2016 marks my 25th year of homebrewing. It is an odd admission mostly because it makes me admit that I am older, balder and fatter than I would like. But, still, I feel like it is an anniversary worth marking.
Homebrewing is what started it all for me. Back in 1991 I was a poor undergraduate who mostly appreciated the process of drinking beer more than the actual product that was in the glass. But I was poor, which meant I had to decide whether to drink less beer or find a cheaper way to procure it. A friend suggested homebrewing, noting that I could make a bottle of beer for around 20 cents.
He had me at 20 cents.
So, I picked up one of those rotten tins of concentrated wort that offered a pack of dry yeast in the lid. For those under the age of 40 you will have no idea what I am talking about, but back then they were ubiquitous. Their design was to offer a weak wort base to which you added a few cups of corn sugar and tossed in the dry yeast. The resulting beer was, to be frank, awful. But it was beer, and you brewed it yourself. Plus I had a couple cases of stubbies, so it made it more cool to pour my beer from those.
As pathetic as those early efforts were, it was enough for me to catch the bug. It wasn’t long before I moved to real extract brewing and, not long after that, all-grain. I quickly fell in love with the magical process of fermentation: making barley juice and watching yeast turn it into a beautiful elixir.
I read and read and read. Within a few years I had learned enough that I was actually producing good beer, despite a paucity of quality homebrew ingredients. In the late ’90s I joined the Edmonton Homebrewers’ Guild and my brewing jumped in quality thanks to the feedback, knowledge and fraternity of the Guild members. In 2003 I wrote the BJCP beer judge exam, which also strengthened my brewing chops.
I competed for awhile, winning my share of medals – I was known for a high entry-to-medal ratio – although a few years ago I retired from competition. I started doing beer writing and education in 2006 and haven’t looked back. Throughout I have never stopped homebrewing, making 8-10 batches a year (I usually make 23-litre batches even though my system can do up to 50 litres).
Homebrewing for me has been a retreat, a solace and a sanity-maker. No matter what is happening in my life, I know that a day spent brewing will put me in a better space. In fact when I go too long without brewing I get kind of squirrelly. For me it is a solitary project – I brew alone – because I just want the focus and the space.
Why am I telling you all this? Well, becauseĀ for a while I have been thinking I want to brew a special commemorative beer to mark my 25 years of brewing. And I am having trouble deciding what to brew.
So, I am turning to the best community I can think of. Onbeer.org readers. Most of you know your beer. Many of you are homebrewers.
Tell me what you think I should brew. If you have a recipe, even better. You can do it in the comment section or if you don’t want to share your insights to the world email me directly at beerguy [at] telus.net.
I am serious. I want suggestions. I am not saying I will pick one and brew it (although I might). I am simply reaching out, saying I would like help deciding what would most appropriately honour the achievement of reaching a quarter century of brewing. I promise to report back on my decision and how the beer turns out.
I am very proud that I have brewed beer for 25 years (longer than any brewery operating in Alberta except Big Rock – isn’t that weird?). I think that deserves recognition. Even if it is only in my house.
How should I do it? I look forward to your ideas.
September 23, 2016 at 3:06 PM
California Common
September 23, 2016 at 3:43 PM
Hi Beerman, long time reader, first time commenter (always wanted to do that).
Based on what you said about your set-up I think you could make a pretty hefty Barley Wine. That way you could put aside a bottle for 25 years from nowto celebrate 50 years of homebrewing. I am looking at doing the same to commemorate the birth of my daughter and 2 years brewing all-grain batches.
September 23, 2016 at 8:52 PM
Thank’s for the refreshing read. It brought up thougts and reminders of the famous beer strike in Alberta in February 1981. ( lasted 7 months !!! ) All that was available at the time was Uncle Bens beer out of Red Deer. Tried my hand at brewing my own but failed and lost interest. As far as making a suggestion, that would be a tough one as tastes are so differse but having said that my advise would be to stay clear of the over produced hoopy double IPA’s and stick with a Milk Stout. Thanks mate.
September 24, 2016 at 8:13 AM
Parti-gyle: Barley wine and a British mild. Brew it with 100% Alberta ingredients: Hops from Northern Girls and malt from Red Shed.
Or you could just grab one of the tinned kit & kilo kits from Save-On for the sake of Nostalgia.
Congrats on a quarter century of brewing!
September 24, 2016 at 9:54 AM
Peak Oil beer: Use only hyper local ingredients (including yarrow for hops). As an added bonus, it is a perfect story idea for disaster preparedness month next year.
Or a porter with vanilla and cocoa since winter is coming.
September 28, 2016 at 7:04 AM
They call it Preservation beer…
http://www.australiangeographic.com.au/topics/history-culture/2016/09/worlds-oldest-beer?adbsc=social_20160928_66353886&adbid=z13kdr1y2mbijxfp304cdnd4fzvgxbeoglo0k&adbpl=gp&adbpr=114423010555532096463
September 28, 2016 at 11:40 AM
Not sure how I would ever get my hands on that yeast, however!
November 5, 2016 at 12:07 PM
I have six dozen stubbies to give away to any home brewer who will use them. I also have some 22 oz Quebec bottles. Located in Spruce Grove AB, Rob