Younger Members Boost the Ranks of Syracuse’s Salt City Brew Club

Written by Camille Bautista, The Post-Standard

(David Lassman / The Post-Standard. )Kevin Czebiniak, a local home brewer working on a batch of beer in his garage Camillus. He’s mixing the malt with hot water (120 degrees).
A sweet, bready aroma fills the air, wafting through Kevin Czebiniak’s garage doors. With gloved hands, he pours freshly milled grain into a container, mixing it with 120-degree water to start a batch of brown ale.

“When I first made it, I took a sip and instantly knew I had it,” he said of his molasses- and honey-flavored brew.

Czebiniak, 23, is one of several young Central New Yorkers catching up to a fast-growing hobby: He is a home brewer.

Homebrewing may have flourished during Prohibition, but as a hobby, it really took off in the 1970s and has grown since then, along with the rising popularity of craft-brewed beers (not the domestic lagers produced by the beer-making giants).
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Brew Biz: Werts and All

Written by Ken Carman for

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay Salt City, Salt City and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

The Topic: Is “Small” Better?

Can’t say I didn’t enjoy, though it’s annoying as all hell when we pay well over $100 for some hotsy totsy Dallas hotel and they demand more money just to go web surfing. Hell, I’ve stayed in $26 motels in northern Georgia and gotten “free” internet. If they can include it in the price at $26, you know damn well it can’t be that hard at well over $100.

Beer? Yes, this is about beer. We were at Bluebonnet, a competition in Dallas, Texas. This was a few years ago. This is a huge competition: well over 2,000 entries and they want three bottles per entry. That’s well over 6,000 bottles to check in, register, take off the labels, hopefully not break while you relabel them and sort them into categories and then off to each respective table.

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