Brew Biz: Werts and All

The Topic: Adventures in Braggotland, Part I

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

     My wife and I have been homebrewing since 1979. To be honest I started with what was probably close to a Russian Imperial, minus the roasted barley since I didn’t know any better, and did variations on that for quite a while. Then we stopped homebrewing for a few years: late 80s and early 90s, because of some physical problems, and returned in the mid-90s. By then homebrewing had gotten real serious with homebrewers owning equipment that would have made George Washington and Tom Jefferson jealous.
  Yes, our forefathers were homebrewers.
  And it seemed they were all out to brew the most perfect Pale, or IPA. Everything had gotten so tech-y and extract brewing, even with additions, was frowned upon. Of course we obediently followed their lead.
  Not.
  Just went all grain year before last, but even there we shrunk our brewery rather than trying to brew 10 plus gallons. Now we brew 2 to 2 1/2 gallons and can focus even more on wild and wacky recipes that seem to fit no style. Ciders? Yes, but blueberry, raspberry, and a few apple ciders/cysers. (Yes, I know there’s a difference when talking to the true cyserman, as one of our former club members called themselves.)
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