
1 oz. (28 g) Mosaic pellets, Secondary Fermentation:
12.3% a.a. (30 min) 21 days at 72° F (22° C)
1 oz. (28 g) Centennial pellets,
11.1% a.a. (30 min) DIRECTIONS
1 oz. (28 g) Mosaic pellets, Mash at 153° F (67° C) for 60 minutes.
12.3% a.a. (10 min) Batch sparge at 168° F (76° C). Add half the
1 oz. (28 g) Centennial pellets, dry hops 7 days before packaging, then add
11.1% a.a. (10 min) the remaining half 3 days before packaging.
Joshua Veronee 1 oz. (28 g) Mosaic pellets, Recipe was inspired by 2010 NHC winner
Blythewood, S.C. 12.3% a.a. (0 min) Opening Day Pale Ale and the teachings of
Palmetto State Brewers 1 oz. (28 g) Citra pellets, Mike “Tasty” McDole.
13.4% a.a. (0 min)
“Rainy Day Pale Ale” 1 oz. (28 g) Mosaic pellets,
American Pale Ale 12.3% a.a. (dry hop) RUNNERS-UP
1 oz. (28 g) Citra pellets, Silver Medal: Alex Barr, Pearland,
INGREDIENTS 13.4% a.a. (dry hop) Texas, The Brewing Network, American
for 6.25 U.S. gallons (23.65 L) White Labs WLP001 California Ale yeast Pale Ale
(1.5L starter) Bronze Medal: Curtis Sikyta, Omaha,
Prime with to corn sugar 2.45 volumes Neb., American Pale Ale
of CO2
Category 11
INGREDIENTS
OTHER AMERICAN ALE
for 11 U.S. gallons (41.64 L) Filtered San Diego tap water adjusted with
256 entries lactic acid to 5.4 pH (mash).
Sponsored by: 9.5 lb. (4.31 kg) pale 2-row malt Force carbonate to 2.2 volumes of CO2
FastBrewing & WineMaking 8.5 lb. (3.86 kg) UK pale ale malt
1 lb. (0.45 kg) Special Roast Original Specific Gravity: 1.054
1 lb. (0.45 kg) 40° caramel malt Final Specific Gravity: 1.014
1 lb. (0.45 kg) Victory malt Boil Time: 60 minutes
1 lb. (0.45 kg) German
melanoidin malt Primary Fermentation:
0.75 lb. (340 g) white wheat malt 14 days at 66° F (19° C)
0.75 lb. (340 g) dextrin malt
0.5 lb. (227 g) aromatic malt DIRECTIONS
0.8 oz. (23 g) Warrior pellets, Mash in at 154° F (68° C) and hold 60 min-
15.5% a.a. (FWH) utes. Raise to 170° F (77° C) and mash out
1 oz. (28 g) Mosaic pellets, for 10 minutes.
Curt Wittenberg 14.3% a.a. (20 min)
Encinitas, Calif. 0.7 oz. (20 g) Mosaic pellets,
Quaff 14.3% a.a. (0 min) RUNNERS-UP
(Quality Ale and Fermentation Fraternity) 1.5 oz. (43 g) Mosaic pellets, Silver Medal: Mark Ranes, Turlock,
14.3% a.a. (dry hop) Calif., Central Valley Brewer’s Guild,
“Cali Amber” 1 tsp. gelatin finings American Brown Ale
American Amber (in secondary) Bronze Medal: Steven Rapko, Aurora,
White Labs yeast nutrient Ohio, Society of Northeast Ohio Brewers,
White Labs WLP001 California ale yeast American Brown Ale
(3 L starter)
Category 12 INGREDIENTS
for 14 U.S. gallons (53 L)
ENGLISH BROWN ALE
185 entries 17 lb. (7.71 kg) Maris Otter Original Specific Gravity: 1.052
Sponsored by: pale malt Final Specific Gravity: 1.013
Alternative Beverage 6 lb. (2.72 kg) Vienna malt
2 lb. (0.9 kg) flaked oats Primary Fermentation:
2 lb. (0.9 kg) 40° L crystal malt 2 weeks at 68° F (20° C)
0.75 lb. (340 g) roasted wheat
0.75 lb. (340 g) Victory malt DIRECTIONS
0.5 lb. (227 g) pale chocolate Mash grains at 149° F (65° C) for 60 minute.
malt Mash out at 168° F (76° C) for 10 minutes.
1 oz. (28 g) Northern Brewer Sparge at the same temperature.
hops, 7.3% a.a. (60 min)
1 oz. (28 g) East Kent Golding
hops, 5.7% a.a. (60 min) RUNNERS-UP
1 oz. (28 g) East Kent Golding Silver Medal: Michael Caylor, Alcoa,
Tre Haydel hops, 5.7% a.a. (0 min) Tenn., Tennessee Valley Homebrewers,
Baton Rouge, La. Whirlfloc in the final 10 minutes of Dark Mild
Bicycle Brew Club the boil Bronze Medal: Jim Sudduth, Columbus,
Wyeast 1098 British Ale yeast (2.5 L starter) Ohio, Scioto Olentangy Darby Zymurgists
“Blackson Brown Ale” Wyeast yeast nutrient (SODZ), British Brown Ale
British Brown Ale Force carbonate to 2.7 volumes of CO2
Water profile: Ca 90 ppm, Mg 4 ppm,

SO4 57 ppm, Na 61 ppm, Cl 76 ppm,
HCO3 239 ppm.

Category 13
INGREDIENTS
PORTER
299 entries
Sponsored by: 11 lb. (4.99 kg) British pale malt Primary Fermentation:
Deschutes Brewery 1.75 lb. (0.79 kg) amber malt 3 weeks at 66° F (19° C)
1.75 lb. (0.79 kg) brown malt
0.75 lb. (340 g) black patent malt DIRECTIONS
1 oz. (28 g) Columbus (60 min) Single step infusion mash at 152° F (67° C)
Yeast nutrient added in the final 10 for 60 minutes. Mash out at 165° F (74° C).
minutes of the boil Sparge at 168° F (76° C) for no less than
Wyeast 1028 London Ale yeast 30 minutes. After fermentation is complete,
rack to a keg and allow to mature for 4
Water Profile: Add brewing salts per John weeks in the low 40s °F (4–7° C). Carbonate
Palmer’s water spreadsheet. at 15 psi for 5 to 6 days.

Dan Martich Final Specific Gravity: 1.018 RUNNERS-UP
Stamford, Conn. Boil Time: 90 minutes Silver Medal: Sean and Maggie
The Brewing Network IBUs: 60 Gemoules, Maplewood, Mo., STL Hops
Homebrew Club, English Porter
“Old Hound Dog” Bronze Medal: Ryan Lotter, Boulder,
Pre-Prohibition Porter (Historical) Colo., Hop Barley & the Alers, Baltic Porter
Category 14
INGREDIENTS
STOUT
278 entries
Sponsored by: 10.5 lb. (4.76 kg) Maris Otter Primary Fermentation:
Brew & Grow pale malt 15 days at 64° F (18° C)
4 lb. (1.81 kg) flaked barley Secondary Fermentation:
2 lb. (0.9 kg) roasted barley 2 days at 36° F (2° C)
8 oz. (227 g) chocolate malt
1 lb. (0.45 kg) rice hulls DIRECTIONS
1 oz. (28 g) East Kent Golding Mash at 148° F (64° C) for 60 minutes.
pellets (60 min)
1 oz. (28 g) East Kent Golding
pellets (30 min) RUNNERS-UP
2 packs Danstar Nottingham Silver Medal: Ryan Holt, Salem, Ore.,
dry ale yeast Irish Stout
1 tablet Whirlfloc Bronze Medal: Tim Dozier, Rocklin,
Sean Torres with Calif., PUBS, Oatmeal Stout
Patrick Wade and Philip Gardner Original Specific Gravity: 1.046
Staten Island, N.Y. Final Specific Gravity: 1.012
Pour Standards – Boil Time: 60 minutes
Richmond County Brew Society
E W EB
TH
N
>> O
“Padraig”
Find past winers’
Irish Stout homebrew recipes
on our website @
Homebrewersassociation.org/
homebrew-recipes

for 5 U.S. gallons (18.93 L) White Labs WLP090 San Diego Super
STRONG STOUT
Yeast (starter)
340 entries 12 lb. (5.4 kg) Golden Promise Force carbonate at 30 psi for 48 hours
Sponsored by: pale malt to 2.2 volumes of CO2
Experimental Brewing 2 lb. (0.9 kg) golden light
dry malt extract Original Specific Gravity: 1.105
1.25 lb. (0.57 kg) roasted barley Final Specific Gravity: 1.035
1 lb. (0.45 kg) 120° L Boil Time: 60 minutes
crystal malt
1 lb. (0.45 kg) 60° L crystal malt Primary Fermentation:
0.75 lb. (340 g) chocolate 30 days. Start at 65° F (18° C)
wheat malt and slowly ramp to 69° F (21° C)
0.45 lb. (204 g) black malt Secondary Fermentation:
0.25 lb. (113 g) flaked barley 14 days at 70° F (21° C)
0.25 lb. (113 g) flaked oats
0.25 lb. (113 g) brown sugar DIRECTIONS
Charles Macaluso 1 stick licorice Mash grains at 152° F (67° C) for 75 minutes.
St. Helens, Ore. 1 oz. (28 g) cocoa nibs (in
Oregon Brew Crew secondary)
2 oz. (57 g) Magnum pellets, RUNNERS-UP
“Kaos Returns” 12.4% a.a. (60 min) Silver Medal: Kenneth Jacobson,
Imperial Stout 0.5 oz. (14 g) Magnum pellets, Prescott Valley, Ariz., Whiskey Row
12.4% a.a. (30 min) Brew Club
1 Tbsp. (15 g) Wyeast Bronze Medal: Vasilis Segos, Athens,
yeast nutrient Greece, American Stout
1 tablet Whirlfloc
Category 16 0.5 lb. (227 g) flaked rice Original Specific Gravity: 1.077
0.62 lb. (281 g) acidulated malt Final Specific Gravity: 1.020
AMERICAN IPA
0.33 lb. (150 g) torrified wheat Boil Time: 60 minutes
403 entries 2 oz. (57 g) whole Columbus, Primary Fermentation:
Sponsored by: 16.4% a.a. (60 min) 14 days at 65° F (18° C)
NikoBrew 1 oz. (28 g) whole Amarillo,
9.5 % a.a. (0 min) DIRECTIONS
1 oz. (28 g) whole Centennial, Treat reverse osmosis water with 1.5 g calcium
8 % a.a. (0 min) chloride, 5 g gypsum, and 0.5 g table salt.
1 oz. (28 g) whole Simcoe, Mash with a single infusion at 144° F (62°
14.1 % a.a. (0 min) C) for one hour and sparge with 0.12 mL
1 oz. (28 g) whole Amarillo, phosphoric acid added to sparge water. Add
9.5 % a.a. (steep 30 min) the three 0-minute hops right at flameout and
1 oz. (28 g) whole Centennial, allow kettle wort to cool naturally to 170° F
8 % a.a. (steep 30 min) (77° C). Add the three steeping hops and hop
1 oz. (28 g) whole Simcoe, stand for another 30 minutes before force chill-
14.1 % a.a. (steep 30 min) ing to pitching temperatures.
Dan McGirr 1 oz. (28 g) whole Columbus,
Chino Hills, Calif. 16.4% a.a. (dry hop)
1.5 oz. (42 g) whole Simcoe, RUNNERS-UP
“Sandy” | American IPA 14.1 % a.a. (dry hop) Silver Medal: Richard Solis, Sun City,
2 oz. (57 g) whole Mosaic, Calif., Society of Barley Alchemists,
INGREDIENTS 13.5 % a.a. (dry hop) American IPA
for 6 U.S. gallons (22.71 L) 0.5 tsp. (1.2 g) diammonium Bronze Medal: Chris Anderson,
phosphate (DAP) yeast Houston, Texas, Brewers of the Hood,
7 lb. (3.18 kg) pale 2-row malt nutrient American IPA
7 lb. (3.18 kg) Pilsner malt Wyeast 1318 London Ale III yeast
0.5 lb. (227 g) flaked oats Forced CO2 to carbonate

Category 17
INDIA PALE ALE (IPA)
456 entries Boil Time: 90 minutes
Sponsored by: 12.75 lb. (5.8 kg) Maris Otter pale IBUs: 50 SRM: 12 ABV: 6.3%
Hopsteiner malt
1.125 lb. (0.5 kg) biscuit malt Primary Fermentation:
0.875 lb. (0.4 kg) crystal 40 malt 2 months at 70° F (21° C)
0.875 lb. (0.4 kg) crystal 120 malt
0.875 lb. (0.4 kg) wheat malt DIRECTIONS
2 oz. (57 g) Magnum, 14% a.a. Mash at 152° F (67° C) for 1 hour, mash out
(60 min) at 170° F (77° C). Ferment at 66° F (19° C)
2.25 oz. (64 g) Fuggles, 4.5% a.a. for the first 2 days and slowly ramp to 72° F
(10 min) (22° C) as signs of fermentation slow down.
3 oz. (85 g) East Kent Goldings, Hold at 72° F (22° C) until terminal gravity is
7.2% a.a. (0 min) reached. Dry hop with 1.5 oz. (43 g) of East
1.5 oz. (43 g) East Kent Goldings Kent Goldings for 5 days, cold crash, and
Mike Treadway and Sean Vreeland (dry hop) package.
Keller, Texas 2 tsp. (10 g) yeast nutrient
Cap and Hare Homebrew Club 2 tablets Whirlfloc
White Labs WLP005 English Ale yeast RUNNERS-UP
“The Duke” Force carbonate to 2.5 volumes of CO2 Silver Medal: Lee Holyoak and Ross
English IPA Hendricks, Bluffton, S.C., Lowcountry
MALTS, Specialty IPA
Bronze Medal: Matt Cronin, Chevy
Chase, Md., DC Homebrewers, Double IPA
Category 18
INGREDIENTS
GERMAN WHEAT & RYE BEER
176 entries
Sponsored by: 4.25 lb. (1.93 kg) German Primary Fermentation:
Brewing with Wheat by Stan Hieronymus Pilsner malt 3 days at 62° F (17° C)
4.25 lb. (1.93 kg) American Secondary Fermentation:
wheat malt 3 days at 65° F (18° C)
0.5 lb. (227 g) rice hulls Tertiary Fermentation:
0.25 oz. (7 g) Hallertau Mittelfrüh 5 days at 68° F (20° C)
pellets, 3.75% a.a.
(90 min) DIRECTIONS
0.75 oz. (21 g) Hallertau Mittelfrüh Mash in with a ferulic acid rest at 115° F
pellets, 3.75% a.a. (46° C) and hold for 10 minutes. Raise to
(60 min) 127° F (53° C) for a protein rest and hold
3.4 g diammonium phosphate for 10 minutes. Raise to 149° F (65° C) and
6.5 g CaCl hold 60 minutes. Sparge at 168° F (76° C).
Nick Corona White Labs WLP380 Hefeweizen IV Ale
San Marcos, Calif. yeast (starter)
Quality Ale and Fermentation Fraternity Carbonate to 3.5 volumes of CO2 RUNNERS-UP
(QUAFF) Silver Medal: D. Scott Dayton,
2016 Homebrewer of the Year Original Specific Gravity: 1.049 Chicago, Ill., Roggenbier (Historical)
Final Specific Gravity: 1.010 Bronze Medal: Dennis Mitchell,
“Barb’s Hef” Boil Time: 90 minutes Chandler, Ariz., Arizona Society of
Weissbier Homebrewers, Dunkles Weissbier

Category 19 INGREDIENTS Original Specific Gravity: 1.061

BELGIAN AND FRENCH ALE
357 entries 5 lb. (2.27 kg) Belgian
Sponsored by: Pilsner malt Primary Fermentation:
Port Brewing Company/The Lost Abbey 1 lb. (0.45 kg) flaked oats 4 days starting at 70° F (21° C)
1 lb. (0.45 kg) flaked wheat Secondary Fermentation:
0.5 lb. (227 g) German 7 days at 77° F (25° C)
Vienna malt
0.3 lb. (136 g) 80° L crystal malt DIRECTIONS
0.28 lb. (127 g) acidulated malt Dough in at 102° F (39° C) and hold for
0.6 oz. (17 g) Magnum pellets, 15 minutes. Mash at 148° F (64° C) for 60
12% a.a. (90 min) minutes then 154° F (68° C) for 30 minutes.
1 oz. (28 g) Styrian Golding Mash out at 175° F (79° C) for 15 minutes.
pellets, 5.5% a.a. (0 min) Whirlpool 1 oz. (28 g) of Styrian Goldings
0.5 oz. (14 g) Czech Saaz pellets, and 0.5 oz. (14 g) Czech Saaz for 10 min-
3.5% a.a. (0 min) utes at 185° F (85° C). Pitch yeast at 70° F
Mandy Naglich 0.5 tsp. (2.5 g) Wyeast yeast (21° C) and raise to 77° F (25° C) over 4
and Wesley Carmichael nutrient (10 min) days, then hold at 77° F for another week.
New York, N.Y. 1 tablet Whirlfloc
Wyeast 3711 French Saison ale yeast
“French Saison” (1L starter) RUNNERS-UP
Saison Prime with cane sugar to 3 volumes of CO2 Silver Medal: Zachary Typinski, Fraser,
Mich., Kuhnhenn Guild of Brewers
Water Profile: NYC water treated with Homebrew Club, Saison
Campden tablet, 3 g CaCl, and 2 g MgSO4 Bronze Medal: James Ferrier, Herndon,
Va., Wort Hogs, Saison
Category 20
INGREDIENTS
SOUR ALE
249 entries
Sponsored by: 6.6 lb. (3 kg) Pilsner malt DIRECTIONS
Captain Lawrence Brewing Co. 1 lb. (0.45 kg) flaked wheat Mash at 158° F (70°) for 70 minutes. This
0.33 lb. (150 g) oats beer was a blend of four different pale
0.5 oz. (14 g) East Kent Golding sour beers. Three of the four were made
pellets, 4.7% a.a. with the recipe above, each with a differ-
(60 min) ent combination of lactic acid bacteria and
Wyeast 1318 London Ale III yeast (starter) yeast. For more information on the brew-
and lactic acid bacteria ing and blending of this beer, please visit
www.browneandbitter.com/2015/10/
Original Specific Gravity: 1.052 autumn-2015-blending-pale-sours.html.
RUNNERS-UP
Amos Browne Silver Medal: Ben Kiely, St. Paul, Minn.,
and Jessica Tizzard Berliner Weisse
Chicago, Ill. Bronze Medal: Thomas Jermine,
Chicago Home Brews Group Wallingford, Conn., Lambic
“This is Not a Gueuze”

Gueuze

Category 21
INGREDIENTS
BELGIAN STRONG ALE
for 11 U.S. gallons (41.64 L) Original Specific Gravity: 1.099
410 entries Final Specific Gravity: 1.023
Sponsored by: 27 lb. (12.25 kg) Belgian Boil Time: 30 minutes
Cargill Specialty Malts pale malt
2 lb. (0.9 kg) Munich malt Primary Fermentation:
2 lb. (0.9 kg) amber 3 days at 68° F (20° C)
candi sugar (add to boil) Secondary Fermentation:
1 lb. (0.45 kg) aromatic malt 10 days at 75° F (24° C)
1 lb. (0.45 kg) Special B malt Tertiary Fermentation:
1 lb. (0.45 kg) acid malt 5 days at 32° F (0° C)
0.5 lb. (227 g) dextrin malt
1.1 oz. (31 g) Magnum pellets, DIRECTIONS
12.4% a.a. (60 min) Mash grains at 149° F (65° C) for 90 min-
3 oz. (85 g) Styrian Golding utes. Sparge at 170° F (77° C). Mash pH
pellets, 2.7% a.a. should be 5.3.
Tom Berg and Wes Ruelle (60 min)
St. Louis Park, Minn. Wyeast 3787 Trappist High Gravity ale
St. Paul Homebrewers Club yeast (starter) RUNNERS-UP
Carbonate to 3.5 volumes of CO2 Silver Medal: Curtis Bentley and Rob
“Queen Bitch” Doyle, Kleinburg, Ont., Canada, Belgian
Belgian Dark Strong Ale Water Profile: 93 ppm Ca, 64 ppm Cl, Golden Strong Ale
64 ppm SO4, 34 ppm alkalinity, -41 ppm Bronze Medal: Paul A. Harden, Akron,
residual alkalinity Ohio, Society of Akron Area Zymurgists
(SAAZ), Belgian Dark Strong Ale
Category 22
INGREDIENTS
STRONG ALE
241 entries
Sponsored by: 14 lb. (6.35 kg) Munton’s Original Specific Gravity: 1.106
Northern Brewer Pearl malt Final Specific Gravity: 1.024
3.5 lb. (1.59 kg) Briess extra-light
dry malt extract Primary Fermentation:
0.5 lb. (227 g) Baird’s 33° L 14 days at 67° F (19° C)
Carastan malt
0.5 lb. (227 g) Munton’s 150° L DIRECTIONS
extra dark crystal malt Treat water with 4g CaCl2 and 2g CaSO4.
0.25 lb. (113 g) Fawcett 90° L Mash at 148° F (64° C) for 60 minutes.
dark crystal malt Shoot for a mash pH of 5.2. At the end
1 oz. (28 g) Herkules, of the boil, chill rapidly to 64° F (18° C).
17.3% a.a. (60 min) Oxygenate wort at 2 L/minute for 90 sec-
0.25 oz. (7 g) Magnum, onds, pitch yeast slurry, allow to free rise to
Michael Grippi 14.2% a.a. (60 min) 67° F (19° C) and hold there until fermenta-
Bensalem, Pa. 1 oz. (28 g) East Kent Goldings, tion is complete.
ALEiens Homebrew Club 5.7% a.a. (20 min)
White Labs WLP007 Dry English Ale yeast
“Split Thy Skull” (1.5M cells/mL/°P) RUNNERS-UP
English Barleywine Carbonate to 2.5 volumes of CO2 Silver Medal: Sean McCambridge, Lake
Winnebago, Mo., ZZ Hops Homebrewing
Club, English Barleywine
Bronze Medal: Scott Pointon,
Crest Hill, Ill., Old Ale

Category 23
INGREDIENTS Primary Fermentation:
FRUIT BEER
for 5 U.S. gallons (18.93 L) 6 days at 90° F (32° C)
173 entries Secondary Fermentation:
Sponsored by: 4 lb. (1.81 kg) Pilsner malt 7 days at 69° F (21° C)
High Gravity Homebrewing 4 lb. (1.81 kg) white Tertiary Fermentation:
& Winemaking Supplies wheat malt 14 days at 69° F (21° C)
4 lb. (1.81 kg) pineapple
4 lb. (1.81 kg) coconut DIRECTIONS
0.25 oz. (7 g) Amarillo pellets, Single infusion mash at 150° F (66° C) for
9.2% a.a. (FWH) 60 minutes. “I created a lactobacillus starter
0.25 oz. (7 g) Amarillo pellets, using Wyeast 5335 and cultured it for 5 days.
9.2% a.a. (15 min) I collected 6 gallons (22.7 L) of initial wort,
4 oz. (113 g) sugar to prime pitched the lacto starter, and let it sour for a
to 2.3 volumes of CO2 week, keeping it warm at 90° F (32° C). Once
0.5 tsp. (2.5 g) Wyeast yeast the wort was nice and tart, I returned it to
nutrient the kettle and proceeded with my boil sched-
Wyeast 5335 Lactobacillus (starter) and ule and fermented for a week using Wyeast
Manny Roque Wyeast 1272 American Ale II yeast (starter) 1272. I then racked to secondary with the
Bonita Springs, Fla. pineapple and coconut for two weeks.”
Water Profile: Bonita Springs, Fla. tap
“If You Like Piña Coladas” water treated with 10 g gypsum and a
Berliner Weisse fermented Campden tablet RUNNERS-UP
with Pineapple and Coconut Silver Medal: Marco Borba, Littleton,
Original Specific Gravity: 1.040 Mass., Merrimack Valley Homebrew Club,
Final Specific Gravity: 1.008 Fruit Beer
Boil Time: 60 minutes Bronze Medal: Eric Gould and Phil
Whited, Centennial, Colo., Rock Hoppers
Brew Club, Fruit Beer
Category 24
SPICE/HERB/ INGREDIENTS
VEGETABLE BEER for 10 U.S. gallons (37.85 L)
398 entries 17 lb. (7.71 kg) pale 2-row malt Primary Fermentation:
Sponsored by: 2 lb. (0.9 kg) 40° L crystal malt 30 days at 65° F (18° C)
BeerSmith 2 lb. (0.9 kg) flaked oats
2 lb. (0.9 kg) lactose DIRECTIONS
1.15 lb. (522 g) roasted barley Use carbon-filtered water. Mash at 156° F
1.15 lb. (522 g) Special B malt (69° C) for 45 minutes. Mash out at 168° F
0.5 lb. (227 g) black patent malt (76° C) for 10 minutes. “This is a 10-gallon
0.5 lb. (227 g) chocolate malt recipe but only 5 gallons of it gets an addi-
0.5 lb. (227 g) smoked tive each year. This year I added 1 dram of
cherrywood malt mint chocolate chip flavor candy oil.”
1 dram mint chocolate chip flavor
candy oil
Wyeast 1968 London ESB ale yeast RUNNERS-UP
Force carbonate to 2.8 volumes of CO2 Silver Medal: William Lynch, Waxhaw,
Vito Delucchi N.C., Carolina Brewmasters, Spice, Herb,
Concord, Calif. Original Specific Gravity: 1.068 or Vegetable Beer
Diablo Order of Zymiracle Enthusiasts Final Specific Gravity: 1.018 Bronze Medal: Clay Turnbow, Salt Lake
(DOZE) City, Utah, Lauterday Brewers, Spice,
Herb, or Vegetable Beer
“Girl Scout Cookies”
Winter Seasonal Beer:
Mint Chocolate Chip Sweet Stout

Category 25
INGREDIENTS
SMOKE-FLAVORED
& WOOD-AGED BEER for 6 U.S. gallons (22.71 L)
183 entries 8.8 lb. (3.99 kg) pale 2-row malt Original Specific Gravity: 1.057
Sponsored by: 2.9 lb. (1.32 kg) amber malt Final Specific Gravity: 1.013
Alaskan Brewing Co. 2.2 lb. (1 kg) Pilsner malt
1.3 lb. (590 g) dextrin malt Primary Fermentation:
0.5 lb. (227 g) 60° L crystal malt 14 days at 67° F (19° C)
0.3 lb. (136 g) 30° L
Carastan malt DIRECTIONS
0.22 lb. (100 g) 475° L Treat brewing water with 1 g/gallon CaCl2.
chocolate malt Mash grains at 152° F (67° C) for 60 min-
1 oz. (28 g) Horizon pellets, utes. Mash out at 168° F (76° C) for 10
7.9% a.a. (60 min) minutes. Age finished beer in charred oak
1 oz. (28 g) East Kent Golding barrel until desired oak character is reached.
pellets, 5.7% a.a. (5 min)
0.25 tsp. (1.2 g) Wyeast yeast
John Gladden nutrient RUNNERS-UP
with Daniel Owens Wyeast 1028 London Ale yeast Silver Medal: Matthew Knott,
and Matt Peterson (1.5 L starter) Smithtown, N.Y., The Brewing Network,
Alameda, Calif. Carbonate to 2.4 volumes of CO2 Classic Style Smoked Beer
Bronze Medal: John Vanworkum,
“StOaked Brown” Orlando, Fla., Piwo Grodziskie (Historical)
Northern English brown ale
aged in a char 3 barrel
Category 26
INGREDIENTS
SPECIALTY BEER
810 entries
Sponsored by: 10 lb. (4.54 kg) Pilsner malt Original Specific Gravity: 1.050
Smart Brew Kit 10 lb. (4.54 kg) white wheat Final Specific Gravity: 1.004
1 lb. (0.45 kg) maltodextrin Boil Time: 90 minutes
2 oz. (57 g) whole aged hops
(90 min) Primary Fermentation:
2 packs US-05 dry yeast, 14 days at 70° F (21° C)
rehydrated Secondary Fermentation:
ECY Bugfarm 741 days at 70° F (21° C)
ECY Dirty Dozen Brett strains
Dregs from Cantillon Iris and Jolly Pumpkin DIRECTIONS
La Roja Single step mash at 154° F (68° C) for
Wyeast yeast nutrient 60 minutes. Age in a neutral oak barrel for
Whirlfloc 2 years.
Jamey Barlow
Ruckersville, Va.
Charlottesville Area Masters of Real Ale RUNNERS-UP
(CAMRA) Silver Medal: Michael Cook, Tucson,
Ariz., Tucson Homebrew Club, Brett Beer
“Dreg Pirate Roberts” Bronze Medal: Chris and Cristina
Mixed Fermentation wheat ale Collier, Smyrna, Ga., Covert Hops Society
with Brett, Lacto, and Pedio of Atlanta, Experimental Beer

TRADITIONAL MEAD
89 entries 12 lb. (5.44 kg) buckwheat
Sponsored by: honey
Moonlight Meadery 2 packs D47 dry yeast
2.5 tsp. mix of 2 parts DAP
and 1 part Fermaid K

Primary Fermentation:
120 days at 63° F (17° C)
RUNNERS-UP
James Lallande Silver Medal: Mike Habrat, San Diego,
Hurst, Texas Calif., Quality Ale and Fermentation
Cap and Hare Homebrew Club Fraternity (QUAFF), Sweet Mead
Bronze Medal: Thomas Noonan,
“Buckwheat Buffalo” Southbury, Conn., Sweet Mead
Sweet, Standard, Pétillant,
Buckwheat Mead
Category 28
Fermaid K and DAP blend, plus degassing
FRUIT MEAD
for 1 week
155 entries Wyeast 4184 Sweet Mead yeast
Sponsored by:
Moonlight Meadery Original Specific Gravity: 1.106
1 month at 68–71° F (20–22° C)
Secondary Fermentation:
1 month at 68–71° F (20–22° C)
Tertiary Fermentation:
1 month at 68–71° F (20–22° C)
DIRECTIONS
Ferment approximately 1 month. Rack to
Jason Call secondary and add key lime juice. After 1
Marysville, Wash. more month, add the zest of 3 standard
limes. Bottle after 1 month. No sulfites,
“Limey Bastard” clarifying agents or any other additives to
Still, Standard Melomel with Fresh- stop fermentation.
Squeezed Lime Juice and Fireweed Honey
INGREDIENTS for 5 U.S. gallons (18.93 L) RUNNERS-UP

Silver Medal: John Raczkowski,
15 lb. (6.8 kg) fireweed honey Plymouth, Ind., Michiana Extract & Grain
26 oz. 767 ml) fresh-squeezed Association (MEGA), Melomel
key lime juice Bronze Medal: Joseph Formanek,
Zest from 3 standard limes Bolingbroke, Ill., Urban Knaves of Grain,
4 gal. (15.14 L) artesian well water Cyser

Category 29
INGREDIENTS
SPICE & SPECIALTY MEAD
123 entries
Sponsored by: 18 lb. (8.16 kg) meadowfoam DIRECTIONS
Celestial Meads honey Combine honey and yeast nutrient with
2.5 gal. (9.46 L) water, carbon enough water to achieve 4 gallons (15.14
filtered L) of must and ferment with 71B and char-
0.25 cup (30 g) cacao nibs donnay yeast. Rack off 2 gallons (7.6 L) to
3 oz. (85 g) Dutch process a secondary fermenter and add cacao nibs,
cocoa cocoa powder, and vanilla bean. Allow
1 whole Madagascar flavorings to blend in secondary for 3 or
vanilla bean 4 days, then rack to a tertiary fermenter.
Yeast nutrient Mead should clear beautifully with no fining
71B and chardonnay yeast agents. The winning mead was the cacao/
vanilla-flavored 2-gallon portion.
Steve Fletty Final Specific Gravity: 1.048
Falcon Heights, Minn. RUNNERS-UP
Saint Paul Homebrewers Club Primary Fermentation: Silver Medal: Mark Tanner, Oak Harbor,
2016 Meadmaker of the Year 22 days Wash., Wiza (Whidbey Island Zymurgy
Secondary Fermentation: Association), Experimental Mead
“Holy Cacao” 6 months Bronze Medal: Scott Behrens, Vero
Spice, Herb, Vegetable Mead Beach, Fla., GotMead International
Brewers, Experimental Mead
Category 30
INGREDIENTS DIRECTIONS
STANDARD CIDER & PERRY
for 5 U.S. gallons (18.93 L) Start with 6 gallons of fresh Bartlett pear
102 entries cider and adjust acidity to 0.6% with malic
Sponsored by: 6 gal. (22.71 L) fresh Bartlett acid. Sulfite with a 10% solution of potas-
Vermont Hard Cider Company pear cider sium metabisulfite to 50 ppm and allow to
10% potassium metabisulfite rest overnight. Prepare 6 grams of Lalvin
solution DV-10 with Go-Ferm as per product direc-
6g Fermaid-O tions, and add to the must along with 6
Malic acid to adjust pH grams of Fermaid-O and pectic enzyme
Go-Ferm, Scottzyme, and Super-Kleer. (Scottzyme). Ferment at 60° F (16° C) for
Lalvin DV-10 (6 g, properly rehydrated). several weeks before racking to secondary
Force carbonate to 3.5 volumes of CO2 and fining with Super-Kleer. After cider
Back-sweeten with simple sugar syrup drops clear, back-sweeten to taste with
simple syrup, adjust sulfite to 50 ppm, and
Original Specific Gravity: 1.054 sorbate. Filter to 1 micron, transfer to a
corny keg, chill to 32° F (0° C), and carbon-
Edward Walkowski Primary Fermentation: ate to 3.5 volumes of CO2.
North Abington Township, Pa. 60 days at 60° F (16° C)
Scranton Brewers Guild Secondary Fermentation:
90 days at 60° F (16° C) RUNNERS-UP
“Heather’s Perry” Silver Medal: Lisa Searfass, Everett,
New World Sparkling Perry with Fresh Wash., Greater Everett Brewers League,
Bartlett Pears New World Cider
Bronze Medal: Edward Walkowski,
North Abington Township, Pa., Scranton
Brewers Guild, New World Cider

Category 31
SPECIALTY CIDER & PERRY
128 entries
Sponsored by:
Vermont Hard Cider Company
Jeff Carlson
Grand Rapids, Mich.
PrimeTime Brewers
2016 Cidermaker of the Year
“Westside Sweet Heat”

Blended Pétillant, Standard New World
Cider aged on Jalapeño Peppers
INGREDIENTS INGREDIENTS
for 4 U.S. gallons (15.14 L) for 5.5 U.S. gallons (20.82 L)
of Golden Russet cider of Heirloom Blend Cider
3 gal. (11.36 L) fresh-pressed 5.5 gal. (20.82 L) Uncle John’s

Golden Russet juice from Cider Blend (Baldwin,
Husted’s Farm Market Grimes Golden, Winesap,
0.5 gal. (1.89 L) fresh-juiced wild Northern Spy, Winter
crab apples Banana, York Imperial,
Premier Cuvée wine yeast Jonagrimes, and Rhode
Fermax nutrients Island Greening)
liquid pectic enzyme Premier Cuvée wine yeast
Fermax nutrients
liquid pectic enzyme
Final Specific Gravity: 1.000 Original Specific Gravity: 1.056
21 days at 60° F (16° C) Primary Fermentation:
Secondary Fermentation: 28 days at 55° F (13° C)
3 months at 55° F (13° C) Secondary Fermentation:
2 months at 55° F (13° C)
DIRECTIONS
The final cider is a blend of two ciders: 2 parts Golden Russet to 1 part Heirloom Blend. Both
ciders are treated the same: sulfite according to the pH, ferment with Premier Cuvée wine
yeast, and add Fermax nutrients along with liquid pectic enzyme. Back-sweeten using simple
syrup to 1.008, sulfite to 25ppm, and add potassium sorbate at a rate of 1/2 tsp. (2.5 g)
per gallon. Dose the final cider blend with jalapeño wine to taste. Filter, keg, carbonate, and
counter-pressure fill to a pétillant level.
RUNNERS-UP
Silver Medal: Steve Patik, Littleton, Colo., Specialty Cider/Perry
Bronze Medal: Michael and Pamela Wilcox, Wichita, Kan., Kansas City Bier Meisters,
Cider with Herbs/Spices

KUDOS—Best of Show
AHA/BJCP Sanctioned Competition Program
April 2016 21st St. Louis Lift for Life Microfest Homebrew 5th annual Larry Fest Twisted Beer Competition,
2016 ALES Open, 738 entries—Mark McGraw, Saint Competition, 223 entries—Davo McWilliams, St. 25 entries—Charles Young, Baton Rouge, LA.
John, NB. Louis, Missouri, MO. London and South East Craft Brewing
Wild West Brew Off, 14 entries—Seth Earnest, 2016 Maltose Falcons Mayfaire Competition, 423 Competition and Festival, 341 entries—Kevin Black,
Conroe, TX. entries—Jeff Koehler, Pasadena, CA. Reading, UK.
Colonial Cup 2016, 309 entries—Dennis Pike, 20th Annual Chico Homebrew Competition, 230 Alaska Masters IPA Championship, 29 entries—
Chapel Hill, NC. entries— Chris Chandler, Chico, CA. Willie Creamer, Anchorage, AK.
Hammerdown Brewcup, 335 entries—Christopher Skylands Regional Taste of the Town Homebrew American IPA Challenge, 15 entries—Matt Kennedy,
Owen, Louisville, KY. Competition, 161 entries—Jason Change, Avon, CT. Santa Rosa, CA.
No Label Brewing/CIA Homebrew Shootout Open Season at the ZOO, 103 entries—Andrew San Mateo County Fair Homebrew Competition,
ProAm, 28 entries—Benson Ledbetter, Houston, TX. Lagerstrom, Fairway, KS. 26 entries—Karl Konnerth, Redwood City, CA.
Titletown Open XXII, 104 entries—John Mulligan,
Swanton, OH.
20th Annual Cascade Brewers Guild, 377 entries—
Jim Dunlap, Woodinville, WA.
May 2016
THOTCON Hacker Brew, 15 entries—Kevin
Wuebbles, Chicago, IL.
2º Concurso Interno del Club Cerveceros
Caseros del Uruguay, 57 entries—Pablo Cancela,
Costa de Oro, Uruguay.
20th Annual BEER Brew-Off, 168 entries—John
DiSpirito, East Meadow, NY.
MCAB XVIII Championship, 170 entries—David
Merz, Marquette, MI.
Alameda County Fair Homebrew Competition
(BABO), 200 entries—Jason Davis, Oakland, CA.
Lunar Rendezbrew 23, 403 entries—Ricardo
Fritzsche, Austin, TX.
Jackalope Brewing Co. Presents “Let’s Get Weird,”
68 entries—Keith Baker, Toledo, OH.
Home Brew League: Perrin Brewing Challenge, 32
entries—Ken Pitchford, Grand Rapids, MI.
HOWL Annual Club Competition, 13 entries—
Kevin Koch, Leesburg, VA.
Wisconsin State Fair Amateur Homebrew
Competition, 199 entries—Bob Manke, Kansasville,
WI.
4th Annual Heart of Cascadia: The Colors of IPA!,
76 entries—Alex Brehm, Portland, OR.
Homebruin Cup VI, 51 entries—Jesse Bowers,
Knoxville, TN.
Upland Brewing Company UpCup, 53 entries—
Brandon Schaefer, Louisville, KY.
Wort Hogs Summer Beer Festival 2016, 56
entries—Danie Odendaal, Johannesburg, South Africa.
Wort Transformation Challenge, 180 entries—Eric
Barron, Omaha, NE.
Boston Homebrew Competition, 326 entries—
Matt Dirckx, Somerville, MA.
BUZZ OFF 22, 376 entries—Josh Nacey,
Philadelphia, PA.

AHA/BJCP Sanctioned Competition Program
Kokopelli Home Brew Cup, 39 entries—Geoff Ohio State Fair Homebrew Competition, 600 Fiction Beer Company Big Brew Pro-Am
Shipley, Aurora, CO. entries—Ed Janesz, Westlake, OH. Competition, 6 entries—Ryan Foley, Denver, CO.
Battle of the Bubbles VI, 115 entries—Lee Mahony, V. Hrvatsko homebrew prvenstvo, 325 entries— Town Hall Brewery Cider Week Competition, 31
Odenton, MD. Miha Tome, Ljubljana, Slovenia. entries—Kevin Meintsma, Wayzata, MN.
2016 West Sixth Brew-Off, 41 entries—Alex 22nd Annual 8 Seconds of Froth, 228 entries— ZCZ ProAm 2016, 24 entries—Paul Armstrong,
Caldwell, Lexington, KY. Kevin Otting, Fort Collins, CO. Missoula, MT.
QUAFF Club Only Cider vs Mead, 34 entries— MoMashOut Round 1 Semi-Final, 4 entries—Todd Wild Willow Farm Sundown Brew Run, 10
Brian Trout, San Diego, CA. Brenningmeyer, O’Fallon, MO. entries—Mary Irausquin, San Diego, CA.
Carolina BrewMasters US Open, 413 entries— The Beer Project, 58 entries—Andrew Palumbo, St Bluegrass Cup, 247 entries—Christopher Allen,
Jason White, North Charleston, SC. Petersburg, FL. Nashville, TN.
4th Annual Hop Blossom Homebrew Competition,
179 entries—Jason McQuesten, Winchester, VA.
WAZE Homebrew Competition, 160 entries—
Richard Romanko, East Pittsburgh, PA. 38th Annual
National
Arkansas Pro Brewers Challenge, 24 entries—

Homebrewers
Conference 2016 LOCAL COMMITTEE
Co-Chairs
Rebel Kettle, Little Rock, AR.
Brent MacAloney
2016 Door County Homebrew Championship, 95 Bob Rouse
Les White
entries—Mark Flynn, Racine, WI.
Conference Week Activities
Brew Masters Competition, 33 entries—Dan Pipp, Keith Wickstrom (MD)
Kingsford, MI. Sam Wineka (DC/VA)
OC Fair Homebrew Competition, 438 entries— Kickoff Party Liaison
John Thompson
James Hilbing, Redondo Beach, CA.
BJCP Events
5th Annual RiverRoots Brew-Off, 14 entries—Chris Jeff Sanders
Bible, Knoxville, TN. Club Liaison
34th Oregon Homebrew Festival, 303 entries— John Jester
Michael Dewey, Corvallis, OR. National Homebrew Competition

Final Round Registrars
Bloatarian Open, 117 entries—1EVO,EYIV*EMV½IPH
OH.
THANK YOU! Kevin Ervin
Margie Ervin
to the 2016 National Homebrewers
21st Annual Big Batch Brew Bash, 79 entries—Don Pennsylvania Connection
Conference Local Committee
Josh Weikert
Sajda and Aaron Nixon, Spring, TX.
XI Concurso Nacional das ACervAs, 571 entries— HOMEBREWCON.ORG
Marcos Ruperti, Porto Alegre, RS, Brazil.
Great Alaskan Craft Beer and Homebrew Festival,
70 entries—Matthew Barnaby, Douglas, AK.
Manitoba Pros versus Schmoes, 55 entries—Mike
Simon and Andrew Sookram, Winnipeg, MB.
Jebbs (GEB’s) Slovenian Challenge, 20 entries—
Brian Clarke, Dublin, Ireland
Hogtoberfest Home Brew Competition, 56
entries—Mark Witzel, Douglassville, PA.
Barley’s 21st Annual Homebrew Competition,
27 entries—Christopher Sipko and Bob Milewsky,
Delaware, OH.
2016 Paws for Rhythm and Brews Homebrew
Contest, 30 entries—Gregory Zobel, Calistoga, CA.
San Diego County Fair Homebrew Competition,
779 entries—Bob MacKay, Carlsbad, CA.
June 2016
THRIVE Homebrew Competition 2016, 33
entries—Dave Sanderson, Medford, OR.
The 22nd Annual Boneyard Brewoff, 117 entries—
Alexander Long, Champaign, IL.

AHA/BJCP Sanctioned Competition
Program
2nd Annual Nashua River Brewers Festival

Homebrew Competition, 102 entries—Wet
Willies, Providence, RI.
Alamo City Cerveza Fest, 329 entries—Kevin
Jones, Austin, TX.
Walk on the Wild Side, 106 entries—Doug
Stallard, Santa Cruz, CA.
California State Fair Commercial Craft Beer
Competition, 1,206 entries—Jim Harte, Nevada
City, CA.
Milford Brewgrass Homebrew Competition, 4
entries—Jaime Burk, Milford, DE.
Phantom Home Brew, 3 entries—Shawn Olsson,
Santa Ana, CA.
Home Brew League: The Mitten Challenge, 32
entries—Zach Dryer, Grand Rapids, MI.
Because Beer Homebrew Competition, 500
entries—Jeremy Cowan, Calgary, AB.
CRAFT & Brooks Brewing Homebrew
Competition, 13 entries—Daniel Fick, Berkley, MI.
Nottoway Beer Fest: Toast under the Oaks, 34
entries—Brenton Day, Baton Rouge, LA.
Lift Bridge GABF Pro-Am, 38 entries—Sean
Kampshoff, Minneapolis, MN.
DeKEGGER Homebrew Competition, 37
entries—Gary Mann, Bluffton, IN.
Hangar 24 Craft Brewery Homebrew, 218
entries—Nick Corona, San Marcos, CA.
King of the Mountain, 275 entries—Steve Rapko,
Aurora, OH.
NorthloopBFD, 85 entries—Dave Matson,
Champlin, MN.
HOP Off Home Brewing Competition - DIPA, 6
entries—Jamie McKendry, Grove City, OH.
The Gulf Coast Brewers League Summer
Homebrew Competition, 88 entries—Kenneth
Roberts with Graham Linder, Little Rock, AR.
Wine or Wort Home Brew Supply, 30 entries—
Steve Kolwitz, Eagle, CO.
ASH HBOY Specialty IPA, 28 entries—Danielle
Schanke, Chandler, AZ.
Tried & True Homebrew Competition, 37
entries—+VMJ½R+MFFWERH&.6SX^1X>MSR-0
July 2016
5th Annual Merrimack Valley Homebrew
Competition, 132 entries—Phil Nerboso, Belmont,
MA.

AHA/BJCP Sanctioned
Competition Program Calendar
For complete calendar, competition and judging
information go to HomebrewersAssociation.org/
pages/competitions
September 1 September 10
Schooner Homebrew Championship Santa Cruz County Fair Homebrew
Racine, WI. Entry Deadline: 8/28/2016. Competition
dpwigley.com/schooner Watsonville, CA. Entry Deadline: 8/13/2016.
santacruzcountyfair.com
September 3
Concurso Nacional - Lamas Brew Day September 10
Campinas, São Paulo, Brazil. New Water Brew
loja.lamasbrewshop.com.br Tampa, FL. Entry Deadline: 06/30/2016.
specialhoperations.org
September 3
Western Australia State Amateur Brewers September 10
Competition Roberts Cove Germanfest Home Brew
Perth, Australia. Competition
wasabc.org Rayne, LA. Entry Deadline: 9/5/2016.
robertscovegermanfest.com
September 4
High Desert Brewers Association/Eastern September 10
Idaho State Fair Vicbrew 2016
Blackfoot, ID. Entry Deadline: 8/12/2016. Melbourne, Australia. Entry Deadline: 8/20/2016.
highdesertbrewers.wordpress.com vicbrew.org
1º Concurso de Cerveja Caseira da 2016 Sonoma County Harvest Fair Home
Armada Cervejeira Brew Competition
Sao Jose, Santa Catarina, Brazil. Entry Deadline: Santa Rosa, CA. Entry Deadline: 8/31/2016.
8/29/2016. harvestfair.org/homebrew
Deep Ellum Brewing Co. Labor of Love 5 Kirkland OktoBREWfest
Homebrew Competition Kirkland, WA. Entry Deadline: 9/3/2016.
Dallas, TX. Entry Deadline: 8/24/2016. oktoberfestkirkland.com/homebrew
lolhombrew.com
September 11
September 6 The Great Frederick Fair Homebrew
Picnique Belgique Competition
North Kansas City, MO. Entry Deadline: 8/28/2016. Frederick, MD.
graintoglass.biz thegreatfrederickfair.com
Toronto Micro Brewery Challenge Salt City Brew Club Homebrew
Toronto, ON. Competition
Syracuse, NY. Entry Deadline: 9/2/2016.
September 10 comp.saltcitybrew.org
UK National Homebrew Competition
Bristol, UK. September 16
nationalhomebrewcompetition.org.uk Forever Grateful
Summerville, SC. Entry Deadline: 8/31/2016.
September 10
State Amateur Brewers Show of South September 17
Australia III Concurso Estadual Da ACervA ES
Adelaide, Australia Vitória, Espírito Santo, Brazil. Entry Deadline:
9/12/2016.
September 10 acervaes.com.br
The Brew Hut’s Annual Homebrew
Competition September 17
Aurora, CO. Rocktober Fest Homebrew Competition
Redmond, OR. Entry Deadline: 9/12/2016.
September 10 cfahomebrew.org
Aurora-Dearborn County Brewoff
Aurora, IN. Entry Deadline: 8/27/2016. September 17
gcbeer.com/aurora---dearborn-county-brewoff.html Pecsi Sörverseny
Pecs, Baranya, Hungary. Entry Deadline: 9/15/2016.
September 10 pecsisorverseny.info
Hospice Foundation of the South
SeptemBeer 2016
Slidell, LA.
hospicefoundationofthesouth.org

AHA/BJCP Sanctioned
September 17
Commander SAAZ
Cocoa Beach, FL.
saaz.org/commander
September 17
Tulsa State Fair Homebrew Competition
Tulsa, OK. Entry Deadline: 9/9/2016.
tulsastatefair.com
September 17
VEToberfest Brew-Off
Sparta, WI. Entry Deadline: 9/14/2016.
facebook.com/SpartaVEToberfest
September 17
Fugetaboutit
Chattanooga, TN. Entry Deadline: 8/19/2016.
fugetaboutit.barleymob.com
September 17
Queensland Amateur Brewing
Competition
Booval, Queensland, Australia. Entry Deadline:
9/3/2016.
qabc.org.au
September 17
Made on American Street
Philadelphia, PA. Entry Deadline: 9/10/2016.
moas.phillyhomebrewcup.com
September 24
7th Copa Cerveceros Caseros de Chile
Santiago, Chile.
minicerveceria.cl
September 24
Rocky Mountain Homebrew Challenge
Denver, CO. Entry Deadline: 9/9/2016.
foamontherange.org
September 24
Texas Mead Cup
Montgomery, TX.
texasmeadcup.com
September 24
Wild & Wonderful Craft Beer Festival
Charleston, WV. Entry Deadline: 9/1/2016.
charlestonwvciviccenter.com/f/36
September 24
Members of Barleyment & Beau’s
Oktoberfest 4th Annual Homebrew
Competition
Ottawa, ON. Entry Deadline: 8/24/2016.
comp.barleyment.ca
September 24
Oaktoberfest in the Diamond
Oakland, CA. Entry Deadline: 9/3/2016.
oaktoberfest.brewcomp.com
September 24
LJT’s 11th Annual Rhymes & Vines
Texas Music Festival and Homebrew
Competition
Stephenville, TX. Entry Deadline: 9/17/2016.
larryjoetaylor.com/rhymes_and_vines.htm

AHA/BJCP Sanctioned
For complete calendar, competition and judging
information go to HomebrewersAssociation.org/
pages/competitions
September 24 October 1
Saskatoon Headhunters Brewing Ozapft Is!
Competition Fort Worth, TX. Entry Deadline: 8/31/2016.
Saskatoon, SK. Entry Deadline: 9/9/2016. ozapfthomebrew.com
saskatoonheadhunters.ca/registration
October 1
September 24 Tangled Up in Brew
Pacific Brewer’s Cup Connellsville, PA. Entry Deadline: 9/18/2016.
Long Beach, CA. Entry Deadline: 9/3/2016. Tangled Up in Brew
longbeachhomebrewers.com/comp
October 1
September 24 Educate the Mash Heads
Big Fresno Fair Homebrew Competition San Diego, CA. Entry Deadline: 9/23/2016.
Fresno, CA. Entry Deadline: 9/10/2016. mashheads.com
fresnh.fairmanager.com
October 1
September 24 NC Brewers Cup Homebrew Competition
Oktoberfest Brew Competition Hillsborough, NC. Entry Deadline: 9/16/2016.
Grand Forks, ND. Entry Deadline: 9/17/2016. ncstatefair.org/2016/Competitions/Entering/
BeerCompetition.html
September 24
Blue Ridge Brew Off October 1
Asheville, NC. Keep EM Brewing Home Brew Contest
maltsters.org/blue-ridge-brew-off-2016-home- Emmetsburg, IA.
brew-competition kembsevents.com
Lonerider Brew it Forward VIII Son of Brewzilla Homebrew Competition
Raleigh, NC. Entry Deadline: 9/10/2016. Middleburg Heights, OH.
loneridershowdown.beer Entry Deadline: 9/24/2016.
beersnobs.org/cbwcomp
September 24
HOPS ENVY Home Brew Competition October 1
Gardnerville, NV. Entry Deadline: 9/17/2016. 2016 Roxtoberfest Homebrew
hopsenvy.com Competition
September 24 roxborough.us/roxtoberfest
Maryland Microbrewery Festival
Homebrew Competition October 1
Westminster, MD. Entry Deadline: 9/10/2016. Brixtoberfest
mdmicrobrewfest.brewcompetition.com Brookfield, IL. Entry Deadline: 9/23/2016.
brixtoberfest.brixiesbrewers.com
September 24
NOLA on Tap 2016 Homebrew October 1
Competition Byggvir’s Big Beer Cup
New Orleans, LA. Entry Deadline: 9/17/2016. Shakopee, MN. Entry Deadline: 9/24/2016.
nolaontap.org/homebrewer rennfestbeercup.com
Tapping into Local Big Muddy Monster Brewfest Homebrew
West Sacramento, CA. Entry Deadline: 9/21/2016. Competition
shopbrewmeister.com/index.php/blog/brewing- Murphysboro, IL. Entry Deadline: 9/17/2016.
comp-2016 bigmuddymonsterbrewfest.com
COPA CERVEZAS DE AMERICA 2º Copa CervaSerra de Cervejas
Santiago, Chile. Caxias do Sul, Rio Grande do Sul, Brazil. Entry
Deadline: 10/1/2016
September 30 concurso.cervaserra.com.br
GTA Brews - Brew Slam 2016
Toronto, ON. Entry Deadline: 9/23/2016. October 8
gtabrews.ca/competitions/brew-slam HAZtoberfest
Erie, PA. Entry Deadline: 9/23/2016.
October 1
Orpheus MeadFest October 8
Denver, CO. Entry Deadline: 9/16/2016. Ozarktoberfest
orpheuspcc.org West Plains, MO.

AHA/BJCP Sanctioned October 19
Competition Program Calendar Copa Peruana de Cervezas Artesanales
Lima, Perú.
cerveceriasperuanas.com
October 8
Valhalla: The Mead-ing of Life 2016 October 21
Phoenixville, PA. Entry Deadline: 9/24/2016. Arizona Fall Classic Homebrew Competition
brewdrinkrepeat.com/valhalla Scottsdale, AZ. Entry Deadline: 10/18/2016.
azhomebrewers.org/public-competitions
October 8
Tri-State Homebrew Competition October 21
Huntington, WV. Entry Deadline: 9/17/2016. Proctoberfest - Pints for Prostates
tshbc.net Indianapolis, IN. Entry Deadline: 10/15/2016.
facebook.com/groups/1572881206342586
October 8
Best Florida Beer Championships October 22
Tampa, FL. Entry Deadline: 9/10/2016. Great American Beer Challenge
bestfloridabeer.org Westminster, CO. Entry Deadline: 10/7/2016.
October 9 October 22
BigGals Brewshed SW Budding Brewers Motown Mash
Bunbury, Western Australia, Australia. Entry Morristown, NJ. Entry Deadline: 10/8/2016.
Deadline: 10/1/2016 mashnewjersey.com/competitions/motown-mash
facebook/biggalsbrewshed
October 22
October 9 11th Annual New England Regional
MoBI European Homebrew Competition Homebrew Competition
Rome, Italy. Entry Deadline: 9/15/2016. Nashua, NH. Entry Deadline: 10/7/2016.
movimentobirra.it/pagina.aspx?id=28 bfd.org/nerhbc
2016 Taiwan Homebrew Competition Queen of Beer
Taipei, Taiwan (R.O.C.). Placerville, CA. Entry Deadline: 10/12/2016.
queenofbeer.hazeclub.org
October 13
Copa Cerveceros Mitad del Mundo October 22
Quito, Ecuador. Tulare County Home Brew Competition
Visalia, CA. Entry Deadline: 10/7/2016.
October 13 tchops.org
Australian Amateur Brewing
Championship October 22
Adelaide, Australia. Entry Deadline: 9/30/2016. 4th Annual O’Connor’s Home Brew
Competition
October 14 Grand Rapids, MI.
2016 BrewUnited Challenge
Lake View, AL. Entry Deadline: 9/16/2016. October 23
brewunited.com Southern New England Regional
Homebrew Competition
October 15 Stratford, CT. Entry Deadline: 10/8/2016.
HOPS BOPS 2016 undergroundbrewers.org/snerhc
hopsclub.org October 23
Homebrew Harvest 3.0
October 15 Middletown, PA. Entry Deadline: 10/9/2016.
Old Forge BIG Beer and Odd Ale
Competition October 29
Old Forge, NY. Entry Deadline: 9/17/2016. Greater Topeka Hall of Foamers Brew Bash
kencarman.wix.com/ofbb16 Topeka, KS. Entry Deadline: 10/23/2016.
topekabrewers.com
October 15
Lincoln Lagers Sower’s Cup October 29
Lincoln, NE. Salmonid’s Grim Reaper Challenge
lincolnlagers.com/sowers-cup Salmon, ID. Entry Deadline: 10/15/2016.
Ida Grove Wine & Bier Contest 4º Concurso Pernambucano de Cerveja
Ida Grove, IA. Entry Deadline: 10/16/2016. Recife, Pernambuco, Brazil.
Winnipeg Brew Bombers Pro/Am Liquid Poetry Slam
Challenge Fort Collins, CO. Entry Deadline: 10/14/2016.
Winnipeg, MB. Entry Deadline: 10/14/2016. liquidpoets.com
proam.beer

COMMERCIAL CALIBRATION
One way beer judges check their palates is by using commercial “calibration beers”—classic versions of the style they
represent. Zymurgy has assembled a panel of four judges who have attained the rank of Grand Master in the Beer Judge
Certification Program. Each issue, they score two commercial beers (or meads or ciders) using the BJCP scoresheet. We
invite you to download your own scoresheets at bjcp.org, pick up a bottle of each of the beverages and judge along with
them in our Commercial Calibration.
OUR EXPERT PANEL David

Houseman, a Grand Master V level judge
and competition director for the BJCP
from Chester Springs, Pa.; Beth Zangari, a
Grand Master II level judge from Placerville,
Calif. and founding member of Hangtown
Association of Zymurgy Enthusiasts
(H.A.Z.E.); Scott Bickham, a Grand Master
III judge from Corning, N.Y., who has been
exam director or associate exam direc-
tor for the BJCP since 1995; and Gordon
Strong, a Grand Master IX judge, principal
author of the BJCP Style Guidelines, and
president of the BJCP board who lives in
Beavercreek, Ohio.
E WEB
TH
N
Russian River
>> O
Brewing Company
russianriverbrewing.com
pFriem Family Brewers
pfriembeer.com
BJCP Style Guidelines
bjcp.org
P ilsner is back!
Actually, it never went away. But with pFriem Pilsner, from pFriem Family
Commercial Calibration Index
HomebrewersAssociation.org/pages/zymurgy/
commercial-calibration
the popularity of styles like IPA, impe- Brewers of Hood River, Ore., took silver
rial stout, and barrel-aged everything- at the 2015 Great American Beer Festival
under-the-sun, the humble Pilsner hasn’t (GABF) in the German-Style Pilsner cat- Named after Sonoma County’s airport,
enjoyed much time in the spotlight late- egory. It offers 4.9 percent ABV and 38 STS is made from a single type of Pilsner
ly. Things are, however, changing, and IBUs, and the brewer says to expect “aro- malt and is hopped with nothing but
American craft brewers are breathing new mas of fresh grass, spring flowers, with a Alsatian Aramis. With 5.35 percent ABV
life into this stalwart style. touch of lemon zest.” Hops include Perle, and 33 IBUs, Russian River describes STS
Saphir, Tettnang, and Spalt Select, all as “hop forward…with a mild malt foun-
In this installment of Commercial of which are noble or noble-like: classic dation, strong lager yeast characteristic,
Calibration, we offer two award-winning choices for German-style Pils. and a dry, bitter finish.”
Pilsners for our judges’—and your—con-
sideration. Both are German-inspired Russian River Brewing Company of If it’s been a while since you sat down
lagers but are brewed right here in Santa Rosa, Calif. is best known for with a cold, crisp, hoppy Pilsner, it’s
America, which means they’ve never seen legendary IPAs like Pliny the Elder and time to get reacquainted with this classic
the inside of a container ship. And unlike such complex sours as Consecration. lager style. And for more on Aramis and
many examples from Europe, these ses- But Vinnie Cilurzo’s riff on a traditional other legacy hops, see Charlie Papazian’s
sionable beauties come lovingly packaged Keller Pils earned a gold in the Kellerbier/ World of Worts on page 89 of this issue
in skunk-free brown glass. Zwickelbier category at the 2015 GABF. of Zymurgy.

THE SCORES
pFriem Pilsner—pFriem Family Brewers, Hood River, Ore.
BJCP Category: 5D, German Pils
THE JUDGES’ SCORES FOR PFRIEM PILSNER
Aroma: Light, fresh herbal and Aroma: Biscuit, slightly grainy malt Aroma: Medium-high, fresh hop Aroma: Clean aroma with mod-
spicy hop aroma. There’s a bit of up front with low bready yeast aroma with floral and spicy notes. erately strong hop character. Fresh
sulfur followed by a light, grainy notes. On a swirl, pronounced Low level of DMS is reminiscent hops with a spicy, floral, almost
Pils malt aroma. No esters; this is a Granny Smith green apples and of sautéed onions but pleasant. grassy-woody note (dry-hopped?).
crisp, well-made lager. No DMS. No honey emerge, along with light, Light bready and cracker-like malt. Very light malt, fairly grain-neutral.
diacetyl. No overt alcohol aroma. peppery, graham cracker compo- Fermentation is clean with faint Hint of sulfur but otherwise clean.
(10/12) nents. (8/12) pear and apple esters in the back- No esters. Fresh. (10/12)
ground, along with sulfur and min-
Appearance: Pale gold color with Appearance: Pale yellow and very Appearance: Very pale yellow
eral notes. (10/12)
brilliant clarity. Dense, rocky, white, clear, with a creamy, mousse-like color. Quite clear but not brilliant.
long-lasting head. Beautiful beer. persistent layer of foam. (3/3) Appearance: Pristine clarity with Effervescent. Tall, pure white head
(3/3) bubbles rising up to form a creamy, with a frothy stand of foam that
Flavor: Light bready malt provides
white, lasting head. Pale straw color settles slowly and exhibits good
Flavor: Grainy Pils malt sweetness a background to the moderately
is on the money for the style. (3/3) retention. (3/3)
up front with a balanced medium- strong bitterness. Malt is first lightly
high hop bitterness and a medi- sweet on the tongue, then a firm, Flavor: The flavor has both Flavor: Clean, lightly bready malt
um-high spicy hop flavor. Finishes moderately strong, almost sharp breadth and length, with the bal- initially, with a slight impression of
balanced, crisp and dry; well-atten- hop bitterness comes forward ance leaning strongly toward hops. doughy sweetness, quickly over-
uated. No esters. No DMS. No accompanied by a subdued herbal, Moderately high spicy and herbal come with strong bitterness and
diacetyl. Very clean lager with some cinnamon, and privet blossom hop German hop flavor is supported by a crisp, dry finish. High hop flavor
lingering sulfur. Low alcohol pres- flavor. Low level of alcohol is evi- the bready, slightly grainy quality of with the fresh qualities similar to
ence. (18/20) dent and accentuates the herbal continental malt. The finish is dry the aroma: spicy, floral, and woody.
character, with an impression of and crisp, with a lingering bitter- The hop flavor and bitterness domi-
Mouthfeel: Moderate carbon-
horehound candies. Light Pils malt ness that is at the high end of the nate the palate and last through
ation. Medium to medium-light
grain and honey emerge at the fin- range for the style, but in the spirit the finish. Clean lager character,
body. No astringency. A bit of
ish, then vanish with a crisp, firm, of classic German Pils examples. neutral fermentation with a sulfur
lingering bitterness in mouthfeel.
and moderately dry finish. (17/20) Light oniony DMS notes blend well note (from the water?) in the back-
Crisp lager mouthfeel. Soft palate.
with the spicy hop flavor. Clean ground that stays into the finish.
Low alcohol warming. (5/5) Mouthfeel: Medium-bodied with
fermentation profile. (18/20) (17/20)
a moderately soft carbonation for a
Overall Impression: A very well-
silky texture. Somewhat crisp finish Mouthfeel: Moderately high car- Mouthfeel: Medium-high car-
made and drinkable German Pilsner
that lingers with light, low alcohol bonation provides a creamy mouth- bonation with some prickle. Slight
that is nicely balanced without too
warmth. (5/5) feel without too much sizzle. Slight warmth, barely a hint. Not creamy
much assertive hop bitterness. It
astringency from the high hop rate or astringent. The body is medium-
showcases the hops, Pils malt, and Overall Impression: Crisp hop
and a low, warming sensation from light to medium, which the carbon-
lagering technique. I’d personally bitterness and dry finish follow
the alcohol. The slightly chalky min- ation enhances. (4/5)
like to see less sulfur in the aroma the promise of a floral, herbal hop
eral character in the finish is pleas-
and flavor, perhaps with lower sul- flavor that complements graham Overall Impression: Very fresh
ant and typical for this style. (4/5)
fates in the water, but it’s accept- crackers and bready malt. Clean yet and well-crafted. Clean fermenta-
able as it is. I’d like to also see more complex, with a chewy quality, but Overall Impression: Excellent tion and dry finish allow the hops
floral hop notes as well, but that’s not heavy. Stands up against full- example of a German Pils, show- to dominate. Much fresher-tasting
personal; this is right on target. flavored sausages and cheese, but casing German hops and finishing than many classic German imports.
Pilsners generally go with many equally pleasant as a first draught crisp and clean. Appearance and The hops are aggressive, to the
foods, and fish tacos would be a on a warm (hot!) afternoon. (8/10) carbonation are flawless. The fresh- point of seeming dry-hopped.
Illustrations by Terry McNerney
great accompaniment to this one. ness of the hop character in this There is a sulfur character that adds
Total Score: (41/50)
(9/10) sample is hard to find in imported to the dryness but unfortunately
examples of this delicate style. An leaves a flavor that clashes slightly
immensely quaffable beer that is with the hops. Neutral, clean Pils
very well done in both recipe and malt character. Quite drinkable—a
technical execution. (9/10) good warm-weather beer. (8/10)
Total Score: (44/50) Total Score: (42/50)

THE SCORES
STS Pils—Russian River Brewing Company, Santa Rosa, Calif.
BJCP Category: 7C, Kellerbier (German Pils)
THE JUDGES’ SCORES FOR STS PILS
Aroma: Light, fruity, green/bruised Aroma: Pronounced bready malt, Aroma: Initial impression is mod- Aroma: Moderate hop aroma
apple aroma followed by a faint bread dough yeast and a bare hint erately sweet, slightly grainy malt along with an unusual dark berry
skunked note. No to very low of diacetyl. Moderately strong with creamed corn DMS notes. ester. Kind of fruity (hops or
hop aroma. Malt is subtle, slightly herbal and white-pepper spicy hop Hops resemble nutmeg and are yeast?). Clean otherwise. Neutral
grainy. No DMS. No diacetyl. No aromas are metal-sharp but not complemented by a pleasant floral malt overshadowed by fruitiness.
overt alcohol aroma. A crisp, clean, metallic. Bready quality dissipates character. Some light apple esters, There is an herbal-grassy freshness
young lager. (10/12) on a swirl of the glass. (7/12) but otherwise fermentation charac- to the hop aroma but the fruitiness
ter is clean. In later impressions, the is somewhat odd. (7/12)
Appearance: Pale gold color with Appearance: Golden, with a
hops have an earthy, tobacco-like
bright clarity; just a hint of chill creamy, off-white, persistent foam Appearance: Moderately tall
character. (11/12)
haze, not cloudy or hazy. Dense, stand; laces the glass nicely with white head, frothy and persistent.
thick, rocky, white, long-lasting each sip. Brilliant clarity. (3/3) Appearance: Straw color with Medium yellow color. Very slight
head. A very good-looking Pilsner excellent clarity. The modest white haze—quite clear for the style.
Flavor: Firm, pronounced black-
beer. (3/3) head is persistent and forms easily Effervescent. (2/3)
white pepper mélange hop flavor
when the glass is swirled. (3/3)
Flavor: Grainy Pils malt sweetness surges up front, with a firm bit- Flavor: Moderate malt flavor with
up front with nearly balancing, terness that gives way to medium Flavor: Hops are prominent and a rich graininess and a high hop
moderately high hop bitterness. sweet, bread-crust malt. Balanced suggest an American interpreta- flavor and bitterness. The finish
Moderate peppery, spicy hop fla- to the firm hop character, a faint tion of the style. Malt character is dry but with a fullness on the
vor. Low to medium fruity esters, note of sulfur and a mineral qual- follows the aroma and is slightly palate that tempers the bitterness.
more residual green apple acetal- ity emerge mid-palate into the grainy with a little sweetness. DMS The aftertaste is hoppy. Barest hint
dehyde than other fermentation finish and accentuate the clean, also contributes some corn-like of a light caramel flavor. The fruity
esters. No DMS. No diacetyl. Low somewhat dry lingering post-finish. complementary notes. Hop flavor is character from the aroma is present
alcohol presence. Bitterness lingers (16/20) moderately high, with a spicy and but much less intense. The hops are
in the finish. Not quite fully attenu- herbal emphasis that is softened a touch coarse in flavor and rough
Mouthfeel: Medium-light bodied,
ated, but that’s OK: the lingering by floral notes. Hop bitterness lurks in the finish. Clean fermentation
soft creamy carbonation and tex-
sweetness goes well with the bit- for a few seconds then crescendos profile and lager character. Doesn’t
ture. Alcohol warmth emerges as
terness. A little yeasty. (16/20) to a pronounced level that lingers. have the expected yeasty character
an afterthought. (5/5)
Finish is dry and crisp, as it should of a kellerbier. (14/20)
Mouthfeel: Moderate carbon-
Overall Impression: Full-flavored be in this style. (16/20)
ation. Smooth, crisp lager, not a Mouthfeel: Medium body. High
and quite pleasantly hopped with
creamy ale. Low alcohol warming. Mouthfeel: The carbonation is carbonation. Somewhat rich
balance to the peppery herbal hop
Soft palate with the edge of linger- moderately high and provides good mouthfeel. Not creamy or astrin-
character—definitely a showcase
ing bitterness in the mouthfeel. creaminess and a pleasant mouth- gent. (4/5)
for hops, with the bready sweet
Very low hop astringency. (5/5) feel. There is very low warmth, and
malt backbone as support. Reflects Overall Impression: There is a
the only detraction is a medium-
Overall Impression: Good exam- the style heritage well and calls for slight unfinished quality to this
low, lingering astringency from the
ple of a keller Pils that’s yet to be a plate of deep-fried cauliflower beer, but it reminds me more
hops. (3/5)
fully lagered so that yeast byprod- and Emmenthaler cheese. (8/10) of Czech lagers than kellerbiers
ucts remain. This example contin- Overall Impression: This is a very (although without the Czech hop
ued to lager in the bottle in the nice example of a German Pils, but profile). The yeast/lager character
fridge so it’s no longer as much a it exceeds even the mighty Jever in is subdued. I do wonder about that
kellerbier as many examples fresh terms of the hop focus. The bal- fruitiness and whether it’s a hop
out of the tank, but it’s still a very ance is a little too hop-forward, and character or something that could
good German Pils. A bit more flo- while this is certainly enjoyable, to lager out. Regardless of style, it
ral hop aroma and flavor would me it is little too aggressive to be seems well-crafted and is enjoy-
be appreciated. Very drinkable for a session beer. However, given the able. Fresh flavors, just kind of odd
this summer day with burgers and brewery’s demographics, it makes for style. (7/10)
hot dogs on the grill and bacon- sense to create a style that one
wrapped onion rings. (8/10) might label an American Pils. (8/10)
Total Score: (42/50) Total Score: (41/50)

By Charlie Papazian
WORLD OF W ORTS
Imperiled Pedigree Hops
W e’ve grown to love our hops.

Citra, Simcoe, Amarillo, Mosaic,
Galaxy, Nelson Sauvin, Mandarina,
Equinox, and many more are making
beer headlines. They are exotic and
intensely fruity, with big aromas that
emerge from an abundance of hop oils.
High sales and production volumes
reflect brewers’ and beer drinkers’ cel-
ebrations of these popular varieties.
Homebrewers love them, too, and con-
tinuously experiment with new varieties
at the forefront.
Meanwhile, Versatile Hops

May Be Endangered
Beware trends born of headlines.
Exaggeration may be creeping into our
beloved craft beer culture to the detriment
of true diversity.
I have always loved big hop fruitiness delicious hop bitterness and a superb and ales that repositions both with a
pioneered through modern American floral, honey-like, earthy hop flavor and more sessionable kind of hop bitterness
India pale ales. The trickle effect is aroma when used as late kettle hops or and a different kind of hoppy flavor
evident as other styles of beer become dry hops. and aroma. Their use has hardly been
newly engaged with an expression of explored because, like in all other food
up-front hop oils from new varieties. It’s Having been bred primarily for blending and beverage markets, everyone plays
always fun, usually delicious, and cur- of low-flavor-profile American light lager follow-the-leader and becomes captured
rently quite popular. beers, these hops were never explored by the latest headline trends.
when first introduced. They never got
I’ve also always loved heading in con- their chance to shine with the craft brew- Craft brewing has a long history of diver-
trary directions and am developing a new ing phenomenon, and they’ve now fallen sity. Part of the equation for success is that
appreciation for hop varieties that have to the bottom of hop lists, relegated to the authentic craft brewers and homebrewers
been around for quite some time: hop old and passé, and assumed uninterest- continue to offer a spectrum of flavors and
varieties that are underutilized by home- ing. It’s our crime. These hops and others characters in both their lagers and ales.
brewers and professional brewers alike. like them deserve to be resurrected. They The future will not always be about new,
deserve an elevated presence in the rep- juicy-hop IPAs.
Many varieties of hops offer a spec- ertoire of today’s brewers. Hop growers
trum of characters that are fun, diverse, need to be encouraged to maintain these I was personally wowed at this year’s
interesting, and incredibly delicious. A varieties. For that to happen, we must USA Hop Growers Convention when I
few of these that I am well acquainted explore and use them. tasted STS Pils, brewed by Russian River
with are American-grown Tettnanger, Brewing Company. It was artfully brewed
Photo © iStock/LuVo
Mt. Hood, Vanguard, Crystal, Santiam, Such varieties are different than today’s and hopped with French-grown Aramis
and French-grown Aramis. These are juicy headliner “IPA” hops. My assess- hops. It was as hoppy a beer as you’d
mid-range alpha acid varieties (usu- ment is that pedigree hops will be the expect from Vinnie Cilurzo, co-founder
ally 4.5 to 7 percent) that offer smooth, future foundation of a new wave of lagers of Russian River, and it was exception-

Shina’s Helles-Pils DIRECTIONS
Use a step infusion mash to mash the grains. Add 8.5 quarts (8 L) of
ALL GRAIN RECIPE 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the
temperature at 132° F (56° C) for 30 minutes. Add 4 quarts (3.8 L)
INGREDIENTS of boiling water, adding heat if necessary, to bring temperature up to
for 5.5 gallons (21 L), yielding 5 gallons (19 L) of beer 155° F (68° C), and hold for about 30 minutes. Then raise tempera-
ture to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.3 L) of
7.5 lb. (3.4 kg) Weyermann floor-malted Bohemian 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff. Add
Pilsner malt 60-minute hops and bring to a full and vigorous boil.
6 oz. (170 g) Belgian aromatic malt
6 oz. (170 g) Gambrinus honey malt The total boil time will be 60 minutes. When 10 minutes remain, add
4 oz. (113 g) German acidulated malt (sauermalz) the Irish moss. When one minute remains, add the 1-minute hops.
if your water benefits from added acidity After a total wort boil of 60 minutes, turn off the heat and place
0.67 oz. (19 g) Mt. Hood hops, 5% a.a. (4 HBU/112 MBU) the pot (with cover on) in a running cold-water bath for 30 minutes.
at 60 minutes Continue to chill in the immersion or use other methods to cool the
0.5 oz. (14 g) Aramis hop pellets, 5.9% a.a. wort. Then strain the wort into a sanitized fermenter, bringing the
(3 HBU/84 MBU) at 60 minutes total volume to 5.5 gallons (21 L) with additional cold water if neces-
0.5 oz. (14 g) Aramis hop pellets at 1 minute sary. Aerate the wort very well.
0.5 oz. (14 g) Aramis hop pellets at racking from primary
to secondary fermenter Pitch yeast when wort temperature is about 70° F (21° C). Once vis-
0.5 oz. (14 g) Aramis hop pellets added during the final ible signs of fermentation are evident, ferment at a temperature of
3 to 6 days of lagering approximately 55° F (12.5° C) for about a week or until fermentation
1/4 tsp. (1 g) powdered Irish moss shows signs of calm and stopping. Rack from primary to a 6.5-gallon
German or Bavarian lager yeast. I use White Labs Cry Havoc yeast. (25 liter) secondary fermenter and add 0.5 oz. (14 g) Aramis hop pel-
3/4 cup (175 ml) corn sugar (priming bottles) or 1/3 cup lets for dry hopping. If you have the capability, “lager” the beer at
(80 ml) corn sugar for kegging temperatures between 35 and 45° F (1.5 to 7° C) for 3 to 6 weeks.
Three to six days before bottling or kegging, add the final 0.5 oz.
Original Gravity: 1.045 (11.2 B) (14 g) of Aramis dry hop pellets. Be cognizant that at this point the
Final Gravity: 1.009 (3.5 B) cold lagering beer may hold dissolved carbon dioxide, and adding
IBUs: about 29 this last charge of hop pellets could cause foaming. This is why I
ABV: 4.7% recommend lagering your 5 gallons of beer in a 6.5-gallon (25 liter)
Color: 5 SRM (10 EBC) secondary fermenter.
Target Extract Efficiency: 80%
Prime with sugar, and bottle or keg when complete.
ally smooth for a hopped-up Pilsner (see were bred for blending (into oblivion) We can’t afford to lose them. Use-it-or-
what our panel of judges thought about with other hops in American-style light lose-it is the dynamic that governs the
STS Pils in Commercial Calibration on lagers. With no particular hop character hop market. I encourage revisiting these
page 85). emphasized, these hops didn’t matter foundational and pedigree hops. Use them.
individually.
Use It or Lose It Here’s a recipe for a hybrid German-style
At the same convention, I enjoyed beer What I’ve discovered about these hops, Helles/Pilsner using American-grown Mt.
and conversation with Val Peacock, most of which I’ve been using for Hood and French-grown Aramis as foun-
who helped develop Aramis when he decades, is that they create a different dational hops, and Aramis for late and dry
worked for Anheuser-Busch during the and welcome spectrum of delicious char- hopping. It is a worthy light-colored lager
pre-merger days. I told him about some acters when not over-blended with other that offers intoxicating floral complexity
of my favorite hops, which I mentioned varieties. They all have unique personali- (when not served ice cold) and clean,
above, and—strangely enough—he ties. I’ll admit they are not powerful like smooth, earthy hop bitterness.
mentioned that he had a hand in devel- Citra, Simcoe, Mosaic, and the like, but
oping many of them. He agreed with these pedigree hops have a solid and Charlie Papazian is founder of the
my assessment that they are, for the sustainable personality that I am certain American Homebrewers Association
most part, underutilized and under-dis- beer enthusiasts would love. They are and the author of The Complete Joy of
covered. Interestingly, several varieties worth exploring. Homebrewing.

Shina’s Helles-Pils DIRECTIONS
Add malt extract and 60 minute hops to 2.5 gallons (9.5 L) of water.
MALT EXTRACT RECIPE Stir to dissolve and bring to a boil.
INGREDIENTS The total boil time will be 60 minutes. When 10 minutes remain, add the
for 5.5 gallons (21 L), yielding 5 gallons (19 L) of beer Irish moss. When one minute remains, add the 1-minute hops. After a
total wort boil of 60 minutes, turn off the heat and place the pot (with
6.75 lb. (3.06 kg) very light malt extract syrup or 5.7 lb. cover on) in a running cold-water bath for 15 to 30 minutes, or the time
(2.6 kg) very light dry malt extract it takes to have a couple of homebrews. Then strain out and sparge hops
0.67 oz. (19 g) Mt. Hood hops, 5% a.a. (4 HBU/112 MBU) and direct the hot wort into a sanitized fermenter to which 2.5 gallons
at 60 minutes (9.5 L) of cold water have been added. If necessary, add additional cold
0.75 oz. (21 g) Aramis hop pellets, 5.9% a.a. water to achieve a 5.5 gallon (21 L) batch size. Aerate the wort very well.
(4.4 HBU/124 MBU) at 60 minutes
0.5 oz. (14 g) Aramis hop pellets at 1 minute Pitch yeast when wort temperature is about 70° F (21° C). Once visible
0.5 oz. (14 g) Aramis hop pellets at racking from primary signs of fermentation are evident, ferment at a temperature of approx-
to secondary fermenter imately 55° F (12.5° C) for about a week or until fermentation shows
0.5 oz. (14 g) Aramis hop pellets added during the final signs of calm and stopping. Rack from primary to a 6.5-gallon (25 liter)
3 to 6 days of lagering secondary fermenter and add 0.5 oz. (14 g) Aramis hop pellets for dry
1/4 tsp. (1 g) powdered Irish moss hopping. If you have the capability, “lager” the beer at temperatures
German or Bavarian lager yeast. I use White Labs Cry Havoc yeast. between 35 and 45° F (1.5 to 7° C) for 3 to 6 weeks. Three to six
3/4 cup (175 ml) corn sugar (priming bottles) or 1/3 cup days before bottling or kegging, add the final 0.5 oz. (14 g) of Aramis
(80 ml) corn sugar for kegging dry hop pellets. Be cognizant that at this point the cold lagering beer
may hold dissolved carbon dioxide, and adding this last charge of hop
Original Gravity: 1.045 (11.2 B) Final Gravity: 1.009 (3.5 B) pellets could cause foaming. This is why I recommend lagering your 5
IBUs: about 29 Color: 5 SRM (10 EBC) ABV: 4.7% gallons of beer in a 6.5-gallon (25 liter) secondary fermenter.
Prime with sugar, and bottle or keg when complete.

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LET’S
OCTOBER 13
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NOVEMBER 12 Kalamazoo, MI 49007
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JOIN US! & Supply
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scroogeandbarley.com
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supplies too.

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The Vine N Hop Shop a dozen varieties of malts Homebrew supplies, bottle and equipment. Grains milled at
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learntobrew.com
Learn To Brew is run by a
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Learn To Brew - Oklahoma City
6900 North May
Suite 2B
Oklahoma City, OK 73116
(405) 286-9505
info@learntobrew.com
learntobrew.com
Learn To Brew is run by a
professionally trained brewer and
offers a complete line of beer,
wine, and draft dispense products
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beer and wine classes for all levels.
Oregon
Gluten Free Home Brewing
302 E Hersey St. Ste 7
Ashland, OR 97520
gfhb-email@usa.net
glutenfreehomebrewing.org
The only homebrew store
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homebrewing needs. Over

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Lancaster Homebrew ingredients & supplies; grapes Texas Homebrew Headquarters
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Advertiser Index
*
Allagash Brewing Company .......................................12 FastBrewing & WineMaking .....................................91 Northern Brewer .......................................................25
www.allagash.com www.fastbrewing.com www.northernbrewer.com
American Homebrewers Association ........48,77,103,96 Fermentis ..................................................................97 Pacific Merchants dba Krome Dispense .....................21
www.HomebrewersAssociation.org www.Fermentis.com www.kromedispense.com
ANVIL Brewing Equipment .......................................84 Five Star Chemicals & Supply, Inc. .................. Cover 3 Party Pig ....................................................................58
www.anvilbrewing.com www.fivestarchemicals.com www.partypig.beer
Ballast Point Brewing and Spirits ...................... Cover 4 Gotta Brew, LLC ........................................................78 PicoBrew ...................................................................80
www.ballastpoint.com www.gotta-brew.com www.picobrew.com
Bell’s Brewery, Inc. ....................................................76 Grandstand Glassware • Apparel • Promotional .......53 Samuel Adams...........................................................10
www.bellsbeer.com www.egrandstand.com www.samueladams.com
BH Enterprises ..........................................................45 GrogTag.......................................................................6 San Francisco Herb Co..............................................82
www.TempStatControls.com www.grogtag.com www.sfherb.com
Blichmann Engineering .............................................88 Harper Collins .................................................................45 Shmaltz Brewing Company ..................................31,79
www.BlichmannEngineering.com www.harpercollins.com www.shmaltzbrewing.com
Brew Products, LLC...................................................16 High Gravity Homebrewing & Winemaking Supplies ..11 Sierra Nevada Brewing Co. ........................................56
www.clearbeerdraughtsystem.com www.highgravitybrew.com www.sierranevada.com
Brewers Publications ...............................................101 Home Brewery, The ...................................................79 South College - Knoxville..........................................13
www.BrewersPublications.com www.homebrewery.com www.SouthCollegeTN.edu
Brewing Tools ............................................................94 Industrial Test Systems ..............................................63 Ss Brewing Technologies .......................................2,78
www.brewingtools.com www.sensafe.com www.ssbrewtech.com
BrewJacket ................................................................52 Larry’s Brewing Supply ............................................102 Stocks Farm ..............................................................75
www.brewjacket.com www.larrysbrewsupply.com www.stocksfarm.net
Brewmation ...............................................................55 love2brew Homebrew Supply ...................................65 The Plastic Forming Company, Inc............................77
www.brewmation.com www.love2brew.com www.pfcgrowlergetter.com
Briess Malt & Ingredients Company..........................41 Mangrove Jack’s .........................................................83 Uinta Brewing Co ......................................................25
www.brewingwithbriess.com www.mangrovejacks.com www.uintabrewing.com
BSG Handcraft .....................................................14,39 Maryland Homebrew.................................................81 Vessi ..........................................................................22
www.BSGHandCraft.com www.mdhb.com www.getvessi.com
Carhartt .......................................................................7 Micro Matic USA, Inc. ...............................................18 VR Lakes Business Group Inc. ..................................25
www.Carhartt.com www.micromatic.com www.vrbizlakes.com
Castle Malting ...........................................................73 Midwest Supplies - Homebrewing and Winemaking ....99 White Labs ................................................................37
www.castlemalting.com www.MidwestSupplies.com www.WhiteLabs.com
CMBecker International, LLC ........................... Cover 2 MoreBeer! Homebrewing Supplies ............................18 Wyeast Laboratories Inc. ...........................................17
www.qualitypour.com www.morebeer.com www.wyeastlab.com
Colorado Boy Brewing Co. ........................................45 Muntons Malted Ingredients .....................................20 Yakima Chief-Hopunion ............................................38
www.coloradoboy.com www.Muntons.com www.ychhops.com
Danstar......................................................................54 National Honey Board .................................................8
www.Danstar.com www.beverageswithhoney.com/beer
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LAST DR OP By Andy Farke
Homebrew for Dinosaurs
A s a paleontologist, I reconstruct our

planet’s past life. Much like home-
brewing, paleontology sounds absolute-
ly glamorous (Exotic travel! Adventure!
Dinosaurs!), but is, in reality, often mun-
dane (Paperwork! Logistical headaches!
Weeks without a shower!). Even so, the
hardships of fieldwork are forgotten the
instant a discovery is made, when you
encounter a creature never before seen
by human eyes. Similarly, that first sip of
a perfect brew chases away memories of
carboy scrubbing and infected batches.
I’m always looking for an excuse to blend

my seemingly unrelated passions for beer
and dinosaurs. In 2014, some colleagues
and I announced a dinosaur discovery in
Montana. This cousin of Triceratops was
the oldest horned dinosaur yet named
from North America, and we dubbed it
Aquilops (a Greek and Latin combination
meaning “eagle face”) in reference to its
hooked beak. To celebrate, one of my col-
laborators got an Aquilops tattoo. I decid-
ed a homebrew would be more my style. connection with fellow paleontologists. planning an “amber ale” later this year
Many paleontologists are beer drink- (alongside our research on a new flying
So, Eagle Face Oatmeal Stout was born. My ers, and a common refrain in our field reptile found by my museum). Homebrew
first commemorative batch turned out pret- is, “Let’s chat about that over a beer.” solidifies connections between members
ty well, and I poured a second batch of the Perhaps unsurprisingly, then, there are of this small and closely-knit field.
recipe with my club (Horse Thief Brewers quite a few brewers in the profession!
Association of San Dimas, Calif.) at the My colleagues, many of them world- Just as meaningful, though, are the oppor-
2015 National Homebrewers Conference. renowned scientists, are also homebrew- tunities that paleontology has afforded me
Not only was it a chance to share a beer ers, beer judges, and hop growers. We’ve within the homebrew community. There
with fellow homebrewers, it was also an exchanged brewing tips, discussed new aren’t many better ice breakers than a beer
opportunity to share paleontology with a fossils, swapped bottles, and planned named after a dinosaur! This has led to
new audience. Many of my batches have expeditions over homebrew. some great friendships and brewing col-
had paleontological themes—everything laborations, all of which have taken my
from Gondwana Pale Ale (named after an Just the other day I shared a homebrew beer to new levels. Brewing melds many
ancient supercontinent) to The Celtic Elk with a researcher who is searching for disciplines, and I have found its synergy
Photos courtesy Andy Farke
Stout (in honor of the extinct “Irish elk” fossil amber in the same rocks that have with paleontology richly rewarding.
Megaloceros, which also earned my first yielded both T. rex and the oldest fossil-
medal in competition). ized hops. The fossils are cool, but I got Andy Farke is a paleontologist and
really excited when he mentioned that he homebrewer based in Claremont,
As my participation in homebrewing had found wild hops growing on an old Calif. He blogs about his brewing
has expanded, it has also deepened my homestead nearby! Needless to say, we’re adventures at andybrews.com.

HomebrewersAssociation.org September/October 2016 ZYMURGY III
IV ZYMURGY September/October 2016 HomebrewersAssociation.org

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Vol. 39Vol. 36 5N |No.

N No. 2 | March/April 2013

FOR THE HOMEBREWER & BEER LOVER

7 25274 80980 6 PLUS OATMEAL MILK STOUT

Journal of the American Homebrewers Association®

Charmed, I’m Sure

HomebrewersAssociation.org September/October 2016 ZYMURGY 1

19 | DEAR PROFESSOR 49 | Winners Circle: National Homebrew Competition

The Hop Paradox

QUICK RECIPE GUIDE

Barstool Blues....................................................................................... 59 Split Thy Skull ..................................................................................... 70

Find more homebrewing recipes on our website @ HomebrewersAssociation.org/homebrew-recipes

HomebrewersAssociation.org September/October 2016 ZYMURGY 3

In addition to enjoying beer from such craft breweries as Bell’s,

For full details, polka your way over to dasbestoktoberfest.com.

September 6 September 17 October 7

September 10 September 25 October 14–15

>> YOU’VE GOTTA DRINK THIS

rial stout category at the 2008 European Beer Star competition.

Reviewed by Jay Lum

4 ZYMURGY September/October 2016 HomebrewersAssociation.org

UC Davis’ Extension program, these aren’t

We’re celebrating 10 years of Gadgets

(high-resolution) photos at homebrewersassociation.org/gad- celebrity instructors like Charlie Bamforth

technological and biochemical aspects of

September/October 2016 ZYMURGY 5

To mark the occasion, owners Rob

were clear: Participants could not iden-

While lab testing is needed for offi-

6 ZYMURGY September/October 2016 HomebrewersAssociation.org

New Initiatives from the AHA

W e have unleashed the Brew GuruTM! In

before for current members to access mem-

benefits to those who have not yet joined.

The app includes a locator for finding near-

In addition to the locator function, the

HomebrewersAssociation.org September/October 2016 ZYMURGY 9

HomebrewersAssociation.org September/October 2016 ZYMURGY 11

12 ZYMURGY September/October 2016 HomebrewersAssociation.org

On August 1, the Senate Appropriations

Homebrew Club Insurance

Until next time, happy brewing!

Gary Glass is director of the American

HomebrewersAssociation.org September/October 2016 ZYMURGY 13

Reflecting on the Reinheitsgebot

Obviously there are some really good

HomebrewersAssociation.org September/October 2016 ZYMURGY 15

Send your Dear Zymurgy letters to

Hey homebrewers! If you have a home-

16 ZYMURGY September/October 2016 HomebrewersAssociation.org

Spanish cider apples are off-the-charts

In fact, the only brand in our portfolio with

HomebrewersAssociation.org September/October 2016 ZYMURGY 19

Relax, don’t worry, have a homebrew,

Jimi Hendrix Wort Chiller!

Are you experienced?

Holy Moly Mike,

So what is happening with your 3-D psyche-

20 ZYMURGY September/October 2016 HomebrewersAssociation.org

How do you clean the coil? You can buy

Or you could simply chalk up the discol-

Not knowing exactly what I mean by “nor-

Plain Vanilla Bean Boil