49 RECIPES YOU CAN BREW |

GOLD
RUSH WINNING RECIPES
FROM THE 2022 NATIONAL HOMEBREW COMPETITION ALEXANDE
R CIGAN
WINNER
GOLD MEDAL
RO NG AM ERICAN ALE
ST

A G A Z INE OF T
EM HE
TH

VOL 45 • №5
SEPTEMBER/OCTOBER 2022 HomebrewersAssociation.org
 ZYMURGY
Staff

Follow the AHA @homebrewassoc

Published by the American Homebrewers Association, a
THE MAGAZINE OF THE AMERICAN HOMEBREWERS ASSOCIATION® AMERICAN HOMEBREWERS ASSOCIATION division of the Brewers Association. The purpose of the
Publisher | Brewers AssociationSM Executive Director | Julia Herz Brewers Association is to promote and protect small and
independent American brewers, their craft beers, and the
Editor-in-Chief | Dave Carpenter Web & Content Manager | Duncan Bryant community of brewing enthusiasts. The Brewers Association
Associate Editor | Amahl Turczyn Competition Director | Chris Williams is a not-for-profit trade Association under Section 501(c)
Technical Editor | Kaylyn Kirkpatrick Project Coordinator | Megan Wabst (6) of the Internal Revenue Code. Offices are located at
1327 Spruce Street, Boulder, CO 80302 USA. Membership
Art Director | Jason Smith
AHA GOVERNING COMMITTEE MEMBERS is open to everyone. Zymurgy (ISSN 0196-5921, USPS
Production Graphic Designer | Kelli Gomez 018-212) is the bi-monthly journal of the American
Jen Blair, Matt Bolling, Sandy Cockerham, Shawna Homebrewers Association and is published six times per
Marketing & Communications
Cormier*, Chris P. Frey, Chris Hummert, Annie Johnson, year. Periodicals Postage Paid at Boulder, CO and additional
Director | Ann Obenchain
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[email protected] Doug Piper, Cassie Salinas, Elmer “Goose” Steingass, Annual memberships are $49 U.S. and $63 international
Sales Director | Kevin Doidge Roxanne Westendorf*. and include a subscription to Zymurgy.
[email protected]
Changing your address? Let us know in writing or e-mail
Business Development Manager *Indicates representative to the BA Board of Directors. your address changes to [email protected].
for Advertising & Sponsorship
(East) | Kevin Doidge Zymurgy® welcomes letters, opinions, ideas, article queries and
[email protected] information in general from its readers. Correspondence and
advertising inquiries should be directed to Zymurgy, PO Box
(West) | Kari Harrington 1679, Boulder, CO 80306-1679, (303) 447-0816, zymurgy@
[email protected] brewersassociation.org, www.HomebrewersAssociation.org.
Sales Activation Managers | Kim Derr All material ©2022, American Homebrewers Association.
POSTMASTER
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Senior Marketing Manager | Rachel Staats Send address changes to: from the AHA. Reg. U.S. Pat. & TM Off.
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Marketing Manager | Jeb Foster The opinions and views expressed in articles are not
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necessarily those of the American Homebrewers Association
Operations Manager | Dan Goloback Printed in the USA. and its magazine, Zymurgy.

CONTRIBUTORS

ALEXANDER GASHTI lives in Tampa, Fla., and NELSON CROWLE is a National BJCP beer KRISTEN KUCHAR has covered the food
has been homebrewing since 2009. He judge with Mead and Cider endorsements and beverage industries for the past
holds a BS in biochemistry from Indiana and is creator of the Reggie competition 14 years. She has written for Brew Your
University and a Doctor of Pharmacy from and judging platform. Own, BeerAdvocate, CraftBeer.com, The
the University of Maryland. Beer Connoisseur, DRAFT, All About Beer,
VinePair, and many more.

LEANDRO MEINERS & MATIAS CAVANNA DAVID J. SCHMIDT is an author, homebrewer,

are co-hosts of the Spanish-language and multilingual translator who splits his
Birratecnia podcast. Meiners and Cavanna time between Mexico City and San Diego,
have founded and brewed at breweries Calif. Schmidt speaks twelve languages.
in Argentina and Uruguay.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 1

 EDITOR’S
Desk
BY DAVE CARPENTERR

On the Road Again

W
hat fun it was to once again see As COVID-19 continues to evolve,
old friends—and make some both microbiologically and pathological-
new ones—in Pittsburgh this ly, we wonder where things stand. Has
past June. Were one to adopt the pandemic ended? Has it graduated
a strictly numerical point of view, this to an endemic? These questions are best Soon thereafter, we traveled to Ireland
year’s Homebrew Con™ and National answered by public health officials. The and spent a few days walking on the
Homebrew Competition (NHC) would rest of us must gauge our personal comfort Wicklow Way south of Dublin. We had
be considered modest compared to their level and plan accordingly. the privilege of visiting the Wicklow Wolf
pre-pandemic predecessors. I, for one, have chosen to travel again. brewery, where managing director Quincey
Both events were more intimate than It’s not without risk, but it never has been. Fennelly offered a relaxed tour and sever-
they’d been in recent years. Homebrew Sunburns, norovirus, and pickpockets have al excellent beers. Sustainability is a key
Con 2022 drew a little more than 1,300 always made sure of that. aspect of his operation. The roof is covered
attendees, in comparison to the 2019 con- So, travel I have. Pittsburgh was in photovoltaic panels, and hops from the
ference in Providence, which hosted nearly even more delightful than I’d expected. brewery’s own nearby farm make their way
3,000. NHC judges in Pittsburgh evaluated Memories of friendly people, a healthy craft into some of the offerings.
roughly one-third as many entries as were beer scene, and notably good restaurant I particularly enjoyed a tipple called Heff
submitted in 2019. But numbers hardly tell service will remain with me always, as will Bezos, which wins points based on the name
the whole story. the Primanti Brothers Reuben, which I con- alone; it also happens to be a refreshing,
COVID-19 has forced new perspectives tinue to digest even to this day. hop-forward wheat beer that combines clas-
upon all of us, and by any contemporary After Homebrew Con, my wife and sic hefeweizen aromatics with Citra, Idaho
benchmarks, Homebrew Con and NHC I visited nearby Kentuck Knob and 7, and Talus. A can of it paired well with a
2022 were tremendously successful. We’d Fallingwater—remarkable houses, to be rest stop near the summit of Mullacor peak.
been forced online in 2020 and 2021, so sure, but that Frank Lloyd Wright was a It was the brewery’s flagship Elevation Pale
simply being in the same room again felt right proper jerk, I tell you what. Glad to Ale, however, that got us through the hike
avant-garde, at times even scandalous. see his work. Glad I never had to work most days. The easy-drinking 4.8% ABV and
“Why, yes, I’d love to try the helles,” I’d with him or for him. hop-fruity bouquet was just the thing to cap
say as my eyes flitted side to side. “Don’t a day’s walking in the Wicklow Mountains.
mind if I do.” Meanwhile … A few days later, we found ourselves
in West Cork and visiting the Cape Clear
Where has that pitcher been? Distillery, where Séamus Ó Drisceoil
showed off the rows and rows of hand-har-
Is it OK to enjoy this within six feet of vested Laminaria digitata seaweed that,
another human? along with fuchsia and honeysuckle, flavor
his unique 3 Sq. Miles island gin. I’m not
Can Saccharomyces out-compete SARS- sure I will ever brew with kelp, but it does
CoV-2 ? make some fine gin. And I suspect the
casks that age some of said gin would make
Where’s my Purell? fine homes for some barrel-aged beer down
the road. I think a witbier might be grand.
Eventually I settled into the novelty My big summer travels are complete for
and even grew comfortable with it. After now, but I’m starting to plan out my brew-
Photos courtesy of Dave Carpenter

a helles or two, I even relaxed and didn’t ing calendar for the autumn and beyond. I
worry. But there’s no getting around the fact might not make it to Japan anytime soon, but
that, for many of us, Homebrew Con 2022 October 1 is international sake day. I know
was the largest in-person gathering we’d what I’ll be doing.
attended in years. It’s OK that things were
smaller. Record-setting events might have Dave Carpenter is editor-in-chief
been too much, too soon. of Zymurgy.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 3

 TABLE OF
Contents

a t u r e s
Fe

36
NATIONAL HOMEBREW
COMPETITION 2022
In 2022, the world’s largest
homebrew competition
awarded 132 medals in 44
categories for homemade beer,
mead, and cider. Here are the
winning recipes and the stories
of those who created them.

By Kristen Kuchar

78
SECRETS OF SUCCESS
84
CIDERS OF THE NORTHEAST
92
SKEPTICAL BREWING 5
You know you’ve been bitten by Apples and cider are In the penultimate installment
the Competition Bug when you woven into the history and of the series, we examine
spend more on shipping than agriculture of the Northeast. precision, dry hopping, and
you do on ingredients. Here’s A combination of terroir and fermenter design. What matters,
how to improve your chances of culture makes the ciders of and what is simple conjecture?
success in competition. New England, New York, and
Pennsylvania unlike any others. By Matias Cavanna &
By Nelson Crowle Leandro Meiners
By Kristen Kuchar

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 5

 l u m n s
C o
3
EDITOR’S DESK
15
DIRECTOR’S CUT
112
LAST DROP
On the Road Again American Homebrewers Association Update Storytelling through Beer

By Dave Carpenter By Julia Herz By Andrew Sanders

t m e n t s
e p a r
D
8 e c i p e
NOW ON TAP
R uide
21 DEAR ZYMURGY
G
27 27 YOU CAN FERMENT THAT!

33 BEER SCHOOL I’ll Be Back Barleywine. . . . . . . . . . . . . . . . . . . . . . . . . .13

Twin Pines Piney IPA. . . . . . . . . . . . . . . . . . . . . . . . . . . .13

100 RELAX, DON’T WORRY,

HAVE A HOMEBREW! Kvass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

44 medal-winning recipes from the

103 FERMENT ON THIS

2022 National Homebrew Competiition . . . . 50

33 03
Quince-y Jones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

French Farmhouse Ale . . . . . . . . . . . . . . . . . . . . . . . . 108

111 ADVERTISER INDEX

Cover Photo ON THE WEB

Jason Smith Find these homebrewing recipes
and more on our website @
HomebrewersAssociation.org/
Vol 45 • No. 5 (zĪ ’m r jē) n: the art and science
e
homebrew-recipes
September/October 2022 of fermentation, as in brewing.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 7

 NOW ON
Tap Club News
BREWING UP A CURE WITH TRUB
By Terry Dehnam

Three Rivers Underground Brewers (TRUB) is a Pittsburgh-area

homebrew club dedicated to promoting and enjoying the art of
homebrewing. TRUB has enthusiastically supported the Cystic
Fibrosis Foundation through the Brewing Up a Cure (BUAC) chari-
ty fundraiser beer tasting event, held annually since 2007. In recog-
nition of TRUB’s accomplishments, the club was awarded the Cystic
Fibrosis Foundation’s Community Partner award in 2014.
Each year, a select group of commercial breweries pour special
beers or TRUB collaboration brews alongside many TRUB home-
brewers in support of the Cystic Fibrosis Foundation. Featured
beers of every imaginable style have included unusual historical
varieties such as Boza (an ancient brew using millet), Mumme (a
heavy deep brown beer originating in Germany in 1390), roggenbi-
er (a Bavarian variant of dunkelweizen using rye instead of wheat),
and Grodziskie (a Polish smoked wheat beer). Money raised to date
from BUAC and related TRUB-sponsored events totals $350,000.
All proceeds are contributed to the Cystic Fibrosis Foundation
in honor of the daughter of a TRUB homebrewer, Sadie Terrick,
who was born with cystic fibrosis. Sadie was two years old when
the event was first held. She is now an 18-year-old young woman
about to start college. Due to new treatment options developed by
research and development directly funded by donations such as
those provided by BUAC, Sadie is managing her disease quite well.
Her father Shane Terrick opined, “Today is the best time in history
to have cystic fibrosis!”
Sara Kaczynski, senior development director of the Cystic
Fibrosis Foundation Western Pennsylvania Chapter, discussed the
importance of TRUB’s efforts:
The Cystic Fibrosis Foundation is grateful to the Terrick fam-
ily, the individual members of TRUB, and the countless beer
lovers and those who have supported Brewing Up a Cure over
the past 10 plus years. This event has always been a high-
light for our community year after year, and the funds raised
over its long history have made a significant impact on the
Foundation’s mission! Thanks to the efforts of these dedicat-
ed volunteers, the Foundation continues to make life-saving
progress toward our ultimate goal of finding a cure for all
those living with cystic fibrosis.
BUAC has been supported by hundreds of sponsors and contrib-
utors, with crowds in attendance sometimes exceeding 500.
Make plans to visit Pittsburgh, Pa., on October 8, 2022, for
the 14th annual Brewing Up a Cure event to be held at the
beautiful Energy Innovation Center, with breathtaking views of
the Pittsburgh skyline. Don’t miss the best homebrewers event
in Pennsylvania!
Tickets are available at brewingupacure.org

8 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 Club News
OREGON BREW CREW HONORS ALAN SPRINTS
By Brian Haslip

On Monday April 25, 2022, Oregon Brew Crew (OBC) honored Alan Sprints at the
last meeting to be hosted in his brewery. Readers may or may not know that, prior
to opening Hair of the Dog Brewing, Sprints was a member of Oregon Brew Crew
and served on the board as president for a number of years. This, of course, was at a
time when craft beer in the Portland area was nothing like what we know today.
Local craft beer was essentially Henry Weinhard’s, Bridgeport Brewing, Widmer
Brothers Brewing, and Portland Brewing Co. Three of those breweries are now defunct,
and the fourth is owned by a major conglomerate.
Back then, the club was much smaller than it is today and much more focused on
experimentation and homebrewing with the limited ingredients available.
Alan built on this experience and was one of the first club members to open his
own brewery, Hair of the Dog Brewing. (While I think I understand the meaning of
the name, maybe Alan will share its true inspiration with us!)
Unlike many larger breweries, Hair of the Dog was unique and brewed smaller
batches of beer. It focused on bold, creative beers and not just pushing out main-
stream beers that were entering the market, such as pale ales and IPAs.
Hair of the Dog produced beers like Fred, an American strong ale; Adam, an old
ale; and Doggie Claws, a barleywine, all of which were stronger than 10% ABV. Sprints
also experimented with many barrel-aged beers, including fermenting beers in a con-
crete egg fermenter.
My favorite Hair of the Dog story occurred several years ago when Alan pro-
vided a recently emptied Adam barrel for Big Brew day. We needed 11 brewers to
brew a 5-gallon batch of Adam (for which Alan provided a scaled-down recipe) to
fill the barrel. The list of requests to participate was so long that we had to turn
down many requests.
After fermenting and six months of barrel aging, each brewer returned to get
their share of what turned out to be a wonderful elixir, some of which was shared
at that year’s annual OBC holiday party and served at the 2018 Homebrew Con in
Portland. You can read more about this event and get the recipe in the May/June
2017 issue of Zymurgy.
Alan was truly an inspiration to many other members of the Oregon Brew Crew.
Year after year, he supported the club by opening his brewery to host club meetings on
nights when the brewery would normally be closed.
Over the years, several club members have followed in Alan’s footsteps to brew beers
in their own breweries or for others. Such members included
• Rob Widmer at Widmer Brothers brewing,
• Abe Armstrong, who opened Cider Riot and is now head brewer/cidermaker at
Fjordfolk Mikrobrygerri in Sandefjord, Norway, Countless other club members work or
• Rick Strauss, who owns, and brews beer at, Bent Shovel Brewing, have worked in the craft beer industry as
• Warren Johnson, who brews in his garage and sells his beer under the name of brewers, salespeople, assistants, and even
War & Leisure Brewing, as artists. This is a reality because leaders
• Lee Hedgemon, who has brewed with several breweries and distilleries and now and pioneers like Alan Sprints led the way
owns her own business called The Barreled Bee, where she makes mead and other for others to follow.
honey products, To honor this pioneering spirit, Oregon
• Shane Waterson, head brewer and owner of Level Brewing, Brew Crew presented the first Pioneer Bung
• Dave Lauridison, who recently opened Crooked Creek Brewing, and Award to Alan Sprints of Hair of the Dog
• Ted Assur, one of the founders of Full Barrel Cooperative Brewery in Vermont. Brewing. Ironically, when Alan was on the
OBC board, he developed the club’s “Bung”
program to recognize industry members
who made a difference. Quite fitting, as
Alan truly did just that!

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 9

 HOME
Homebrew Con BREW
CON
This past June, the AHA hosted Homebrew
Con 2022 in Pittsburgh, the first in-person
2023
gathering since we met in Providence, R.I., in
2019. Recordings of the educational sessions
will be made available to Homebrew Con JUNE 22–24
attendees and all AHA members in the com- SAN DIEGO, CA
ing weeks. Many thanks to all who traveled to
Pittsburgh to celebrate!
We’re already looking forward to the 45th
annual Homebrew Con, which takes place
June 22–24, 2023, in San Diego. Those who
have visited our host venue, the Town &
Country, in the past will be delighted to read
that the facility has recently been extensively
renovated.
Look for more details at HomebrewCon.org
and in Zymurgy as the event draws nearer.

Share Your
BEST GADGETS
with Zymurgy Readers
IIt’s that time again: time to submit your favorite DIY brew
gear.
g Zymurgy’s annual Gadgets Issue, which publishes
e
every year in the Jan/Feb issue, celebrates the innovative
spirit
s that homebrewers employ in pursuit of everyone’s
f
favorite beverage (or at least yours and ours). From creative
repurposing
r of everyday items to complex Rube Goldberg
m
machines, we can’t wait to see what you’ve come up with.
Go
G to HomebrewersAssociation.org/gadgets-submission now
t upload images and a description of your best DIY gadget
to
(or
( gadgets). The deadline to submit is Monday, October 10.

SUBMIT YOUR GADGET

Go to HomebrewersAssociation.org/gadgets-submission now to
upload images and a description of your best DIY gadget (or gadgets).

10 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 AHA MEMBERS
IN THE U.S.
Just where do American Homebrewers Association members live? Predictably,
states with large populations tend to host a greater share of members than
smaller states, but some punch well above their weights. Pennsylvania, for
AK
example, is home to less than 4 percent of the US population but represents
0.3%
nearly 5 percent of AHA membership. Virginia, Washington, Maryland, Wisconsin,
Delaware, and Wyoming are similarly well represented. Colorado is an anomaly
thanks to residents’ proximity to AHA HQ and the Colorado Convention Center, site NJ 2%
of the annual Great American Beer Festival.
NH 0.7%

VT 0.3%

WA ME
4.1% 0.5%
MT ND
0.4% 0.2%
HI 0.3% MN
OR 2.5% NY
SD WI
2% ID 3.3%
0.3% 2.6% MI
0.5% WY 3.5%
PA
0.3% IA
NE 4.9% MA 1.9%
0.9% OH
NV 1% IL IN 3.5%
0.8% UT 4.2% 1.8% WV VA
0.8% CO KS MO KY 0.3% 3.5% RI 0.4%

CA 12.2%
1.1% 1.8% 0.6%
NC 2.6% CT 1.1%
12.7%
TN 1.1%
OK SC
AZ NM 0.6% AR
1.6% 0.4% 0.9%
0.7% GA DE 0.6%
AL
MS 1.5%
0.7%
0.2% DC 0.2%
TX LA
0.6% MD 3.1%
5.3%
FL
3.1%
Infographic © velvetmade.com / Anait Boyajyan

MISSOURI
WASHINGTON

MASSACHUSETTS
OREGON

IOWA
COLORADO

OHIO

WEST VIRGINIA
MARYLAND

NORTH DAKOTA
CALIFORNIA

TEXAS

NORTH CAROLINA
PENNSYLVANIA

UTAH

NEW MEXICO

KENTUCKY

LOUISIANA

IDAHO
MAINE
MICHIGAN
VIRGINIA
NEW YORK
FLORIDA

WISCONSIN

MINNESOTA

INDIANA
ARIZONA
GEORGIA

CONNECTICUT
NEBRASKA

MONTANA

RHODE ISLAND

SOUTH DAKOTA
ALASKA
VERMONT

WYOMING

DISTRICT OF COLUMBIA
MISSISSIPPI
NEW JERSEY

TENNESSEE

NEVADA

ALABAMA

ARKANSAS
SOUTH CAROLINA

HAWAII
DELAWARE

OKLAHOMA
KANSAS
ILLINOIS

NEW HAMPSHIRE

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 11

 Charlie Papazian
Brewing Education Lab
at MSU Denver
Honors Colorado
Craft Beer Pioneer
By Marty Jones

Metropolitan State University of Denver has begun construc- yeast management, fermentation control, and clean-in place
tion of the Charlie Papazian Brewing Education Lab, named procedures. “The (lab) will add significant value to our students’
in honor of the retired founder of the American Homebrewers degrees and it will make the program much more attractive to
Association, the Great American Beer Festival, and the Brewers prospective students,” he said.
Association, all based in Boulder. It will also commemorate, Papazian said, “the transformation-
“I’ve been a teacher and educator my entire adult life, from al role that homebrewers, small brewers, and beer enthusiasts
teaching preschool through 4th grade and showing adults have played in making the world a better place for the enjoy-
how to homebrew to launching the American Homebrewers ment of beer.”
Association and the Brewers Association,” said Papazian. “The Construction on the nearly 1,500-square-foot lab began this
original mission of those two organizations was educational, to summer and is scheduled for completion in early 2023. MSU
make beer knowledge accessible to all. So the lab continues the Denver’s Brewery Operations Program, part of the University’s
flow of my life’s work, and it’s very fitting and exciting for me.” School of Hospitality blends the art and science of brewing beer
To fund the approximately $1 million project, MSU Denver with the hospitality knowledge and operational skills sought by
raised more than $425,000 (of a $500,000 fundraising goal) the beer and brewing industries.
from nearly 20 industry leaders who wanted to pay tribute to Situated in downtown Denver on the Auraria Campus, the
Papazian’s massive contributions as the “Johnny Appleseed” of University’s offers students access to a considerable number of
homebrewing and craft beer. experiential learning opportunities. They can engage with more
MSU Denver has also launched a crowdfunding campaign than 40 allied breweries, restaurants, distributors and hotels
that enables people in the beer industry, craft beer lovers and located within a few miles of the campus.
homebrewers to help fund the lab. Since its founding in 2015, the Brewery Operations Program
Built into a space on the ground floor of MSU Denver’s has served hundreds of students with courses with an empha-
Hospitality Learning Center, the new facility will feature sis on brewing sciences, brewery operations, sales, and market-
a 3.5-barrel commercial brewing system and will provide ing to support the employment needs of Colorado’s expansive
real-world experience to students of MSU Denver’s Brewery beer industry.
Operations Program, which already boasts a number of other Those who contribute to the project will receive gifts, includ-
hands-on learning facilities and industry partnerships. ing special glassware, T-shirts, or signed copies of Papazian’s
“Now students will learn to brew on a true commercial-scale industry-changing book, The Complete Joy of Homebrewing,
brewery, so they will be much better prepared for a brewery depending on the level of support. Donations can be made
job.” said Bernardo Alatorre, lecturer and interim director of the at engage.msudenver.edu/giving/cc-hmt05, but act fast—the
Brewery Operations Program. crowdfunding campaign ends September 1.
Photos © courtesy of

Alatorre said students will gain experience in all facets of For more information contact Marty Jones at
brewing, from procuring ingredients and costing recipes to [email protected].

12 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

Brehwis!
T I’ll Be Back Barleywine
Recipe by Andrew Sanders
This recipe is inspired by the original Terminator film. Check out Last Drop in this issue of Zymurgy to learn more!

Batch volume: 6 US gal (22.7 L) YEAST

Original gravity: 1.138 (31.8°P) 3 packets White Labs WLP002 English Ale
Final gravity: 1.039 (9.8°P)
Mash efficiency: 80% BREWING NOTES
Bitterness: 44 IBU Mash at 149°F (65°C) for 60 minutes and then at 167°F (75°C) for 10 minutes.
Color: 18 SRM (36 EBC) Collect wort and boil 120 minutes, adding hops as indicated. Chill to 65°F (18°C)
Alcohol: 13.1% by volume and ferment at that temperature for 10 days.

MALTS
28 lb. (12.7 kg) Simpsons Maris Otter
3 lb. (1.36 kg) Double Eagle Malt caramel 80

HOPS
2 oz. (57 g) Target @ 90 min
0.5 oz. (7 g) New Zealand Styrian Goldings @ 30 min
1.5 oz. (43 g) New Zealand Styrian Goldings @ 10 min

Brehwis!
T Twin Pines Piney IPA
Recipe by Andrew Sanders
This recipe is inspired by Back to the Future. Check out Last Drop in this issue of Zymurgy to learn more!

Batch volume: 6 US gal (22.7 L) YEAST

Original gravity: 1.060 (14.7°P) 1 packet White Labs WLP001 California Ale
Final gravity: 1.011 (2.8°P)
Mash efficiency: 80% ADDITIONAL ITEMS
Bitterness: 100 IBU 1 tablet Whirlfloc @ 10 min
Color: 18 SRM (36 EBC)
Alcohol: 6.5% by volume BREWING NOTES
Mash at 149°F (65°C) for 60 minutes and then at 167°F (75°C) for 10 minutes.
MALTS Collect wort and boil 60 minutes, adding hops as indicated. Chill to 65°F
12 lb. (5.44 kg) Malteurop Pale Ale malt (18°C) and ferment at that temperature for 10 days. Dry hop 5 days before
1 lb. (454 g) Briess Vienna malt bottling or kegging.

HOPS
2 oz. (57 g) Chinook @ 60 min
0.5 oz. (7 g) Chinook @ 20 min
0.5 oz. (7 g) Simcoe @ 20 min
0.5 oz. (7 g) Chinook @ 5 min
0.5 oz. (7 g) Simcoe @ 5 min
1 oz. (28 g) Simcoe, dry hop 5 days

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 13

 DIRECTOR’S
Cut
BY JULIA HERZ

UPDATE
H
ello, everyone. We all love reading this amazing magazine
to further our love of homebrewing. Zymurgy features,
articles, and interviews bring us closer to brewing, beer
appreciation, and this community. I love talking about why
we brew and the romance behind our beloved hobby.
Since joining the American Homebrewers Association staff in
December, one of the top questions I have been asked is “What
has the AHA been up to?” So, in this installment of my column,
I’d like to offer some answers to that question. Don’t worry—
more musings are in store for future issues!
In 2022, your devoted staff (listed on page 1) and member-
ship leaders have been delivering and serving the 37,000 mem-
bers of a forty-plus-year institution with grace and gusto.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 15

AHA GOVERNING COMMITTEE
The AHA Governing Committee (GC) is
an advisory committee to AHA staff and
the Brewers Association (BA) board of
directors. In 2022, we said goodbye to
three outgoing members and hello to three
new members from a slate of 12 ballot
candidates (see the May/June 2022 issue of
Zymurgy). AHA members elect the GC, who
then appoint two members as designates to
the BA board. As of July 2022 we now have
a new executive subcommittee.

• Chair and BA board designate:

Shawna Cormier

• Vice chair:
Amy Martin

• Secretary:
Goose Steingass

• Past chair:
Jill Marilley

• BA board designate:
Roxanne Westendorf

Additional 2022 work of the

GC included reimagining the AHA sub-
committees (stay tuned for service oppor-
tunities); formalizing the GC work/meeting
process, mission, and role; supporting AHA
Homebrew Holiday recipe selection; select-
ing Homebrew Con educational sessions; MAKING HOMEBREWING ACCESSIBLE TO ALL
and vetting the AHA National Recognition » BRU: As of 2022 the AHA joined the brewing industry’s BRU
Award winners. Access GC meeting sum- (Brewing Respect and Unity) Coalition along with the Brewers
maries on HomebrewersAssociation.org. Association, American Society of Brewing Chemists (ASBC),
Master Brewers Association of the Americas (MBAA), Cicerone
Certification Program, Pink Boots Society, and the Human
Resources Professionals Group for Craft Breweries.

» Club Code of Conduct: Work is underway to develop a template code of conduct for
homebrew clubs to adopt for their members.

» Diversity, Equity, and Inclusion (DEI) subcommittee: In 2022, via the support of
Roxanne Westendorf (AHA Governing Committee member, BA board member and BA
Jane Brewer DEI committee member), the AHA began working with the BA DEI subcommittee to
1234567890 integrate with broader craft beer community efforts more cohesively. Look for updates
on this work in the second half of 2022.

NEW GROUP AHA MEMBERSHIP OFFERING BEERSIDE CHATS WITH THE AHA
The AHA now offers a new form of This talk is offered to homebrew clubs and groups
membership for groups of 25 or more. open to learning more about the AHA. In 2022,
This offer is for non-brewing companies I presented to the Indian Peak Alers Homebrew
interested in bulk purchasing AHA Club, Weiz Guys Homebrew Club, MALT Beer
memberships for their staffs and teams City Homebrew Club, Southern California
as a reward or organizational benefit. Homebrewers Festival, TCHOPS Homebrewers,
Interested parties are welcome to contact The Brew Hut, Cornell E-class, Pink Boots Society
me at [email protected] for Florida Chapter, Central Florida Homebrewers,
more information. and more. Please reach out if I can present at an
Julia Herz
upcoming gathering virtually or in person.

16 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 GOVERNMENT AFFAIRS AND ADVOCACY
Exciting homebrew privileges were expanded in several states in 2022, includ-
ing inspiring legislative progress in Ohio (see the March/April 2022 issue of
Zymurgy). The AHA is here to support unified state efforts to advance home-
brew privileges on safe and responsible brewing and sampling. Check out our
State Statutes resource on HomebrewersAssociation.org, where staff review
and update each state throughout the year.

NEW WAYS TO CONTRIBUTE RECIPES TO THE COMMUNITY

Hallelujah! Members now have a new, streamlined way to contribute recipes
to Zymurgy, to HomebrewersAssociation.org, and for consideration for the
A s annual Homebrew Holidays. Check out the AHA Recipe Submission
AHA’
form at HomebrewersAssociation.org/submit-recipe.
rsAss

MEDIA
Media is relative these days. That can mean social, visual,
public relations, or something else. No matter the form, we
do it all; AHA media relations are ongoing. To help share
the good word on the value, reward, and benefits of AHA
membership and homebrewing, regular pitches are sent out.
Recent coverage has included the New York Post (“Stories worth
chugging beer over in salute to National Homebrew Day,” May
6, 2022) and the Denver Post (“How Julia Herz hopes to make
homebrewing more accessible to women and people of color,”
Feb. 3, 2022). If you are a beer writer or food and beverage
journalist and would like to be added to our media list,
please contact [email protected].
Photos © Getty/tuulijumala (tablet); Getty/Prostock-Studio (phone)

SHOP AND CLUB SUPPORT

Throughout the year, AHA staff have been busy supporting
numerous free resources, articles, online presentations, and
videos for shops and clubs. Also in 2022, staff supported
hundreds of groups involved in the AHA referral program,
granting discounts to AHA membership for those group’s
networks. Additionally, the shop resources include the Supply
Shop Directory (620 listed), Industry Support Page, Media
Contact List request form, Support Your Local Homebrew Shop
stickers, and Go Brew Yourself! (FREE) brochure fulfillment.
Club resources include the AHA Club Directory (more than
2,000 listed), Homebrew Club Insurance, and more.

HomebrewersAssociation.org
 NEW INSTAGRAM ACCOUNT
In early 2022, I launched a new dedicated homebrew Instagram channel:
@ImmaculateFermenation is where I share my homebrewing and travel adventures,
along with where the most recent hose clamp ring has been stashed. What the heck is
that? you ask. I hide a hose clamp on the grounds of a homebrewing event or gath-
ering for a chance to collaborate on a homebrew with the finder and feature them in
Zymurgy and on our website. Follow @ImmaculateFermentation to learn more.

HOME
Mike Paige Andy Akers and Mary Willems-Akers

BREW
CON
2022 HOMEBREW CON
AND
NATIONAL HOMEBREW COMPETITION
JUNE 23–25
PITTSBURGH, PA Homebrew Con and the National
Homebrew Competition (NHC) were
held in Pittsburgh in June. Homebrew
Con featured 45 educational sessions;
three headline speakers (Keith Villa, PhD;
Dr. J. Nikol Jackson-Beckham; and Bill
Covaleski); more than 40 sponsors; book
signings; a Club Night that showcased 40
clubs; the Homebrew Industry Reception;
brewery tours; the Homebrew Expo;
NHC judging and awards; Beer Judge
Certification Program (BJCP) Beer, Mead,
and Cider exams; and more. Staff upload
all seminar audio recordings and presen-
tation materials for members to access on
HomebrewersAssociation.org. Mark your
calendars for June 22–24, 2023, when
Homebrew Con will be held in San Diego.

18 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

MEMBER SERVICES
The team fielded thousands of phone
calls and emails to ensure you have sup-
port when you need it. We are available
to answer any questions Monday through
Friday from 8 a.m. to 5 p.m. Mountain
Time. Email: [email protected]
or call 303.447.0816 or 888.822.6273.

24/7 MEMBERSHIP BENEFITS

AND RESOURCES
HomebrewersAssociation.org is your hub
for all things homebrewing. It serves hun-
dreds of thousands of monthly visitors with
top landing pages for the AHA Forum
and our Recipes collection. We published
Zymurgy magazine along with the biweekly
What’s Brewing @ the AHA Newsletter, and
executed Big Brew on May 7 with nearly
900 brewers from 30 countries.
Ongoing is our support of the AHA Brew
Guru app and maintaining AHA Member
Deals of more than 2,000 discounts at
homebrew supply shops and breweries.
Collectively, we have hundreds of thou-
sands of followers on social media. Follow
@HomebrewAssoc on Instagram, Twitter,
and Facebook.

LESSONS
We continue to live in unprecedented
times. Especially during the COVID-19
pandemic, newbies found their way to the
hobby, and many longstanding homebrew-
ers found their way to brewing again or
brewing more.
That said, many shop owners are strug-
gling to stay in business and continue
to need support. Most homebrew clubs
found a way to meet virtually and, as of
this summer, most appear to be again
meeting in person. In the coming years,
look for new ways the AHA supports the
growth of the hobby that, in turn, benefits
shops, clubs and their officers, and each
of us as individual brewers.
I’ve also learned that many AHA mem-
bers are not fully aware of the suite of
benefits and resources we offer. If you don’t
feel that your membership of less than $50
per year has value after reading this, please
let me know! I want to learn why.
Cheers, and here is to the rest of 2022
and beyond. We thank you each for your
continued membership and are honored to
work on behalf of our members to deliver
value each and every passing day.

— Julia

Julia Herz is executive director

of the American Homebrewers
Association. Follow her on Instagram
@ImmaculateFermentation.
Zymurgy | SEPTEMBER/OCTOBER 2022 | 19
 DEAR
Zymurgy

Mystery Kegs and Quick Tips

Dear Zymurgy,
I found these kegs for a song at a
consignment store, but they need
new gaskets and pieces. I’ve looked
online, but I can’t find info on them
anywhere. They say “Pepsi,” and
modern ball lock connectors work.
Photos © courtesy of

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 21

 Modern ball-lock fittings don’t seem to Thanks!
work either. The bolt size of the liquid-out Scott Riseley
fitting is 22 mm, and the gas-in is 20.5 Rock Island, Wash.
mm. The liquid dip tube has a thick rubber
gasket, and the actual ball lock fitting has Zymurgy editor-in-chief
A normal Corny keg lid O-ring doesn’t an internal gasket, too. The gas fitting has Dave Carpenter responds:
work—it’s too wide and the lid won’t go all an internal rubber gasket as well. I’m afraid these don’t ring a bell for me, Scott.
the way on. In the photo above, a modern Can you tell me what this keg model this Let’s see if any readers out in homebrew land
Corny O-ring (left) is shown next to the is, and, perchance, where I can buy parts? have some ideas. AHA members, engage!
O-ring for this mystery keg (right). If not, does it remind you of anything else?

Dear Zymurgy,
I have a few suggestions on the And regarding the “Hydrometer Paper Dick Dunn
“Homebrew Quick-Tip Concentrate” don t agitate
Towel Dab,” don’t agita the hydrome- Hygiene, Colo.
article (May/June 2022)—not really criti- ter. Spin it oor push it down to tap ggently
ntly Homebrewe
Homebrewer 44 years,
cisms, just additional thoughts. against the b bottom of the jjar. If you’ve ggot A
AHA ( more?)
member 40 (or ?) years
For quick and easy removal of beer m, a q
a lot of foam quick shot in a microwave
bottle labels, instead of using “your favor- will mostly d d.
degas it in seconds.
ite alkaline non-caustic cleaner,” just use
household ammonia, the plain, unscented,
non-sudsy stuff. You only need a few glugs
in a tub—cheap and easy.
Regarding the “40-cent ‘Mini-Me’ Faucet
to Dispense at Events,” consider that a
5-foot tap line of 3/16" inner diameter
holds less than an ounce. If you’re using ¼"
tap line, reduce it to 3/16", and you reduce
the beer in the line by almost half.
Beyond that, there’s a purpose to the
length of the tap line: it reduces foaming at
the faucet because of gradual pressure loss
along the line. A short pigtail line is even
S Riseley

more susceptible to foaming. Try a compro-

Phottos courtesy of Scott

mise length, since 5-foot tap lines are too

long for events anyway (they get tangled or
drag). I like 2 feet, which won’t reach the DEAR ZYMURGY
Send your Dear Zymurgy letters to [email protected]
[email protected]
g.
ground from a Corny.
Letters may be edited for length and/or clarity.

22 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 YOUR HOMEBREW LABELS

Since I live in the mountains of colorful Colorado, I’ve always had the privilege of seeing a lot
of wildlife—from the antelope of the plains, to the elk and deer of the foothills, to the bears
and mountain sheep of the high country. So, I thought, what better way to pay homage to such
magnificent mammals than to feature them on my labels? I try to pair one of Colorado’s crea-
tures with with the beer I’m brewing. In the past I’ve had a marmot barleywine and a gopher
American ale. These labels feature a ram’s skull inspired by one I found on Mr. Evans, a momma
bear who lives down the way from me, and an elk skull from the Evergreen herd. Mountain
Meadow is my private label. I chose that name because, on brew days, I overlook a beautiful
mountain meadow where I get to see a lot of the animals that are featured on my labels. I give a
tip-o-the-hat to my good friend James Kovac of wideye design for helping me bring my design
ideas to life. (Homebrewer 8 years, AHA member 8 years)

Paul Stephenson | Evergreen, Colo.

This was a label I created for one of the last malt-extract pale ales I brewed a couple years ago
before going to all grain. This design was digitally drawn on a laptop and then uploaded to
a label design website I stumbled upon when researching how to create my own labels. This
was actually the first label I created for one of my homebrew batches. My wife loves to help
out with my brew days and bottling days, so I wanted to pay a little tribute to her and include
her in the name and label artwork as a thank-you. For this pale ale, I primarily used Cascade
hops, which is ultimately where the name and label design came from. Since a cascade is a
small waterfall, I decided to use this not only in the name, but in the artwork as well. This is
when I decided to draw a side portrait of my wife with her hair flowing down, which is also
serves as the water in the waterfall. When my wife saw the final drawing she was extremely
happy! (Homebrewer 3 years, AHA member 1+ years)

Ian Frasier
Sacramento, Calif.

SUBMIT YOUR LABEL

Do you make custom labels for your homebrew? Want it featured here in the pages of Zymurgy for all to see your work?
Send them to us at HomebrewersAssociation.org/magazines/submit-bottle-label and we will take it into consideration!

24 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 YOUR HOMEBREW EXPERIENCE
Homebrewing is all about sharing, and we get hoppy when Zymurgy readers share their homebrewing and fermentation
experiences with us. We’d love to show the AHA community what your experience looks like. From 1-gallon batches on
the stovetop to 20-gallon brew days on your custom sculpture, we all have fun with family, friends and pets while we
make and enjoy our favorite beverage. Show us your brewing/fermentation day, who you brew with, the ingredients you
include, what special processes you use, and how you enjoy the final product of beer and beyond.

Upload photos of your homebrew-related fun at

HomebrewersAssociation.org/your-homebrew-experience

Co-brewer Riley Assistant brewer Tinker William Tecumseh Sherman helping to prep the new hop poles.

Carla Chfistian Bob Campbell Scott Riseley

(Homebrewer 4 years, AHA member 4 years) (Homebrewer 43 years, AHA member 42 years) (Homebrewer 10 years, AHA member 3 years)
Seven Cities Brewers Foam on the Range Rock Island, Wash.
Chesapeake, Va. Denver, Colo.

Sara Holt, Ryan’s daughter Bernard

Ryan Holt Jeff Weeks

Old Standby has also collaborated with 5 breweries so far this year to brew beers for charity. All ingredients are donated by Yakima (Homebrewer 6 years, AHA member 4 years)
Valley Hops, Imperial Yeast, and LINC Malt. 65 barrels so far and counting! Fairfield Township, Ohio
(Homebrewer 26 years, AHA member 15 years)
Salem, Ore.

SHARE YOUR BEST HOMEBREWING SHOTS! E

Homebrewing is all about fun and sharing. We would love to show others in the community what
SCAN M
your homebrewing/fermentation experiences looks like. Upload photos of your homebrew related fun at
HomebrewersAssociation.org/your-homebrew-experience and you may see it in the pages of Zymurgy!

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 25

 M E
YOUR HOMEBREW EXPERIENCE SCAN

Cheddar Harvey

Jeremiah Adkins Jason Mayerl

Cheddar helping out with a New Zealand–style pils. Brewer’s Asaistant Harvey wakes up just long enough for a photo.
(Homebrewer 8 years, AHA member 8 years) (Homebrewer 14 years, AHA member 10 years)
Stockton, Calif. Sun Prairie WortHogs
Waunakee, Wis.

Mittens

Ryan Leer Jason Beal

A family heirloom in the form of a maple mash paddle was built in 2012 by John and Ryan Leer and will eventually Mittens checking out the kettle after making a batch of Berliner weisse.
be passed down to Bennett. Co-brewer Bennett helps mash in “Benny Boo’s Belgo Blond” on his first brew day. (Homebrewer 5 years, AHA member 3 years)
(Homebrewer 12 years, AHA member 5 years) Wausau, Wis.
Richfiel, Minn.

Charlie Coco Zuko

Craig Young Bryce Butenhof Michele Zaragoza

My soon-to-be-14-year-old rescue dog Charlie has helped me This is our brewery helper Coco. She is gazing up at the beauty (Homebrewer 13 years, AHA member 4 years)
rescue more than a few beers by showing me how to be patient! of a brew in progress, this time a vanilla cream ale. Santa Barbara, Calif.
(Homebrewer 26 years, AHA member 5 years) (Homebrewer 3 years, AHA member 3 years)
Cumming, Ga. Mequon, Wis.
26 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org
 You Can
FERMENT THAT!

KVASS
The Refreshing Almost-Beer
of Russia, Ukraine, and Beyond
By David J. Schmidt

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 27

 Editor’s Note:
Zymurgy has delayed publication of this article for several
issues in light of the ongoing war of Russian aggression in

“B
oy, I never thought it would get Ukraine. Six months on, we want to highlight Ukraine’s
this hot in Russia!” My friend and Russia’s shared heritage of kvass, with the hope that
Andrew was visiting from everyday citizens of both countries will find peace and
California, and I was showing him mutual understanding, even as the Kremlin continues an
around my adoptive town of Saratov, a unprovoked attack on its sovereign neighbor.
city on the southern Volga River. It was a
typically hot, muggy day in August. “I sure
could go for a cold drink.”
“Yeah, me too,” I replied.
The heat made everything around us
shimmer: the cracked asphalt, the tower-
ing Soviet-era apartment buildings. The
city had a familiar dry earth smell in the
summertime, one that took me back to my
childhood in California. This aroma mixed
with others more uniquely Russian: diesel
fuel, garlic, cigarette smoke, and something
vaguely chemical.
“Only problem is,” I said, “a lot of
stores around here keep their refrigera-
tors unplugged.”
“What?”
“Yeah, they like to save electricity. The
fridge is basically just a fancy cabinet for
lukewarm sodas.”
“So we won’t find a cold drink any-
where?” Andrew wiped the sweat from
his brow.
“I wouldn’t say that. Just a sec…” I visu-
ally scanned the street. “There’s got to be Kvass tank in Belarus.
one somewhere nearby… Yes! There it is!”
I spotted it in the shadow of an onion-
domed Orthodox church, like an oasis in WHAT IS KVASS?
the desert: an enormous, cylindrical steel WHAT MAKES IT DIFFERENT FROM BEER?
tank. Its yellow side was emblazoned with In its most traditional form, kvass is a pro- pes even call for such unappetizing ingredi-
four red letters in Cyrillic: ǟǗǕǦ. biotic, lightly fermented drink brewed from ents as horseradish and turnips! Many ver-
“Our prayers are answered!” I shouted as leftover bread—typically dark rye bread, sions use barley malt and rye flour instead
I jogged toward the tank. Andrew followed which gives it a dark brown color and a of bread, which raises the question: is there
along, confused. “What is that, an oil tank- yeasty, sweet-sour flavor. Dry rye bread is a clear distinction between kvass and beer?
er? Are you about to drink gasoline, Dave?” combined with boiled water, cooled, then One major difference lies in kvass’s very
I greeted the middle-aged woman in the mixed with sugar and yeast to ferment. low alcohol content. You’d be hard-pressed
white uniform and handed her a five-ruble While it is treated as a soft drink, the fer- to get a buzz from it, and even hard-
coin, worth a few cents. She pulled out mentation process lends it a light alcohol core teetotalers like Russian Baptists and
a plastic cup, opened the nozzle on the content, between 0.5% and 1% ABV. Mormons will gladly drink a cup on a hot
yellow tank, and served me the sparkling, The name kvass comes from the ancient day. Kvass can be sold without an alcohol
dark caramel liquid. The smell of fresh Slavic word ȞȯȥȔȦȜ, meaning “to turn license, although this doesn’t necessarily
yeast rose from the bubbling foam head, a sour,” itself derived from the Proto-Indo- settle matters—even beer wasn’t legally
soft aroma of dark rye bread and raisins. I European word kwat. It’s not exclusive classified as alcohol in Russia until 2011!
Photos © Wikimedia Commons; courtesy of David J. Schmidt

gave Andrew a taste. to Russia: kvass is a traditional drink of One corpulent rock musician in Saratov
“Wow. That’s…really refreshing. It’s not Belarus, Estonia, Finland, Hungary, Latvia, told me, as he proudly slapped his massive
soda, it’s not beer. It’s…” Lithuania, Poland, Romania, Serbia, and belly, “I don’t drink alcohol at all, brother. I
I took a sip and smiled. “It’s kvass. Ukraine as well. Its name is nearly identi- only drink beeeer.”
Welcome to flavor country, comrade.” cal in most languages. Even as far away as In addition, some varieties of kvass can
This thirst-quenching drink is a sum- China, a similar name is used for the drink: be fermented to quite a strong level of alco-
mertime staple for countries across , pronounced NqZӽVƯ. hol. Historical records suggest that ancient
Eastern Europe. As old as the pagan Slavic The varieties of kvass are practically kvass could be as strong as 15%. One
tribes who settled this land, it is a shared endless. Records from 15th century Russia Russian chef points out another fact that
tradition in the region that transcends mention the existence of more than 500 blurs the lines even further: some types of
national boundaries and tapping into types made with honey, mint leaves, raisins, kvass are brewed with hops! Vlad Piskunov,
ancient cultural roots. fruit, berries, herbs, and spices. Some reci- gastronomist and head chef of Moscow’s

28 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

Brehwis!
T

Kvass
Kvass is a nutritious probiotic, rich in vitamin
B12, manganese, iron, copper, selenium, niacin,
and magnesium. It should be kept cold, and is
especially refreshing on a hot summer day.

This recipe is for a smaller batch of kvass, an

easy start for the novice kvasnik. Adjust quan-
tities as desired.
Kvass tanks on the move in Ukraine.
INGREDIENTS
300 g (10.5 oz.) black rye bread
3L (3.17 qt.) water
10–15 raisins
100 g (1/2 cup) white granulated sugar
baker’s yeast (such as Fleischmann’s)
Alternative to yeast: sourdough starter,
approximately 250 g

BREWING NOTES
Cut the bread into chunks, roughly 3–5 cm
(1–2 inches) wide. Toast bread in the oven or
through multiple passes with a toaster. The
darker the toast, the more flavor the kvass will budget: “ȣșȤșȕȜȖȔȦȰȥȓȥȩȟșȕȔȡȔȞȖȔȥ,”
acquire. Russian recipes indicate that, ideally, it “to scrape by from bread to kvass.”
should be as hard as сухарики, croutons. While kvass was consumed by Slavic
Bring the water to a boil. Remove from heat peasants for countless centuries, the ear-
and add bread, raisins, and sugar. Let it soak Brands of commercial kvass currently sold in Russian markets liest written mention of it comes from
covered overnight, at least 8 hours. in the United States. the year 988 C.E. This was in the days of
Remove soggy bread, but leave raisins in Kievan Rus’, the ancient united federation
the kvass wort. Activate and pitch the yeast (or restaurant Matryoshka, states that the use that stretched across present-day Ukraine,
sourdough starter). Cover with lid and let fer- of hops “demonstrates that there is no clear Belarus, and western Russia. When Tsar
ment, stirring regularly every 2 hours. Ferment line dividing kvass from beer, especially Vladimir I was baptized into the Orthodox
in the pot, or in a large glass jar. Ferment one to considering the fact that there are also quite Christian faith, his guests were served
three days, depending on desired dryness. You a few types of beer that do not include “food, mead, and kvass.”
can always add more sugar after fermentation hops!” (Translation mine.) Piskunov men- Across the centuries of Kievan Rus’
for flavor. tions one drink that is still brewed in and the subsequent Russian Empire,
Strain the kvass and place in the refriger- the Vologda region of Russia, known as kvass flourished as a traditional drink
ator. If bottling, let it bottle condition for 24 ȘȤȢȚȚșȡȜȞ (drozhzhenik), which is best and enjoyed by peasants, nobles, and
hours first. described as a hybrid, halfway between Tsars alike. By the 19th century, however,
kvass and beer. Russia’s nobility were gravitating toward
OPTIONAL: Add two fresh raisins to each bottle, At some point, the debate becomes all things European and even speaking
which will function as “priming sugar” to aid in semantic and picayune. One thing is French with each other. Many of the
carbonation. certain, though: kvass is a drink deep- most unique and unusual recipes were
ly rooted in the history of Russia and lost forever as beer began to supersede
Eastern Europe. kvass in cities like Moscow. Even so,
over a hundred different varieties were
A DRINK FOR PEASANTS AND TSARS ALIKE still being brewed in Russia, and kvass
Some of the world’s tastiest dishes were remained ubiquitous. It is even mentioned
invented as a way to put leftover food to in Tolstoy’s novel War and Peace, where
use, from the chilaquiles of Mexico (old the invading French soldiers describe it as
tortillas) to Ethiopia’s firfir, which uses stale limonade de cochon, “pig lemonade.”
injera flatbread. Kvass has its roots in the In the final century of the Russian
same peasant ingenuity: it’s a great use for Empire, kvass’s influence reached far
old leftover bread. There is even a Russian beyond Europe, all the way to the Hawaiian
folk saying for scrimping and stretching the Islands. Russian sailors were some of the

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 29

first foreigners to trade with the Kingdom,
and they brought kvass-making tech-
niques with them. A Spanish advisor to
the Hawaiian monarchy may have learned
to brew kvass from these sailors, and it’s
possible that King Kamehameha I himself
tried it!
At the turn of the 20th century, Russian
scientists were studying the health bene-
fits of this traditional beverage. In 1913,
researcher Vladimir Sotnik examined the
chemistry of kvass, and suggested that it
could even be used to prevent typhoid
infection. After the Bolshevik Revolution,
while the nation underwent a radical trans-
formation, ordinary Russians continued to
brew kvass just as they had been doing for
centuries. As the Soviet Union industrial-
ized, meanwhile, the government began
to mass-produce kvass in enormous fac-
tories. The now-famous yellow tanks first
appeared on the streets of the USSR in the
1960s. Every summer, Soviet women in Kvass tank in Volgograd.
starched white uniforms served fresh, cool
kvass to thirsty customers, by the glass or
by the bottle. in the country. As the weather turns cold
Of course, if kvass could survive the in autumn, families set about making
Revolution, it could survive the end of homemade jams, preserves, and canned
Communism as well. With Perestroika and vegetables, a custom that American
the advent of capitalism, the first private- Midwesterners in particular will appreci-
ly-owned kvass companies appeared in ate. In fact, many folks in Nebraska and
Russia. The first post-Soviet version was the Dakotas have ancestors from Russia,
bottled in 1995, in the Lakinsky factory especially the Volgadeutsch, German settlers
east of Moscow. Numerous competing com- who farmed the banks of the Volga. I’m a
panies soon popped up across the former descendent of these people myself, and I’m
Soviet republics, bottling the drink and almost certain that my ancestors brewed
shipping it abroad. kvass at some point.
Those nostalgic yellow tanks have Kvass is best when homemade and fresh.
become increasingly rare in recent years. I have tried many commercial varieties, The author (far left) enjoying a mug of kvass with friends in
This is due, in part, to public concerns and none of them holds a candle to the Saratov, 2003.
about sanitation. While the tanks do fresh, raw product. It’s far more than just
keep the liquid cool, it only stays fresh a beverage, too. Many Russian recipes call The drink has always been exclusive
for 72 hours. And it’s just not practical for kvass, most famously okroshka, a cold to the warm spring and summer months.
to make such large quantities anymore, soup eaten in the summertime. The afore- This is a jubilant time in Russia, when the
as the market demand for kvass has mentioned chef Piskunov mentions other snow melts and Mother Nature takes a
declined, slowly edged out by sugary kvass-based dishes: botvinya (a sour, cold break from trying to kill you. I could nearly
Western sodas. If you look hard, you can soup), svyekolnik (a type of hot or cold beet taste the euphoria in the air when Saratov
still find a few yellow tanks in the more soup), shchuchina (fish soup with parsley, warmed up, and it seemed the whole city
remote areas of Belarus, Ukraine, and horseradish and kvass), and myaso v kvasye, flocked to the countryside in droves.
Russia, but they’re a dying breed. literally translated as “meat in kvass.” Russians have an intense, passionate
While the tanks may be on the way out, Like many traditional brews, kvass love affair with the outdoors. Families
though, kvass is certainly not, thanks to the occupies an important place in folk tra- and friends will take the electric train
millions of homebrewers who still make it ditions. In old Russia, young maidens out of the city to lounge about at some-
the old-fashioned way. sought good fortune by sprinkling it one’s dacha, or to picnic on the bank
on the hot rocks of the bathhouse and of one of the creeks that languidly feed
THAT HOMEMADE TASTE bathing in the steam. When a house was into the Volga. A typical picnic lunch is
Russians have always cherished the old struck by lightning, it was believed the as hearty as it is simple: boiled eggs and
ways of the kitchen: home-cooked, gar- only effective way to put out the fire was potatoes, black bread, fresh sprigs of dill
den-fresh, made from scratch. There is a with kvass. Peasants believed that drink- weed, cucumbers, and kielbasa sausage.
strong connection to hearth and home, ing kvass could increase strength, stamina, Invariably, someone pulls out a bottle of
to the earth and its bounty. People grow and energy, and honor and respect were kvass to wash it all down, a fresh batch
their own fruits and veggies in the gar- always given to the honored profession of recently made by their aunt or grand-
dens of their dacha, the summer cottage the kvasnik, the brewer of the kvass. mother. You drink in the cool, sweet,

30 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

yeasty brew, the wind ripples through the yet, throughout human history, food and 3. Article by Vlad Piskunov, chef,
birch trees, and all is right with the world. drink have always been a part of peace- gastronomist, writer, and expert
making and understanding. The Latin in Russian cuisine. (In Russian).
A DRINK THAT TRANSCENDS BORDERS word for peace, pax, is connected to the Translation of title: “What is kvass, and
The region where kvass is brewed is no word for “making a pact,” coming togeth- how can you make it at home?”
stranger to conflict. The borders of Eastern er to dialogue. 4. daily.afisha.ru/eating/15901-hlebnyy-
Europe have been fluid and unpredictable In the Russian language, meanwhile, the medovyy-yagodnyy-rasskazyvaem-
throughout history, as ancestral lands are word ȠȜȤ (mir) means both “peace” and kakim-byvaet-kvas-i-kak-ego-prigotovit
swapped back and forth like chess pieces. “the world.” Let me make a suggestion for 5. en.wikipedia.org/wiki/Kvass
And yet, through it all, kvass remains. when you brew your first batch of kvass: 6. Ukrainian website: smachno.ua/ua/
It is especially worth noting that this is make it a point to share it with someone recepty/napitki/beverages-14689
a beloved and immensely popular drink in you might not ordinarily hang out with. 7. “Russia classifies beer as alcoholic”:
both Russia and Ukraine. Online recipes Someone with a different worldview and July 21, 2011. bbc.com/news/
from Ukraine describe it as something background. As you raise your glasses, world-europe-14232970
that is essentially ȘȢȠȔȬȡǻȝ (domashniy): extend a wish and a prayer for peace, for
homemade, home-cooked, and familiar. the ties of brotherhood to prevail. Join me
On the Ukrainian website smachno.ua, in this simple Russian toast of “Miru mir”:
culinary expert Igor Misevich says kvass Peace to the world. David J. Schmidt is an author, homebrewer,
is a drink “indispensable for beating the and multilingual translator who splits
summer heat.” RESOURCES his time between Mexico City and San
And when it comes to the deep and 1. youtube.com/watch?v=JMo1XzDioY4 Diego, California. Schmidt speaks twelve
ancient ties between Russia and Ukraine, (Video in Russian. Translation of title: languages and has spent the past fifteen
kvass is just the tip of the iceberg. “Kvass was even used to put out fires! years traveling throughout rural Mexico,
Few countries are so intimately linked Where did this marvelous drink come Latin America, and Africa in search of
to one another in so many ways: cul- from?”) ancient folk brews, making him a veritable
turally, religiously, and gastronomically. 2. youtube.com/watch?v=apfYLyXv9RM Indiana Jones of home brewing. (Think
Some of the most iconic national dishes (Video in Russian. Translation of title: Harrison Ford with a beer gut.) He can be
are common to both Ukraine and Russia. “Whatever happened to those yellow found on Facebook, YouTube, and Twitter
(Although all my Ukrainian friends swear tanks of kvass? The history and myths with the handle “Holy Ghost Stories,” or
that their borscht is much tastier.) In of kvass in the USSR”) via the website HolyGhostStories.com.
addition to their shared history as part of
Kievan Rus’, they are connected by the
traditional Eastern Orthodox faith. Some
of the greatest authors to ever write in
the Russian language, including Nikolai
Gogol, hail from Ukraine. Ukrainians
and Russians sing many of the same
folk songs, especially when it comes to
țȔȥȦȢȟȰȡȯș times—sitting around the
table drinking and eating.
In addition to their shared history and
cultural roots, the people themselves are
inextricably connected. As my friends
back in Russia have recently reminded
me, it’s nearly impossible to find a Russian
person without some relative or friend
who lives in Ukraine. This is why so many
Russian citizens have been deeply con-
cerned about their loved ones throughout
the last eight years of violence in Ukraine,
which has claimed 14,000 lives since
2014. It’s also why so many Russians
risked arrest to protest the Kremlin’s
recent attack on Ukraine. This isn’t some
distant country on the other side of the
world—these are their sisters and broth-
ers. The ties that bind these nations and
peoples go far and deep.
It may seem banal to suggest that a
drink like kvass can transcend politics
and nationalism, somehow overcom-
ing our world’s geopolitical chess game
between competing superpowers. And

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 31

 BEER
School

Hempseed as a
Cereal Adjunct

By Ross Koenigs

W
hile hemp seed has been a staple
food for several millennia, it has
never been documented as an
ingredient in fermented alcoholic
beverages. When industrial hemp laws
globally began to loosen around the turn of
the twenty-first century, several adventur-
ous brewers took up hempseed as a novel
ingredient to add to their beers. Admittedly,
many of these early products sought to cap-
italize on the “edginess” of adding any can-
nabis ingredient, regardless of its chemistry
or bioavailability. Eventually, many com-
mercial brewers and homebrewers found
hempseed to be an advantageous ingredient
in beer. Hempseed is a nutritious food and
useful in the brewing process for adding
essential vitamins and minerals for healthy
fermentations, as well as driving flavor and
body in the final beer.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 33

 Editor’s Note: This article is an excerpt from Brewing with Hemp by Ross Koenigs, available now from Brewers Publications®.

When talking about hempseed, there quality. Pressed hempseed cake contains
are three main products a brewer can use roughly 10 percent oil by weight and ends
to create a beer: whole hempseeds; dehu- up having proportionally far more protein
lled hempseeds, often referred to as hemp and carbohydrate by weight, 33 percent
hearts; and pressed hempseed oil, which and 43 percent, respectively (Callaway
can come in both unrefined “extra virgin” 2004, 66). PREPARING HEMPSEED FOR MASHING
and refined forms. Whole hempseeds are While hempseed will not contribute a Hempseed has many unique properties that
what they sound like: they are hempseeds significant amount of fermentable extract, should be considered when preparing to add
in their natural state, which includes a thin it does provide protein and interesting fla- it to beer. The seeds are quite small, with
protective shell. The shell can be eaten, but vors that can be used advantageously by a diameters averaging around three to four
it is brittle and tends to be slightly bitter skilled brewer. There are many common millimeters (about ⅛ inch). Hempseeds can
in flavor, so many food processors choose misconceptions about hempseed’s flavor; be quite brittle and gummy, which can make
to remove it for food products. Hemp it is often falsely associated with the ter- their preparation challenging through tradi-
hearts are simply the hempseed with the penes present in cannabis inflorescences. tional milling. Some brewers choose to have
shell removed (i.e., dehulled); this is the The common refrain among brewers who their hempseed pre-crushed in a dedicated
most common hempseed product that use hempseed is that is produces a unique mill before use. Others will simply mill the
you will find in natural food stores and in nutty flavor in beer, like raw almonds or hempseed first and then use their other
food products. Finally, hempseed oil is the sunflower seeds. Toasting hempseeds adds malts to chase and clean out any crushed
pressed oil from hempseeds that can be another flavor component, yielding toasted, hempseed that may have stuck to an auger.
used for cooking and, as we will find out, chocolate, and coffee-like aromas as well. If you have a complicated or long-pull auger
novel brewing applications. Much of hempseed’s flavor comes from system, you may want to consider getting
Hempseed unfortunately does not make its relatively high protein content; brewers your hempseed pre-milled and add that grist
a very useful cereal malt due to its high can use this property to drive the formation directly to your mash tun. If by some twist
oil content. Some craft maltsters I’ve spo- of Maillard compounds in the mash tun of bad luck some crushed hempseed gets
ken to have tried to malt hempseed in and boil kettle, amplify esters and phenolic stuck in a dead leg of your auger system,
the past, but none have commercialized compounds created by many yeast strains, the residual hempseed may turn rancid
malted hempseed products due to its poor or both. Maillard compounds form from and affect the flavor quality of subsequent
performance in the malthouse. This makes reactions between sugars and proteins in batches. If you have a short-pull auger, or a
sense given that carbohydrates make up the presence of heat. Maillard reactions system that can be cleaned easily, these pre-
roughly a third by weight of hempseed, make many of the flavors we associate in cautions are probably unnecessary.
far lower than the carbohydrate levels cooked foods, everything from browned
typically found in cereal malts. Most meats to caramels to toasted bread. Playing STORING HEMPSEED
hempseed is processed to go into specialty off of the nutty characteristics of hemp- Due to hempseed’s relatively high oil con-
food products, often marketed as healthy seed lends well to many different styles, tent, which causes oxidative instability, it
and sustainable foods for health-conscious especially styles that focus on malt char- is best to store the seeds cold or in airtight
consumers. To date, the marketing for acteristics. Brown ales that lean toward containers. If left in warm and wet environ-
most commercial hempseed beers tends nutty flavors tend to be one of the obvious ments for extended periods of time, such as
to either focus on hempseed as a health styles suited to hempseed inclusion, but near a brewhouse, they have the potential
product or as a novel product for consum- even beers that incorporate more delicate to go rancid and add unpleasant flavors
ers curious about cannabis. nut flavors, such as English mild, German to beer. It is best practice to purchase
The main forms of hempseed that are of Märzen, and Belgian dubbel, would pair hempseed from a trusted vendor when you
interest to brewers are whole seeds, which nicely with the flavor of hempseed. need it and to taste each lot as you receive
can be milled, or pressed cake, which has Brewers can also use hempseed additions them to screen for off-flavors. Do not store
the oil content mostly removed and can to drive complex esters in their beer. Due hempseed after you have toasted it, as it
be ground into a coarse flour. Since whole
Photo © cGetty/Liudmila Chernetska (hempseed); Illustrations © Cory Campbell
to its high protein load, hempseed is a will stale quicker. Always toast your hemp-
hempseed contains more oil—roughly 35 suitable adjunct for increasing the overall seed within a day or two of use.
percent by weight—brewers should test load of wort protein, which can be advan-
the upper bounds of their inclusion rates. tageous in a variety of beer styles. Initial HEMPSEED OIL AND
Whole hempseed should not exceed 15 mash temperatures lower than common YEAST HEALTH AND VIABILITY
percent of the total grist, otherwise foam saccharification temperatures allow protein- Pressed hempseed oil also presents a poten-
quality and stability of the final beer may ase enzymes present in the malted barley to tially novel ingredient for brewers as a yeast
be affected. As we will discuss later, brew- liberate excess amino acids present in the processing aid. Normally, brewers must
ing yeasts do have the ability to metabolize hempseed protein. This can create “classic” aerate their wort with compressed air or
hempseed oil; however, adding too much esters like the isoamyl actetate common in pure oxygen to trigger yeast growth in their
whole hempseed to your grist may add Belgian tripels and German hefeweizens, fermentation. Yeast cells need to produce
too much oil for the yeast to metabolize. or unconventional esters from yeasts such unsaturated fatty acids to create new cells
For those brewers look-ing to push more as kveik strains. I recommend that you and take up oxygen to create these fatty
hempseed flavor into their beers, pressed pair your hempseed inclusion with another acids. During the initial lag phase of fermen-
hempseed cake in whole or flour form high-protein grain, such as spelt, to really tation, yeast cells come out of dormancy
will produce a beer with superior foam drive an intense ester character. and will take up dissolved oxygen in the

34
34 | S
SE
SEPTE
SEPTEMBER/OCTOBER
E R/OCTOB 2022 | Zymurgy HomebrewersAssociation.org
 HOW TO TOAST as it is with controlling pitch rate, tempera-

HEMPSEEDS
ture, and nutrition. Too much variability
in the process will result in unacceptable
amounts of wasted beer and hemp.
Hempseed tends to have a low smoking point, so I was hoping to have completed an
it’s best to toast hempseed at a low temperature. in-depth trial to study the efficacy of hemp-
seed oil as an unsaturated fatty acid supple-
OVEN METHOD: ment for yeast but, due to the COVID-19
wort to begin reproducing. During this time, Preheat your oven to 225°F (107°C). Evenly pandemic, I have not been able to conduct
the cells must rely on their internal energy spread your raw hempseed on a nonstick it as of writing this. I do hope that hemp-
reserves, glycogen and trehalose, to begin baking sheet and bake for 5–10 minutes until seed oil as a yeast supplement will be
their metabolic activity. Over the course fragrant. If the seeds do not seem adequately considered for future research as it could
of a normal fermentation, yeast cells will toasted, shake the pan to toss the seeds and be an interesting value-added ingredient
deplete these energy reserves first and then then bake another 3–5 minutes. for improving yeast health and beer quality.
turn their attention to wort sugars to con- The idea is theoretical at this point; how-
tinue fermentation. As fermentation winds SKILLET METHOD: ever, there are signs it could be a fruitful
down, the cells will replenish their glycogen Preheat a dry skillet over medium-low heat. area of study. The 2002 study by Moonjai
and trehalose reserves with some of the Add hempseed to the skillet to make a dense et al., as well as Grady Hull’s research at
remaining sugar left in the now green beer, but even layer. Cook for 2–3 minutes, then toss New Belgium, suggest that yeast’s ability
but they cannot replenish their reserves of the seeds and continue toasting to cook evenly. to utilize a broad spectrum of unsaturated
unsaturated fatty acids because the beer is The seeds should toast in 5–10 minutes total, fatty acids not only yields a successful fer-
devoid of these. Thus, if brewers wish to depending on your desired toast level. mentation, but also raises the possibility
repitch their yeast into a subsequent fer- of greater shelf stability. The demand for
mentation, they must store their yeast cold high-quality hempseed oil is low at present,
to make sure the yeast goes dormant for a so it will not be a cost-effective strategy to
short period of time. When they repitch the the yeast to produce an acceptable beer with implement on a large scale anytime soon,
stored yeast, the brewer must add supple- similar characteristics to a traditionally aer- but as the industrial hemp market grows
mental oxygen to the new batch of wort to ated beer. At New Belgium, Grady Hull (my there is potential for costs to fall. In the
start yeast metabolism again. old boss and mentor) conducted his master’s meantime, it is a fun thought experiment
Dissolved oxygen added at any point in thesis by adding olive oil to the brewery’s and, I hope, a topic that researchers will
the beer-making process has the potential stored yeast and conducted successful fer- explore in the near future.
to create compounds that will lead to oxi- mentations of Fat Tire. In his study, Grady
dation and premature staling of the beer. also concluded, using New Belgium’s trained Ross Koenigs is a craft brewer, author, and
Commercial brewers spend inordinate sensory panel, that the Fat Tire batches entrepreneur. While Brewing Innovations
amounts of time devising ways to minimize supplemented with olive oil showed fewer Manager for New Belgium Brewing
dissolved oxygen in beer and significant markers for oxidation throughout their shelf Company, Ross focused on brewing
research and engineering has gone into life when compared to control batches of Fat research and development and spearheaded
eliminating as much oxygen ingress from Tire (Hull 2008, 22). using hemp in beer when New Belgium
the beer-making process as possible. Adding Grady chose olive oil for his study introduced The Hemperor HPA. Ross
oxygen to wort is, at best, considered a because olive oil contains high levels of is currently the owner of Second Dawn
“grand bargain” between creating healthy linoleic acid and is readily available and Brewing Company in Aurora, Colo.
fermentation conditions initially while sac- relatively cheap compared to the synthe-
rificing some amount of the product’s shelf sized linoleic acid used in the Moonjai et
life. Staling and oxidation is a tricky subject: al. study. Hempseed oil contains 93 percent
eliminating oxygen ingress at one point of unsaturated fatty acids by weight, whereas
the process may not result in the elimination olive oil contains only 84 percent by weight
of staling compounds in your finished prod- (Callaway 2004, 66). Theoretically, this
uct if you have ingress elsewhere. Studying makes hempseed oil a more effective raw
the minimization of oxidation requires a material by weight for this purpose.
holistic perspective of every step of the You may be wondering to yourself,
brewing process to see definitive results. “Couldn’t I just mash in with sufficient
It was through this holistic quest to amounts of hempseed and extract both
minimize dissolved oxygen in the brewing the flavor and the unsaturated fatty acids?”
process that researchers in the early 2000s While it is tempting to say yes, the more
came up with the idea that, instead of add- responsible answer is no. While you cer-
ing supplemental oxygen to wort, they could tainly will carry some quantity of essential
directly add unsaturated fatty acids to brew- fatty acids into your finished wort, there is
er’s yeast to see if that resulted in successful too much variability in the brewing process
fermentation (Moonjai et al. 2002, 227). from batch to batch to make a high-quality BREWERS PUBLICATIONS
The experiment demonstrated that adding calculation of total unsaturated fatty acids in Snag your fresh copy of Brewing
unsaturated fatty acids—in the 2002 study solution. The precise control of unsaturated with Hemp by Ross Koeings at
the researchers used linoleic acid—to yeast fatty acid supplementation to pitched yeast BrewersPublications.com
in a strictly anaerobic environment allowed is crucial for a successful fermentation, just

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER

ER/OCTO 20222 | 35
3 5
GOLD
OLD RRUSH
R
RU
HOMEBREW CLUB
OF THE YEAR AWARD
KANSAS CITY BIER MEISTERS
MIKE & STEPHANIE KANSAS CITY, MO.
BUTLER

Photos © courtesy of

36 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 By Kristen Kuchar

2,940 entries 7 countries

1,187 homebrewers 132 medals

48 states 44 categories
+ Washington, D.C.

T
his year Homebrew Con ven- This was the second year for single-site
tured to Pittsburgh for its 44th evaluation, but it was the first time in
year in action. The annual event which all judging took place on-site at
for American Homebrewers the conference location instead of at the
Association members featured more American Homebrewers Association’s
than 40 informative sessions, 50 indus- warehouse in Louisville, Colo. Brewers
try experts sharing their insight, and of Association competition director Chris
course, the highly anticipated National Williams says it was a learning curve, but
Homebrew Competition. everyone caught on quickly, and it was
In 2022, the world’s largest amateur home- truly a fantastic team.
brew competition awarded 132 medals in 44 Overall, feedback for the competition this
categories in home beer-, cider-, and mead- year was positive, and attendees felt that it
making. There were more than 2,940 entries was well organized. “People are happy and
from 1,187 homebrewers located in 48 states, proud to be competing at a national level,”
Washington, D.C., and seven countries. This Williams says. He is proud of how it went
brings the total up to 159,770 entries that and happy with this year, noting the great
have been evaluated since the competition’s support staff and volunteers.
1979 debut in Boulder, Colo. This was also the second year that there
While the concept for the competition was no numerical scoring for entries, and
remains the same—recognize award-win- Williams says people were now more familiar
ning beers, meads, and ciders and foster with it since this was the system put in place
Photos © courtesy of

the homebrew community—organizers are for the 2021 competition. This year, after
continuously adapting and improving it. increased interest, a new category for Gluten-
This year was no exception. Free Beer was available. A category needs

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 37

 2022 N ATIONAL HOMEBREW C OMPETITION

at least eight entries to stand alone, though,

and as only four entries were submitted to the
Gluten-Free Beer category, they were rolled
into the Specialty Beer category.
Standard Cider and Standard Perry along
with Specialty Cider and Specialty Perry, were
similarly initially separate but then reclas-
sified as a subcategory. However, all mead
categories remained independent, including
Specialty (37 entries), Traditional (28 entries),
Spice (24 entries), Berry (17 entries), Pyment
(16 entries), Melomel (9 entries), Cyser (8
entries) and Stone Fruit (8 entries).
The most-entered categories includ-
ed Pilsner, which led the charge with
146 entries, Strong Belgian Ale with 124
entries, and American IPA with 117 entries.
A new popular category this year was Fruit
Beer, which yielded 113 entries.
“Homebrewers love brewing with fruit,”
Williams says of the plethora of varieties
available to brew with, adding that it’s an
exciting category for creativity.
Along with the awards for each category
style, there were six awards recognizing
specific achievements in the competition. City Bier Meisters. This award goes to the Underground Brewers (T.R.U.B.) homebrew
Brian Phillips of Nora Springs, Iowa, took club that accumulates the most total points club from Carnegie, Pa., in recognition of the
home the Homebrewer of the Year Award, in all categories of beer, mead, and cider in group’s efforts with community outreach and
which recognizes the best-of-show beer the competition. spreading the joys of homebrewing.
judged from all gold-medal winners in all Allen Martin of Gilbert, Ariz., was named Gnome Brew located in Chicago was
beer categories. The Samuel Adams Ninkasi Meadmaker of the Year, based on the best- named Homebrew Shop of the Year, based
Award was awarded to Timothy Lambert of of-show mead judged from all gold-medal on merits of promotion of homebrewing
Albuquerque, N.M. This award recogniz- winners in the mead categories. Using the with education, community support and
es the entrant who accumulates the most same criteria for cider, Michael Wilcox was engagement, excellent customer service,
points in the competition. awarded Cidermaker of the Year. and responsible business practices. This
Keepers of Craft Homebrew Club from Each year, three meaningful honors are year’s American Homebrewers Association
Kalamazoo, Mich., won the Gambrinus awarded based not on competition entries, Governing Committee Award came as no
Club Award, based on the club’s accumulat- but on efforts to grow and improve the home- surprise as Denny Conn, of Noti, Ore., was
ing the most points per total club entries. brew community. The Radegast Club of the recognized for his continued outstanding
Homebrew Club of the Year went to Kansas Year Award was awarded to the Three Rivers service to the community of homebrewers.

ON THE WEB
Find past winners’ homebrew
recipes on our website @
HomebrewersAssociation.org/
beer-recipes

38 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 2022 N ATIONAL HOMEBREW C OMPETITION

Awards were announced during the the commemorative conference beer, was Changes and additions can always be
conference, which took place for the also in attendance. expected for the National Homebrew
first time in Pittsburgh, which Williams A highlight of the weekend is Club Competition. As Williams notes, NHC staff
says was a supportive beer community. Night, which Williams says is “like the continuously strive to refine the event and
“The group was welcomed by the local Super Bowl” for homebrew clubs. Groups make it the best experience possible for
brewing community,” he says. A perk of traveled from all over the country to attend everyone.
moving Homebrew Con to a different Club Night, including New Jersey, New Regardless of any changes to the confer-
host city every year is that people who York, Ohio, Colorado, Georgia, Indiana, ence and the competition, one thing that
may otherwise not be able to travel to Maryland, Michigan, Missouri, New won’t change is its continued importance
more geographically distant locations can Hampshire, North Carolina, Rhode Island, to the homebrewing world and its contri-
attend the conference. Texas, and West Virginia. bution to the appreciation for home beer-,
While the competition is of course “It’s like a big family,” Williams says, not- cider-, and meadmaking.
competitive by nature, Williams says it’s ing that homebrewers are part of a commu- “It strengthens the homebrewing com-
fun, too. Following the Welcome Toast nity in which everybody is excited for one munity overall,” Williams says, adding that
and Keynote address, there’s a kickoff another as medals are announced. it’s a wonderful opportunity to unite mem-
party featuring commercial breweries. Next year’s conference and competition bers to share ideas, learn from one other,
“It’s a great way to welcome everyone,” will be held in San Diego. One change and even troubleshoot. When it comes to
Williams says. to note for 2023 is that the National competing, Williams adds that it is validat-
Dancing Gnome, Burgh’ers Brewing, Homebrew Competition will adopt the 2021 ing that homebrewing is “legit,” as these
Eleventh Hour Brewing Co., 28 Bridges Beer Judge Certification Program (BJCP) homebrewers continue to produce fascinat-
Brewery, Cobbelhaus Brewing Co., and Style Guidelines rather than the previously ing, world-class beers.
Mastic Trail Brewing were just a handful of used 2015 BJCP Style Guidelines. But, as “People can do some amazing things from
the Pittsburgh-area and Pennsylvania brew- Williams points out, judging is based off the their home setup,” he says. The competition,
eries pouring for the welcome get-together. guidelines, but sometimes categories must he adds, can even inspire other homebrewers
Grist House Craft Brewery, which brewed be combined depending on entries. to try and take their game up a notch.

People can do some

amazing things from
their home setup.
- Chris Williams

Chris Williams , Brewers Association competition director.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 39

 2022 N ATIONAL HOMEBREW C OMPETITION

HOMEBREWER OF
THE YEAR AWARD
BRIAN PHILLIPS
Nora Springs, Iowa
Iowa/Minn. Society of Brewers (IAMNSOB)

The Homebrewer of the Year Award rec- engineering background, to honing my rec- says. “Don’t be overwhelmed—take it one
ognizes the best-of-show beer judged from ipes and ingredient selection.” batch at a time.”
all gold-medal winners in all beer cate- As a talented gardener and cook, Phillips For existing brewers, one tip he shares
gories. This year’s recipient was 10-year creates his beers based on the time of year for improving is picking one detail of
homebrewer Brian Phillips of Nora at his Upper Midwest home. “I like to brew your brewing process and focus in on
Springs, Iowa. with the seasons a lot,” he says. In summer, that. For example, Phillips decided to
“It really validates the time and effort he opts for “easy drinkers,” such as Kölsch focus in on his water, which is well-water
that I took into perfecting process and and a Citra Pils. In autumn, he prefers to and very hard. “I found that adjusting my
recipes over the years,” Phillips says of brew malty beers to pair with cooler weath- water with phosphoric acid and mineral
taking home the notable honor. “Going er, such as Scottish ales, English brown adjustments has really helped take the
head to head with amazing homebrewers ales, and an Oktoberfest. beer to the next level,” he says. “Having
out there and be able to win this award The beer he submitted this year con- a high-quality reliable pH meter where I
… it’s pretty special.” tinues the seasonal trend—a traditional can check and adjust the mash pH quick-
Phillips attributes the victory to lots of German bock, he brewed in December ly is invaluable.”
practice, taking good notes throughout the 2021. He describes it as a lager for winter, He also adds paying attention to detail
process, and fine tuning along the way. a full, malty beer that is great to enjoy in throughout the entire process, measuring,
“Attention to detail is probably the most the colder months. taking notes, looking back at those notes
critical,” he adds. He also likes to brew lower-alcohol and cleaning—not just sanitizing but
He started homebrewing in January 2012 session IPAs, and he won best of show in ensuring everything is spotless.
when he spotted a Mr. Beer kit on sale and the Hoppy Halloween Contest in Fargo, Some of his favorite and most-used
went for it, even though he wasn’t sure N.D., in 2021 for his schwarzbier. His resources for improving his craft are
what he was doing. “I enjoyed the process, appreciation for detail is clear with his podcasts. “I attribute a lot of my initial
and in the end, to be able to enjoy the old ale, which he calls Warming Winter learning and growth to regularly listening
thing I created,” he says. Ale. He has been brewing this same beer to two primary podcasts—the Brewing
He started with extract brewing, every year since 2013, tweaking the recipe Network’s Brew Strong and Basic Brewing
switched to partial mashes for about a year, just a little to see if he could continue to Radio,” he says.
and then made the leap to all grain. improve. The beer, which ages for one Phillips says that being a part of his
Outside brewing, Phillips works as a year, has won several medals in larger homebrew club, the Iowa/Minnesota
software engineer and enjoys growing a regional competitions. Society of Brewers, has positively influ-
large vegetable garden and cooking. “My His advice to new homebrewers is to enced his brewing. The club consists of
joy of gardening and brewing has led me start simple. He makes the great point that homebrewers from all over the region who
to grow my own hops and use them in you can enjoy homebrewing by staying as talk beer and brewing and learn from each
most beers that I brew,” he says. “I feel my simple and basic as you’d like or getting as other, he says. Phillips values the direct
background and passions have a big impact in-depth, “in the weeds” as you want. “You feedback that comes not from friends
on how I approach my homebrewing with can take it as far as you want to—that’s one and family, but from other brewers. “Very
attention to detail and process from my of the great things about the hobby,” he important for me and my growth,” he says.

40 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 A Big Thank You to Our Sponsors

NINKASI AWARD GAMBRINUS CLUB AWARD HOMEBREWER HOMEBREW CLUB

OF THE YEAR AWARD AWARD

MEADMAKER CIDERMAKER HOMEBREW SHOP RADEGAST AWARD

OF THE YEAR AWARD OF THE YEAR AWARD OF THE YEAR

E STA
IV
F

HomebrewersAssociation.org
 2022 N ATIONAL HOMEBREW C OMPETITION

SAMUEL ADAMS
NINKASI AWARD
TIMOTHY LAMBERT
Albuquerque, N.M.

When Timothy Lambert realized he had bourbon barrel (from Few Spirits). He “The pandemic did give me more time to
won the Samuel Adams Ninkasi Award, ran several clean beers through it until it homebrew though, which is always a good
he was stoked. The award recognizes the was “spirit neutral” then he ran a couple thing,” he says.
entrant who accumulates the most points Brett saisons through it, leaning on the For Lambert, brewing is a creative outlet.
in the competition, and he watched the remaining wood character to add further “Envisioning a flavor profile or a ‘personal-
awards unfold live on YouTube. complexity, before finally filling it com- ity’ for the beer and then aiming to execute
Lambert submitted a total of seven entries pletely for a golden sour. “It’s now well that exactly. I love that.”
this year. Two of his saisons medaled, receiv- inoculated, but I keep it going by occa- For those looking to get into homebrew-
ing a silver and bronze. His bronze-winning sionally, feeding it with beer that has had ing, Lambert wisely says you don’t need
Ginger Saison is his base saison recipe with additional Brettanomyces cultures intro- a lot of fancy equipment to make good
ginger added in secondary. duced in their ferment,” he says. Currently beer. “Visit your local homebrew shop and
Lambert’s inspiration for this he’s trying to dial the acidity in or out by seek out your local homebrew club to find
award-winning brew was having been varying the final gravity of the portion of like-minded maniacs and info to get you
awarded a silver medal last year for his beer that goes into it. started,” he says. Lambert is a member of
saison, which used a blend of two yeasts. The American Wild Ale he entered the Dukes of Ale, located in Albuquerque,
This year, he decided to re-brew that rec- was from a solera that retained 10 gal- where he previously served as treasurer.
ipe while varying the yeast blends used to lons of solera saison plus 5 gallons of He also shares insightful advice for
see what result that gave. “The goal for my Dortmunder Export, which yielded a current homebrewers wanting to improve
saison recently has been to try and utilize touch more acidity over time, he explains. their craft: Be methodical. Do research.
hops and yeast in a way such that you “The solera barrel has been reliably turn- Develop a base recipe and then tweak
can’t tell if the fruit character is from the ing out tasty beverages. Surprisingly I ingredients and/or the process until it fits
hops or the yeast,” he explains. (and others) still get some wood tannins the flavor profile you want. He says to
He also brewed a wood-aged saison, in the beer it produces.” pick a few styles you enjoy and focus on
which he didn’t enter as it was not quite Lambert, who has a PhD in organic those until you have mastered them, while
yet ready, but he reports that it is drinking chemistry, starting brewing in the mid ’90s also deciding if you want to conform to
well now. “Overall, including last year’s while he was in graduate school when a the BJCP styles.
brew, I learned some about the yeast friend introduced him. He is now a scien- “You don’t have to use every ingredient
blends and what works well together … tist working in materials chemistry, elec- or every technique yourself to learn—learn
and what I would do differently next trocatalysis, and battery development. A from others where you can. And when you
time,” he says. few years before the COVID-19 pandemic, have mastered something teach it to the
His American Wild Ale, which is from he even started his own consultancy and next person. In my opinion, that’s progress
his 15-gallon solera, also won a silver. The was brewing part-time with a local brew- in general—and how the world (craft of
solera vessel started out as a 15-gallon ery, but COVID-19 put a hold on that. homebrewing) gets better.”

ON THE WEB
Find past winners’ homebrew recipes on our website @ HomebrewersAssociation.org/beer-recipes

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 2022 N ATIONAL HOMEBREW C OMPETITION

MEADMAKER OF
THE YEAR AWARD
ALLEN MARTIN
Gilbert, Ariz.
Arizona Society of Homebrewers

Prior to discovering mead, Allen Martin His effort has clearly paid off. Martin has honey used for the marshmallow flavor and
would have described himself as a “Bud accumulated approximately 60 medals and an extract used for the peanut butter.
Light guy.” But attending various bottle awards for his meads within the last five His advice to aspiring meadmakers is,
shares with his wife Jackie Jacoby, who is a years. “I am most proud of winning the if possible, to find someone who already
homebrewer and a BJCP judge, introduced American Mead Makers Association’s Mead knows how to make mead who can give
him to a totally different beverage. Maker of the Year for 2021 and pulling in you tips and pointers. For those who don’t
It was there he met Carvin Wilson, five Mazer Cups that same year,” he says. have access to fellow mead enthusiasts
to whom Martin was “the mead guru of When he found out he was named this year’s nearby, there’s the Modern Mead Makers
the country.” Wilson, who has previously Meadmaker of the Year at the AHA National Facebook group.
been named Meadmaker of the Year, was Homebrew Competition, he was ecstatic. “This group focuses on modern tech-
a member of the American Homebrewers “It’s competing against a lot of really good niques and is run and supported by many
Association (AHA) Governing Committee, meadmakers,” he says, “Quite an honor.” of the top commercial and home meadmak-
and cofounded the Mead Institute, shared This year’s award-winning mead was ers,” he says. Another resource he recom-
some of his well-made creations with Martin. a pyment mead, which is made with mends is Scott Labs Handbook, available
“I never really enjoyed any alcohol type grapes—Martin opted for Cabernet free online, which covers all things relating
until I tried his meads,” Martin says. “That Sauvignon. For the honey, he used a blend to yeast and fermentation processes.
very night I vowed to start making it.” of Zambian, buckwheat, orange blossom, Another helpful resource for Martin has
He just dived deep into it—research- and clover. Blending several honeys pro- been his homebrew club. He’s a member
ing, reading, and making mead after motes complexity in the finished product, of the Arizona Society of Homebrewers,
mead. “It’s been a steady process of learn- he explains. which he says is a great support group.
ing and improving and making pretty Selecting the honey is a process, he says, as While making that first mead, Martin
good mead.” he finds honeys that go well to complement recommends beginning with the basics.
In fact, in an effort to improve his own the grape. “Honey is too expensive to throw “Start with traditional meads; start simple.”
craft, he became a BJCP Certified Mead in a batch and not be good,” he says. Instead, When it comes to misconceptions of the
Judge to get the opportunity to taste as Martin does trials with the base mead to see beverage, Martin says that often he sees peo-
many meads as possible. which honey works well. ple who aren’t familiar with it or have tried
“You have to taste a bunch,” he says. As with most of the meads he makes, only one mead and concluded they don’t
“Because if you just keep tasting your own this one took about six months from pitch- like it. The problem with that, he says, is
stuff, you don’t have anything to compare.” ing the yeast to bottling. The end result that’s like trying one style of beer and basing
He also took the time to learn the dif- had a tannic finish, he says, even though it your opinion off that particular beer.
ferent honeys and what flavors they bring finished rather sweet on the gravity scale. “Mead is so diverse as far as sweetness
to his meads. He explains that Wayne “Definitely had the characteristic Cabernet levels, from dry to syrupy sweet,” he adds.
Gibbon’s sweet clover honey has a good flavor to it,” he adds. Fortunately, Martin loves to talk about
cinnamon flavor to it, while Zambian The favorite mead he makes is a simple, mead and help educate folks on the ancient
honey offers big tobacco and leather notes. sweet-clover, traditional, session-strength, car- beverage and will continue to do so. If you
Coriander blossom honey has anise flavors, bonated mead that he keeps on tap at home. ask him to better explain mead to you,
while basswood honey has a menthol/ The most unique mead he’s made was a you’ll likely be greeted with one question—
minty characteristic. Fluffernutter flavored one with meadowfoam how much time do you have?

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 2022 N ATIONAL HOMEBREW C OMPETITION

“A bit of a risk as most of the flavors (cara-

mel, raisin, nuts) taste like oxidation char-
acters, but I hoped if judges looked up the
honeys involved, they’d see those characters
are from the honey.”
Similarly, he says, judges often look for
noticeable apple character in cider, so he used
a blend that was more up front with the fruit
despite not being in his personal wheelhouse.
“I even entered a ridiculous PITA [pain-
in-the-ass] keeved French cider in order
to try to impress judges with soft tannins
they’re not used to, intense overripe apple,
CIDERMAKER OF limited MLF [malolactic fermentation] and
THE YEAR AWARD quite a bit of sugar,” he says.
MICHAEL WILCOX But something Wilcox is super proud of
Wichita, Kan. this year is the victory of one of his home-
Kansas City Bier Meisters brew clubs, Kansas City Bier Meisters (he’s
also a member of a club in Wichita), win-
ning the prestigious honor of Homebrew
Club of the Year.
Michael Wilcox is no stranger to taking Cidermaker of the Year, having received He has made the drive to Kansas City at
home medals for his craft creations. In gold in Specialty Mead, gold in Traditional least 40 times in the last decade to pour,
fact, at a previous competition, as he was Mead, gold in Standard Cider/Perry, and blend, sip, judge, and laugh with the close-
walking to the stage and overheard some- bronze in Standard Cider/Perry. knit bunch, he says, which he considers his
one remark, “That guy wins too much,” he “Don’t be in a hurry, make a lot of “beer family.”
knew he had a name for his next long-term things, blend them together, and make And his fellow club members are happy
project: a sweet mead with partially cara- incremental improvements until, like me, that he is part of their group. “Be prepared
melized honey and apricots and aged in a you’re starting to get the hang of this,” to take notes when talking to Wilcox about
cognac barrel. Wilcox says. fermentations—he is an absolute wealth of
Wilcox was Cidermaker of the Year in “Anyone who has judged this mead will knowledge and one we are lucky to have as
2017 and 2019 and Meadmaker of the Year tell you the aroma jumps out of the glass at a resource to our club,” says club member
in 2018 and 2019. This year he was named you, especially from the heather,” he says. Amber Burkemper.

GAMBRINUS they have had collaboration beers on tap

CLUB AWARD around the city with three different brew-
KEEPERS OF CRAFT eries, won the Michigan Beer Cup in 2021,
Kalamazoo, Mich. and had three members independently win
the Bell’s Homebrew Competition.
The Gambrinus Club Award is awarded to “To encourage the dissemination of
the club that gathers the most points per knowledge in the art of brewing” is one the
total club entries. This year’s recipient was founding principles of the club.
Keepers of Craft from Kalamazoo, Mich. “We really just want every member of
But this isn’t the first accolade for the the club to be able to brew to the stan-
group. Since the club’s beginnings in 2015, dards that they set for themselves, and

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 2022 N ATIONAL HOMEBREW C OMPETITION

then push them even further,” says execu-

tive board member and the club’s informa-
tion officer Brian Stephens. In that, they
have become competition focused in the
last four years. “We feel that the feedback
from competitions is one of the most valu-
able tools at our disposal to get better and
figure out what we’re capable of achiev-
ing,” he adds.
Stephens says that competitive home-
brewing is a whole, huge sub-culture that
exists within the hobby, but he notes that
it’s very respectful, too. “It’s like a whole
other giant homebrew club all of its own,
with community members cheering every-
one else on (even though we all definitely
want to win).”
Meetings consist of updating attendees
on new business, talking about upcoming Last year, the club was first place in the
competitions, hearing from occasional Circuit of America Master Home Brewer
speakers, and, of course, tasting home- Program. Of the 94 active members, a
brews and hearing feedback. Stephens says total of 26 are Certified (or higher) BJCP
he is amazed by the quality of beer, mead, judges, including two Grand Master, one
and cider members turn out. Master, six National, and 17 Certified
“Every meeting is like a beer festival with judges. They also have eight Mead judges,
some of the best brewers in the state … two Cider judges, and an additional three
and then you realize that’s exactly what it recognized judges.
is, but they’re homebrewers and the beer “It has definitely been our goal as a club
was made five gallons at a time,” he says. to win Club of the Year,” says member
There are 38 members in the club, but Stephanie Butler.
locals are encouraged to join the Facebook The club was very close to winning this
group (currently 249 members) to keep award in 2019, she says, losing on a tie-
up with what the group is doing in an breaker. “We’re looking forward and mak-
attempt to foster interest in the club. ing plans already for next year,” Butler says.
They have also attended the Michigan Club member Michael Wilcox won
Homebrew Festival as a member club Cidermaker of the Year, along with gold
every year since 2017. in Specialty Mead, gold in Traditional
In addition to the invaluable social Mead, gold in Standard Cider/Perry, and
aspect and building incredible friend- HOMEBREW CLUB bronze in Standard Cider/Perry. Other
ships, Stephens says being a part of a OF THE YEAR members who won this year include
homebrew club provides an amazing AWARD Kevin Wagner (gold in Specialty Cider/
opportunity to grow as a homebrewer KANSAS CITY BIER MEISTERS Perry), Jay Highfill (bronze in Strong
and simultaneously help others grow. Kansas City, Mo. American Ale), Ben Daniels (bronze
“Not a single member of our club brews in Spice Mead and bronze in Specialty
the same way, or enjoys exactly the same Homebrew Club of the Year Kansas City Mead) and Mike and Stephanie Butler,
styles, or has exactly the same sub-in- Bier Meisters—one of the oldest home- both of whom are National BJCP judges
terests (capturing wild yeast, mastering brew clubs in the country, founded in (silver in American IPA).
kveik, growing hops, etc.). Being able 1983—is no stranger to accolades when Club president Joe Rose, who attributes
to absorb all of this different knowledge it comes to brewing. They have won High the victory to grit, grace, courage, and
from so many passionate people really Plains Club of the Year for five of the last diversity, feels incredibly fortunate to be
makes an impact.” six years, and individual members have part of the group. “It’s challenged me to
Stephens says he doesn’t even know earned the High Plains Brewer of the Year understand the brewing while keeping it
if he would still be homebrewing if for the last three years. fun,” he says. Members appreciate learn-
it weren’t for this club. “The support, Several current and former members ing the art of science and science of art,
encouragement and connection I feel have opened and are successfully running he adds.
with our members is as strong as any their own craft breweries in the Kansas “I’ve found members to be humble and
blood relationship I have,” he says. City area, including John McDonald of willing to share tips or provide feedback
“Homebrewing is so much fun, but there’s Boulevard, Steve Holle of Kansas City to help others. As the saying goes, a ris-
just something special about being able to Bier Company, Michael Crane of Crane ing tide lifts all boats,” he says. The group
share that with the people who are there Brewing, and Chris Roberts of Red Crow, prides themselves on not just being a club
to really support you in the hobby.” among others. but a beer family. “We learn from each

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 2022 N ATIONAL HOMEBREW C OMPETITION

other and compete with one another,” Rose Oktoberfest, and a Christmas social. Greater Kansas City Area by holding
says. “However, it helps that we respect Their annual competition always ends fundraising events, pouring at local fes-
differences and genuinely celebrate the suc- with a themed banquet organized by club tivals, and inviting other clubs to attend
cess of other members.” members. They raise funds and volunteer monthly meetings. In the works is a large
In addition to furthering education for Harvesters to provide meals for indi- fall event including all of the homebrew
in brewing, the club hosts a multitude viduals in need. clubs located in the Kansas City area,
of events throughout the year, such The club also strives to promote with a friendly competition whose pro-
as Big Brew Day, Mead Day, Maifest, awareness of diversity in brewing in the ceeds will benefit charity.

RADEGAST CLUB
OF THE YEAR
AWARD Fibrosis Foundation. Original club member “Our club is about brewing beer, sharing
THREE RIVERS UNDERGROUND BREWERS Shane Terrick’s daughter, Sadie, who is now beer, and helping others brew better beer,”
(T.R.U.B.) 18 years old, was born with cystic fibrosis. Denham says. In addition to sampling and
Carnegie, Pa. With the work of the club for Brewing Up critiquing each other’s brews, the group
a Cure, they have been able to raise more devotes meeting time to discussing the lat-
The Radegast Club of the Year Award was than $350,000 for the Cystic Fibrosis est from the Brewing Up a Cure committee
awarded to the Three Rivers Underground Foundation. The event was even the recip- and any upcoming serving events. They
Brewers (T.R.U.B.) homebrew club from ient of the Cystic Fibrosis Foundation’s also have a show-and-tell to guess the beer
Carnegie, Pa. The honor, named for the Community Partner Award. and when visiting with new, local brewer-
Slavic god of hospitality and the creator of “As a club, we volunteer at many serving ies, tour the facility.
beer, is awarded to a homebrew club that events in the area and assist one of the The group makes joining the club simple
spreads the joy of homebrewing and diver- other local clubs with their home compe- and easy, advising just to come to one of
sity within the hobby and makes achieve- tition,” says member Terry Denham. “We the meetings and even feel free to bring
ments through charity and philanthropy. have shared our experiences by presenting some growlers along on your first visit.
A huge accomplishment the club has a seminar at Homebrew Con about holding “We welcome new members with open
achieved is their yearly event and one of charitable home brewing events.” arms and hope they return to the next
Pittsburgh’s longest running beer fests, T.R.U.B. was founded in 2007 by five meeting,” Denham says. “Being a member
Brewing Up a Cure. Now in its 14th year, original members. “We were looking for has allowed me to meet other homebrew-
the event features more than 100 different a club that would help us sharpen our ers, share tips and methods; it has also
homebrewed beers, ciders and meads by brewing skills and have others to offer allowed me to brew with several of the
various club members and local craft brew- constructive criticism about our home- local pro brewers and learn from them.”
eries, as well as thousands of dollars’ worth brews,” Denham says. “We were unable to For more information about Brewing Up
of auction items. find such a club at the time so we created a Cure, visit brewingupacure.com and see
The best part is it is all for a meaning- our own.” Since then, the club has grown Last Drop in this issue of Zymurgy.
ful and great cause, benefiting the Cystic to 30 members.

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 2022 N ATIONAL HOMEBREW C OMPETITION

HOMEBREW SHOP and in addition to brewing, it covers some Yeast, Dovetail Brewery, and beer writer
OF THE YEAR beer history and a look at ingredients and Josh Noel.
GNOME BREW beer style basics. “It’s a group brew using When you walk into the store, beer
Chicago, Ill. Simply Brewing equipment and recipe kits samples are available. There’s always a
along with some guided beer tastings, smell hop sampler on tap—a single-hop pale
When it comes to selecting a recipient hops, and taste malt, so it’s very hands on ale brewed to the same base recipe—along
for Homebrew Shop of the Year Award, and interactive,” he says. with two other beers that are chosen to
the American Homebrewers Association The beginner class is designed to show highlight other ingredients, such as new
Governing Committee considers the store’s people that brewing beer is easy, Odefey yeast or malts, or brewing techniques or
promotion of homebrewing, customer explains. “People have been brewing beer styles. “The samples give a great jumping
service, engagement with the homebrew for thousands of years and you can do it, off point to educate customers and help
community, responsible business practices, too,” he says. Everyone can come out of them make decisions about what to brew
and the support and education offered at the class with the tools to understand and or what ingredients to use,” he says.
the store. This year, Gnome Brew, located appreciate beer better, even if they don’t “We have a house line of Simply Brewing
on Chicago’s North Side, was chosen from start homebrewing themselves, making it a recipe kits which are great for beginners,”
138 homebrew shop nominations across great class for anyone who enjoys beer. he says. “They make great-tasting beers that
the country. A monthly bottle share at the shop wel- we test fermenting with our basic equip-
When owner David Odefey learned his comes all skill levels, from beginner brewers ment kit items at room temperature—the
shop was given this honor, he was thrilled. to those who have been making beer for same experience a beginner will have at
“We’ve put a ton of work into the shop, but decades. “It’s a great way for customers to get home.” If a customer doesn’t want to brew
the shop is only three years old now, so to know each other, get inspired, learn, get with a kit, staff will guide them to put
getting this recognition now really means a feedback, and, of course, to have fun,” he says. together their own recipe, walking them
lot,” he says. It’s that live, community aspect that through choosing a style and selecting the
He attributes this prestigious title to his makes the benefit of going into a brick- right extract, yeast, and hops to make their
great customers and their generous words and-mortar homebrew shop such a big part beer they way they want it.
in their nominations. “They appreciate of the homebrewing experience. Customers Within the extensive selection of ingredi-
Gnome Brew’s commitment to hospitality can come in to taste grains and browse ents available, there are even local options
and service along with our mission to sup- other ingredients in a more hands-on way, for hops and malts. “We’re bringing in new
port and grow the homebrewing commu- Odefey says. ingredients all the time so there’s always
nity,” he says. Upholding these values and “It’s a community center where home- something new to try out,” he says.
standards, is what they call “The Gnome brewers get together either at one of our But even for customers who can’t come
Brew Way.” “We’re constantly checking our- bottle shares or events, or just sponta- into the store, Odefey makes it a priority to
selves to make sure we’re upholding those neously strike up conversations with the develop a relationship either over the phone
values,” he adds. staff and other customers,” he says. It’s a or through email and offer an easy ordering
Glowing reviews of the Ravenswood neigh- place where people who are curious about process. “They know they can call or email
borhood shop highlight the knowledgeable, homebrew can come in and ask questions. us anytime with brewing questions, help
helpful, friendly staff and great selection. “It gives us a chance to show that home- choosing ingredients, or help figuring out
One way Odefey strives to foster an brewing is fun and friendly, not intimidat- what part they might need for whatever
engaged community is through various ing,” he adds. project they’re working on,” he says.
classes and speakers. The beginner Brewing A variety of special guests have come To learn more about Gnome Brew, visit
Beer class is offered once or twice a month, to speak, including hop farmers, Omega their website at gnomebrewshop.com.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 47

 2022 N ATIONAL HOMEBREW C OMPETITION

kit to get started himself. “I still remember With hundreds of batches crafted, Conn
opening the bottle of that first batch and it has had some memorable ones. His Rye
went ‘shhh’ … it was magic,” he says. IPA, for example, was one that he made
He looks forward to brewing each new for his wife’s birthday party, that he brewed
batch for the experience of brewing. “I love over and over until he got it just right. In
the process … I love to make things,” he fact, it has been brewed by commercial
says. For Conn, it’s about seeing it all come breweries, including Rogue Ales.
together, and sharing the beer with other “I brew probably more IPA than anything
people (when it’s good, he laughs), watch- else since it’s my wife’s favorite style and I
ing a smile go across their face. “That’s real- love it, too,” he says.
ly what keeps me at it.” His Wee Shroomy is a wee heavy brewed
During time on the AHA Governing with chanterelle mushrooms, which he got
Committee, one of his proudest accom- the inspiration from a Randy Mosher book.
plishments was getting the AHA Forum up Through the years, he kept brewing it and
and running, giving homebrewers access to perfecting it. He got the chance to brew it
a wealth of knowledge on the subject. “The for a homebrew conference in Seattle, and
forum is maybe one of the best reposito- Mosher himself came by and tried it, and
AHA GOVERNING ries of homebrew information anywhere,” then proceeded to keep bringing his friends
COMMITTEE he says. “There is just a huge amount to try it.
RECOGNITION AWARD of information from very accomplished His advice is to learn the basics, start
DENNY CONN homebrewers.” simple, and take really good notes—if you
Noti, Ore. Writing books was another way he do something right, you want to make sure
wanted to spread helpful information. His you do it again. And if you do something
Long-time homebrewer and industry icon, inspiration for Simple Homebrewing was the wrong, you want to make sure you don’t.
Denny Conn’s motto is simple: “Brew the fact that homebrewers have a tendency to Don’t jump all over brewing every style—
best beer possible, with the least effort pos- overcomplicate the process, he says. In his pick something and brew it repeatedly until
sible, while having the most fun possible.” 593 batches that he’s brewed, he has found you know how the process works. “That is
And while Conn has certainly been there are things that are simply unnecessary how you’re going to learn the most and get
having fun the last 25 years he’s been and a waste of time. The goal of the books is the most out of it,” he says.
homebrewing, he has also been instrumen- to help homebrewers figure out what really “If you’re not having fun when you’re
tal in helping the homebrew community matters it terms of the outcome of their beer homebrewing, you’re doing something
flourish. That’s exactly why he was chosen and the enjoyment they get out of it. wrong.”
as the 2022 recipient of the American With Homebrew All-Stars, he wanted to
Homebrewers Association Governing offer different voices and insights from sev- Kristen Kuchar has covered the food and
Committee Award. eral brewers. While most homebrew books beverage industries for the past 14 years.
Speechless and humbled are two words are from a single point of view, he says, She has written for Brew Your Own,
Conn used to describe his reaction to this one relates how 25 of some of the best BeerAdvocate, CraftBeer.com, The Beer
the news. During the 15 years he was homebrewers in the world do things. The Connoisseur, DRAFT, All About Beer,
an American Homebrewers Association hope is readers can then relate it back to VinePair, and many more.
Governing Committee member, he saw a their own goals and process. Experimental
lot of great people receive the award. “To Homebrewing, which received an award
be in their company is kind of stunning,” from the North American Guild of Beer
he says. “It’s hard for me to find the words Writers, explores the world of brewing and
to express the gratitude and shock.” brewing with ingredients like bacon and
Conn has co-authored, along with peanut butter powder.
Drew Beechum, several books on The Experimental Brewing podcast is a
homebrewing, including Experimental broad overview of the commercial beer
Homebrewing, Homebrew All-Stars, and business with a focus on homebrewing,
Simple Homebrewing, and was a contribut- where he tries to cover many different
ing author to Craft Beer for the Homebrewer. areas. The idea for the podcast was sparked
He is also a contributor to homebrew mag- when he and co-author Drew Beechum
azines Zymurgy and Brew Your Own. were in Brazil to speak at a conference on
In addition, he is the cofounder of two homebrewing and going back and forth
homebrew podcasts: Experimental Brewing and debating and having fun, the same way
and The Brew Files, as well as a National- the book is written. Someone said, “Wow,
ranked BJCP judge. He’s also a member of it’s like the book has come to life.” And
the Cascade Brewers Society in Eugene, Ore. thus the podcast was launched.
It all started a few decades ago when he The Brew Files podcast is more focused, BREWERS PUBLICATIONS®
Snag Denny’s book Simple
was running a recording studio and his he explains, and deals with specific styles
Homebrewing over at
business partner introduced him to home- and ingredients, really focusing on one BrewersPublications.com
brewing. Conn’s wife, Paula, bought him a topic on one time.

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 1

PALE AMERICAN BEER Batch volume: 5.25 US gal. (19.9 L) BREWING NOTES
Original gravity: 1.044 (11°P) As with most lager beer, quality water and
91 entries Final gravity: 1.008 (2.1°P) a large, healthy pitch of yeast are everything
Efficiency: 76% in this beer. Start with a clean, neutral water
Bitterness: 12 IBU base (RO recommended), and push that cell
Color: 3 SRM count up to 1.5 to 1.75 million cells/mL/
Alcohol: 4.8% by volume degree Plato. Enjoy!

MALTS
3 lb. (1.36 kg) 2-row brewer’s malt RUNNERS-UP
3 lb. (1.36 kg) Pilsner malt Silver Medal: Wayne Doucette of Big Lake,
MN, River City Brewers, American Lager
HOPS Bronze Medal: Kevin Olson of Raymore,
0.5 oz. (14g) Hallertauer Mittelfrüh, MO, ZZHops Homebrewing Club, American
4.4% a.a. @ 60 min Lager
0.5 oz. (14g) Hallertauer Mittelfrüh,
4.4% a.a. @ 15 min

Caleb Meinke YEAST

Cambridge, WI 380 billion cells Imperial L17 Harvest ON THE WEB
Find past winners’ homebrew
Madison Brewers and Tasters Guild
recipes on our website @
WATER HomebrewersAssociation.org/
“Len’s American Light Lager” 34 ppm Ca, 10 ppm Mg, 3 ppm Na, 35 ppm beer-recipes
1A American Light Lager Cl, 75 ppm SO4, 16 HCO3

Category 2

PALE EUROPEAN BEER Batch volume: 5.5 US gal. (20.8 L) WATER

Original gravity: 1.040 (10°P) 50 ppm Ca, 5 ppm Mg, 6 ppm Na, 70 ppm
102 entries Final gravity: 1.006 (1.5°P) Cl, 55 ppm SO4.
Efficiency: 70%
Bitterness: 20 IBU BREWING NOTES
Color: 3 SRM Add brewing salts to reverse osmosis water to
Alcohol: 4.5% by volume target water profile. Adjust pH of the mash
with lactic acid to 5.2. Mash at 147°F (64°C)
MALTS & ADJUNCTS for 90 minutes. Boil for 60 minutes. Chill
7 lb. (3.18 kg) Weyermann Pilsner malt to 50°F (10°C), oxygenate, and pitch yeast.
0.5 lb. (227 g) Best Malz Light Munich Ferment at 54°F (12°C) for 2 days. After 2
malt days, raise temperature to 58°F (14°C). After
7 days of fermentation, let the beer free rise
HOPS to room temperature for a week. Transfer to
1.0 oz. (28g) Vanguard, 6% a.a. @ 60 min a keg and fine with gelatin. Cold crash and
1.5 oz. (21g) German Select, 3% a.a. lager for 2 weeks.
@ 0 min

Carmelo Medina Garcia ADDITIONAL ITEMS RUNNERS-UP

Jefferson Hills, PA ½ tablet Whirlfloc @ 15 min Silver Medal: Scott Cole of Sandy Springs,
Three Rivers Alliance of Serious yeast nutrient @ 15 min GA, PC Mashers, Kölsch
Homebrewers (TRASH) 1 vial Clearzyme, in primary Bronze Medal: Tim Guido of Lower Burrell,
PA, Kölsch
“German Leichtbier” YEAST
2B. German Leichtbier 1 pack Saflager W-34/70

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 3

PILSNER Batch volume: 5 US gal. (18.9 L) WATER

Original gravity: 1.050 (12.4°P) 70 ppm Ca, 0 ppm Mg, 15 ppm Na, 87 ppm
146 entries Final gravity: 1.009 (2.3°P) Cl, 52 ppm SO4, 39 HCO3
Efficiency: 91%
Bitterness: 36 IBU BREWING NOTES
Color: 4 SRM Mash in 4 steps: (1) protein rest at 128°F (53°C)
Alcohol: 5.5% by volume for 10 min; (2) beta-amylase rest at 147°F
(64°C) for 60 min; (3) dextrin rest at 157°F
MALTS & ADJUNCTS (69°C) for 15 min; and (4) mash out at 168°F
5 lb. (2.27 kg) Weyermann Pilsner malt (76°C) for 10 min. Ferment according to the
5 lb. (2.27 kg) Crisp British pale malt “Modified Narziss” regimen popularized by
2 lb. (0.9 kg) Admiral chit malt Tasty McDole (R.I.P.): pitch at 45°F (7°C), raising
0.5 lb. (227 g) Rahr white wheat malt 1°F (0.6°C) every 12 hours until reaching 50°F
(10°C); hold at 50°F until 50% of expected
HOPS attenuation is realized, then raise temperature
1.0 oz. (28 g) Motueka, 6.1% a.a. to 55°F (13°C), and raise again to 60°F (16°C)
@ FWH 60 min when 75% of expected attenuation is realized.
0.5 oz. (14 g) Nelson Sauvin, 11.4% a.a. Cold crash when fermentation finishes, then
@ 10 min fine and carbonate, and serve fresh!
1.0 oz. (28 g) Waimea, 12.8% a.a.
dry hop 6 days
Doug Brown 0.5 oz. (14 g) Nelson Sauvin, 11.4% a.a. RUNNERS-UP
San Diego, CA dry hop 6 days Silver Medal: Larry Bentley of North
QUAFF Plainfield, NJ, Garden State Homebrewers,
YEAST German Pils
“Sweet As John Quincy” 2L starter Imperial 13 Global Bronze Medal: Zach Kosslow of
3E. New Zealand Pilsner Pittsburgh, PA, Three Rivers Alliance of Serious
Homebrewers (TRASH), Czech Pale Lager

Category 4 Batch volume: 6 US gal. (22.7 L) WATER

Original gravity: 1.058 (14.3°P) 12 gallons RO water
PALE MALTY Final gravity: 1.015 (3.8°P)
EUROPEAN BEER Efficiency: 70% BREWING NOTES
Bitterness: 20 IBU Prepare 12 gal. (45.4 L) water for minimum
110 entries Color: 4 SRM dissolved oxygen. Boil water then cool to
Alcohol: 5.8% by volume mash-in temp of 155°F (68°C). Add crushed
Campden tablets and mash in for a 1-hour
MALTS & ADJUNCTS rest until conversion is complete as indicated
11.5 lb. (5.22 kg) Pilsner malt by the iodine test. Sparge with 170°F (77°C)
1 lb. (0.45 kg) Carapils malt water. Cooled with counterflow chiller to
3 oz. (85 g) acid malt collect 5.5 gal. (20.8 L) wort at 60°F (15°C).
Pitch a 2 qt. yeast starter, aerate well with O2
HOPS and ferment in primary for 10 days at 50°F
0.5 oz. (14 g) Mt. Hood, 6.4% a.a. @ FWH (10°C). At SG 1.020 (5°P), rack to secondary
0.5 oz. (14 g) Mt. Hood, 6.4% a.a. for 7 days. At SG 1.018 (4.5°P), rack again for
@ 60 min a 5-day diacetyl rest at 70°F (21°C), then at SG
0.5 oz. (14 g) Hallertau Mittelfrüh, 1.016 (4°P) rack onto gelatin finings and lower
4.5% a.a. @ 30 min to 34°F (1°C) to crash yeast. After 1 week,
0.5 oz. (14 g) Hallertau Mittelfrüh, transfer to a 5-gallon keg and carbonate to
4.5% a.a., whirlpool 15 min 2.4 vol. (4.8 g/L) of CO2. After 3 days, filter to
Keith Wright 1 micron while transferring to another keg.
Mustang, OK ADDITIONAL ITEMS Counter-pressure bottle if desired.
Red Earth Brewers ½ tsp. calcium chloride
1 tsp. phosphoric acid
“German Blonde” 12 Campden tablets RUNNERS-UP
4A. Munich Helles Irish moss @15 min Silver Medal: Eric Hammel of Hoffman
Estates, IL, Festbier
YEAST Bronze Medal: Doug Brown of San Diego,
2 qt. starter Wyeast 2308 Munich Lager CA, QUAFF, Munich Helles

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 5
Color: 9 SRM WATER
AMBER EUROPEAN BEER Alcohol: 5.2% by volume 60 ppm Ca, 2 ppm Mg, 30 ppm Na,
120 ppm Cl, 30 ppm SO4, 7 HCO3.
110 entries MALTS
4.6 lb. (2.09 kg) Weyermann Barke BREWING NOTES
Munich malt Brew using the methods outlined at themod-
3.9 lb. (1.77 kg) Weyermann Barke Pilsner ernbrewhouse.com. Lighter Amber Hoppy
malt style. Portland City water (very soft), deoxy-
0.8 lb. (0.36 kg) Weyermann CaraRed malt genated, with enough calcium chloride added
0.7 lb. (0.32 kg) Rahr distiller’s malt (for to reach a mash ph of 5.5. Mash in at 144°F
attenuation) (62°C), with rests at 147°F (64°C) for 30 min;
160°F (71°C) for 30 min; and 168°F (76°C)
HOPS for 15 min. Add additional calcium chloride at
2 oz. (57 g) German Saaz, 2.3% a.a. start of boil to reach at least 60 ppm of Ca.
@ 60 min 8% boil-off rate. Sinamar to adjust color to 9
2.1 oz. (59 g) German Saaz, 2.3% a.a. SRM. Add Sauergut to lower boil pH to 5.1 at
@ 30 min end of boil. Ferment at 50°F (10°C) with 15
psi of top pressure for approximately 6 days
ADDITIONAL ITEMS until 1°P to FG remaining, then transfer to
Scott Nieradka 30 ppm sodium metabisulfate, in mash serving vessel to naturally carbonate (spund) to
Portland, OR 1.5 g Brewtan B, in mash 2.2 vol. (4.4 g/L) at 50°F (10°C), about 5 days.
Oregon Brew Crew 1L homemade Sauergut @ 15 min Cold condition 7 days at 34°F (1°C).
1g Brewtan B, @ 7 min
“Belly Spots” ½ tablet Whirlfloc @ 5 min
5F Kellerbier Weyermann Sinamar to adjust color @ 5 min RUNNERS-UP
5g PVPP in boil @ 3 min Silver Medal: Adam Wyss of Alamo, CA,
Batch volume: 5 US gal. (18.9 L) 3 mg zinc sulfate at pitch Diablo Order of Zymiracle Enthusiasts (DOZE),
Original gravity: 1.048 (12°P) Altbier
Final gravity: 1.009 (2.3°P) YEAST Bronze Medal: John Arnold of del Mar, CA,
Efficiency: 77% 2.2 million cells/mL/°P RVA/TMB-308 Märzen
Bitterness: 30 IBU Franconia

Category 6

DARK EUROPEAN BEER Batch volume: 5 US gal. (18.9 L) YEAST

Original gravity: 1.057 (14°P) 2 packs White Labs WLP802 Czech
108 entries Final gravity: 1.016 (4.1°P) Budejovice
Efficiency: 90%
Bitterness: 21 IBU WATER
Color: 19 SRM 55 ppm Ca, 8 ppm Mg, 21 ppm Na, 59 ppm
Alcohol: 5.6% by volume Cl, 54 ppm SO4.

MALTS & ADJUNCTS BREWING NOTES

5.6 lb. (2.54 kg) Vienna malt Step mash: 131°F (55°C) for 15 min; 147°F
2.1 lb. (0.95 kg) Weyermann Munich I (64°C) for 30 min; 156°F (69°C) for 30
malt min; mash out at 170°F (77°C) for 15 min.
0.6 lb. (272 g) Weyermann Munich II malt Ferment at 50°F (10°C) for 10 days, then
0.5 lb. (227 g) Weyermann CaraMunich II raise 4°F/day to reach 68°F (20°C). Hold
malt at 68°F for 2 days for a diacetyl rest, then
0.5 lb. (227 g) Weyermann Carafa Special rack to purged keg and crash to 37°F (3°C).
II malt Condition at 37°F for at least 2 months.

Cory Emal HOPS

Ann Arbor, MI 0.65 oz. (18 g) Saaz, 3.5% a.a. @ 60 min RUNNERS-UP
Ann Arbor Brewers Guild 1.1 oz. (31 g) Saaz, 3.5% a.a. @ 30 min Silver Medal: Doug Brown of San Diego, CA,
0.5 oz. (14 g) Saaz, 3.5% a.a. @ 3 min QUAFF, Schwarzbier
“Czech Josef” Bronze Medal: Paul Brown of Pinole, CA,
6B Dark Czech Lager ADDITIONAL ITEMS Diablo Order of Zymiracle Enthusiasts (DOZE),
1 tablet Whirlfloc @15 min International Dark Lager

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 7

AMERICAN WHEAT Batch volume: 6 US gal. (22.7 L) YEAST

& BLONDE Original gravity: 1.062 (15.2°P) 2 qt. starter Wyeast 1056 American Ale
Final gravity: 1.012 (3.1°P)
60 entries Efficiency: 70% WATER
Bitterness: 24 IBU Oklahoma City water, carbon filtered
Color: 3 SRM
Alcohol: 6.8% by volume BREWING NOTES
Single infusion mash at 155°F (68°C) for 1
MALTS & ADJUNCTS hour until saccharification is complete as
8.5 lb. (3.86 kg) Pilsner malt indicated by iodine test. Boil for 1 hour, then
8.5 lb. (3.86 kg) wheat malt cool to 70°F (21°C) with counterflow chiller.
Pitch 2 qt. yeast starter and ferment at 65°F
HOPS (18°C) for 10 days to SG 1.020 (5°P). Rack
1 oz. (28 g) Cluster, 7.6% a.a. @ 60 min to secondary. After 2 weeks, when beer has
1 oz. (28 g) East Kent Golding, reached terminal gravity of SG 1.012 (3.1°P),
4.8% a.a., 30 min hop stand rack onto gelatin finings and cool to 34°F
1 oz. (28 g) Hallertauer Mittelfrüh, (1°C). After 2 weeks, keg and force carbon-
4.5% a.a., 5 min whirlpool ate to 2.8 vol. (5.6 g/L) CO2.

Keith Wright ADDITIONAL ITEMS

Mustang, OK 1 tsp. gypsum, in mash RUNNERS-UP
Red Earth Brewers 1 tsp. phosphoric acid, in sparge water Silver Medal: Jonathan Bacon of Silver
Irish moss @ 15 min Spring, MD, Blonde Ale
“American Beauty” Bronze Medal: Craig Coates of Charlotte,
7A American Wheat Beer NC, Blonde Ale

Category 8

GERMAN WHEAT
& RYE BEER
60 entries Batch volume: 6 US gal. (22.7 L) BREWING NOTES
Original gravity: 1.058 (14.3°P) Dough in at 105°F (41°C). Raise to 112°F
Final gravity: 1.013 (3.3°P) (44°C) and hold 25 min. Pull 40% of mash
Efficiency: 80% for a decoction, heat to 160°F (71°C), and
Bitterness: 12 IBU hold for 15 min. Raise to 212°F (100°C) and
Color: 5 SRM boil for 20 min. Add back to mash and raise
Alcohol: 6.1% by volume to 147°F (64°C) and hold 20 min. Raise to
160°F (71°C) and hold for 30 min. Mash out
MALTS & ADJUNCTS at 170°F (77°C).
7.5 lb. (3.4 kg) white wheat malt Ferment at 68°F (20°C) for 14 days with 1
4.25 lb. (1.93 kg) Pilsner malt packet OYL-021. No starter.

HOPS
0.67 oz. (19 g) German Tradition, 5.2% a.a. RUNNERS-UP
@ 45 min Silver Medal: Tyler Stubbs of Ft Leavenworth,
0.25 oz. (7 g) German Tradition, 5.2% a.a. KS, Sahti
Joshua Steinberg @ 15 min Bronze Medal: Matt & Joey Cashman of
Apex, NC Littleton, CO, Weissbier
YEAST
“Oak City Weissbier” 1 pack Omega OYL-021
8A Weissbier
WATER
50 ppm Ca, 7 ppm Mg, 8 ppm Na, 60 ppm
Cl, 0 ppm SO4, 0 HCO3.

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 9

PALE BRITISH BEER

74 entries

Ben Miller HOPS

Rio Rancho, NM 1.5 oz. (43 g) Fuggle, 4.8% a.a. @ 60 min volume is reached. Boil 90 minutes total, add-
The Brewing Network 1 oz. (28 g) Fuggle, 4.8% a.a. @ 20 min ing first hop addition with 60 minutes remain-
1 oz. (28 g) Fuggle, 4.8% a.a. @ 10 min ing in boil. Chill to 67°F (19°C) and pitch yeast.
“Herbal Joe’s Best Bitter” 3 oz. (85 g) Fuggle, 4.8% a.a. @ 1 min Oxygenate with pure O2 for 2 minutes at 1.5 L/
9B. Best Bitter min. Raise fermentation temperature slowly to
ADDITIONAL ITEMS 72°F (22°C) by day 5 (roughly). Once complete,
Batch volume: 6.5 US gal. (24.6 L) 1 tsp. gypsum, in mash crash cool before kegging. Carbonate to 2.2
Original gravity: 1.045 (11.3°P) 1 tsp. phosphoric acid, vol. (4.4 g/L) CO2. This recipe can also be dry
Final gravity: 1.013 (3.3°P) in sparge water hopped: add 2–3 oz. (57–85 g) Fuggle on day 5
Efficiency: 72% Irish moss @ 15 min and leave at 72°F (22°C) for an additional 2–4
Bitterness: 45 IBU days before kegging.
Color: 11 SRM YEAST
Alcohol: 4.3% by volume 1 L starter White Labs WLP 002
English Ale RUNNERS-UP
MALTS Silver Medal: Paul Domich of Pinole, CA,
7.5 lb. (3.4 kg) Simpsons Golden Promise WATER Diablo Order of Zymiracle Enthusiasts (DOZE),
1 lb. (454 g) Weyermann CaraMunich I 10 g CaCl2 (mash), 10 g CaSO4 (mash), English IPA
malt 5 g CaCl2 (boil), 5 g CaSO4 (boil) Bronze Medal: Ernie Smith of Casper, WY,
1 lb. (454 g) malted rye Intellectual Brewers Union (IBU), Best Bitter
8 oz. (227 g) Briess Special Roast BREWING NOTES
4 oz. (113 g) Weyermann CaraAroma Mash at 158°F (70°C) for 30 minutes.
malt Recirculate mash for 10 minutes before collect-
ing first runnings. Sparge until desired kettle

Category 10
Final gravity: 1.009 (2.3°P) WATER
SCOTTISH & IRISH ALE Efficiency: 60% 72 ppm Ca, 14 ppm Mg, 16 ppm Na, 52
Bitterness: 22 IBU ppm Cl, 101 ppm SO4, 82 HCO3.
54 entries Color: 17 SRM
Alcohol: 6.5% by volume BREWING NOTES
Make a 2 L starter with one pack of Wyeast
MALTS & ADJUNCTS 1728 two days before brew day, using a stir
6.4 lb. (2.9 kg) Spring Optic pale malt plate. Chill starter overnight before brew
6 lb. (2.72 kg) Golden Promise pale malt day. Target mash pH is 5.2. Mash at 156°F
1 lb. (0.46 kg) Munich I malt (69°C) for 60 minutes and mash out at 168°F
0.88 lb. (397 g) 70–89°L caramel malt (76°C) for 10 minutes. Boil for 60 minutes.
0.88 lb. (397 g) torrified wheat Add Fermaid K directly to fermenter before
0.25 lb. (113 g) black patent malt filling. Chill wort to 60°F (15°C) and pitch
yeast after decanting supernatant. Hold at
HOPS 60°F (15°C) for 3 days, then gradually raise
1.2 oz. (34 g) East Kent Goldings, to 72°F (22°C) over 5 days. Cold crash when
4.7% a.a. @ 60 min fermentation is complete and rack to keg.
0.6 oz. (17 g) East Kent Goldings, Force carbonate to 2.5 vol. (4.9 g/L) CO2. Keg
4.7% a.a. @ 10 min lagered for 2 months before bottling.
Ryan & Therese Anderson
Jacksonville, FL ADDITIONAL ITEMS
Cowford Ale Sharing Klub (CASK) 50 mL phosphoric acid, in mash RUNNERS-UP
0.75 lb. (340 g) rice hulls, in mash Silver Medal: Aaron Reif of Pleasant Hill, IA,
“Stand Sure” ½ tablet Whirlfloc @ 10 min Iowa Brewers Union, Scottish Heavy
10C. Scottish Export 7g Fermaid K, in primary Bronze Medal: Armand Roland Houle Jr of
Pittsburgh, PA, Scottish Heavy
Batch volume: 6 US gal. (22.7 L) YEAST
Original gravity: 1.057 (14°P) 2 L starter Wyeast 1728 Scottish Ale

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 11
Efficiency: 57% ADDITIONAL ITEMS
AMERICAN PALE ALE Bitterness: 75.4 IBU 1 tsp. gelatin as fining
Color: 7 SRM
96 entries Alcohol: 5.9% by volume WATER
88 ppm Ca, 5 ppm Mg, 13 ppm Na, 53 ppm
MALTS & ADJUNCTS Cl, 154 ppm SO4, 31 ppm HCO3.
13 lb. (5.9 kg) Golden Promise pale malt
2 lb. (0.9 kg) flaked barley BREWING NOTES
1 lb. (0.45 kg) Weyermann Munich I malt Single infusion mash for 60 min at 154°F
6 oz. (170 g) 40°L crystal malt (68°C). Predicted mash pH was 5.2. Fermented
at 62°F (17°C) until 80% attenuation, then
HOPS free rise to 68°F (20°C). Passed forced diacetyl
1 oz. (28 g) Mosaic, 11.2% a.a. @ 60 min test and packaged into keg on day 11. Keg
1 oz. (28 g) Cascade, 6.6% a.a. @ 30 min hopped with 2 oz. (57 g) Cascade, 2 oz. (57 g)
1 oz. (28 g) Cascade, 6.6% a.a. @ 5 min Citra, and 2 oz. (57 g) Mosaic for 3 days then
1 oz. (28 g) Cascade Cryo, 11.8% a.a., pressure-transferred to serving vessel. Fined
whirlpool 5 min with 1 tsp. gelatin. Named “Little Moonfinder
1 oz. (28 g) Citra Cryo, 25% a.a., Pale Ale” after my 2-year-old daughter Nadine
whirlpool 5 min who is always searching for and finding “da
Jonathan Bacon 1 oz. (28 g) Mosaic Cryo, 20.8% a.a., moon.” Cheers!
Silver Spring, MD whirlpool 5 min
Bacon Boys Brewing 2 oz. (57 g) Mosaic, 12.5% a.a.,
keg hop 3 days RUNNERS-UP
“Little Moonfinder” 2 oz. (57 g) Citra, 11% a.a., Silver Medal: Brian McCrickard of
11 American Pale Ale keg hop 3 days Portsmouth, VA, Seven City Brewery, American
2 oz. (57 g) Cascade, 5.8% a.a., Pale Ale
Batch volume: 6 US gal. (22.7 L) keg hop 3 days Bronze Medal: Stan Szymanski & Julye
Original gravity: 1.056 (13.8°P) Szymanski of Edison, NJ, American Pale Ale
Final gravity: 1.012 (3.1°P) YEAST
2 packs WLP090 San Diego Super Yeast

Category 11 Batch volume: 5.5 US gal. (20.8 L) 1 oz. (28 g) Centennial,

Original gravity: 1.056 (13.8°P) 9.9% a.a., dry hop 4 days
AMBER & BROWN Final gravity: 1.012 (3.1°P)
AMERICAN ALE Efficiency: 75% ADDITIONAL ITEMS
Bitterness: 30 IBU 3.5 oz. (100 g) corn sugar for natural
96 entries Color: 15 SRM carbonation in keg
Alcohol: 5.9% by volume
YEAST
MALTS & ADJUNCTS 1 pack Wyeast 1056 Chico Ale Yeast
9.5 lb. (4.31 kg) Maris Otter
pale malt WATER
1 lb. (0.45 kg) biscuit malt 60 ppm Ca, 8 ppm Mg, 48 ppm Na, 65 ppm
8 oz. (227 g) 40°L crystal malt Cl, 80 ppm SO4, 107 ppm HCO3.
4 oz. (113 g) 80°L crystal malt
4 oz. (113 g) aromatic malt BREWING NOTES
2.1 oz. (59 g) pale chocolate malt Mash 152°F (67°C) for 75 minutes, Batch
sparge, boil 75 minutes. Ferment 7 days at
HOPS 65°F (18°C), Dry hop 4 days. Naturally car-
0.25 oz. (7 g) Simcoe, 13% a.a., FWH bonate in keg with 3.5 oz. (100 g) corn sugar
0.5 oz. (14 g) Amarillo Lupo, 14% a.a., FWH dissolved in 8 oz. clean water (simple sugar
0.75 oz. (21 g) Simcoe, 13% a.a., hop solution, boiled 5 minutes) and add to keg.
Larry & Donna Reuter stand 30 min Carb for 14 days at 65°F (18°C). Cold condi-
Akron, OH 0.5 oz. (14 g) Amarillo Lupo, 14% a.a., tion for 2 weeks. Drink!
Society of Akron Area Zymurgists hop stand 30 min
(SAAZ) 0.5 oz. (14 g) Idaho 7 Lupo, 17.5% a.a.,
hop stand 30 min RUNNERS-UP
“Sunset DayDreamer” 1 oz. (28 g) Amarillo Lupo, 14% a.a., Silver Medal: John and Judy Jacovetty of
19A. American Amber Ale dry hop 4 days Seneca, SC, Kentucky Common (Historical Beer)
1 oz. (28 g) Idaho 7 Lupo, 17.5% a.a., Bronze Medal: Don Burshnick and Dom
dry hop 4 days Burshnick of Maine, NY, California Common

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 13

BROWN BRITISH BEER

91 entries

MinJoo Lee MALTS BREWING NOTES

Paju-Si, South Korea 7.7 lb. (3.49 kg) Maris Otter pale malt Mash at 155°F (68°C) for 60 min. Ferment at
1.1 lb. (0.5 kg) brown malt 64°F (18°C) for 24 days. Prime to carbonate
“Connection” 1.1 lb. (0.5 kg) 50°L crystal malt targeting 2.1 vol. (4.2 g/L) CO2.
13C. English Porter 8.8 oz. (249 g) pale chocolate malt
1.76 oz. (50 g) chocolate malt
Batch volume: 5.25 US gal. (19.9 L) RUNNERS-UP
Original gravity: 1.053 (13.1°P) HOPS Silver Medal: Mike Neville of Dearborn, MI,
Final gravity: 1.019 (4.8°P) 1 oz. (28 g) Fuggle, 5% a.a. @ 60 min Motor City Mashers, Dark mild
Efficiency: 73% 1 oz. (28 g) Fuggle, 5% a.a. @ 15 min Bronze Medal: Nigel Curtis of Arlington,
Color: 24 SRM TX, Cap and Hare Homebrew Club, British
Alcohol: 4.6% by volume YEAST Brown Ale
1 pack White Labs WLP013 London Ale

WATER
66 ppm Ca, 4 ppm Mg, 37 ppm Na,
88 ppm Cl, 66 ppm SO4, 65 ppm HCO3.

Category 14

BRITISH STOUT Batch volume: 16.4 US gal. (62 L) YEAST

Original gravity: 1.069 (16.8°P) 3 packs White Labs WLP002 English Ale
48 entries Final gravity: 1.039 (9.8°P)
Efficiency: 73% WATER
Bitterness: 35 IBU 200 ppm Ca, 36 ppm Mg, 90 ppm Na,
Color: 38 SRM 332 ppm Cl, 79 ppm SO4, 45 ppm HCO3.
Alcohol: 4.2% by volume
BREWING NOTES
MALTS & ADJUNCTS Mash at 158°F (70°C) for 60 minutes.
29 lb. (13.15 kg) Maris Otter pale malt 60-minute boil. Mash pH finished at 5.11 and
3 lb. (1.36 kg) flaked barley post boil pH of 5.0, final pH (post fermenta-
2.8 lb. (1.27 kg) flaked oats tion) 4.52. Add 3 packs of WLP002 in 1,750
2.5 lb. (1.13 kg) 80°L caramel malt mL starter pitched at 70°F (21°C). Ferment
2 lb. (907 g) roasted barley at 67°F (19°C) for 6 days, then raise to 70°F
1 lb. (454 g) chocolate malt (21°C) for a 2-day diacetyl rest, then crash to
1 lb. (454 g) midnight wheat 34°F (1°C). Note: Water profile is calculated
1 lb. (454 g) lactose (whirlpool) based on what was achieved with mixing
my well water and distilled water along with
Eric Ott HOPS appropriate brewing salt additions.
Kalamazoo, MI 1 oz. (28 g) Magnum, 14.3% a.a.
@ 60 min
“West Michigan Milk Stout” 1 oz. (28 g) Fuggle, 8.1% a.a. @ 10 min RUNNERS-UP
14A. Sweet Stout Silver Medal: Geoffrey Myers of Perry, OH,
ADDITIONAL ITEMS Oatmeal Stout
2 tablets Whirlfloc @ 10 min Bronze Medal: Dan Stoneman and Doug
Brown of San Diego, CA, QUAFF, Oatmeal
Stout

ON THE WEB
Find past winners’ homebrew recipes on our website @ HomebrewersAssociation.org/beer-recipes

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Category 15

IRISH STOUT Batch volume: 5.5 US gal. (20.8 L) YEAST

Original gravity: 1.058 (14.3°P) 1 pack Fermentis Safale S-04
36 entries Final gravity: 1.014 (3.6°P)
Efficiency: 70% WATER
Bitterness: 36 IBU 120 ppm Ca, 4 ppm Mg, 12 ppm Na, 55
Color: 35 SRM ppm Cl, 19 ppm SO4, 315 ppm HCO3.
Alcohol: 6% by volume
BREWING NOTES
MALTS & ADJUNCTS Ferment in primary at 64°F (18°C) for 12
10 lb. (4.54 kg) Maris Otter pale malt days. Raise the primary temperature to 68°F
8 oz. (227 g) Carafa III malt (20°C) on day 13 for a 3-day diacetyl rest.
8 oz. (227 g) pale chocolate malt On day 16, cold crash primary and hold for
8 oz. (227 g) Victory malt 3 days. Keg via closed transfer on day 20.
8 oz. (227 g) coffee malt Carbonate to 2 vol. (4 g/L) CO2.
4.8 oz. (136 g) 120°L crystal malt

HOPS RUNNERS-UP
1.25 oz. (35 g) Cluster, 6.5% a.a. @ 60 min Silver Medal: Jared Rowley of San Diego,
Paul Sorice Jr. 0.5 oz. (14 g) Cluster, 6.5% a.a. @ 15 min CA, QUAFF, Irish Stout
Pinnelas Park, FL Bronze Medal: Stephen Hoeprich of
Pinnelas Urban Brewers Guild ADDITIONAL ITEMS Nashua, NH, Irish Stout
1 tsp. Irish Moss @ 10 min
“Paul’s Irish Extra Stout” 2.2 g Wyeast yeast nutrient @ 10 min
15C. Irish Extra Stout

Category 16

AMERICAN PORTER Batch volume: 5.25 US gal. (19.9 L) YEAST

& STOUT Original gravity: 1.059 (14.5°P) 1,400 mL starter yeast propagated from
Final gravity: 1.012 (3.1°P) Stone Brewing Enjoy By
86 entries Efficiency: 70% in 2017
Bitterness: 29 IBU
Color: 46 SRM WATER
Alcohol: 6.4% by volume 119 ppm Ca, 0 ppm Mg, 8 ppm Na,
154 ppm Cl, 81 ppm SO4, 16 ppm HCO3.
MALTS & ADJUNCTS
7.35 lb. (3.33 kg) Great Western BREWING NOTES
two-row malt Add 3 g CaSO4 (gypsum) and 6.5 g CaCl2 to
1.55 lb. (703 g) Maris Otter pale malt reverse osmosis water. Mash at 152°F (67°C)
1 lb. (454 g) flaked oats for 60 min, fly sparge, and boil for 60 min.
0.9 lb. (408 g) 60°L crystal malt Clonal isolate of yeast strain obtained from
0.75 lb. (340 g) Crisp chocolate malt Unfiltered Enjoy By IPA in 2017 and main-
8 oz. (227 g) Carafa I malt tained on agar plates. White Labs WLP007
4 oz. (113 g) Crisp black malt would be a good commercially available alter-
native. Ferment at 68°F (20°C) for 13 days,
HOPS keg, and force carbonate at 12 psi.
Billy Lambert 1 oz. (28 g) Northern Brewer, 8.5% a.a.
San Diego, CA @ 60 min
RUNNERS-UP
“KAW Porter” ADDITIONAL ITEMS Silver Medal: Christian Chandler
16A. American Porter 1 tablet Whirlfloc @ 15 min of Chandler, AZ, Arizona Society of
0.25 tsp. yeast nutrient @ 15 min Homebrewers, American Stout
Bronze Medal: Chris Mclerran of El Paso,
TX, American Stout

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Category 17

AMERICAN IPA Batch volume: 24 US gal. (90.8 L) ADDITIONAL ITEMS

Original gravity: 1.060 (14.7°P) Biofine
117 entries Final gravity: 1.008 (2.1°P)
Efficiency: 70% YEAST
Bitterness: 80 IBU White Labs WLP001 California Ale
Color: 4 SRM
Alcohol: 7.0% by volume WATER
100 ppm Ca, 18 ppm Mg, 20 ppm Na,
MALTS & ADJUNCTS 40 ppm Cl, 260 ppm SO4, 38 ppm HCO3.
42 lb. (19.1 kg) Rahr two-row malt
12 lb. (5.44 kg) white wheat malt BREWING NOTES
3 lb. (1.36 kg) Carapils Mash at 148°F (64°C) for 60 minutes. Boil 60
2.75 lb. (1.25 kg) dextrose minutes. Use a hopback for the whole cone
hops. Pitch yeast at 65°F (18°C) and allow
HOPS to rise to 70°F (21°C) over 5 days. Rouse the
1.3 oz. (37 g) Magnum @ 60 min yeast and hops through the bottom of coni-
1 oz. (28 g) Citra @ 20 min cal, and after 48 hours at 70°F (21°C) crash
2 oz. (57 g) Nelson Sauvin @ 20 min to 32°F (0°C), adding Biofine in the fermenter
Max Brown 10 oz. (284 g) Citra whole cone, if you can and have time. Otherwise, use
Antioch, CA hopback 20 min Biofine in the keg.
Diablo Order of Zymiracle Enthusiasts 5 oz. (142 g) Centennial whole cone,
(DOZE) hopback 20 min
12 oz. (340 g) Nelson Sauvin, RUNNERS-UP
“NELSON!” whirlpool 30 min Silver Medal: Mike and Stephanie Butler of
17. American IPA 34 oz. (964 g) Nelson Sauvin, Olathe, KS, Kansas City Bier Meisters, American
dry hop 3 days IPA
8 oz. (227 g) Centennial, dry hop 3 days Bronze Medal: Eric Bridges of Chula Vista,
16 oz. (454 g) Citra, dry hop 3 days CA, American IPA

Category 18
Batch volume: 7 US gal. (26.5 L) ADDITIONAL ITEMS
SPECIALTY IPA Original gravity: 1.087 (20.9°P) 1 lb. (454 g) rice hulls in mash
Final gravity: 1.022 (5.6°P)
55 entries Efficiency: 59% YEAST
Bitterness: 80 IBU 1 pack Wyeast 1056 American Ale
Color: 49 SRM
Alcohol: 8.7% by volume BREWING NOTES
This recipe is the “Bigger” and smoother ver-
MALTS & ADJUNCTS sion of the NHC gold-medal-winning recipe
22 lb. (9.98 kg) pale malt Go Big from 2017 that I previously brewed
2.00 lb. (907 g) Weyermann Caramunich II with Jeff Poirot, currently the brewer at Hop
1.75 lb. (794 g) Briess Midnight Wheat Malt Fusion Ale Works in Fort Worth, Texas. Water
1.25 lb. (567 g) corn sugar, boil is built from reverse osmosis to an IPA profile.
In addition to the higher gravity, this recipe
HOPS mashes warmer at 156–158°F (69–70°C) for
1.25 oz. (35 g) Chinook, 11.9% a.a. a full body.
@ 60 min Brew-in-a-bag, no-sparge mash with
1.5 oz. (43 g) Amarillo, 6.4% a.a. approximately 12.65 gal. (47.9 L) of 167°F
@ 20 min (75°C) water. Mash for 60 minutes at 158°F
Nicholas McCoy 1.5. oz. (43 g) Chinook, 11.9% a.a. (70°C) and then heat to 168°F (76°C) for a
Sachse, TX @ 20 min 10-minute mash out. Ferment at 68°F (20°C)
Draft Punk 2 oz. (57 g) Amarillo, 7.8% a.a. @ 5 min for a week before dry hopping and use the
4 oz. (113 g) Citra, 12% a.a., freshest hops you can find. Cheers!
“Go Bigger” dry hop 5 days before bottling
18A. Specialty IPA 3 oz. (85 g) Amarillo, 9.2% a.a., RUNNERS-UP
dry hop 5 days before bottling Silver Medal: Michael Belfoure of Pittsburgh,
PA, Specialty IPA
Bronze Medal: Joseph Daly of Garden City,
NY, Specialty IPA

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Category 19

NEW ENGLAND IPA

110 entries Batch volume: 5.5 US gal. (20.8 L) YEAST
Original gravity: 1.061 (15°P) Imperial Yeast A38 Juice
Final gravity: 1.012 (3.1°P)
Efficiency: 70% WATER
Color: 5 SRM Use brewing water with a 3:1 chloride to
Alcohol: 6.7% by volume sulfate ratio.

MALTS & ADJUNCTS BREWING NOTES

8 lb. (3.63 kg) Pilsner malt Mash at 155°F (68°C) for 60 minutes, raise
2 lb. (907 g) pale malt to 168°F (76°C) for 10 minutes and sparge.
2 lb. (907 g) wheat malt Complete a 90-minute boil. Add whirlpool
1.5 lb. (680 g) Maris Otter pale malt hops when wort temperature is below 185°F
1. lb. (454 g) flaked oats (85°C). Ferment at 68°F (20°C), adding first
0.5 lb. (227 g) golden naked oats dry hop addition during active fermentation
and all other dry hop additions after fermen-
HOPS tation is complete for a duration of 3 days.
0.15 oz. (4.3 g) Simcoe @ 90 min
2 oz. (57 g) Idaho 7, whirlpool
Ross Stuart 2 oz. (57 g) Citra, whirlpool RUNNERS-UP
Scottsdale, AZ 2 oz. (57 g) Citra, dry hop during active Silver Medal: Bryan McBeth of Norwalk, CT,
Arizona Society of Homebrewers fermentation New England IPA
6 oz. (170 g) Citra, dry hop 3 days Bronze Medal: Adam Clark of Colfax, CA,
“Hanella Hazy” 6 oz. (170 g) Mosaic, dry hop 3 days New England IPA
21C. Hazy/New England IPA

Category 20

STRONG AMERICAN ALE Batch volume: 6 US gal. (22.7 L) YEAST

Original gravity: 1.091 (21.8°P) 4 packs Fermentis Safale US-05
76 entries Final gravity: 1.022 (5.6°P)
Efficiency: 77% WATER
Bitterness: 46 IBU 49 ppm Ca, 2 ppm Mg, 23 ppm Na, 61 ppm
Color: 17 SRM Cl, 50 ppm SO4, 58 ppm HCO3.
Alcohol: 9.9% by volume
BREWING NOTES
MALTS Mash in with 1.3 qt./lb. (2.7 L/kg) at 104°F
12 lb. (5.44 kg) white wheat (40°C), targeting a pH of 5.5, and hold for 10
malt minutes. Step up to 131°F (55°C) for 15 min-
5 lb. (2.27 kg) Golden Promise utes, then to 146°F (63°C) for 40 minutes,
pale malt and finally to 158°F (70°C) for 15 minutes.
1 lb. (454 g) 60°L crystal malt Mash out at 168°F (76°C) for 15 minutes (hat
1 lb. (454 g) honey malt tip to Gordon Strong and Brew Your Own for
the mash tips). Vorlauf, fly sparge, and run
HOPS off to reach a kettle volume of 8.5 gal. (32.2
0.75 oz. (21 g) Simcoe cryo, L). Boil for 150 minutes. Chill to 68°F (20°C),
Alexander Cigan 18.6% a.a. @ 60 min pitch yeast, and bulk ferment for 5 months.
New York, NY 0.5 oz. (14 g) Simcoe, Prime with dextrose to 2.3 vol. (4.6 g/L) CO2
New York City Homebrewers Guild 10.2% a.a. @ 20 min and bottle. For best results, bottle condition
0.5 oz. (14 g) Simcoe, for at least 12 months. Enjoy!
“Contrived Spontaneity” 10.2% a.a. @ 5 min
22D. Wheatwine
ADDITIONAL ITEMS RUNNERS-UP
8 oz. (227 g) rice hulls, in mash Silver Medal: Rob Knipper of San Marcos,
0.5 tsp. yeast nutrient @ 10 min CA, Society of Barley Engineers, Double IPA
Bronze Medal: Jay Highfill of Overland Park,
KS, Kansas City Bier Meisters, Wheatwine

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Category 21

BOCK
Batch volume: 12.5 US gal. (47.3 L) YEAST
56 entries Original gravity: 1.078 (18.9°P) White Labs WLP833 German Bock Lager
Final gravity: 1.025 (6.3°P)
Efficiency: 70% WATER
Bitterness: 20 IBU 220 ppm Ca, 22 ppm Mg, 16 ppm Na, 69
Color: 21 SRM ppm Cl, 60 ppm SO4, 290 ppm HCO3.
Alcohol: 7% by volume
BREWING NOTES
MALTS & ADJUNCTS Mash at 154°F (68°C) for 60 minutes. Mash
23 lb. (10.43 kg) Munich malt, 10°L out at 168°F (76°C). Boil for 90 minutes.
9 lb. (4.08 kg) Pilsner malt Begin fermentation at 50°F (10°C) and raise
1.25 lb. (567 g) caramel malt, 120°L to 60°F (16°C) over 10 days. Ferment at 60°F
1.25 lb. (567 g) CaraMunich malt, 56°L (16°C) for 17 days. Raise to 65°F (18°C) and
12 oz. (340 g) crystal malt, 240°L ferment for 11 days. Lager for 4 weeks at
7 oz. (200 g) honey malt 38°F (3°C).
5 oz. (141 g) melanoidin malt

Brian Phillips HOPS RUNNERS-UP

Nora Springs, IA 4 oz. (113 g) Brewer’s Gold, Silver Medal: Jon Serluco of Brooklyn, NY,
Iowa/Minn. Society of Brewers 8.5% a.a. @ 60 min Brewminaries, Doppelbock
(IAMNSOB) Bronze Medal: David Byer of Asheville,
ADDITIONAL ITEMS NC, Mountain Ale and Lager Tasters (MALT),
“T-Bock” 1.5 tsp. Wyeast yeast nutrient @ 5 min Eisbock
6C. Dunkles Bock 1 tablet Whirlfloc @ 10 min

Category 22

STRONG UK ALE Batch volume: 3 US gal. (11.4 L) YEAST

Original gravity: 1.112 (26.4°P) 3 packs Wyeast 1318 London Ale III
51 entries Final gravity: 1.032 (8°P)
Efficiency: 70% WATER
Bitterness: 49 IBU 73 ppm Ca, 21 ppm Mg, 18 ppm Na, 33
Color: 15 SRM ppm Cl, 33 ppm SO4, 211 ppm HCO3.
Alcohol: 11.9% by volume
BREWING NOTES
MALTS & ADJUNCTS I use Zionsville city water cleared of chlorine.
11.8 lb. (5.36 kg) Maris Otter pale malt The water can vary, but those are details I
4 oz. (113 g) Vienna malt received. I do a 1-hour mash at 152°F (67°C).
4 oz. (113 kg) aromatic malt Acidify mash to desired pH. I do a long boil
4 oz. (113 g) Special B malt of 2 to 4 hours. I fermented at a constant
4 oz. (113 g) melanoidin malt 68°F (20°C). This beer needs to sit for a least
4 oz. (113 g) Caravienne malt six months to a year.
4 oz. (113 g) flaked barley

HOPS RUNNERS-UP
Joel McGormley 1.1 oz. (31 g) Northern Brewer, 8.5% a.a. Silver Medal: James Satin of Brooklyn, MI,
Zionsville, IN @ 60 min Ann Arbor Brewers Guild, Old Ale
1.26 oz. (36 g) Fuggle, 4.5% a.a. @ 20 min Bronze Medal: Bill Groves of Waterford,
“Seventh Coalition” 0.94 oz. (27 g) Fuggle, 4.5% a.a. @ 10 min MI, Society of North Oakland Brewers
22D. English Barley Wine 0.63 oz. (18 g) East Kent Goldings, (SNOBs), English Barleywine
5% a.a. @ 5 min

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Category 23 Aaron Reif

Pleasant Hill, IA
IMPERIAL PORTER Iowa Brewers Union HOPS
& STOUT 1 oz. (28 g) Magnum, 12.8% a.a.
“Polk County Stout” @ 60 min
77 entries 23B. Imperial Stout
YEAST
Batch volume: 5 US gal. (28.7 L) 3 L starter Wyeast 1056 American Ale
Original gravity: 1.123 (18.9°P)
Final gravity: 1.034 (8.5°P) BREWING NOTES
Efficiency: 70% Start with 9.8 gal. (37 L) mash water and 2.7
Bitterness: 20 IBU gal. (10.2 L) sparge water to end up with 9
Color: 21 SRM gal. (34 L) at the start of the boil. Boil for 3
Alcohol: 13.5% by volume hours down to 6.3 gal. (23.8 L). Pitch a 3 L
starter made with 2 Wyeast 1056 packs.
MALTS & ADJUNCTS
16 lb. (7.26 kg) pale 2-row malt
3 lb. (1.36 kg) light Munich malt RUNNERS-UP
2 lb. (907 g) Maris Otter pale malt Silver Medal: Jack Wallace of Chesapeake,
2 lb. (907 g) chocolate malt VA, Seven City Brewers, Baltic Porter
2 lb. (907 g) 40°L caramel malt Bronze Medal: Joe Skiles of Carol Stream,
1.5 lb. (680 g) roasted barley IL, Imperial Stout
1.5 lb. (680 g) black barley

Category 24 HOPS 5.3. Mash for 45–60 minutes at 145–147°F

0.1 oz. (2.8 g) CO2 hop extract, 60% a.a. (63–64°C). Mash pH should fall between 5.1
SAISON @ 60 min and 5.3, but add additional acid if the pH is
1 oz. (28 g) Loral Cryo, 22% a.a., above 5.3. Gently vorlauf for 20 to 25 min-
64 entries hop stand utes or until runoff is very clear. Sparge until
1 oz. (28 g) Loral, 10% a.a., hop stand the full volume is achieved in the kettle, stop
2 oz. (57 g) Hallertau Hersbrucker, sparging if gravity falls below 1.010, and top
4% a.a., hop stand up the kettle with excess brewing liquor to
1 oz. (28 g) Triple Pearl, 10% a.a., achieve the full boil volume.
hop stand Boil for 90 minutes. At 60 minutes add
the CO2 hop extract, targeting 30 IBUs. After
YEAST the boil, cool the wort down to 170–160°F
1 pack Imperial Yeast B56 Rustic (77–71°C). Add the remaining hops, shooting
for roughly 1 oz./gal. (7.5 g/L). Whirlpool
WATER the hops and let the hops and trub settle for
50 ppm Ca, 0 ppm Mg, 25 ppm Na, 90 ppm 25–30 minutes. Cool the wort to 67°F (19°C)
Cl, 45 ppm SO4, 0 ppm HCO3. and rack into the fermenter.
Oxygenate the wort at 1.5 L/min for 1 to 2
Colby Reineke BREWING NOTES minutes with pure O2. Pitch one pack of Rustic
Minneapolis, MN I prefer working in percentages where pos- Imperial yeast or Wyeast 3726 Farmhouse Ale
Minnesota Home Brewers Association sible—the grist for this recipe is 78% Pilsner Yeast for 200 billion or 1.04M cells/mL/°P. Hold
malt, 20% flaked wheat, and 2% sugar. I’m temperature at 67–70°F (19–21°C) for first 24
“Arcane Alchemy” a huge fan of low-oxygen brewing, reducing hours, then let the fermentation free-rise to
24B. Saison hot-side aeration where possible, and being 95–100°F (35–38°C). Hold that temperature
gentle as possible throughout the brewing until fermentation is complete. Near the tail
Batch volume: 5.5 US gal. (20.8 L) process. This produces the cleanest, brightest end of the fermentation (around 1.010/2.6°P
Original gravity: 1.037 (9.3°P) beer possible. or so), attach a spunding valve. Crash cool and
Final gravity: 1.004 (1°P) I start by de-oxygenating all my brewing condition for 1 to 2 weeks at 32°F (0°C). Force
Efficiency: 78% liquor by boiling the entire amount first, then carbonate to 2.7–3 vol. (5.4–6 g/L) of CO2.
Bitterness: 45 IBU cooling it down to my mash strike tempera-
Color: 3 SRM ture. I treat the entire brewing liquor with all
Alcohol: 4.3% by volume minerals (mash and sparging water together) RUNNERS-UP
to a 1:2 ratio of sulfate to chloride after the Silver Medal: Timothy Lambert of
MALTS & ADJUNCTS de-oxygenating boil, but before cooling. Do Albuquerque, NM, Dukes of Ale, Saison
5.5 lb. (2.49 kg) Rahr Premium Pilsner malt not exceed 100 ppm chloride. Bronze Medal: Timothy Lambert of
1.5 lb. (680 g) flaked wheat Acidify all of the brewing liquor using lactic Albuquerque, NM, Dukes of Ale, Saison
2.4 oz. (68 g) corn sugar acid to achieve a mash pH between 5.1 and

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Category 25 Bitterness: 40 IBU WATER

Color: 2 SRM 57 ppm Ca, 4 ppm Mg, 10 ppm Na,
BELGIAN ALE Alcohol: 6% by volume 30 ppm Cl, 90 ppm SO4, 65 ppm HCO3.

100 entries MALTS & ADJUNCTS BREWING NOTES

12 lb. (5.44 kg) Best Malz Heidelberg No-sparge/full-volume mash. Mash is acidified
Pilsner malt with Weyermann Sauergut to 5.4 pH. Mash
3 lb. (1.36 kg) Weyermann Floor Malted at 131°F (55°C) for 10 min, 144°F (62°C) for
Bohemian Pilsner malt 90 min, 160°F (71°C) for 60 min, and 170°F
3 lb. (1.36 kg) Weyermann Barke Pilsner (77°C) for 10 min. Add candi sugar when
malt wort approaches the boil. Add Sauergut at
1 lb. (454 g) clear Belgian candi sugar, flameout to achieve pH just under 5.1. Rack
in boil to settling vessel and then rack clear wort off
trub and into fermenter. Pitch yeast, oxygen-
HOPS ate, and start fermentation at 65°F (18°C).
2.8 oz. (79 g) Hallertau Tradition, After 3 days, begin slow rise up to 75°F (24°C)
5.7% a.a. @ 60 min over the course of several days; hold until final
3.5 oz. (99.2 g) Saphir, 3.2% a.a. @20 min gravity is reached. Bottle condition with boiled-
1 oz. (28 g) Czech Saaz, 4% a.a. down candi sugar/water solution to 3.3 vol.
@ 12 min (6.6 g/L) CO2 in thick Belgian brown bottles.
Jordan Folks
Portland, OR ADDITIONAL ITEMS
Portland Brewers Collective Sauergut, as needed to achieve desired mash RUNNERS-UP
pH and wort pH Silver Medal: Preston Klingseis and Maggie
“I Left Rome” Yeast nutrient @ 10 min Klingseis of Hellertown, PA, Lehigh Valley
26A. Trappist Single Brewtan B @ 5 min Home Brewers, Bière de Garde
Whirlfloc @ 5 min Bronze Medal: Andy Cox of Wilton, CT,
Batch volume: 10 US gal. (37.9 L) Underground Brewers of Connecticut, Witbier
Original gravity: 1.050 (12.4°P) YEAST
Final gravity: 1.005 (1.3°P) 0.75 million cells/ml/°P Bootleg Biology
Efficiency: 54% OB Belgian Ale

Category 26 Color: 8 SRM WATER

Alcohol: 9.8% by volume 42 ppm Ca, 4 ppm Mg, 0 ppm Na,
STRONG BELGIAN ALE 47 ppm Cl, 51 ppm SO4, 0 ppm HCO3.
MALTS & ADJUNCTS
124 entries 12 lb. (5.44 kg) Weyermann BREWING NOTES
Bohemian Pilsner malt Mash at 148°F (64°C) for 38 minutes and
5 lb. (2.27 kg) Weyermann then raise to 158°F (70°C) for 30 minutes. No
pale malt mash out. Boil for 90 minutes, adding DME
0.5 lb. (227 g) Briess red flaked at the start of boil (or adjust grain bill without
wheat DME) and hops as indicated. Add candi syrup
1 lb. (454 g) Briess golden 10 minutes before flameout. Chill to 65°F
light DME @ 60 min (18°C), oxygenate, and pitch yeast.
2 lb. (907 g) golden candi Yeasts must be from two separate yeast
syrup @ 10 min starters at 60/40 ratio—seriously, this makes
the beer what it is! Hold at 65°F (18°C) for
HOPS 24 to 36 hours and then let fermentation
0.6 oz. (17 g) Magnum, 12% temperature free rise to 69°F (21°C), then
a.a. @ 60 min hold at 69°F until you reach final gravity.
Joseph Belevender 1 oz. (28 g) Saaz, 3.8% a.a. Cold crash beer after fermentation to lager
Warren, MI @ 10 min temp. Carbonate at 2.5–2.8 vol. (5–5.6 g/L)
Pontiac Brewing Tribe and then let the beer lager for 7 to 8 weeks
YEAST before bottling or canning.
“Concrete Bicycle” Make two starters representing 60% and
26C. Belgian Golden Strong Ale 40% of the batch OG. Use a yeast pitch cal-
culator to size them appropriately. RUNNERS-UP
Batch volume: 5 US gal. (18.9 L) Silver Medal: Mark Beck of Portland, OR,
Original gravity: 1.082 (19.8°P) 1.049 SG starter White Labs WLP545 Portland Brewers Collective, Belgian Dark
Final gravity: 1.012 (3.1°P) Belgian Strong Ale Strong Ale
Efficiency: 50% 1.033 SG starter White Labs WLP590 Bronze Medal: Brian Lasure of Highlands,
Bitterness: 26 IBU French Saison Ale NC, Belgian Dubbel

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 27

EUROPEAN SOUR ALE

65 entries

Jeremiah Baer HOPS BREWING NOTES

Collinsville, IL 0.5 oz. (14 g) Galaxy, 14.2% a.a. Mash with 6 gal. (22.7 L) water at 147°F
East Side Brewers 20 min @ 200°F (93°C) (64°C) for 90 minutes. Sparge with 2.5 gal.
(9.5 L) water and bring to boil for 15 min-
“Adventure Time” ADDITIONAL ITEMS utes. Add 3 g Lactobacillus helveticus and
27G. Historical: Gose 28 g coriander @ 10 min keep at 108°F (42°C) for 48 hours. Boil 60
18 g sea salt @ 10 min min. Ferment with Verdant IPA yeast at 64°F
Batch volume: 6 US gal. (22.7 L) 0.75 tsp. yeast nutrient @ 10 min (18°C) for 3 days, and then increase to 69°F
Original gravity: 1.050 (12.4°P) 1 tablet Whirlfloc @ 10 min (21°C) and hold for another 5 days. Package
Final gravity: 1.012 (3.1°P) with high carbonation.
Efficiency: 70% YEAST & BACTERIA
Bitterness: 10 IBU 3g Lactobacillus helveticus
Color: 4 SRM 1 pack Verdant IPA yeast RUNNERS-UP
Alcohol: 5.1% by volume Silver Medal: Brooks Edman of
WATER Stewartstown, PA, Chop & Brew, Fruit Lambic
MALTS & ADJUNCTS Distilled, with 2 g calcium chloride and 3 g Bronze Medal: Christopher Crump and
5 lb. (2.27 kg) Weyermann Pilsner malt gypsum Corbett Crump of APO, Armed Forces
4 lb. (1.8 kg) Weyermann pale wheat Europe, Fruit Lambic
malt
2 lb. (907 g) Dingemans Belgian Pilsner
malt
6 oz. (170 g) acidulated malt

Category 28 Batch volume: 5.28 US gal. (20 L) BREWING NOTES

Original gravity: 1.050 (12.4°P) Cupuaçu is a tropical fruit from the Amazon
FRUIT BEER Final gravity: 1.008 (2.1°P) rainforest. Its taste is like a mix of chocolate,
Efficiency: 70% pineapple, banana, and pear.
113 entries Bitterness: 7 IBU Single infusion mash at 66°C (150°F) for
Color: 3 SRM 60 minutes. Target 5.3 pH mash. Mash out
Alcohol: 5.6% by volume at 78°C (172°F) for 10 minutes. Boil for 10
minutes without hops. After flameout, lower
MALTS & ADJUNCTS pH to 4.5 with lactic acid, cool the wort to
4.96 lb. (2.25 kg) Weyermann Pilsner malt 38°C (100°F). Pitch the L. helveticus (0.1
4.08 lb. (1.85 kg) Weyermann wheat malt g/L), purge the kettle with CO2, and seal.
7.76 oz. (220 g) flaked oats Hold at 38°C (100°F) until the pH reaches
3.17 oz. (90 g) Weyermann acidulated malt 3.1–3.2. Bring to boil for 60 minutes, adding
hops as indicated. Chill the wort to 16°C
HOPS (61°F), transfer to sanitized fermenter, and
0.71 oz. (20 g) Hallertau Mittelfrüh, pitch Levteck-TeckBrew10 yeast. Ferment at
4.1% a.a. @ 20 min 18°C (64°F). When attenuation is close to
75%, add the fresh cupuaçu and dragon
ADDITIONAL ITEMS fruit and hold for 4 days at 21°C (70°F).
3.53 lb. (1.6 kg.) Cupuaçu, end primary Force carbonate to 3.5 vol. CO2.
Chico Milani 1.76 lb. (0.8 kg) dragon fruit, end primary
Florianópolis, Brazil 0.75 tsp. yeast nutrient @ 10 min
Acerva Catarinense 1 tablet Whirlfloc @ 10 min RUNNERS-UP
Silver Medal: John Spinella of New Hartford,
“Andanzas - Sangue de Dragão” YEAST & BACTERIA NY, Fruit Beer
X4. Catharina Sour 200 billion cells Lactobacillus helveticus Bronze Medal: Joseph Daly of Garden City,
1 pack Levteck – TeckBrew 10 NY, Fruit Beer

WATER
75 ppm Ca, 10 ppm Mg, 0 ppm Na,
75 ppm Cl, 75 ppm SO4, 0 ppm HCO3.

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 29

SPICED BEER
76 entries

Mark Schoppe HOPS

Austin, TX 0.14 oz. (4 g) Magnum, 9.5% a.a. @ 75 min immersion sous vide device to maintain a
Austin Zealots temperature of 110°F/43°C).
ADDITIONAL ITEMS The next day, boil for 75 minutes, adding
“Chipotle Lichtenhainer” 8 oz. (227 g) skyr (Icelandic yogurt) hops at the start of the boil. Cool and trans-
29. Spice, Herb, or Vegetable Beer 4 dried chipotle chiles, 1 week in fer to carboy, aerate and add yeast.
secondary Primary fermentation for one week at 68°F
Batch volume: 5 US gal. (18.9 L) (20°C). Transfer to secondary and add chipot-
Original gravity: 1.042 (10.5°P) YEAST les. I prepare the chipotles by boiling a mug of
Final gravity: 1.008 (2.1°P) 1 pack White Labs WLP029 German Ale/ water in the microwave, cutting the chiles into
Efficiency: 75% Kolsch pieces, adding them to the boiled water, and
Bitterness: 5 IBU then letting them steep for 30 minutes. Then I
Color: 3 SRM WATER add it (liquid, chunks, and all) to the secondary.
Alcohol: 4.5% by volume 78 ppm Ca, 13 ppm Mg, 21 ppm Na, Let the beer sit on the chiles until it reaches
103 ppm Cl, 103 ppm SO4. the level of heat you want (I give it a week),
MALTS & ADJUNCTS then transfer to a keg and carbonate.
3.6 lb. (1.63 kg) rauch malt BREWING NOTES
3.6 lb. (1.63 kg) wheat malt Single step infusion mash at 152°F (67°C) for
60 minutes. Collect wort in kettle and heat to RUNNERS-UP
180°F (82°C) to pasteurize. Silver Medal: Jerry Canny of Binghamton,
Cool wort to 110°F (43°C) and add skyr. NY, BIER, Spice, Herb, or Vegetable Beer
Cover surface with plastic wrap to keep out Bronze Medal: Timothy Lambert of
oxygen and keep warm overnight (I use an Albuquerque, NM, Dukes of Ale, Spice, Herb,
or Vegetable Beer

Category 30

SEASONAL SPICED BEER

26 entries

Batch volume: 10 US gal. (37.9 L) BREWING NOTES

Original gravity: 1.090 (21.6°P) Perform a 30 min. single infusion mash,
Final gravity: 1.025 (6.3°P) followed by 30 min. recirculation using a
Alcohol: 9.3% by volume HERMS, increasing temp to roughly 170°F
(77°C) at mash out. Conduct a 90 min. boil,
MALTS & ADJUNCTS with the first and only hop addition taking
32 lb. (14.5 kg) UK Golden Promise malt place 60 min. before flameout. Ferment in
1 lb. (454 g) Belgian Special B malt a stainless conical. One month before brew
1 lb. (454 g) Dingemans Cara 45 malt day, crush spices with a mortar and pestle
1 lb. (454 g) Carastan malt and make a tincture using vodka as a sol-
vent. Decant the liquid into the fermented
HOPS beer at kegging.
2 oz. (57 g) Nugget, 14% a.a. @ 60 min

Matt Lennon ADDITIONAL ITEMS RUNNERS-UP

Redwood City, CA 3 sticks cinnamon Silver Medal: Ben Jankowski of Oyster Bay,
Bitches & Studs Brew Club 15 whole cloves NY, Autumn Seasonal Beer
2 whole nutmegs, grated Bronze Medal: Jonathan Bacon of Silver
“Sterling, Cooper, Draper, Santa” Spring, MD, Autumn Seasonal Beer
30B. Winter Seasonal Beer YEAST & BACTERIA
1 L starter Cellar Science Cali

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 31

SMOKE-FLAVORED BEER
49 entries

Batch volume: 5 US gal. (18.9 L) BREWING NOTES

Original gravity: 1.048 (11.9°P) Keg sour with the Lactobacillus for four days
Final gravity: 1.014 (3.6°P) @ 85°F (29°C).
Efficiency: 70%
Alcohol: 4.5% by volume
RUNNERS-UP
MALTS & ADJUNCTS Silver Medal: Jonathan Lizenby of Harvest,
4 lb. (1.81 kg) Pilsner malt AL, 256 Brewers, Piwo Grodziskie
3 lb. (1.36 kg) beechwood-smoked malt Bronze Medal: Michael Beck of Griffith,
1 lb. (454 g) oak-smoked wheat malt IN, Illiana Beer Rackers Union (IBRU),
Lichtenhainer
HOPS
0.25 oz. (7 g) Saaz, 3% a.a., in boil

Jason Wiggs YEAST & BACTERIA

Tampa, FL 1 pack Lactobacillus
Special Hoperations 1 pack Wyeast 1056 American Ale

“Lichten My Hiney”
31B. Historical: Lichtenhainer

Category 32

WOOD-AGED BEER
96 entries

Batch volume: 6 US gal. (22.7 L) BREWING NOTES

Original gravity: 1.107 (25.3°P) Mash at 155°F (68°C) for 60 min. 90 min
Final gravity: 1.033 (8.3°P) boil. Pitch with a healthy yeast starter.
Efficiency: 80% Ferment at 50°F (10°C) for 10 days. Perform
Bitterness: 29 IBU a diacetyl rest at 68°F (20°C) for 2 days.
Color: 14 SRM Lager at 38°F (3°C) for 14 days. Rack to a
Alcohol: 11% by volume fresh rum barrel and age to taste.

MALTS & ADJUNCTS

11 lb. (4.99 kg) Pilsner malt RUNNERS-UP
9 lb. (4.09 kg) Munich malt Silver Medal: Max Furth of Orlando, FL,
4 lb. (1.81 kg) CaraMunich I malt Brewers Anonymous, Specialty Wood-Aged
Bronze Medal: Fabio Florencio and Graciele
HOPS Paula of Ribeirão, Brazil, Specialty Wood-
Jarrett Long & John Bates 1 oz. (28 g) Magnum, 13% a.a. @ 60 Aged
Arlington, TX min
Horsemen of the Hopocalypse 1 oz. (28 g) Hallertau Mittelfrüh, 4.3%
a.a. @ 30 min
“Eis Eis Baby”
32B. Historical: Specialty Wood-Aged Beer YEAST & BACTERIA
2 packs Bohemian Lager

ON THE WEB
Find past winners’ homebrew recipes on our website @ HomebrewersAssociation.org/beer-recipes

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 33

AMERICAN WILD ALE

56 entries

Batch volume: 10 US gal. (37.9 L) ADDITIONAL ITEMS

Original gravity: 1.049 (12.2°P) 17 lb. fresh peaches (multiple varieties),
Final gravity: 1.005 (1.3°P) 6 weeks
Efficiency: 47% 4 cumaru seeds (tonka beans),
Bitterness: 32 IBU crushed, and soaked in
Color: 4 SRM Amburana-barrel-aged cachaça
Alcohol: 5.8% by volume
YEAST
MALTS & ADJUNCTS 0.3 million cells/mL/°P Imperial Rustic
13 lb. (5.9 kg) Weyermann Barke Pilsner 0.3 million cells/mL/°P Wyeast 3724
malt Belgian Saison
4 lb. (1.81 kg) Weyermann Barke
Vienna malt WATER
2 lb. (907 g) Weyermann wheat malt 50 ppm Ca, 4 ppm Mg, 10 ppm Na,
Jordan Folks 1.25 lb. (567 g) dextrose, primary 47 ppm Cl, 50 ppm SO4, 65 ppm HCO3.
Portland, OR
Portland Brewers Collective HOPS
1.75 oz. (49.6 g) German Perle,
“Lou Pep Pep” 5.5% a.a. @ 60 min
33C. Wild Specialty Beer 4.5 oz. (127 g) Nelson Sauvin,
Aged with Peaches 10.3% a.a. whirlpool 10 min

BREWING NOTES
The winning entry was a blend of seven beers. The recipe provided Begin open fermentation (foil on carboy, etc.) at 65°F (18°C), then
here is the bulk of the blend. My approach is to make several sour after 3 days of active fermentation, slowly rise to 75°F (24°C) over the
stock beers, age them 6 months or so, brew/ferment some fresh saison course of several days. Add sugar addition when beer is about 75%
for the blending day, and then blend to balance/taste prior to adding fermented (approximately 1.015 SG) and install airlock for remainder
any adjuncts. of fermentation.
My sour stocks finish so sour that I often need a considerable Making sour stock: Sour stock is fairly forgiving. I typically do a
portion of non-sour beer to balance it out. I aim for final pH of 3.4– 60/40 blend of Pils (or pale malt) and wheat malt, shooting for an OG
3.5 (definitely trying to avoid anything lower than 3.2), so I often of 1.045–1.052 and about 4 IBUs. Pitch any Saccharomyces strain and
shoot higher than that prior to adding fruit, as fruit may lower the a sour culture blend (and possibly some additional Brettanomyces). The
pH even further. sour stocks used in this beer relied mostly on Bootleg Biology and Yeast
Prior to adding fruit, this beer was a 10:1:1:1:1 blend of the Nelson Bay sour blend cultures. Fill carboy nearly to the brim with chilled wort,
Saison recipe provided here (pH 4.05, FG 1.005), a rye sour (pH 3.25, pitch entire mixed culture into primary, wait 6 months (without open-
FG 1.004), two blond sours (pH 2.96, FG 1.004 and pH 2.89, FG ing the carboy), then proceed to blending session. Do not let oxygen
1.003), and a spontaneous sour (pH 3.2, FG 1.003). This blend resulted touch this beer until blending day (brew day oxidation is okay, though).
in a pH of 3.5 before the fruit addition. Dump any beers that are acetic or failed to ferment (this should be
I racked about 3 gal. (11.4 L) of this blend onto 17 lb. (7.7 kg) of very rare if you follow the directions here).
fresh farmers market peaches (four different varieties, frozen, then A note on the cumaru: I did not mention the cumaru in my NHC
thawed prior to adding) to achieve about 5 gal. (18.9 L) total. After entry notes, as I was afraid judges would not know enough about
six weeks on fruit, the beer pH had risen to 3.7, so I blended in some the ingredient, and knowing about it might throw them off. The
new blond sour stock and some sour stock that had aged on 4 cumaru entry was entered as ‘33C - Wild Specialty (28C): aged w/Peaches.’
seeds per gal., at a ratio of 1:.25:.25 to reach a bottling pH of 3.4 (the The cumaru accented the peaches nicely, making the beer even
seeds had been crushed and soaked in Amburana-barrel-aged cachaça “peachier” to my palate.
for a few weeks prior to being added to the sour stock). Using the
Rare Barrel’s terminal acid shock starter method, this beer was then
bottle conditioned with corn sugar in thick brown Belgian bottles to RUNNERS-UP
achieve 3.3 vol. (6.6 g/L) CO2. The beer was about 6 months old in the Silver Medal: Timothy Lambert of Albuquerque, NM, Dukes of Ale,
bottle when it was judged. Mixed Fermentation Sour Beer
Making the Nelson Saison: Single infusion mash at 147°F (64°C) Bronze Medal: Brian Stephens of Portage, MI, Keepers of Craft,
for 60 minutes. Target a mash pH of 5.4 and post-boil pH of 5.05. Wild Specialty Beer

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 34

SPECIALTY BEER
61 entries

Batch volume: 5.75 US gal. (21.8 L) 0.5 oz. (14 g) Nelson Sauvin, 12.5% a.a.
Original gravity: 1.076 (18.4°P) @ 2 min
Final gravity: 1.009 (2.3°P) 0.5 oz. (14 g) Czech Saaz, 3.2% a.a.
Efficiency: 78% @ 2 min
Bitterness: 30 IBU 0.5 oz. (14 g) Mandarina Bavaria,
Color: 5 SRM 6.8% a.a. @ 2 min
Alcohol: 9.3% by volume
ADDITIONAL ITEMS
MALTS & ADJUNCTS 1 Campden tablet per 20 gal.
4.68 lb. (2.12 kg) Castle Pilsner malt (75.7 L) brewing water
4.68 lb. (2.12 kg) Rahr white wheat malt 8 oz. (227 g) rice hulls in mash
1.5 lb. (680 g) Vienna malt 1 oz. (14 g) sweet orange peel @ 15 min
1.25 lb. (567 g) torrified wheat 32 fl. oz. (946 ml) Wine Expert Sauvignon
8 oz. (227 g) Carapils malt Blanc grape extract @ 0 min
14 fl. oz. (414 ml) Wine Expert Pinot Noir
Mark Pennick HOPS grape extract @ 0 min
Denver, CO 0.4 oz. (11 g) Nugget, 15.2% a.a.
The Brew Crew @ 60 min YEAST & BACTERIA
0.5 oz. (14 g) Nelson Sauvin, 12.5% a.a. 1.5 L stir-plate starter
White Labs WLP568
“She Fancies Herself a Little Bit French” @ 10 min Belgian Style Saison
34F. Experimental Beer 0.5 oz. (14 g) Czech Saaz, 3.2% a.a. Blend
@ 10 min Champagne yeast and dextrose for bottling
0.5 oz. (14 g) Mandarina Bavaria, 6.8%
a.a. @ 10 min

BREWING NOTES
This is a variation on my silver-medal-winning recipe from NHC the 2-minute hop additions. Chill to 72°F (22°C), and immediately
2021, Sticky Fingers. This year’s variation, a rose saison, is named pitch a 1.5 L starter. Package at day 14–21, when fermentation is
for a dear family friend who is also a strong female scientist with complete and beer has cleared. It is essential to bottle condition.
some French ancestry. Re-pitch with a half packet of champagne yeast and dextrose to
Treat Denver water using one Campden tablet per 20 gal (75.7 L) to achieve 2.4 vol. (4.8 g/L) in the bottle. This beer is best weeks 10–24.
remove chloramine. Strike with 1.5 L of 158°F (69°C) water per pound
of grist and mash at 148°F (64°C) for 45 minutes. Add 5.2 stabilizer at
1 Tbsp. per 5 gal. of mash water. No mash out. Continuous sparge at RUNNERS-UP
170°F (77°C) to achieve lower body. Silver Medal: Evan W. Brill of Louisville, KY, Mixed -Style Beer
The flameout addition of the grape extract will lower wort to Bronze Medal: Steve Fletty of Falcon Heights, MN, Alternative
whirlpool temperature and extract some good aroma and flavor from Sugar Beer

CATEGORY 35
Category 35: Gluten-Free Beer was combined with Category 34 due to low entry count.

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 36
Batch volume: 3 US gal. (11.4 L) and toyon blossom is caramelly, smoky, and
TRADITIONAL MEAD Original gravity: 1.145 (33.2°Bx) bitter. The heather honey—Hey, make sure
Final gravity: 1.035 (8.8°Bx) it’s authentic, yeah? Lot of fake or dubious
28 entries Alcohol: 17.3% by volume stuff out there—was also bitter, and some of
the most intense floral character you’ll ever
HONEY & OTHER FERMENTABLES encounter. The buckwheat had heavy molas-
4.5 lb. (1.93 kg) heather honey ses, raisin, and fudgy characters. So again,
3.5 lb. (1.59 kg) buckwheat honey the general theme is “too much X to use by
2.5 lb. (1.13 kg) toyon blossom honey itself, but good in a blend.”
2 lb. (907 g) almond blossom honey I like D47 for traditional meads because of
the flavor and mouthfeel it creates, and while
YEAST & BACTERIA some label it a “nutrient hog,” I like that it
3 packs Lalvin D47 will reliably use the nutrients I feed it. Now
that people are feeding their meads, I too
WATER often find they are left with a residual nutri-
2 gal. (7.57 L) spring water ent character that tastes gross. Fermented
in the 60s Fahrenheit (upper teens Celsius),
MEADMAKING NOTES racked off sediment a couple times, and aged
Staggered nutrient additions. Fermented low 1.5 years, before 1 gallon was briefly aged on
Michael Wilcox 60s °F. I generally prefer to blend after fer- medium-toast French oak and blended back
Wichita, KS mentation is finished, but this was a project to in to taste.
Kansas City Bier Meisters use some honeys I labelled “difficult”—each
had something I liked but also had at least
“Blends Without Friends” one other character that I didn’t care for. In RUNNERS-UP
M1C. Sweet Mead essence, I used them to dilute each other. Silver Medal: Allen Martin of Gilbert, AZ,
The blend included something like 11 hon- Arizona Society of Homebrewers, Semi-Sweet
eys, but the four listed above comprised more Mead
than 90 percent of the total and will get Bronze Medal: Brian Stephens of Portage,
you close. Not everything added was a suc- MI, Keepers of Craft, Sweet Mead
cess, frankly. Almond blossom is quite nutty,

Category 37

CYSER
8 entries

Batch volume: 1 US gal. (3.79 L) MEADMAKING NOTES

Original gravity: 1.095 (22.7°Bx) The apple juice was from our Minnesota
Final gravity: 1.010 (2.6°Bx) Home Brewers Association club buy and was
Alcohol: 12.1% by volume a mix of Haralson, Honeycrisp, and Sweet
Tango. I fermented, added oak, back sweet-
HONEY & JUICE ened to 1.010 (to taste), added Dual Fine to
1.5 lb. (680 g) honey clear, and packaged.
128 fl. oz. (3.79 L) apple juice

ADDITIONAL ITEMS RUNNERS-UP

¼ spiral medium-toast American oak Silver Medal: Philip LaFleur of Loveland,
7g Go Ferm @ pitch CO, Weiz Guys Homebrew Club, Cyser
10 g Fermaid K in primary Bronze Medal: Nathan Steigman of Saint
1g FT Blanc @ pitch Paul, MN, Cyser
Dual Fine to clarify

YEAST & BACTERIA

Matthew Weide 1 pack Lalvin QA23
St. Anthony, MN
Minnesota Home Brewers Association

“Cyser”
M1C. Sweet Mead

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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 38
HONEY & OTHER FERMENTABLES WATER
PYMENT 88 fl. oz. (2.6 L) William’s Brewing Cabernet reverse osmosis
grape juice concentrate
16 entries 3 lb. (1.36 kg) Zambian wildflower MEADMAKING NOTES
honey Mix all primary ingredients in fermenter and
3 lb. (1.36 kg) orange blossom honey rehydrate yeast per Scott Labs protocol using
3 lb. (1.36 kg) clover honey Go-Ferm. Oxygenate must with wand/stone for
24 fl. oz. (710 ml) Cabernet grape juice con- 2 minutes just prior to pitching yeast. Ferment
centrate (secondary) at 65°F (18°C) and use TOSNA protocol for
1.2 lb. (544 g) Zambian wildflower honey adding yeast nutrients (I used Fermaid-O) until
(secondary) FG is reached. Cold crash near freezing for a
2.4 lb. (1.09 kg) orange blossom honey few days, then rack to new vessel and stabilize
(secondary) using Kmeta and Ksorbate. Transfer oak to sec-
1.2 lb. (544 g) buckwheat honey (secondary) ondary until desired oak level is obtained. Rack
off of the oak when it has reached your desired
ADDITIONAL ITEMS level. Acid adjusted with tartaric acid to a pH of
2 oz. (57 g) French oak medium-plus 3.45 and SO2 (Kmeta) was added for stabiliza-
(primary/secondary) tion prior to bottling. Fining agents were also
5g Opti-Red (primary) used just prior to bottling. I used SuperKleer
Allen Martin 3g FT Rouge Soft (primary) KC. FG after back-sweetening was approxi-
Gilbert, AZ Dual Fine to clarify mately 1.035, but adjust honey additions to
Arizona Society of Homebrewers Fermaid O as needed for yeast nutrition your liking. Final ABV after secondary additions
Go Ferm to rehydrate yeast was approximately 13.5%. Cheers!
“Cab Pyment II” Kmeta to stabilize
M2B. Pyment Ksorbate to stabilize
SuperKleer KC to clarify RUNNERS-UP
Batch volume: 5 US gal. (18.9 L) tartaric acid to balance Silver Medal: Jeremy Olsen of Minneapolis,
Original gravity: 1.108 (25.5°Bx) MN, Saint Paul Homebrewers Club, Pyment
Final gravity: 0.999 (–0.3°Bx) YEAST Bronze Medal: Bill Boyer of Kennesaw, GA,
Alcohol: 15.6% by volume 10 g Lalvin Bourgovin RC 212 North Georgia Malt Monkeys, Pyment

Category 39 HONEY & OTHER FERMENTABLES some honey and juice to the starter and let
26 lb. (11.6 8 kg) orange blossom honey sit another 20 to 40 minutes until you see
BERRY MEAD (SILVER) 40 lb. (18.1 kg) frozen blueberries solid fermentation activity.
Pitch starter into must and stir well.
17 entries ADDITIONAL ITEMS Maintain 70°F (21°C) for 24 hours, then
1 spiral medium toast American oak check for fermentation activity. Punch down
32.5 g Go Ferm (starter) fruit cap and lower temperature to 60–70°F
0.5 g Lallzyme, day 1 (16–21°C). Each day, punch down fruit cap.
7g Opti-Red, day 1 Once fermentation slows, set up a clean, san-
0.5 g FT Rouge, day 2 itized bucket with a colander and scoop fruit
30.8 g Fermaid K, day 3 pulp into it, draining must through. Press sol-
potassium metabisulfate to stabilize ids to release more must and return liquid to
potassium sorbate to stabilize the bucket. Rack everything to a glass carboy
clarifying agent, as necessary and add oak spiral and clearing agent. Top
carboy off with CO2 to minimize oxidation.
YEAST Add metabisulfate and sorbate when grav-
30 g QA23 ity no longer changes. After 24 to 48 hours,
adjust flavor with additional honey and fruit
Matthew Mead WATER juices/concentrates as necessary to meet your
Grand Rapids, MI 650 mL spring water, for starter flavor target. Rack mead to new carboy once
Michigan Mead Coalition clearing agent and oak tannins do their magic.
MEADMAKING NOTES Remember to always add sulfites and/or top off
“You’re My Boy Blue - B2” Add blueberries to a 7- to 10-gallon fer- carboy with CO2 whenever you rack the mead.
39. Berry Mead menter and let partially thaw over 24
hours. Add honey and let it continue to OTHER MEDALISTS
Batch volume: 6.5 US gal. (24.6 L) thaw for another 24 hours. Mix fruit and Gold Medal: Lincoln Mettler of Edgewood,
Original gravity: 1.180 (40.1°Bx) honey together, adding all day 1 additions WA, Berry Mead
Final gravity: 1.060 (14.7°Bx) to must while mixing. Create yeast starter Bronze Medal: Chuck Beardslee and Cory
Alcohol: 16% by volume with GoFerm and warm spring water, add Aldrich of West Chester, OH, Butler County
yeast and stir, let sit for 20 minutes. Add Brewing Society, Berry Mead

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 The Ultimate Beer Experience
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 2022 N ATIONAL HOMEBREW C OMPETITION

Category 40

STONE FRUIT MEAD MEADMAKING NOTES

Primary: Follow directions for hydrating yeast
8 entries with GO-Ferm PE. Mix honey and water to
desired SG (1.090). Pitch yeast when tem-
Eric Cockrell ADDITIONAL ITEMS perature reaches target, within 10°F (6°C) of
Broken Arrow, OK 12.5 g Go Ferm PE to rehydrate yeast must. Fermaid-O was divided into 3 doses at
Fellowship of Oklahoma Ale Makers 4.9 g Fermaid O @ 24 hours 24, 48, and 72 hours. Skip last dose if 1/3
4.9 g Fermaid O @ 48 hours sugar break has been reached. Aerate must
“Cherry Dangerous” 4.7 g Fermaid O @ 72 hours, before adding nutrients.
40. Stone Fruit Mead but not if 1/3 sugar break reached Secondary: Rack to secondary carboy on top
potassium metabisulfate to stabilize of potassium metabisulfate and potassium sor-
Batch volume: 5 US gal. (18.9 L) potassium sorbate to stabilize bate. After 48 hours rack to large vessel, add
Original gravity: 1.092 (22°Bx) 5 tsp. pectic enzyme to clarify frozen cherries, and pectic enzyme. After 3
Final gravity: 1.000 (0.0°Bx) weeks, rack to aging vessel. SG after removing
Alcohol: 12.9% by volume YEAST fruit was 1.013. Back-sweeten to 1.025.
2 packs Lalvin Bourgovin RC 212
HONEY & OTHER FERMENTABLES
15 lb. (6.8 kg) tart cherries WATER RUNNERS-UP
12.9 lb. (5.85 kg) clover blossom honey reverse osmosis Silver Medal: Matthew Mead of Grand
Rapids, MI, Michigan Mead Coalition, Stone
Fruit Mead
Bronze Medal: Pavel Anisimov of Concord,
CA, Diablo Order of Zymiracle Enthusiasts
(DOZE), Stone Fruit Mead

Category 41 HONEY & OTHER FERMENTABLES this point add some honey and juice into the
12 lb. (5.44 kg) wildflower honey starter and let sit another 20 to 40 minutes
MELOMEL 12 lb. (5.44 kg) orange blossom honey until you see solid fermentation activity.
10 lb. (4.54 kg) Balaton cherries Pitch starter into must and stir in well.
9 entries 10 lb. (4.54 kg) Montmorency cherries Maintain 70°F (21°C) for 24 hours, then
10 lb. (4.54 kg) raspberries check fermentation for activity (aka fruit cap).
10 lb. (4.54 kg) black currants Punch down cap and lower temperature to
around 60° F to 70°F (16–21°C). Each day,
ADDITIONAL ITEMS punch down fruit cap. Once fermentation
1 spiral medium toast American oak slows, set up a clean, sanitized bucket with a
32.5 g Go Ferm (starter) colander and scoop fruit pulp into it, draining
19 g Ferm K (BSG Fermax) must through. Press solids to release more
yeast nutrient (primary) leftover must and return liquid back to the
potassium metabisulfate to stabilize bucket. Rack everything into a glass carboy
potassium sorbate to stabilize and add oak spiral and clearing agent. Top
clarifying agent, as necessary carboy off with CO2 to minimize oxidation.
Add metabisulfate and sorbate when grav-
YEAST ity no longer changes. After 24 to 48 hours,
26 g Lalvin 71B adjust flavor with additional honey and fruit
juices/concentrates as necessary to meet your
Matthew Mead WATER flavor target. Rack mead into new carboy once
Grand Rapids, MI 650 mL spring water, for starter clearing agent and oak tannins do their magic.
Michigan Mead Coalition Remember to always add sulfites and/or top off
MEADMAKING NOTES carboy with CO2 whenever you rack the mead.
“Ode to H.O.D.” Add all frozen fruit to larger 7- to 10-gallon
M2E. Melomel fermenter and let partially thaw over 24 RUNNERS-UP
hours, then pour honey over top and let it Silver Medal: Pavel Anisimov of Concord,
Batch volume: 6.5 US gal. (24.6 L) continue to thaw for another 24 hours. Mix CA, Diablo Order of Zymiracle Enthusiasts
Original gravity: 1.174 (39°Bx) fruit and honey together, adding all yeast (DOZE), Melomel
Final gravity: 1.080 (19.3°Bx) nutrients into must while mixing. Create yeast Bronze Medal: Gordon Mauger of Walnut
Alcohol: 12.3% by volume starter with GoFerm and warm spring water, Creek, CA, Diablo Order of Zymiracle
add yeast and stir, let sit for 20 minutes. At Enthusiasts (DOZE), Melomel

74 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 2022 N ATIONAL HOMEBREW C OMPETITION

Category 42

SPICE MEAD
24 entries

Batch volume: 5 US gal. (18.9 L) BREWING NOTES

Original gravity: 1.075 (18.2°Bx) Honey mixed with 4.5 gal. of distilled water.
Final gravity: 1.034 (8.5°Bx) Fermaid K and yeast added. Day 2 boiled the
Alcohol: 5.8% by volume lime zest, lime juice and ginger root in 1/2
gallon (1.89 L) distilled water for 10 min-
HONEY & OTHER FERMENTABLES utes, covered, and let sit overnight. Added
10 lb. (4.54 kg) orange blossom honey solution and solids to fermenter on day 3.
Fermentation started at 71°F (22°C), peaked
ADDITIONAL ITEMS at 73°F (23°C), and on day 4 fell slowly to
1 tsp. Fermaid K (day 1) 68°F (20°C). Kegged on day 10 and force
2.25 oz. (64 g) ginger root, grated (day 3) carbed. Taste tested once carbonated and
1.25 oz. (35 g) lime zest (day 3) added 2 tsp. lime juice.
8 oz. (237 mL) lime juice (day 3)
2 tsp. lime juice (day 14)
Scott Voak RUNNERS-UP
San Diego, CA YEAST & BACTERIA Silver Medal: Brian Stephens of Portage,
QUAFF 1 pack White Labs WLP720 Sweet Mead MI, Keepers of Craft, Fruit & Spice Mead
Bronze Medal: Benjamin Daniels of
“Lawnmower Mead” WATER Raymore, MO, Kansas City Bier Meisters, Fruit
M3A. Fruit and Spice Mead distilled & Spice Mead

Category 43
HONEY & OTHER FERMENTABLES a long-term project that took a few years
SPECIALTY MEAD 12 lb. (5.44 kg) wildflower honey before I was happy. I ended up doing a whole
12 lb. (5.44 kg) caramelized honey series of “cognac barrel” stuff. I didn’t source
37 entries 128 oz. (3.78 L) apricot nectar a used cognac barrel, although though that
would be cool. I just use small (usually 10
ADDITIONAL ITEMS L) new barrels, usually medium toast. First
2 lb. unsulfured dried apricots a cider would basically go in overnight to
rinse some of the raw flavors out and giving
YEAST & BACTERIA me super oaky cider that I can use in small
4 packs Uvaferm 43 amounts for years in cider blends. Then I
literally added a cognac I liked and rolled it
WATER around for weeks. No, you should not break
256 oz. (7.57 L) spring water out the XXO, but don’t cheap out either. Go
for the most intense flavor for your buck--
MEADMAKING NOTES this is not the time for subtlety. After rolling
This mead is named after one of my favorite around in the barrel, the cognac was dumped
overheard comments when I was entering and a traditional mead was aged, then a
more often than I do now. Fermented upper pear mead, then this mead, and finally it was
60s Fahrenheit. Not quite a Dwojniak (1:1 soaked in maple syrup and a spiced cyser
Michael Wilcox honey to water), but more like 2:3. Gravity went in. In each case, the barrel mead was
Wichita, KS is high enough that it is still wise to slowly intentionally a bit barrel-intense, as it was
Kansas City Bier Meisters introduce the yeast to the must over a day then blended back into the portion without
or two, and to step feed the last bit of your the barrel. Perhaps I’ll eventually share the
“That Guy Wins Too Much” honey. Caramelized honey was done in a others if you ask nicely.
M4C. Experimental Mead slow cooker, and I’m not very experienced
at it. Most bochet I’ve had tasted burnt; I
Batch volume: 5 US gal. (18.9 L) just wanted a light but noticeable warm, RUNNERS-UP
Original gravity: 1.170 (38.2°Bx) inviting caramelized character. Keep tasting, Silver Medal: Vaughn Barker of Brookfield,
Final gravity: 1.060 (14.7°Bx) and remember it tastes darker than it looks WI, Experimental Mead
Alcohol: 18.5% by volume as it is caramelizing, and be careful not to Bronze Medal: Benjamin Daniels of
burn yourself. Don’t be in a hurry—this was Raymore, MO, Kansas City Bier Meisters,
Experimental Mead

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 75

 2022 N ATIONAL HOMEBREW C OMPETITION

Category 44

STANDARD CIDER
OR PERRY
30 entries
Batch volume: 3 US gal. (11.4 L) described as tasting like partially fermented
Original gravity: 1.064 (15.7°Bx) apples, and usually retains a noticeable
Final gravity: 1.008 (2.1°Bx) “mac note” after fermentation. This fills the
Alcohol: 7.6% by volume “tastes like apples” character many judges
seem to look for. Cote des Blancs can be
HONEY & OTHER FERMENTABLES reliably stopped with cold temperatures but
128 oz. (3.78 L) Golden Russet juice is prone to hydrogen sulfide production if it
128 oz. (3.78 L) McIntosh juice isn’t happy. For inexperienced cidermakers,
128 oz. (3.78 L) Northern Spy juice I’d recommend a Champagne yeast, ferment
dry, stabilize, back-sweeten, and force-carb.
YEAST & BACTERIA It’s quite acidic already, so I keep carbonation
1 pack Red Star Cote de Blancs fairly low. If your juice isn’t high enough grav-
ity, try partially freeze-concentrating it. 1.045
BREWING NOTES juice ain’t gonna get ya there...
Fermented in the 58°F–62°F (14–17°C) range,
Michael Wilcox chilled to stop fermentation early, and a
Wichita, KS couple years later I got around to force car- RUNNERS-UP
Kansas City Bier Meisters bonating it. Golden Russet chosen for very Silver Medal: Jeff Carlson of Grand Rapids,
high gravity and arguably my favorite apple. MI, English Cider
“Bobbing for Medals” Northern Spy for high acid and fruit charac- Bronze Medal: Michael Wilcox of Wichita,
C1A. New World Cider ter, often pear/melon. McIntosh is sometimes KS, Kansas City Bier Meisters, French Cider

CATEGORIES 45 AND 47
Categories 45: Standard Perry and 47: Specialty Perry were combined with Categories 44 and 46, respectively, due to low entry count.

Category 46

SPECIALTY CIDER Batch volume: 2 US gal. (7.6 L) BREWING NOTES

OR PERRY Original gravity: 1.075 (18.2°Bx) Mix fresh apple juice from Louisburg Cider Mill
Final gravity: 1.020 (5.1°Bx) in Louisburg Kansas, frozen concentrated apple
26 entries Alcohol: 7.7% by volume juice, and mango juice in primary fermenter
and add pectic enzyme. Allow to sit 24 hrs.
HONEY & OTHER FERMENTABLES Mix lactose with distilled water and warm until
175 oz. (5.18 L) Heirloom apple juice dissolved, add to primary. Rehydrate yeast and
64 oz. (1.89 L) mango juice pitch yeast along with fresh (peeled and sliced)
12 oz. (355 ml) frozen concentrated ginger. Ferment 7 days at 67°F (19°C) and then
apple juice remove ginger. Ferment for 7 to 14 more days
at 67°F, rack to secondary. Add (de-seeded)
ADDITIONAL ITEMS habanero peppers to cider and steep for 8–24
1 tsp. pectic enzyme, 24 hours before hours depending on your personal heat prefer-
pitch ence. Remove habaneros. Cold crash for 24–48
1 lb. (0.45 kg) lactose, in primary hours. Add priming sugar and bottle.
4 oz. (113 g) fresh ginger, in primary Brewer tip: If you are brewing this recipe
4 oz. (113 g) fresh habanero pepper, for a well-known national competition, con-
in secondary sider doubling the recipe so that you have a
1.6 oz. (45 g) corn sugar, at bottling few bottles left for yourself.
Kevin Wagner
Stillwell, KS YEAST & BACTERIA
Kansas City Bier Meisters 1 pack Lallemand Belle Saison RUNNERS-UP
Silver Medal: Bill Boyer of Kennesaw, GA,
“Cinco de Mango” WATER North Georgia Malt Monkeys, Specialty Perry
C2E. Cider with Herbs/Spices distilled Bronze Medal: James Werner of New Berlin,
WI, Beer Barons of Milwaukee, Ice Cider

76 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

JOIN THE CLUB
I have been entering homebrew compe-
titions since 2004. I had already been
brewing off and on for 30 years (first
in Colorado and then in Kansas), but
always for my own consumption or to
share with family. The game changer was
when I joined Dunedin Brewers Guild in
Florida, where I found other like-minded d
individuals.
My beer world exploded. I could b bring
my homebrew to meetings, discuss it, and
listen to the experiences of others. I could
taste other brewers’ beers and learn
l from
them. Oh, and I could enter my homebrew
in competitions for judge feedback.
If you haven’t joined a homebrew club
or assembled a group of brewing friends,
doing so is one of the most useful things to
do. Learn to judge, train your senses, and
do triangle tests—all can improve the qual-
ity of your beer and your ability to evaluate
your beer, processes, and recipes. Look for
clubs in your area that have a high per-
centage of active brewers and educational
aspects to their meetings such as lectures, FIGURE 1
trainings, or demonstrations.
Remember, though, that the club (or • Consider choosing less popular styles Cap on foam
clubs) that you end up choosing should to give you less competition—if you
also be social and friendly. You should choose IPA or Spice/Herb/Vegetable, to reduce
not have to prove that you are worthy you’ll be competing in two of the largest
to join. Online clubs are fine, but you categories against many other quality oxidation in
lose the social interaction that comes entries, and at the whim of judge
from sharing beer samples. Indian Peaks sensitivity and possible judge biases.
the bottle.
Alers (Longmont, Colo.) and Weiz Guys Look at the history for a particular
(Loveland, Colo.) are my two main local competition to get an idea of what
Photos courtesy of Nelson Crowle

clubs due to their blend of strong techni- styles are popular.

cal and friendly social qualities. • How hard is the beer to brew? Does it
require double decoction or a cereal
CHOOSE WISELY mash? Sour mashing or kettle souring?
How do you choose a style of beer (or Mashing, steeping, extract, or some
mead or cider) to brew for competitions? combination? Can you reasonably make
Here are several considerations: the beer on your system?

80 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

FIGURE 2

This is what entry.

t Judges have all levels of experience, will yield about 10 bottles, enough for only
although
o some competitions aim to hand 3 (maybe 4) competitions, so if you have
judges see. pick more experienced judges. Judges a beer that is bringing in gold or best of
have different sensitivities to various beer show, you might need to brew it again.
How will you characteristics: I am on the lower end of After you have chosen a style to brew,
sensitivity for diacetyl, for example. More you need to come up with a recipe.
make your beer experienced judges will know their sen- First, start with the guidelines. Assuming
stand out? sitivities and adjust for them. All judges BJCP 2021 guidelines (common for most
have personal biases, but good judges are American and many international compe-
aware of those biases and try to eliminate titions), review the whole specification for
or account for them. the beer you will brew. The ingredients
• Does the beer require a lot of time? Competitions often try to match judges section may give you some clues, but the
Does it require aging (Flanders Red or to categories that they like, but there are aroma and flavor sections will also provide
Brown, for example, and lagers to a always scheduling issues that could mean ideas for malt types, hop levels, bitterness
lesser extent)? Does it require blending judges’ evaluating categories that are not intensities, yeast contributions, and so on.
(gueuze needs three-year-old lambic as their favorites. Check with friends who Appearance and mouthfeel descriptors offer
part of a blend)? Does the beer, mead, have entered specific competitions to get more clues, as do the overall impression
or cider require a barrel (Dwójniak or their thoughts on the quality of judging and history. Read everything several times,
Trójniak Polish meads like to sit for a and feedback, as well as their results. and then maybe pick up a couple of com-
few years in a wood barrel)? For any What batch size of beer should you mercial examples to point you in the right
aging, can you control temperature, brew? I generally brew 3-gallon batches direction.
vibration, and light? (sometimes 5, 8, or 12 gallons), keg and Remember, judges are (or should be)
• How big is the competition? How good carbonate, and then cap 12 bottles of that judging your beer using the guidelines,
is your beer? Be objective! For large beer for competitions. This is enough for not from their own personal recollection of
competitions like NHC, which in the four or more competitions, as most ask
past has had more than 9,000 entries, for three bottles per entry. I keep the keg
only submit the best of your best. around for one of my kegerator taps, or to
I once entered the same beer in two fill more bottles if that beer is doing par- BREWERS PUBLICATIONS®
competitions within a week of each other. ticularly well in competitions. If you brew Brewing Classic Styles and
One entry received a gold medal while the for competitions only, some brewers brew Modern Homebrew Recipes
other scored only 25. You will not always 1-gallon batches. That’s great if you want to BrewersPublications.com
get the same results with your excellent brew a lot of different entries, but 1 gallon

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 81

 h a particular
what r style should be, so theyy
e
are reading and using the exact same words.
Refine your initial recipe from as m many
resources as you can find. Start with books
like Brewing Classic Styles and Modern
Homebrew Recipes. Ask friends who have
brewed the style. Ask on forums like
Competitive Homebrewing on Facebook. k
I typically brew at the high end of the
BJCP specification for a style. Although
a beer at the low end of the specification
(ABV, IBU, malt and hop levels, etc.)) mayy
s it may
fit the guidelines, to the judges, ay
seem weak, watery, or light comparedp d to oa
specification higher-end brew.e That’at s not to
say that the judges should seee it thatt way,
t
but the reality is that they (particularlyy less
experienced judges) often do.
Brew your recipe. Now is the time m to
bring your A-game. Your sanitation tech- e
nique needs to be at its best. No shortcuts,
no “Oh, I forgot to add the mash hops or
first-wort hops, I’ll just add them now.” Go
through the whole process, carbonate, and
package. Age as necessary, and then test
your beer. Take the beer to your homebrew FIGURE 3
club meeting to share. Is the beer what you
expected? If so, enter it in some competi- You can hang ry from fruit, spice, smoke, wood-aged,
tions. If not, figure out what you can tweak or wild beers can be tricky, particularly
and try again. your medals if your beer falls into multiple categories
One of the most common detractors (like a bourbon-barrel-aged, smoked-po-
from a world-class beer rating in com- on the wall— blano chile beer, for example). Look for the
petitions is inappropriate carbonation, dominant characteristics and try to classify
which detracts from aroma, appearance,
or just fill up based on that. Also, seek advice from the
flavor, and mouthfeel. A couple of points shoeboxes. most senior and experienced judges in your
here and there and you’re down from a 45 area or in your homebrew club.
out of 50 to a 38 and not in medal range.
I’ve been using a Blichmann Beer Gun for
many years. I just stabilize the keg at 3 psi
PACKAGING
higher than I want and then bottle, cap- and force your entry into a category when FOR SUCCESS
ping on foam to reduce oxidation. another might be a better choice. How do you get your entries to the compe-
I once made an excellent barleywine, but tition? First, save a bottle or two that you
when I was ready to submit it for compe- can open when you receive the completed
GO WITH THE FLOW
tition, I retasted and entered as an old ale, scoresheets so that you can compare your
When entering in a competition, do not netting a second best of show. Or you can tasting with the judge notes. For local
assume that you should enter your beer take the “shotgun” approach and enter the competitions, there are usually one or more
in the category you intended to brew. same beer in two or more categories, unless drop-off points, often your local homebrew
Review all similar beers in the guidelines the competition prohibits this. shop. Choose one that provides cooler
and enter your beer according to what is For “specialty” beers (BJCP categories space to collect entries for the competition.
in the glass—what the judges will taste. 28–34), review the guidelines carefully to For regional competitions, you may be able
Hopefully it’s the same as what you thought make sure that you are entering in the right to take advantage of an underground-rail-
you brewed, but if not, don’t be stubborn category. Selecting the appropriate catego- road transport. If one person is driving to

82 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

the competition (or to a drop-off for some- bubble wrap to make sure that the Competitions generally have too many
one else to go), your entries may be able to bottles will not move. opened bottles at the end of the event, so
tag along, again, making sure that they will • No packing peanuts! The folks who organizers are glad to let you take some
be kept cold and out of light. Finally, you unpack your shipped entries for the (but share!).
may need to ship your entries. When ship- competitions hate peanuts. Make your Finally, at the awards ceremony (or on
ping your entries, follow these steps. shipment easy to unpack with just one your club or Facebook forums), congrat-
piece of tape per bottle. Don’t wrap up ulate the winners even if they beat you.
• Bottle your beer. I prefer a high fill anything else with more tape. Learn from them. What made their beer
of ½ to ¾ inch of headspace, which • Tape up the box well, and don’t assume rank higher than yours? Many winning
reduces sloshing sounds and minimizes that the glued box will hold together. homebrewers will be happy to share their
water-hammer bottle breakage. Cap on • Get a UPS account, pay for and print winning beer and knowledge, often at the
foam to avoid oxidation in the bottle. your shipping label at home, and then next club meeting. If you medaled, con-
• Register your entries, print labels, and attach it. Consider seasonal shipping— gratulate yourself—good job! Share your
attach labels with rubber band to each shipping by ground transportation in knowledge with others. Competitive home-
bottle. Unless otherwise instructed by the middle of summer might not treat brewers are a friendly crowd and generally
the competition, always attach the label your entry well. If you can afford faster quite happy to share their ideas and pro-
to the neck of the bottle (not the barrel) shipping, that’s better. cesses, and often their recipes.
with the rubber band. The reason for • Drop off your package at a UPS pickup For those entries of yours that didn’t win
this has to do with sorting. As bottles location like Staples—they just receive a medal, open one of your reserved bottles
are pulled from and inserted into six- boxes and don’t ask about contents. of that entry and review the scoresheets—
pack holders during sorting, it’s very • Good luck! you may gain some insight as to how to
easy for the rubber band to get caught, tweak your recipe or process to improve
particularly on tight six-packs, and roll the chances next time.
up or down and off the label. Fresh (they
GET INVOLVED
do age and weaken) #32 rubber bands How do you learn to brew better beer,
are perfect—thick and strong with three
REFINE YOUR GAME
mead, or cider so that your competition
wraps on the neck. If you recycle rubber results are successful? Volunteer at your In summary:
bands from your club’s competition (or local homebrew competitions. If you have • Brew and enter your best beer.
from your desk drawer), consider using never judged before, sign up to be a stew- • Practice A-game brewing and world-
two in case one fails. ard. Experienced judges are often good class sanitation.
• Using small-bubble wrap (the mentors, and they will be happy to share • Review with friends or at your local
perforated rolls work great), cut a their knowledge with you as a steward. homebrew club meeting (your local
piece about 12"×12", or 12"×18" for Start judging as soon as possible. shop is a good reference, too).
extra protection. Starting at a corner Learning to evaluate beers objectively and • Save a bottle for future review.
and the middle of the bottle, roll up learning beer styles from the guidelines will • Package and ship, or deliver carefully.
the bottle diagonally in the bubble help your palate and descriptive abilities • Understand each competition’s size,
wrap, aim for the diagonally opposite improve. It will increase the depth of your specialties, and judging quality.
corner. Now, with your tape gun, start knowledge and enhance your awareness of • Congratulate yourself on your wins, but
in the middle of the bottle, going the details of the styles, giving you better also congratulate others.
upwards to the neck, tape over the tools to evaluate your own beers and trou- • Open your reserved bottle and review
“tuft” of bubbles at the top, bringing bleshoot them or adjust recipes. the scoresheets.
it down along the opposite side. Then Getting familiar with the scoresheets will • Learn to judge and volunteer for
continue across the bottom of the help you know what the judges are looking competitions—the best way to improve
bottle and bring its “tuft” up along for. How can you make your beer stand your sensory abilities.
the side where you started taping. Cut out to the judges? Pay attention to detail Entering competitions is a percentage
the tape and wrap any remaining tape with a great match to the guidelines, great game. Different judges, different competi-
over the top of the bottle. process execution, great packaging quality, tions (with different storage temperatures
• Find a good shipping box. You can the freshest ingredients, and a recipe that and conditions), and shipping can all affect
get boxes that are designed to ship makes those ingredients shine. You need to your win-rate. The more you enter, the bet-
wine (they hold each bottle in a pay attention every step of the way to get ter your chances are for medaling (but you
separate compartment) or boxes with the best out of your beer. also must make good beer and get it to the
cross-hatched corrugated cardboard A side benefit of judging at a competition competition in good shape).
that tightly holds the bottles. For all is that you can ask the competition orga- You will know that you have been bitten
boxes, I recommend taking everything nizer if you can take home a couple—or a by the Competition Bug when you discover
out and lining the box with a large few—cases of empty bottles that have been that you are spending more on shipping
trash bag that you can seal with opened for competition that you can then costs to competitions than you spent on the
everything inside for an extra layer of reuse for your own entries. When you get ingredients for the beer. Good luck in your
protection to contain any leakage. For the bottles home from the competition, future competitions!
a regular box, a layer of large-bubble rinse them immediately so that old beer
bubble-wrap around everything works doesn’t dry in the bottle. Then soak the Nelson Crowle is a National BJCP beer
well. Put the bottles in the box (you bottles in PBW overnight, rinse again, soak judge with Mead and Cider endorsements
may be able to alternate base and in StarSan for a couple of minutes, and dry and creator of the Reggie competition and
neck), tightly packed, and add more them—you’re good to go! judging platform.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 83

 CIDERS of the
NORTHEAST
New England, New York, and Pennsylvania

By Kristen Kuchar

Editor’s note: This is the first in a

series of articles that explore regional
Photos © courtesy of

ciders produced in the United States and

around the globe. In this installment, we
discover ciders of New England, New
York, and Pennsylvania.

84 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 W
hen we imagine cider in the United States, it’s hard not to
think of the Northeast. Apples and cider are woven into the
region’s history and agriculture.
“This area has a longstanding apple-producing industry
and culture,” says Cornell University horticulture graduate David Zakalik, who
has extensively researched and worked with apples during his studies.
Photos © courtesy of

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 85

Cider is a fun
community to
be a part of.
— Ben Wenk

In fact, cider, more than water, was

the most widely consumed drink in
Colonial America. In 1629, nine years
after European colonists arrived at
Plymouth, apple trees were planted in the
Massachusetts Bay Colony. Making cider
was an efficient way to use the apples that
were readily available. In some communi-
ties in the region, cider was even used to
pay taxes and wages.1
According to The Drunk Botanist, the
Laird & Company Distillery in New Jersey
was issued the first distillery license in the
United States in 1780. The family’s records
indicate that, in 1698, Alexander Laird
arrived from Scotland and began growing
apples and making “cyder spirits,” or apple-
jack, for his friends and neighbors.2
There’s no doubt that apples are a part Ben Wenk of Ploughman Cider.
of the economy here. New York is the sec-
ond-largest state in the country for apple duction. In many cases throughout the This region also sees a plethora of nota-
production, just after Washington, and region, the art of crafting cider is born out ble cider festivals, including New York
grows 29.5 million bushels of apples per of the cherished tradition of apple growing. City’s CiderFeast, Cider Days in Franklin
year.3 Pennsylvania ranks fourth.4 Such is the case with Ploughman Cider, County, Mass., Cider Week New York,
It therefore comes as no shock to learn that led by Ben Wenk, whose family has been Philly Cider Week, Vermont Cider Festival,
New York is also home to more cideries than growing apples since 1820 at Three Springs Cider Fest PA, and the Annual Gathering of
any other state. In 2019, there were 900 cider Farm in Adams County, Pennsylvania. the Farm Cideries.
producers in the United States, 100 of which “Cider is a fun community to be a part
were in New York.5 Now there are more than of,” Wenk says, of the shared passion that The Rise of an Industry
120 cidermakers in the Empire State, with the region’s cidermakers have. Ploughman Besides the rich history of cider in the Photos © Getty; courtesy of Kristen Kuchar, Cider Institute of North America.
a reported 450 percent growth in the last Cider produces an eclectic variety of region, New England is also the birthplace
10 years, according to the New York Cider ciders and works with American heirloom of the modern-day cider boom as well. It
Association’s 2020 economic report.6 apple varieties such as Dabinett, Stoke was in 1991 that winemaker Greg Failing
Red, and Kingston Black. began to experiment with apples in his
It’s All About the Apples After 35 years of fruit farming, Manoff two-car garage in Proctorsville, Vt., and
Eleanor Leger, founder and co-owner of Market Gardens launched its own cidery, launched Woodchuck.
Eden Specialty Ciders in Vermont, believes where it creates dry, sparkling cider with no “There was not a hard cider category out
there is an importance that people recog- sugar added. Frecon Farms has been grow- there at that point in time. Nobody had
nize in cider in this region. ing fruit trees since 1944 and launched defined what that category should be,” says
“There’s an appreciation of cider as an their cidery with the philosophy they are Woodchuck founder Greg Failing on their
agriculture beverage,” she says. In their an orchard first and foremost. “We don’t website. “Woodchuck Amber did just that.
own Eden Orchards, there are more than make cider, we just provide infrastructure It was an exciting moment.” Fast forward to
35 apple varieties grown, in addition to to let nature continue it’s [sic] process,” 2014, and Woodchuck opened a $34 mil-
other local growers used in the cider pro- according to the company’s website. lion dollar cidery in Middlebury.

86 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 “I would call this the most exciting time cold-hardy trees, whose fruit also ripens comes down from both sides, you can
for cider ever, really,” says Gabe Cook. early,” Zakalik explains. “So even in the have frost damage to the flowers down
With help from local organizations, short growing season in, say, northern there, while trees near the top of the slope
such as the Pennsylvania Cider Guild, Maine, a Yellow Transparent apple will be are more protected because slightly warm-
Vermont Cider Association, New York ripe in August and can survive the deep er air rises.
Cider Association, and Connecticut Cider freezes in winter better than some southern “If you travel around the Finger Lakes,
Association, as well as national groups like or English apple varieties.” you’ll see that orchards and vineyards are
the American Cider Association and Cider Zakalik also points out that climates planted on slopes, but they tend to be at
Institute of North America, there con- and apple-growing capabilities vary by the top or middle, not down at water level,
tinues to be a push to promote cider and sub-regions. because there’s nowhere for cold air to go,”
cider education. “Being near a lake can moderate tem- Zakalik says.
perature, hence all the wineries and
Weather Makes an Impact cideries on the shores of the Finger Lakes, Is There a New England–
The cooler temperatures that New England and the Great Lakes as well,” he says. Style Cider?
sees works to the advantage of apple grow- Massachusetts is cooler, so there is more of The Beer Judge Certification Program (BJCP)
ers and cider producers. a chance for freeze damage in the middle defines a New England Cider that’s made
“As a cidermaker, we are in the perfect cli- of the winter than you might find in the with characteristic New England apples,
mate,” Leger says. “Apples need cold weather.” Hudson Valley, says Zakalik. such as Northern Spy, Roxburry Russet,
That perfect apple climate means the Specific orchards may also benefit from Golden Russet, Baldwin, and many other
ability to grow many varieties. New York micro-climates that, for example, offer bet- traditional varieties. The result is relatively
produces more than two dozen varieties ter air drainage than others. A ravine can high acidity in the cider, which can include
of apples, including Empire, Gala, Red trap cold air and create a “frost pocket.” additives to boost alcohol and contribute
Delicious, McIntosh, Golden Delicious, “Cold air sinks,” Zakalik explains, “so additional flavors. At 7 to 13 percent ABV, it
Cortland, Rome, Crispin, Idared and if you plant at a low point where cold air can be a potent beverage.
Paula Red.3 In Pennsylvania, you can find
Gala, McIntosh, Granny Smith, Wickson
crabapples, Kingston Black and Dabinett,
among many others.7 The New England
Apple Association lists Ashmead’s Kernal,
Baldwin, Cortland, Pitmaston, and Reine
de Pomme.8
The unique weather and soil impact
the apples, Leger says. “Flavors of apples
are different when you grow them in the
Northeast,” Leger adds, who finds that
tannins are less intense here than in ciders
from England.
“Winters in Maine and parts of Vermont
are harder on some of the more cold-sen-
sitive varieties, but over the centuries plant
breeders have come up with some really

I would call this the

most exciting time
for cider ever, really.
— Gabe Cook
 Additives can include molasses, brown can really make any type of cider in any result in richer, fruitier ciders. Finger Lakes
and white sugars, small amounts of honey region, it’s hard to associate specific cider ciders, on the other hand, tend to be much
and raisins, says the BJCP. “Additives are styles with specific areas. But, generally more acidic and offer higher malic-acid
intended to raise OG well above that which speaking, there is a classic style of ciders flavors. “They very much mirror white
would be achieved by apple alone,” accord- throughout the Northeastern part of the wine grown in that region as well,” Pucci
ing to the program’s description. This style United States that relies on heirloom vari- says. He adds that the combination of high
also can be barrel-aged, which can add eties such as Roxbury Russet, Winesap, acidity and other functions lends the cider
notes of oak or, if the barrel previously held Newton Pippin, and Golden Russet. to mirror more the texture than flavor of
a spirit, characteristics from that as well. “We are talking acid-driven, but with grape wine.
The result is a traditionally dry, flavorful structure and texture and intensity and aro- Further north in New England,
cider with robust apple character, strong matics,” Cook says. he points out, there’s a large classic,
alcohol, and derivative flavors from sugar Dan Pucci, co-author of American Cider, McIntosh presence. Ciders here can be
additives. However, this type of cider isn’t explains that cider can vary throughout the perfume-like and aromatic with tropical
necessarily widely prevalent throughout region. Pucci, who was the founding bev- flavors peeking through.
the region. erage director at New York City’s first cider Executive director of the Cider Institute
Cider expert Gabe Cook, also known as bar, Wassail, says warmer regions, such of North America Brighid O’Keane says that
The Ciderologist, explains that since you as Adams County in Pennsylvania, may areas such as New York and Vermont tend
to see more of the orchard-based approach
to cidermaking, largely because they have It’s every bit as During Zakalik’s work towards his
degree, his master’s research led him to
access to the apples. several multi-year experiences looking at
Ice cider, originally from and still very
popular in Quebec, is also found in the
wonderful and crop load and how it effects next year’s
bloom, total yield over three years, how
Northeast, especially in Vermont. Ice cider
is known as premium dessert-style cider. interesting as going variable or consistent the yields were
as well as the effect on crop load juice
Eden Ciders, for examples, produced ice quality. The big takeaway was that over-
ciders with their locally grown, heirloom
apples. Juice is naturally cold-concentrated
to famous wine cropping trees yields lower tannins, less
sugar, and lower acid and nitrogen con-
due to the cold temperatures. regions. tent of juice.
The Cider Institute of North America
The People Behind the Craft was formed in 2019 as a non-profit orga-
Both Leger of Eden Ciders and Ben Wenk — Eleanor Leger nization to formalize cider production
of Ploughman Cider agree that cidermakers
enjoy a supportive community. “Folks are
interested in sharing and collaborating,”
says Leger.
Some of the largest cider producers in
Pennsylvania include Arsenal Cider House
(63,622 gallons), Original 13 Ciderworks
(20,610 gallons) and Big Hill Ciderworks
(18,810 gallons), according to the
Pennsylvania Liquor Control Board.9
Cook highlights notable cideries in the
region (too many to name, he says), such
as Eden’s, Eve’s Big Hill Cider Works,
Ploughman Ciders, Slyboro Ciderhouse,
Redbyrd Orchard Cider, and Shacksbury,
but the passionate cider enthusiast gives
kudos to Angry Orchard—owned by
Boston Beer Company, brewer of Samuel
Adams Boston Lager—and specifically, its
cider house in Walden, New York. Angry
Orchard is one of the most recognized
cider brands among consumers, with annu-
al retail sales of more than $220 million.
“It should be absolutely heralded for
having a space and a place that celebrates
and showcases just how diverse and how
just high-quality cider could be,” he says.
Patrons visiting can take a walking tour
of or picnic in the orchard, participate in
various tasting experiences or enjoy a bar-
rel-room tour. More than 45 kinds of cider
are on tap, along with flights available.

Cider School in Session

New York is home to Cornell University,
one of the nation’s leading centers of learn-
ing about cider. “People are able to get edu-
cated on how to make good cider,” Leger
says, referencing Cornell’s available courses.
Courses in the program include
Cider Production, Ecological Orchard
Management, Fruit Crop Physiology and
Cider and Perry Production, which pro-
vides guidance on production, teaches
producers microbiological and chemical
strategies for ensuring safety and more.10
There are courses for commercial produc-
ers, apple orchard field days and other
cider events.

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 89

education throughout North America. Even the Finger Lakes region, which is 6. https://www.timesunion.com/
Since the launch of online cider produc- usually associated with wine, is described hudsonvalley/food/article/Cider-is-our-
tion courses created by the Cider Institute as the hub of the region’s cider renais- wine-Getting-to-the-core-of-16491335.
of North America in 2020, executive sance, according to Finger Lakes Regional php
director Brighid O’Keane reports that 339 Tourism Council.13 7. https://www.visitpa.com/article/
students have enrolled. Of the 40 U.S. And just as Napa Valley and other wine ultimate-pa-cider-guide
states that had participants, the third-most regions bring tourists, Leger says that the 8. https://newenglandapples.org/
represented state was New York, while cider scene in the Northeast is worth a visit apples/?_sf_s=cider&_sfm_sweet_and_
Pennsylvania ranked sixth. as well, especially coming to the orchards tart=0+100&_sft_category=grown-in-
in autumn. “It’s every bit as wonderful and new-england
Perfect Fit for Wine interesting as going to famous wine regions,” 9. https://www.pennlive.com/life/2020/07/
& Travel Enthusiasts she says. who-makes-the-most-wine-and-cider-
The Northeast has seen real growth in the in-pa-heres-the-top-25.html
wine-style side of the cider market. Stone & Resources 10. https://news.cornell.edu/stories/2021/12/
Key Cellars, Stone Mountain Wine Cellar, 1. https://cider.wsu.edu/history-of-cider online-course-makes-hard-cider-easier
Spring Gate Vineyard and Winery, Armstrong 2. https://content.utne.com/ 11. https://www.visitnh.gov/
Valley Winery, Bella Terra Vineyards, arts/history-of-cider-making- blog/7-nh-cideries-to-visit-this-fall
Conneaut Cellars Winery and Distillery, Elf ze0z1306zpit#ixzz36ju8LZEo 12. https://diginvt.com/trails/detail/
Farms Winery and Adirondack Hard Cider all 3. https://www.nysenate.gov/newsroom/ vermont-cider-trail
produce cider in addition to wine. press-releases/patty-ritchie/all-about- 13. https://www.fingerlakestravelny.com/
In New Hampshire, where cider is the apples-new-york-state#:~:text=For%20 eat-and-drink/cideries-distilleries/
official state beverage, the tourist bureau people%20in%20New%20
offers suggestions on cideries to visit York,producing%20state%20in%20 Kristen Kuchar has covered the food and
during the Fall, including the famous our%20country. beverage industries for the past 14 years
Farnum Hill Ciders, North Country Hard 4. https://pickyourown.org/USapplecrop. and is a regular contributor to Zymurgy.
Cider, Old Settlers Cider, Chase Gill Cider, htm She has written for Brew Your Own,
Contoocook Cider Company, Butternut 5. https://www.statista.com/ BeerAdvocate, CraftBeer.com, The Beer
Farm Cider House and Bradford Bear.11 statistics/300775/us-leading-cider- Connoisseur, DRAFT, All About Beer,
The popular Vermont Cider Trail links a brands-based-on-dollar-sales/ VinePair, and many more.
number of the state’s cideries.12

90 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 Learn how to brew
full-flavored,
world-class
gluten-free beers

30+ Recipes for Brewing

with Sorghum, Rice,
Millet, Quinoa, Amaranth,
Sunflower Seeds & More

Recipe Formulation &

Considerations

Mashing Techniques &

Enzymes

Gluten-Free versus
Gluten-Reduced Brewing

OW
BrewersPublications.com AVAIL
N
ABLE
 SKEPTICAL
BREWING
5

Photos © courtesy of

92 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 This is the fifth in a series of articles called “Skeptical Brewing,” a deep dive into
commonly held brewing beliefs. In this series, we discuss their origin stories and
review the science and research behind them to reach a verdict on their plausibility.
We have chosen common brewing superstitions to try to challenge established
paradigms and shed light on many supposedly unquestionable truths. We hope this
helps foster the habit of questioning handed-down wisdom.
Always be skeptical!

By Matias Cavanna & Leandro Meiners

1
PRECISION IS KING WHEN
CHOOSING LAB EQUIPMENT

I
ORIGIN STORY On the other hand, accuracy reflects how
t is very hard to pin down where the close a measurement is to the true value.
idea “that precision makes it or breaks The latter is sometimes taken for granted,
it when it comes to choosing lab an assumption that a precise measuring
equipment” stems from, but it seems device is also accurate, but this is not nec-
to be the result of a widespread misunder- essarily the case: it depends on the correct
standing between the concepts of precision usage of the device, its setup, calibration,
and accuracy. and working conditions.
Hence, we decided to veer away from A typical example is a precise pH meter
our standard approach of discussing papers that gives two decimal places of precision
but clarify some concepts that are essential but is not calibrated properly. Successive
to determining the quality of the measure- measures will give really close values (pre-
ments we make; a number without context cise measurement) but of a wrong inaccu-
(scale, error bar, etc.) is just that: a mean- rate value. For example, it might indicate
ingless number. a pH of 3.43, when it is really around
As homebrewers, we are obsessed with 5, but never strays too far from 3.43 in
taking notes and hitting our numbers, yet repeated measures.
for these to be valuable, we need to have Figure 1 shows four true values (repre-
confidence in them and ensure our mea- sented by four red crosses, plotted together
surements are reproducible. What follows merely for space constraints to avoid four
is a primer on some important concepts. different graphs) and four different types of
repeated measurements (each measurement
PRECISION VS. ACCURACY indicated by a blue dot) showing all pos-
Let’s start with the definitions and overall sible combinations between accuracy and
clarifications. Precision, which is what we precision. Graphically, close-together mea-
see in specification sheets for instruments, surements indicate better precision, and
states how close two measurements can values close to the corresponding X mean
be to each other (i.e. you can think of it as better accuracy.
how many decimal points are returned by Very precise gear without accuracy is
the measuring device). evidently useless and gives a false sense of

Zymurgyy | SEPTEMBER/OCTOBER
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2| 93
3
correctness: similar repeated measures but FIGURE 1: PRECISION AND ACCURACY ARE INDEPENDENT VARIABLES.
all off the mark. Hence, accuracy is a must
and why it is sometimes taken for grant-
ed—if an equipment manufacturer sells
me a piece of gear with ten decimal places
of precision, we all tend to assume it is
meaningful. However, the device could be
so off the mark that it is useless compared
to an accurate but less precise device that
only measures with two decimal places.

ACCURACY
So, how do equipment manufacturers
represent accuracy and precision? The pre-
cision is given by the number of decimal
places of the measurement of the device, as
explained before. On the other hand, accu-
racy is typically given in the specification
sheets as the amount of uncertainty in a
measurement noted with a ± indicating the
error. Another important parameter to con- PRECISION
sider is the measuring range, by ensuring
the device can measure in the range (and
conditions) under which we will use it. Another DO meter states a measurement worrying about precision when we don’t
For example, a well-known dissolved-ox- range of 0 to 2,000 ppb (0–2 ppm) with have the necessary accuracy and confidence
ygen (DO) meter with a measurement accuracy of ± 0.8 ppb, or ± 2%.2 (error interval/scale) in our measurement,
range of 20–25,000 ppb (0.02–25 ppm) Considering the same example for a we might as well put our thumb to the
advertises an accuracy of ± 7 ppb for a ref- measurement of 50 ppb, this meter would wind to measure speed.
erence sample having 40 ppb at 25°C. This have an error of 1 ppb (2 percent greater
means if a sample has exactly 40 ppb of than 0.8), so if we get 49 or under, we REFERENCES
DO, this meter could return any value from can be sure we are below the specifica- 1. https://craft-sensors.
33 to 47.1 At the lower end of its measure- tion range. Hence, this device is better s3.amazonaws.com/File-
ment range, accuracy is likely to be worse. suited to this application. Uploads/624649-03_Manual_Beverly_
Hence, if we need to guarantee that a LR.pdf?v=1632816778
product have less than 50 ppb DO, this VERDICT 2. https://www.hach.com/orbisphere-
device should not read higher than 43 ppb. Although not in our ordinary layout we portables/orbisphere-3100-portable-
We’d likely want it lower, as accuracy may thought that we could still label this an oxygen-analyzer/family?
vary throughout the range of measurement. outright myth, because, as we’ve shown, productCategoryId=35547372735

2
DYNAMIC DRY HOPPING IMPROVES HOP FLAVOR
ORIGIN STORY Guns, rockets, and torpedoes are ele- that the flavor itself is improved and that
In terms of the extraction process, dry ments one might associate more with the these methods are better than good old
hopping can be classified as either static military than with brewing; however, add static dry hopping?
or dynamic: the word hop in front of either of them,
• Static dry hopping refers to adding together with a shiny stainless-steel shell, WHAT DOES SCIENCE HAVE TO SAY?
hops to the fermentation vessel or and you get brewing equipment that every Wolfe’s thesis from 2012, is one of the
bright beer tank. tech-minded brewer would die for. These first studies to investigate both flavor and
• Dynamic dry hopping refers to brewing tools are needed to make dynam- analytical differences between static and
additions where beer is either ic dry hopping additions. dynamic dry hopping.1 His test results
continuously circulated through an “Most large breweries use them” and show that dynamic additions have a much
external vessel containing the hops, “they increase hop flavor extraction effi- higher extraction efficiency of hop com-
or in which hops are stirred in the ciency” are phrases commonly heard or pounds compared to static ones.
fermenter or bright tank by means of a read in presentations from the suppliers of Whilst extraction efficiency for gera-
pump or an agitator. such equipment, but does this really mean niol is similar in both techniques, the

9
94 | SEPTEMBER/OCTOBER
S OC O 2022
2 | ZZymurgyy HHomebrewersAssociation.org
 Hop gun.

extraction efficiencies for linalool (approx-

imately a 60 percent increase) and limo-
nene (a roughly 90 percent increase) are
considerably more; however, this is little
compared to the extraction efficiency for
compounds like myrcene and humu- Hop torpedo.
lene which go up a whopping four- and
twelvefold, respectively.
Wolfe also analyzed polyphenol AROMATIC COMPOUND EXTRACTION EFFICIENCY STATIC VS DYMAMIC DRY HOPPING PELLETS
extraction levels with results indicating that
dynamic dry hopping results in more than
double the quantity of polyphenols in the
final beer.
As the extraction efficiency varies for
each aromatic hop compound, it is easy
to see how the beer’s flavor profile can
change considerably using a dynamic dry
hopping method versus the traditional
static dry hopping. The compounds that
had the largest increase have the follow-
ing characteristics:
• Polyphenols provide beer with
astringency (which is perceived as a
drying or puckering sensation on the
tongue) and can also impart bitterness.2
• Myrcene is the most abundant odor-
active hydrocarbon in almost all
hop varieties and is associated with a wider range of hop aromatic compounds (in the low ppm range) hence nonlinear
courtesy of BrauKon (left); Sierra Nevada Brewing Co. (right))

the “green hop aroma” in beer with was tested. All compounds show higher increase of all these compounds is expected
a herbaceous, resinous, green-like extraction efficiencies for dynamic dry hop- to produce a shift in flavor profile.
aroma.3,4 ping. Floral and citrus compounds (linalo- Another study was produced by
• Humulene produces earthy, woody, and ol, nerol, and geraniol) show significantly BrauKon, who manufactures the dynam-
peppery aromas, typically associated to less increase in efficiency between dry ic dry-hopping equipment branded as
noble hops.5 hopping methods than the spicier/herbal HopGun.7 This study also shows similar
These descriptors are in accordance with fraction, which have more significant per- analytical results to the previously men-
a tasting panel’s evaluation, which found centage increases. tioned studies for equivalent dry hopping
that dynamic dry hopping produced higher Again, this shows that not only is the rates (static vs dynamic). The analysis goes
aroma, bitterness, and astringency than aromatic impact increased but that the further, and the paper compares how the
static methods. aroma profile of the resulting beer is same hop aroma intensity is achieved halv-
Results from a second study from 2018 changed. It is worth pointing out that these ing the dynamic dry hop rate compared to
Photos

also agree with Wolfe’s thesis.6 In this case, compounds have similar aroma thresholds a conventional addition.
P

HHomebrewersAssociation.org y | SEPTEMBER/OCTOBER
Zymurgy
Z S OC O 2022
2| 9
95
 It is important to remark that this study
was made on a German Pilsner-type beer,
with a 3 grams per liter (0.78 pounds per
barrel) of dry hops using Saphir, which
is characterized for having a noble hop
character (which, as was shown with pre-
vious studies, is the aromatic fraction that
increments the most when doing dynamic TEST IT YOURSELF!
dry hopping). Whilst the subjects discussed in this edition don’t necessarily lead to a particular test (unless you own
a dynamic dry hopper, which is highly unlikely), we wanted to share the recipe for this quirky and flairy
VERDICT amber ale with membrillo (quince paste), perfect for autumn enjoyment.
While there is sound evidence that dynam-
ic dry hopping considerably increases

Brehwis!
hop-compound extraction efficiency and
overall aroma intensity, this does not neces-
sarily translate to hop flavor improvement.
Dynamic dry hopping changes the hops’
T QUINCE-Y JONES
aromatic character. Green, spicy, and herbal American amber ale with membrillo (quince paste)
notes tend to increase proportionally more
than fruity, tropical, and citrusy ones. This
can work wonders for certain types of beers The biscuity, malty flavors of this off-dry amber ale are perfectly rounded by the dulce de membrillo, a typical
that use noble hops (Pilsners, English bitters, Latin American quince paste, and enhanced by the coconut notes in Sabro hops.
helles, bock, etc.) but it could be terrible for
modern-style beers that use New World hops You can buy dulce de membrillo in the USA through Amazon, or try your local Latin specialty food shop. Some
(American pale ale, IPAs, hazy IPA, etc.) of the available brands that we have tried and work a treat are Arcor, Esnaola, and Los Nietitos, but also
Bitterness intensity and duration and several other brands are also available.
astringency also increase considerably using
dynamic dry hopping due to increased Batch volume: 19 liters (5 US gal.) BREWING NOTES
extraction of polyphenols and humulinones. Original gravity: 1.055 (13.6°P) Mash at 66°C (151°F) and adjust pH to 5.2–5.5.
Thus, we can call this claim an out- Final gravity: 1.013 (3.3°P) Rest for 60 minutes. If sparging, do so at 75–78°C
right myth. Color: 13 SRM (167–172°F). Collect enough wort in the kettle to
Bitterness: medium-low yield enough wort to achieve 5 gallons (19 liters) in
REFERENCES Alcohol: 5.5% by volume the fermenter.
1. Wolfe, P.H. (2012)—A study of factors Boil the wort vigorously for 60 minutes, adding
affecting the extraction of flavor when MALTS the hops, Whirlfloc, and yeast nutrient as per the
dry hopping beer—Oregon State 53.4% (2.75 Kg) pale ale malt indicated schedule.
University thesis abstract 14.6% (0.75 Kg) Weyermann Carahell malt After the 60-minute boil, turn of the heat and
2. Aron P.M., Shellhammer T.H. (2010) 14.6% (0.75 Kg) Vienna malt add first the dulce de membrillo paste: cut it into
A discussion of polyphenols in beer 9.7% (0.5 Kg) melanoidin or honey malt slices and add slowly, waiting for each piece to
physical and flavour stability—J. Inst. 7.8% (0.4 Kg) Weyermann CaraMunich I malt dissolve before adding the next. Then make the
Brew. 116(4), 369-380 whirlpool hop addition and let steep for 5 to 10
3. Haslbeck K et al. (2017)—On the fate HOPS minutes before chilling the wort
of `-myrcene during fermentation – the 6g (0.2 oz.) Chinook, 13% a.a. @ 60 min Chill the wort to 20 °C (68°F) and transfer to the
role of stripping and uptake of hop oil 20 g (0.7 oz.) Sabro @ flameout/whirlpool, fermenter. Aerate thoroughly and pitch the yeast.
components by Brewer’s yeast in dry- after adding quince paste Increase fermentation temperature 1 °C (1.8°F) each
Hopped wort and beer. BrewingScience. 50 g (1.75 oz.) Sabro, dry hop when SG < 1.020 day.
70:159–69. Add the dry hops as per the indicated schedule.
4. Howard G.A., Slater C.A. (1957)— YEAST After 3 days with no yeast activity (no gravity
Evaluation of Hops VII. Composition Chico ale yeast change), cold crash and chill the beer to as close
of the essential oil of Hops. J. Inst. to 0°C (32°F) as you can. Keep chilled for a week or
Brewing 63:491-506 WATER two prior to bottling/kegging.
5. Nance M.; Setzer W. (2011)—Volatile Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO4 60
components of aroma hops commonly ppm, Cl 40 ppm, HCO3 < 10 ppm
used in beer brewing. J. of Brewing &
Distilling 2(2), 16-22 ADDITIONAL INGREDIENTS
6. Hinz S.; Schönberger C. (2018)— 0.5 tablet Whirlfloc @ 10 min
The effect of temperature on aroma 0.5 tsp. (1.5 g) yeast nutrient @ 5 min
extraction during dry hopping. 250 g (0.6 lb.) dulce de membrillo (quince paste)
Brauwelt International @ flameout
7. Banke F.; Pillmeier A (2014)—Volles 110 g (3.9 oz.) corn sugar (if bottle
Hopfern aroma mit halber menge. conditioning) to 2.4 vol. of CO2
Brauwelt, 33.

9
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2 | ZZymurgyy HHomebrewersAssociation.org
 3
FERMENTATION VESSEL DESIGN
AFFECTS FLAVOR PROFILE
BACKGROUND STORY
When talking about fermentation vessel
design, we can think of two very different
situations. We may consider different types
of vessels (for example a Burton union ver-
sus a cylindroconical vessel (CCV) or the
aspect ratio of the CCV itself.
For this discussion, we will consider
both cases. First, we’ll analyze open fer-
mentation vs. closed fermentation, assum-
ing a consistent vessel geometry. That is
to say, we’ll attempt to abstract any effects
attributable to the change in shape of the
fermenter and not whether it is sealed off
from the environment. We’ve taken this
approach because most alternative fer-
mentation vessel designs (Burton union,
Yorkshire square, etc.) are virtually extinct
except for a handful of traditional breweries
still holding on to them or a few modern
breweries using it as a distinguishing factor.
Additionally, we’ll consider the aspect Burton union-style system.
ratio of CCV as a separate case, as this is
what is likely to vary from one brewery
to another.
Unfortunately, not much research has
focused on this even though it remains an
intensely contested debate both in terms of
open versus closed fermentation and vessel
aspect ratio. For example, German brewers
often assert that a true hefeweizen cannot
be brewed without open fermenters, such
as those used by one of the iconic brands
of the style, Weihenstaphaner. On the other
hand, there is much discussion on how
aspect ratio affects yeast, with brewers such
as Yvan de Baets from Brasserie de la Senne,
one of Belgium’s most respected brewers,
Photos © Alamy/John Keates; courtesy of Samuel Smith Old Brewery (Tadcaster)

swearing that his saison yeast strain needs

wide, shallow vessels to thrive.

WHAT DOES SCIENCE HAVE TO SAY?

Fermentation profile isn’t the only concern
when selecting the type of fermentation
vessel. Other factors include, but are not
limited to, space constraints, yeast floc-
culation behavior, cropping technique, Yorkshire square style system.
tradition, build costs, operation and main-
tenance costs, and beer loss.1
Although there is a lack of scientific stud- beers. The aspect ratio in CCVs will affect ularly decreased esters.2,3,4 Additionally, the
ies doing side-by-side comparisons of beers CO2 evolution, which affects mixing in the taller a CCV (due simply to sizing require-
brewed in vessels of different geometry, there fermenter; with higher mixing rates leading ments or chosen aspect ratio) the higher the
is evidence that vessel design affects fermen- to an increase in yeast growth, which has hydrostatic pressure, which also results in an
tation profile and, thus, likely the resulting known fermentation consequences, partic- altered flavor profile.3

HomebrewersAssociation.org Zymurgyy | SEPTEMBER/OCTOBER

S OC O 2022
2| 9
97
 The impact off vessel geometry on It is worth consideringg why the industryy REFERENCES
resultingg organoleptic
g profiles explains sswitched over to closed ffermenters. The 1. Maule DR. 1986. A Century of
why certain producers still opt for f open hhygiene advantage and, thus, shelff stability Fermenter Design. J Inst Brew
f
fermenters, as mentioned in their use for f offered byy closed fermenters is undeniable. 92(2): 137-145. https://doi.
German wheat h b beer production,
d or hhori- TThe efforts
ff and costs incurred by modern org/10.1002/j.2050-0416.1986.
l .4,5
zontall vessels. 4,
breweries that still relyy on open fermenters tb04387.x
In the latter case,, horizontal tanks reduce ((and the associated clean rooms and air ffiltra- 2. Boswell CD, Varley J, Boon L, Hewitt
head
h d pressure and d thus
h encourage an esteryy ttion systems) shows the difficulty in achievingg CJ, Nienow AW. 2003. Studies on
profile relative to the same tank configured g ssimilar
l sanitary standards.
d d Hence, the h wide-
d the Impact of Mixing in Brewing
vertically. The former
f is commonly attribut- sspread adoption off closed vessels, cylindro- Fermentation: Comparison of
ed to (and supported byy scientific evidence) cconical vessels in p
particular, since the Nathan Methods of Effecting Enhanced Liquid
shallower
h ll vessels,
l which
h h produces
d less
l head
h d ffermenters were first
f developed in the 1930s. Circulation. Food and Bioproducts
p
pressure and reduced ester formation..3 Processing 81(1): 33-39. https://doi.
It is commonly l believed
b l d that
h an increase VERDICT
C org/10.1205/096030803765208643
i ester formation in open
in p fermenters is due The statement “Fermentation vessel design g 3. Landaud S, Latrille E, Corrieu G.
to oxygen availability, yet there is a lack off a
affects flavor p p to closed
profile” with respect 2001. Top Pressure and Temperature
s f basis for
scientific f this. The few f available versus
v open ffermenters is true. However, Control the Fusel Alcohol/Ester
studies
s on the subject
j indicate that it has t difference in resultingg beer flavor may
the Ratio through Yeast Growth in
more
m to do with the purging g g effect of beingg have
h v more to do w with CO2 removalv than Beer Fermentation. J Inst Brew
open rather than the available oxygen g itself; t geometry
the g itself. This could be an inter- 107(2): 107-117. https://doi.
nevertheless,, the effect can still attributed esting
e avenue off research that might lead org/10.1002/j.2050-0416.2001.
p vs. closed..5,6,
to open t a closed vessel design
to g in which CO O2 iss tb00083.x
Also worth pointingg out is that specific forciblyy removed that mimics an open vessel 4. Peddie HAB. 1990. Ester Formation
fermenter designs g were commonly built in terms off the resulting beer, but with the In Brewery Fermentations. J Inst
around the behavior off specific f yeast sanitary advantages g of a closed design.g . Brew 96(5): 327-331. https://doi.
s
strains and not necessarilyy for flavor pro-- From the h other
h viewpoint we considered d d org/10.1002/j.2050-0416.1990.
file. Burton unions and Yorkshire squares, q our statement, the aspect p ratio of CCV, we tb01039.x
for example, automaticallyy cleanse the can conclude
l d that
h it is also
l likely
l k l true; as the
h 5. Warner E. 1992. German Wheat Beer,
beer
b andd the
h rouse and d ensure a complete l g
aspect ratio affects both yeast growth and Brewers Publications, USA.
fermentation from highly g flocculatingg hydrostatic
h d pressure, both
b h variables
bl known
k 6. Difford S. 2019. Heineken Brouwerijen
yeasts,
y respectively.ly 1 f
to lead to alterations in flavor f .
profile. BV. (Heineken Brewery). Difford’s
Guide. https://www.diffordsguide.com/
producers/621/heineken-brouwerijen-
bv-heineken-brewery
7. Palmer AK, Rennie H. 1974. Ester
Control In High Gravity Brewing. J
Inst Brew 80(5): 447-454. https://
doi.org/10.1002/j.2050-0416.1974.
tb06794.x

Leandro Meiners earned an MSc. in

brewing and distilling at Heriot-Wat
in Scotland. Having gained practical
experience working at two breweries in
France, he returned to his homeland of
Argentina to start a brewery and taproom
called PLACEBO (@placebo.brewing).
Leandro also has a blog in Spanish about
brewing science called Zythologia, and
he is co-host of Birratecnia, a podcast
in Spanish focused on sharing academic
research and putting it into context of day-
to-day brewing activities.

Matias Cavanna is head brewer at

Dos Dingos Cerveza Independiente
in Argentina and De Puerto brewpub
and Rural barrel program in Uruguay.
Matias started homebrewing in Australia
and developed practical and technical
knowledge in Australia, New Zealand, and
Japan at Asahi’s small and large breweries.
Matias also co-hosts Birratecnia.

9
98 | SEPTEMBER/OCTOBER
S OC O 2022
2 | ZZymurgyy HHomebrewersAssociation.org
 Relax, Don't Worry,
Have a Homebrew!

Brewminaries Homebrew Club, Brooklyn, N.Y.

T hat mantra rings as true today as it did in

1978 when Charlie Papazian cofounded
the American Homebrewers Association
might include a water
profile. If you can’t (or
don’t want to) deal with
All-Grain and Partial-Mash Recipes
Unless otherwise specified, all-grain
brewers can conduct a single-temperature
with Charlie Matzen. Homebrewing can water chemistry, don’t infusion mash with these parameters:
be as simple or as complex as you want to worry about it: just go
make it, but the first step is always to relax ahead and brew! Extract • Water/grain ratio: 1.25 qt./lb. (2.6 L/kg)
and not worry. brewers needn’t add
minerals to water. • Mash efficiency: 70%
To aid your relaxation and help you get
the most out of Zymurgy, here are some Malt Extract Recipes • Mash temperature:
standard assumptions and methods for our Making wort from malt extract is easy. 150–153°F (66.7–67.2°C)
recipes. Of course, when a recipe says to do
something different, follow the recipe. But • Crush specialty grains, if any. • Mash duration: 60 minutes
you can always fall back on these general
tips to brew great beer. • Place milled grains in a mesh bag Partial-mash recipes make the same
and tie it off. assumptions but use a smaller amount
of grain and augment the wort with
ON THE WEB • Steep bag of grains in 150–160°F malt extract.
For more detailed info, head over (66–71°C) water for 30 min. in your
to HomebrewersAssociation.org brew pot. BOILING
and dive into our How to Brew No matter how you get here,
resources. • Remove bag of grains from the pot. everyone loves adding hops.

• Fully dissolve extract in the hot, grain- • Boil time is 60 minutes

infused water (if there are no specialty unless otherwise stated.

BREWING WITH ZYMURGY grains in the recipe, you can skip

directly to this step). • Boils are assumed to be the full
batch volume, but you can also boil
MAKING WORT • Top up with water to your desired boil a concentrated wort and top up with
Most recipes in Zymurgy offer an all-grain volume. (Leave some room for foam!) water in the fermenter.
version and a malt extract or partial-mash
alternative. Pick the procedure you prefer • Hop additions are given in minutes
and prepare some wort! Some recipes before the end of the boil.

100 | SEPTEMBER/OCTOBER 2022 | Zymurgy

Brew Lingo Every field has specialized language, and homebrewing is no different.
Here are a some of the key terms, abbreviations, and acronyms you’ll
find throughout Zymurgy.

AA – alpha acid DO – dissolved oxygen MLT – mash-lauter tun

ABV – alcohol by volume EBC – European Brewing Convention (beer color) NHC – National Homebrew Competition

AHA – American Homebrewers Association FG – final gravity OG – original gravity

BBL – US beer barrel (31 US gal or 117.3 L) FWH – first wort hops, added to the boil kettle as it °P – degrees Plato (wort/beer density)
fills with sweet wort after mashing
BIAB – brew in a bag RIMS – recirculating infusion mash system
HERMS – heat exchange recirculating mash system
BJCP – Beer Judge Certification Program RO – reverse osmosis, a water purification process
HLT – hot liquor tank that removes most dissolved ions
Chico – American ale yeast, AKA Wyeast 1056,
WLP001, SafAle US-05, and others IBU – international bittering unit SG – specific gravity (wort/beer density)

CTZ – Columbus, Tomahawk, and Zeus: LHBS – local homebrew shop SMaSH – single malt and single hop
interchangeable high-alpha-acid hops
°L – degrees Lovibond (malt color) SMM – S-methyl methionine, precursor to dimethyl
DME – dry malt extract sulfide (DMS)
LME – liquid malt extract
DMS – dimethyl sulfide, an off flavor similar to SRM – Standard Reference Method (beer color)
canned corn or cooked vegetables LTHD – Learn to Homebrew Day

FERMENTING & CONDITIONING If you force carbonate in a keg, • Add 0.5 psi (35 mbar) for every 1,000
Pitch yeast into chilled, aerated or • Use the chart to dial in the gauge feet (300 meters) you live above sea level.
oxygenated wort. pressure on the regulator.
• To convert psi pressures to mbar,
• Use twice as multiply by 69.
much yeast for
lagers as you • To convert volumes of CO2 to g/L,
do for ales. multiply by 2.

• Ales ferment at 60–70°F (15–20°C).

Lagers ferment at 45–55°F (7–13°C). REGULATOR PRESSURES (PSI) FOR VARIOUS CARBONATION LEVELS
AND SERVING TEMPERATURES
• Condition ales at room temperature or
colder for a week or two. VOL. CO2
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1
• Condition lagers at close to freezing for
33 5.0 6.0 6.9 7.9 8.8 9.8 10.7 11.7 12.6 13.6 14.5
several weeks if you can (traditional but
not required). 34 5.2 6.2 7.2 8.1 9.1 10.1 11.1 12.0 13.0 14.0 15.0

BOTTLING & KEGGING 35 5.6 6.6 7.6 8.6 9.7 10.7 11.7 12.7 13.7 14.8 15.8
If you bottle,
36 6.1 7.1 8.2 9.2 10.2 11.3 12.3 13.4 14.4 15.5 16.5
• Use 1 oz. of dextrose
TEMP. (°F)

(corn sugar) per 37 6.6 7.6 8.7 9.8 10.8 11.9 12.9 14.0 15.1 16.1 17.2
gallon of beer
(7.5 g/L) for a good, 38 7.0 8.1 9.2 10.3 11.3 12.4 13.5 14.5 15.6 16.7 17.8
all-purpose level of CO2. 39 7.6 8.7 9.8 10.8 11.9 13.0 14.1 15.2 16.3 17.4 18.5
• Use less sugar for less fizz. 40 8.0 9.1 10.2 11.3 12.4 13.5 14.6 15.7 16.8 17.9 19.0

• Take care with higher carbonation 41 8.3 9.4 10.6 11.7 12.8 13.9 15.1 16.2 17.3 18.4 19.5
levels—many single-use beer bottles 42 8.8 9.9 11.0 12.2 13.3 14.4 15.6 16.7 17.8 19.0 20.1
aren’t designed for high pressure.
Source: Brewers Association Draught Beer Quality for Retailers
= PSI

Zymurgy | SEPTEMBER/OCTOBER 2022 | 101

MADE FROM
AMERICA’S
HOPS AND
DREAMS.
Our bottles and cans may not have the flag.
But our beer is made with everything it stands for.
That’s Independence You’re Tasting.

@indiebeer_
 FERMENT
onThis

An American (Beer)
in Paris
By Alexander Gashti

P
aris. Holy hell! Where to start? Well, I’ve got six days of gallivanting before heading
to Brussels and touring lambic breweries. Like most people, when I think of this city,
I think of Eiffel’s tower, one of the most famous attractions in the world. I think of
romance. I think of fine wine and fine food. I think of art, history, and a culture dat-
ing back to the very origins of human society.
Travel restrictions are easing. More Americans are itching to travel abroad, and beer
tourism is on the mind of any self-respecting homebrewer. When we think beer tour-
ism, we tend to think Belgium, Germany, and the United Kingdom, countries where
many of our modern style definitions originate, countries where some of the best
beer in the world is brewed. Indubitably, any self-respecting American homebrewer
visiting Europe is denied a piece of their existence if they do not visit Flanders or
Bavaria.
Photo © Getty/neirfy

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 103

 Modern Parisian water well.

hell, Paris!! Beer is not what the city is known

for. The French winemaking tradition is
placed on such a high pedestal that it is easy
to overlook craft beer.
However, by most accounts, in the last
ten years there has been a blossoming of
craft beer in Paris, and there are many
craft beer bars in the city right now.
They are producing what you would
expect in the United States, styles such as
American pale ale and New England IPA.
There is a new generation of breweries
Brew Unique homebrew shop. that have sprung up all over the city in
the last decade.
Craft beer in Paris is not brewed under
Hespebay Graouhh saison sauvage. However, when we only visit the big an appellation like lambic or Trappist beer,
sights, like the Louvre or the Eiffel Tower, nor are their beers required to conform to
we don’t really see Paris. It follows that
when we are receptive to only the most
widely known and respected breweries in Sacrilège Halte and Pêche.
the world, we are missing a lot of the beers
that rightfully share their place at the table
with those beers that define the standards.
When traveling to Continental Europe, I
personally feel I’m missing out if I haven’t

Photos courtesy of Alexander Gashti; Illustration © Getty/Roberto Scandola (map)

spent at least some time in Paris. And holy

Brasserie de l’Être Linnæus pale ale.

104 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 A BIG THANK YOU
TO OUR SPONSORS
Gold Level

E STA
IV
F

Silver Level

Bronze Level

Wild Man
Industrial

SAVE THE DATE!

HOMEBREW CON 2023
JUNE 22-24, SAN DIEGO
HOMEBREWCON.ORG
 RESOURCES FOR
HOMEBREWERS
AND CRAFT BEER LOVERS
IN PARIS
HOMEBREW SUPPLY SHOPS
MA BIERE
14 rue Caillaux
Ma Bière homebrew shop.
75013 Paris
+33 09 82 52 10 26
Reinheitsgebot rules like German beer. Like www.mabiere.fr
us, Parisians are free to use whatever ingre-
dients they wish, however they wish. BREW UNIQUE
This is a huge selling point for me. 1 rue des jeuneurs
Since they brew the way Americans brew 75002 Paris
at home, it’s very easy to relate with them +33 09 81 36 66 33
and very easy to find a common basis Bottles for sale at Bierocratie. www.brewunique.com
for friendship when traveling here. And,
although a great civilization may partly be SELECTED BOTTLE SHOPS
judged by its works of architecture, so may sultative role, manages the fermentations,
BIERES CULTES
it also be judged by its artisans, who are a and performs some lagering, given the
necessary and proper ally in the develop- shop’s storage considerations. This format Three locations in Paris
ment of human affairs. lends itself to non-brewers in the form of bierescultes.fr
Parisian homebrewers are much more team-building events or date nights.
involved with their local homebrew supply Parisian homebrewers have access BIEROCRATIE
shops than most of us in North America, to many American hop varieties and 32 rue de’lEsperance
since living in a small dwelling complicates American-style APAs and IPAs are very 75013 Paris 13
how we brew. Customers are free to take popular in Paris craft beer bars. Craft brew- +33 1 53 80 16 10
their ingredients home after purchase, but ers are beginning to experiment with new bierocratie.com
generally they brew their beers on premises hop varieties grown here.
at the homebrew supply shop. They return Most professional hop production takes SELECTED CRAFT BEER BARS
two weeks after an ale fermentation, bot- place in Alsace. Although artisanal hop
HOPPY CORNER
tle, and take their beers home. The local production is occurring all over France,
homebrew shop serves a teaching and con- I did have the opportunity to try a beer 34 rue des Petits Carreaux
75002 Paris
+33 9 83 06 90 39

TABLE 1: COMMON FRENCH HOP VARIETIES OUTLAND BAR

6 rue Emile Lepeu
75011 Paris
French Hop Aroma Character
+ 33 1 46 59 04 28
Aramis Floral, herbal, earthy with a touch of citrus outland-beer.com

Strisselspalt Spices, citrus, floral, earthy SUPERCOIN

BIERE ARTISANALE & POP CULTURE
Triskel floral, spicy, citrus 17 rue Boinod
Mistral jasmine, lychee, white raisins 75018 Paris
+33 2 48 89 20 81
Barbe Rouge red fruits (strawberry), herbs and spices www.supercoin.net
Tardif grape, dry figs, earthy, herbs
LA FINE MOUSSE
Bouclier spicy 6 avenue Jean Aicard
Elixir floral, piney, citrus 75011 Paris
+33 1 48 06 40 94
Perle herbal, spicy, vegetative www.lafinemousse.fr
French Cascade citrus, grapefruit, floral

106 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

 I have had a chance to sample well water
in the 13th Arrondissement, and it was
very potable. Consequently, many local

Parisians are free to use brewers make no adjustment to their water.

However, some of these wells run so soft
as to not meet the 50 ppm of dissolved cal-

whatever ingredients they cium widely considered beneficial in beer

manufacturing. As a result, some brewers
titrate brewing salts into their mashes
wish, however they wish. and/or worts. Some brewers will reverse
osmosis their source water, and some will
acidify their mash or sparge water with
liquid acids or acidulated malt. This will
vary considerably depending on the source
water and the style being brewed.
made exclusively with hops from Alsace. If you are looking for French aroma For now, malts are widely available, but
“Linnæus” was one of the most unique hops, Brasserie de l’Instant has a pale ale the current situation in Eastern Europe is
beers I’ve tried on this trip. The only way to brewed exclusively with Mistral hops. nearly doubling the barley price and the
describe it would be a dry blond ale made Toussaint makes la Française or La FPA, availability of wheat. This is trickling down
exclusively with new French hop varieties (or French Pale Ale) brewed with mostly to what customers pay at craft beer bars. At
and with the haziness of NEIPA. It show- French hops, and Brasserie de l’Être uses as present the main factor affecting the glob-
cases a delicate Meyer lemon aroma with a many local ingredients as possible includ- al grain trade is the invasion of Ukraine,
neutral ale character. ing locally grown hops. colloquially called the “Breadbasket of
The farms growing these hop varieties Roughly half the drinking water in Europe.” Grain supply to the rest of Europe
are very small operations, producing cones Paris is diverted from the Seine. The from Ukraine is dramatically reduced. This
for a small artisanal market. However, remainder arrives from aquifers and is offset somewhat by exports from other
given the impracticality of harvest ales and aqueducts that are tapped from wells dis- wheat producers.
demand from their customers for these new tributed throughout the city. As a result, The current US administration is propos-
hops, pelletizing may be on the horizon for the water can run hard or soft depending ing a spending bill for farmers in an effort
the larger production facilities. on where it is tapped. to increase domestic grain production given

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 107

surging prices. These efforts are curtailed craft brewers and is also drawing from Brehwis!
by drought throughout large sections of Belgian and English traditions. It is proba- T
the United States. As of April 2022, the ble that this movement will gain popularity
Ukrainian wheat and barley crop was not and spread throughout Europe.
planted in contested or occupied regions of Given the prospect of visiting 300-year-
the country, and this impact on the grain old breweries next week and observing
supply will probably continue or worsen
until the war ends.
For the time being I believe the French
traditional and established brewing meth-
ods, it is just as exciting to observe where
craft beer is going in Europe. Nascent to
French Farmhouse Ale
will use as much locally sourced grain the French are their artisans, who hold our Batch volume: 5.5 US gallons (20.8 L)
as possible and supplement their grain craft in the highest regard and whose craft Original gravity: 1.050 (12.4°P)
bills with imports from free markets. I shares their place the table with any tradi- Final gravity: 1.010 (2.6°P)
also think they will increasingly rely on tional beer in Europe. I have great admi- Color: 13 SRM
adjuncts in the short term. This may trans- ration for their work. French craft brewers Bitterness: 22 IBU
late into new brewing methods or perhaps are an example of history in the making, Alcohol: 5.3% by volume
new beer styles will develop. not just a mirror held up to us. They make
Homebrewers use percarbonate based me nostalgic for my own country. MALTS & ADJUNCTS
cleaners, surfactants, and Star San, but lack 4.4 lb. (2 kg) Pilsner malt
access to brewer’s grade iodine. They prefer REFERENCES 4.4 lb. (2 kg) Vienna malt
to use iodine where the rubber meets the 1. https://fr.statista.com/infographie/19362 8 oz. (227 g) flaked oats
fermenter, rods for brew jackets, gaskets, /evolution-du-nombre-de-brasseries-et 8 oz. (227 g) flaked wheat
and thermowells. -microbrasseries-en-france/
Most of the yeast used is dry, since many 2. yakimavalleyhops.com/collections HOPS
Parisian brewers lack a local laboratory /french-hop-varieties 0.85 oz. (24 g) Aramis pellets, 8% a.a.
producing liquid yeast. White Labs has 3. hopspot.gogocarto.fr/annuaire#/carte/ @ 60 min
an operation in Copenhagen, but many @47.09,7.95,5z?cat=all 0.5 oz. (14 g) Aramis pellets, 8% a.a.
brewers in France prefer the convenience 4. univers-biere.net/br_eau.php?fbclid= @ 0 min
of dry yeast over shipping liquid yeasts. IwAR0EQZeNh5IK933lP88DX5p5aox
Spontaneous fermentation is an accelerat- CQMHDyuiNFrUH9fjE86IjTbx7Lxte ADDITIONAL ITEMS
ing trend in the French countryside. Most TRQ ½ tablet Whirlfloc @ 10 min
of these beers are naturally inoculated 5. fr.wikipedia.org/wiki/Puits_art%C3%A9 4 oz. (113 g) cane sugar @ 0 min
in coolships and local hops are sourced. siens_de_Paris?fbclid=IwAR2euwSISYU 4 oz. (113 g) Weyermann Carafa II Special,
Isolated mixed cultures are used by very gh5Ptx54J282bmWLkmeoCIig5K3kJ5F prepared as a tincture and added at
few brewers. Commercial examples of twHUQydi8minxweQg knockout (see notes)
spontaneously fermented beer include La 6. www.fas.usda.gov/data/grain-world
Montagnarde, Ammonite, and Sacrilège. -markets-and-trade YEAST
There are also early discussions to form 7. reuters.com/world/us/white-house-seeks 2 L starter Wyeast 3711 French Saison
mixed fermentation projects over the -500-mln-farmers-grow-more-wheat
next few months (probably years) among -pay-market-loans-2022-04-28 BREWING NOTES
Malpolon, Effet Papillon, Mont Salève and Mash at 150°F (66°C) for 90 minutes. Boil
Goutte d’Or. If you are a fan of mixed fer- Alexander (Alex) Gashti lives in Tampa, 90 minutes. During the boil, steep the Carafa
mentation beers, keep your ears close to Fla., and has been homebrewing since Special II in approximately one quart (946 mL)
the ground on these breweries. 2009. Alex’s formal education includes of water at 150°F (66°C) and add resulting
Such a brief sketch cannot possibly pres- a BS in biochemistry from Indiana liquid to wort at knockout.
ent the complete story of French craft beer University and a Doctor of Pharmacy from Pitch Wyeast 3711 French Saison (2 L
to the reader. The Promethean flame start- the University of Maryland. He enjoys Starter) at 60°F (16°C.) After 36 hours, allow
ed in the United States is inspiring French learning about drugs and alcohol. fermentation to rise to 75°F (24°C). Hold the
beer here for 2 weeks and package. Carbonate
the beer to 3 vol. (6 g/L) of CO₂.

VARIATION
Funky French Farmhouse
Brew the beer as directed. Once primary
fermentation is complete, rack the beer to a
5-gallon (19-liter) carboy and chill to 60°F
(16°C). Add one package of Wyeast 5112
Brettanomyces bruxellensis. Allow secondary
fermentation to take place over 4 weeks. In the
final week, dry hop with 2 oz. (57 g) Mistral
hops. Then rack the beer, and carbonate the
beer to 3 vol. (6 g/L) of CO₂.

108 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org

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American Homebrewers Association ............. 41, 105, 109 FERMENTIS By Lesaffre Yeast Corporation .........................2 Samuel Adams.........................................................................................77
www.HomebrewersAssociation.org www.brewwithfermentis.com www.samadams.com
Amoretti ........................................................................................................14 Five Star Chemicals & Supply, Inc. ...........................................19 Ss Brewtech ................................................................................................4
www.amoretti.com www.fivestarchemicals.com www.ssbrewtech.com
Blichmann Engineering ................................................................... 20 Great Western Malting Co...............................................................49 Tapcooler......................................................................................................57
www.blichmannengineering.com www.greatwesternmalting.com www.greatfermentations.com
Brewers Association ............................................................... 73, 102 GrowlerWerks ...............................................................................Cover 4 Ward Laboratories..............................................................................109
www.BrewersAssociation.org www.growlerwerks.com www.wardlab.com
Brewers Publications......................................................32, 91, 110 HbrewO ........................................................................................................ 23 White Labs .................................................................................................111
www.BrewersPublications.com www.hbrewo.com www.whitelabs.com
Briess Malt & Ingredients Co. ..................................................... 63 High Gravity Fermentation Supplies ..................................... 69 Wyeast Laboratories, Inc. ....................................................Cover 3
www.quietlightcom.com www.highgravitybrew.com www.wyeastlab.com
BSG HandCraft ............................................................................Cover 1 Lallemand ...................................................................................................57 Yakima Chief Hops .............................................................................. 89
www.brewerssupplygroup.com www.lallemand.com www.yakimachief.com
Canada Malting Co.............................................................................. 99 LD Carlson ...................................................................................................31
www.canadamalting.com www.ldcarlson.com
Country Malt Group ................................................................................6 LD Carlson Co. .......................................................................................107
www.countrymaltgroup.com www.ldcarlson.com
Delta Brewing Systems................................................................... 98 MoreFlavor! ............................................................................................... 90
www.deltabrewingsystems.com www.morebeer.com
Experimental Brewing ........................................................................31 Oast House Oils ..................................................................................... 69
www.experimentalbrew.com oasthouseoils.com

HomebrewersAssociation.org Zymurgy | SEPTEMBER/OCTOBER 2022 | 111

 LAST
DropBY ANDREW SANDERS

Storytelling through Beer

H
omebrewers are an inspired lot, always porating setting, plot, and,
ready to make beer for a friend’s birth- in some cases, time period.
day or a family member’s wedding, When designing a Blade
always thinking about flavors to fit the Runner beer, Tyler and I
occasion. As the hosts of the Pop Culture considered the on-screen
Brews podcast, my friend Tyler and I are city and its dystopian cul-
inspired by books, movies, and music. We ture. It’s set in California,
want to tell a story with each beer.. where steam beers origi-
Brewing beer inspired by pop culture is nated, in a multicultural
similar to pairing beer with food: you’re L.A. with a language that
looking to create something that will com- morphs English, Japanese,
plement, even enhance, the experience of European dialects, and
the meal or, in this case, watching your many more into city
favorite movie. What will enhance the sto- speak. Food stands and
rytelling, acting, or soundtrack? market stalls mesh cul-
A favorite summer movie of mine is the tures together. No single
kid baseball classic The Sandlot. A robust, culture dominates in this
thick, 13% ABV barleywine made with L.A., so the beer should
earthy, spicy Target hops wouldn’t quite suit complement an assortment
the movie’s nostalgia for the endless sum- of foods.
mers of childhood. However, an ice-cold We started with a Pilsner
American Pilsner you and your friends can base and, because malted
enjoy on repeat fits the mood nicely. Take grain would be at a premium in dystopian their own brand of justice. The brewery
a dark movie like Terminator, and suddenly L.A., added corn to the grist. The hops had made a delicious dry Irish stout, but
that big barleywine feels more fitting. were all North American, and we fermented I, assuming the characters would enjoy
Brewing a beer for a piece of pop culture with a Bohemian lager yeast at ale tempera- something light as a chaser, chose an Irish-
all begins with the source material. If you’re ture. We added Szechuan peppercorns in whiskey-aged American cream ale. Both
going to make a beer for it, it’s probably secondary as a nod to the noodle bar where told the story of the characters from differ-
something you love. Why do you love it, we meet Harrison Ford’s character. ent perspectives.
though? Clearly, it speaks to you, and it’s Drinking this beer while watching Blade Brewing beer is all about creativity, and
something you’ve probably shared with Runner, I couldn’t help but imagine the creating beers that tell stories has pushed
those important to you. You’ll have memo- smells and tastes of this different L.A. The my brewing into interesting areas. There
ries and feelings attached to it. How do you result—delicious and lightly hopped with are flavors I never thought I would consid-
tell its story in liquid form? a fiery finish—is, like the movie, striking, er, ones I was nervous about when I added
One of my favorite comedies, This Is Spinal original, and probably not for everyone. them. But drinking something original and
Tap, is a mockumentary about a hapless rock You can brew beers that capture the delicious that you couldn’t get at any brew-
band on a nightmare tour. I regularly quote spirit of a piece. Look for the connection ery is perhaps the greatest reward of home-
two scenes. The first is the infamous “These between art and beer and find the small brewing. So put on your favorite movie or
go to eleven” scene. The other captures the detail that spurs a new idea. A piney IPA read your favorite book and be inspired.
band’s reaction to an all-black album cover: made for Back to the Future honors Twin You’ll be surprised what you create!
“How much more black could this be? And Pines Mall, which later becomes Lone Pine
the answer is ‘None. None more black.’” It Mall. Or you could cheekily brew a brut Andrew Sanders is cohost of the Pop
never fails to make me laugh, and it inspired IPA inspired by one-hit wonders. What a Culture Brews podcast.
my 11% ABV None Blacker Stout. Thanks to glorious summer it was, when brut IPA
a pound of roasted barley and two pounds of was seemingly everywhere. It really was the
Photo courtesy of Andrew Sanders

chocolate malt, this midnight-black stout fits “Closing Time” of beer styles.
a metal band’s image. And what comedy isn’t The great thing about considering beer ON THE WEB
For a selection of pop-cul-
funnier after a couple of 11% beers! this way is each brewer will create some-
ture-inspired beer recipes, see
Brewing “in-universe” beers, fictional thing different. I was once in a brewery in Now on Tap (pg 13) in this issue
beers that appear in a film or that might California that served a beer inspired by of Zymurgy, and check out
exist there, offers a different way of think- The Boondock Saints, an action movie about HomebrewersAssociation.org.
ing about beer for a film. You’re now incor- two Irish American brothers dispensing

112 | SEPTEMBER/OCTOBER 2022 | Zymurgy HomebrewersAssociation.org