Nov 022010

After much thought, you have decided that you want to try your hand at making homemade wine. If so, you have come to the right spot. In This article we will describe not only the basic winemaking steps, but also tip you off to some of the pitfalls you want to avoid to ensure your first batch turns out good enough you can drink it.

But, First we need to know – how much wine do you want to make?

When starting out, I suggest making at least 5 gallons. Wonder why? Simply because beginning homemade wine makers cannot wait to taste what they have made. 5 gallons is enough to cover this, and it is a relatively straightforward quantity to make. See, 5 gallons is only 25 bottles. So again, you’ll get your first batch finished, and then you will try a bottle or 2 or 3. Then you’ll impatiently wait a week and then try a few more bottles. Sooner than later, with all the “tastings” it will all be gone before it has a chance to age and get really good.

Of course, If you just want to do something simple, and be quick about it, you could just do a gallon in a plastic milk jug. The drawback to this is, that once you have tasted it a few times – it will all be gone and you’ll have to start over.

With 5 gallons – you just might be tempted to let a few of the remaining bottles age. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.

The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.

The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.

Put your juice in your 5 gallon bucket – that’s the next step. BUT – it’s not time to put your yeast in yet.

We first want to sterilize our “must” or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or “must”. Let this sit overnight while the sulfites do their work.

24 hours later, you are ready to sprinkle in or “pitch” your yeast.

The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I’ll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the bakers yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.

Now – wait 7 days and watch. you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.

Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass “carboy”. These can be found online or at your local wineshop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called “lees” and is made up of dead yeast. Wine that sits on top of the dead yeast sometimes can develop an “off” flavor.

Once your wine has been transferred into what is called your “secondary fermenter”, then you will want to put an airlock in place and just let it sit for about a month. There’s a song about this part – “The Waiting is the Hardest Part”. It’s true. Every budding home winemaker just cannot wait to taste the stuff – but – don’t do it. It surely won’t hurt you but during this month it is still fermenting. The wine isn’t finished yet. Be Patient.

After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called “racking”. Why? That’s something I am going to research for another article.

You are just about there. Theres only one thing left to do and that is to add a “stablizer” to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops yeast from doing it’s thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So – put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.

Now, all you have to do at this point is wait until the wine clears. Gravity is your friend here. Of course, it won’t hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.

Bottling time! All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and i highly recommend you get some king of corker. Again, these are available online or at your local wine shop.

Now – BE PATIENT and let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste – I guarantee it.

Happy winemaking!

 Posted by at 9:35 am
Sep 112010

Clear and almost as odorless as bottled water, vodka has little distinctive flavor of its own — making it the perfect ingredient for creating different cocktail recipes. When you mix vodka into cocktails, it elevates the flavors of other ingredients. Vodka can also come infused with other tasty ingredients like berries, spices, and even chocolate.

Originally from Eastern Europe, vodka was first documented in the 9th century, but the popularity of vodka was not seen in the west until the 20th century. Vodka can be stirred or shaken, and vodka cocktails are as easy to make as they are to drink. It’s no surprise that one in every four drinks sold contains vodka. With only a few ingredients, vodka can be used to make hundreds of distinctive cocktails.

However, the quality of your cocktails depends on the quality of the vodka you buy. A cocktail that was made with a $5 bottle of vodka will be different from a cocktail made with a $20 bottle of vodka. You don’t have to spend a lot of money, but try to find a middle ground. Typically, vodka found on the bottom shelves of the liquor store is the cheapest and least likable when it comes to making cocktails. Rather then reaching for the bottom bottles, why not try investing in the bottles from the middle shelves?

A vital part of creating cocktails with vodka is learning about other ingredients. Creating cocktail recipes would not be the same without the other ingredients. If the vodka lacks the right taste or kick, you can improve its palatability by adding flavoring. You can use fresh ingredients like chili peppers, strawberries, apples, lemons, limes, or even herbs. Although the entire process takes about thirty days, it is well worth it. Simply add the desired ingredient to the vodka bottle and let it stand in a dark corner for about a month — or even longer, if you like. The longer the alcohol sits with the ingredient, the stronger the aroma and the flavor will be.

The last tip that is really useful in making cocktails that contain vodka, is to make sure that the cocktail glass is similar in temperature to the cocktail itself. When serving cold cocktails, your glasses should be cool. In the same regard, warm cocktails should be served in warm glasses. In order to cool down a glass, pour a bag or two of ice cubes in a portable chiller and place the glasses inside of it. Or, place the glass inside of a freezer for sixty to eighty seconds before pouring the finished cocktail. When you need a warm glass, simply pour warm water over the glass before pouring the warm cocktail inside.

Whether you’re new to mixing cocktails or an old pro, it is not hard to create tasty cocktails using vodka. All you need to do is use your imagination and you will be able to make a memorable drink that everyone will enjoy.

 Posted by at 10:50 pm
Sep 042010

Fruit has earned a huge place for itself in the world of cocktails. Many different types of cocktails have fruit in various forms listed in the ingredients. If you want to make the best fruity cocktails around, then you first need to learn about your ingredients and how they’re used in fruity cocktail recipes.

Along with alcoholic spirits, fruit can be used to make cocktails stand out in terms of taste, smell, and consistency. One way to use fruit in cocktails is to make fruity flavored spirits. This is done by placing fresh strawberries, limes, lemons, or apples (just to name a few fruits) into a bottle of vodka or rum. Then allow the fruit-alcohol concoction to sit undisturbed in a dark corner for about a month. During that time, the alcohol is actually flavored by the fruit, making the resulting spirit really unique.

Fruits are also used in cocktails as purees. A puree can complete a cocktail’s taste and improve the general aroma of the cocktail recipe. Purees can also counter-balance some of the negative characteristics of the alcoholic spirit. You can either purchase jars of fruit purees for the bar, or you can create your own fresh fruit purees on your own. To create a home-made fruit puree, all you have to do is add 1 tbsp. of sugary solution (or commercial sugar syrup) every time you make a puree. Pureeing the fruit is basically just removing the seeds, skins, etc. and blending it until the fruit is smooth.

Garnish is another way to use fruit in cocktails. A carefully chosen fruit garnish can make a cocktail seem even more exciting. In order to add a fruit garnish, you’ll need a piece of fruit that matches the general flavor of the cocktail. You can add the fruit in two ways. You can slice the fruits into chunks and drive a long toothpick through them to create an instant (and beautiful) skewer. Then place the skewered fruits on top of the glass, and you’re done. The second way is to add fruit to the cocktail by placing it on the side of the glass. Simply cut the fruit into a manageable piece, and cut a slit halfway through the fruit. Place it on the rim of the glass after the cocktail has been poured.

Because of the pressure to serve drinks quickly, some mixologists have abandoned fresh fruits in favor of canned fruits for their convenience. However, fresh fruits have many advantages. Fresh fruits infuse the cocktail with natural flavors and juices that make any cocktail more enjoyable. Plus, fresh fruits don’t have chemical additives and preservatives which could interfere with the balance in your perfectly mixed cocktail. If you’re looking to make cocktails that are really fruity, your best bet is to use fresh fruit rather than canned fruit. With fresh fruit able to give your cocktails both flesh and juice, they enhance those cocktails that require both the flesh of the fruit and its freshly squeezed juice.

 Posted by at 10:47 pm
Sep 012010

Everything has its origin. From the places that we see now, to the establishments, to the people living today and lived in the past and even the things that you use in your everyday life. Aren’t you curious to know about the history of something that is really useful in the kitchen? Take a peek at the history of blenders.

The Past
The man behind the invention of blenders is Stephen Poplawski. He did this in 1922. He intended this appliance to make soda fountain drinks. Poplawski was the first person who thought about putting a spinning blade at the bottom of the container to be able to chop, grind and puree.

It was a man named Fred Osius who picked up where Poplawski left off. He made certain modifications and improvements to the idea. This was in 1935 where the now famous Waring Blender was introduced. Osius was part of the Hamilton Beach Manufacturing Company that was formed by him, L.H. Hamilton and Chester Beach. This was formed in 1910. The company was well known for its kitchen appliances.

More about the Waring Blender

Fred Osius’ ingenuity was backed up by the financial support of Fred Waring. Fred Waring was known as a person who was always fascinated by gadgets. Osius knew this attitude of Waring. At the time, Osius needed more financial backup to be able to create the necessary improvements to the blender.

Fred Osius approached Fred Waring at his dressing room after the latter had a live radio broadcast. This happened in the Vanderbilt Theatre in New York. Osius pitched the idea and instantly got a promise from Waring to give him what he needs to be able to do more research about the venture.

It took $25,000 and six months long before Waring decided to drop Osius. Waring felt that the blender still had some issues regarding the technical aspect and it seemed like it had already taken too long. Waring had the gadget redesigned. He made available to the public his own version of the blender he named as the Miracle Blender in 1937.

This was done at the National Restaurant Show in Chicago. At the time, it retailed at $29.75. In 1938, Fred Waring changed the name of his company, from Miracle Mixer Corporation it became Waring Corporation. And so the blender’s name was also changed into the Waring Blender.

He was so confident with the product. He approached hotels and restaurants solely while pitching the unique selling proposition of his product, the blender or mixer to revolutionize how Americans had their drinks. He was right. From then on, the success of his product and blenders in general has been famous and is still is being utilized all around the world up to this day.

The Waring blender is still popular until now. During its start, it became so useful in hospitals and for doctors who are requiring certain diets for their patients. Did you know that in 1954, the first million Waring Blender was sold?

Isn’t it amazing to know that such helpful utility in your kitchen has gone through a lot of phases? But the only factor that remains is that it still is popular because of its many uses. People use blenders to get a dose of refreshments, medicinal and health related purposes.

 Posted by at 1:06 pm
Aug 142010

Whether its popularity is due to its role on HBO’s Sex and the City or its light, fruity taste, the cosmopolitan has become one of the most popular cocktails at bars, restaurants, and parties. Most bartenders today know how to make a cosmopolitan, called a “cosmo” for short.

Making a cosmopolitan requires one and a half ounces of vodka, one ounce of triple sec, half an ounce of fresh lime juice, and one-fourth an ounce of cranberry juice. The cranberry juice should mainly be used to add color to the cosmo, and should not excessively dilute the drink. Plus, Cointreau or another high-quality triple sec provides a cleaner taste than cheaper triple sec, and is generally used in a good cosmopolitan. You simply pour all of the ingredients into a cocktail shaker, shake with ice, and then strain the liquid into a large, chilled cocktail glass, also called a martini glass. (Because the cocktail is served in a martini glass, the drink is sometimes mistakenly categorized as a type of martini.) Finally, garnish the drink with an orange peel or a wedge of lime.

There are hundreds of variations on the cosmo. Some use more or less cranberry juice and some include a citrus vodka. Actually, the original recipe is based on vodka citron, a lemon-flavored vodka. Making this cocktail is all a matter of personal preference — it’s up to you how courageous you want to be. One way that cosmopolitans are served is that rather than including the lime with the shaken ingredients, the lime is squeezed into the chilled cocktail glass. Another variation is to make a blue cosmopolitan by using white cranberry juice instead of the standard red cranberry juice, mixed with blue curaçao in place of the triple sec. You can also stir your cosmo in a mixing glass rather than shaking it.

If you’re planning to have a cocktail party, it’s a good idea to add cosmopolitans to the list of cocktails that you’re planning to serve. They are absolutely a crowd favorite. But, in order to really please your guests, you should follow this important tip: always serve your cosmopolitans in chilled glasses.

You can chill your glasses in two different ways. One way to keep your glasses chilled before you use them is to pour a bag or two of ice cubes into a portable chiller near the bar, and then place the glasses into it. When you need a glass, simply take one from the chiller just before the cosmopolitan is ready to be poured. The other way to keep cocktail glasses chilled before you use them is to place the glass inside your freezer for about sixty to eighty seconds. You should remove the glass once you’re finished making the drink and it’s ready to be poured. Putting your glasses in the freezer for sixty to eighty seconds is plenty of time to chill them sufficiently. Chilled glasses will impress your guests and give your drink creations a high-quality factor.

 Posted by at 10:43 pm
Aug 022010

Vodka is like the actor that never steals the spotlight, but always makes the other actors shine. Because of its almost non-existent taste, vodka goes perfectly with almost any ingredient that you can imagine. If you’re looking to create a sweet, sour, or spicy cocktail, vodka can fill the bill and be the perfect matching spirit.

Although there are plenty of cocktails that have vodka as a main ingredient — such as the Screwdriver, which calls for orange juice and vodka — some of the more interesting cocktail recipes containing vodka are the ones that will really make your party memorable. Most people have had vodka before to some extent, and are not adverse to trying something new with it as the main ingredient.

One recipe worth trying out is a cocktail known as a Minty Chocolate Vodka. First, mix 22 mls each of vodka, white cream of chocolate, and green cream of mint. Shake the combination well, strain, and pour the liquid into a single shot glass that has already been chilled. The Minty Chocolate Vodka is a cocktail that will have your guests coming back for more.

Everyone’s heard of a Bloody Mary, so why not try this unique variation at your next cocktail party? It’s called the Fresh N’ Fruity Bloody Mary. First, use a muddler to crush six to eight fresh raspberries in a cocktail shaker. Add 88 mls of vodka with orange zest, 66 mls of fresh orange juice, 55 mls of cranberry juice, and 22 mls each of raspberry-flavored liqueur and fresh lime juice, then shake. Add in three or four ice cubes and pour into a tall cocktail glass. Garnish your Fresh N’ Fruity Bloody Mary cocktail with a fresh raspberry.

The Melon Coconut Sensation is the perfect drink to serve when you’re relaxing by the pool, sunning at the beach, or just hanging out with a couple of friends. This tropical drink is made by adding 88 mls of vodka to 132 mls of fresh pineapple juice. Then add 22 mls each of melon-flavored liqueur and coconut rum liqueur. Serve it in a tall Collin’s glass and garnish the cocktail with a wedge of fresh lime. Your guests are sure to love this drink!

Try this next cocktail recipe on a beautiful autumn day. It’s called the Sweet Apple Vodka. First, press about 4 fresh ginger slices on the bottom of a cocktail shaker with a muddler or a pestle. Then add 176 mls of fresh apple juice, 66 mls of bison vodka, and 22 mls each of sugar syrup and apple schnapps liqueur. Strain the liquid and pour it into a Collin’s glass over crushed ice. Finish off the cocktail by grating nutmeg over the surface and garnishing it with a slice of fresh apple.

It’s possible to come up with a completely original cocktail recipe that contains vodka all on your own. Learn as much as you can about popular ingredients for cocktails such as flavored alcoholic spirits and flavored syrups in order to experiment with combinations that will be all your own.

 Posted by at 10:40 pm
Aug 022010

Originally from Cuba, the mojito has been around for generations, and has become one of the more fashionable and popular tropical cocktails. Once known as the Cuban highball, the mojito calls for five customary ingredients: mint, rum, powdered sugar, lime, and club soda. When making mojitos, try to choose a premium rum like Cruzan, Appleton, or Mount Gay for a truly spectacular cocktail.

Mixing the mojito is very easy. The first step involves putting about 4 mint leaves into a cocktail shaker (also known as a Collin’s glass) and squeezing the juice of one lime over the leaves. Add one teaspoon of powdered sugar and then “muddle” the mixture. You can find a wooden muddle in almost any kitchen or general store. They can usually be found in the same section as the herbs and spices. The muddle is a very important part of making a mojito. It can mean the difference between a really amazing mojito or a drink that’s only so-so. The muddle releases the oil from the mint leaves — the oil is released when pressure is applied to the leaves. Muddling is an art form, and needs to be practiced. Applying the right amount of pressure is very important. You need to be careful not to mash, smash, pound, or grind the leaves. Once you’ve mastered the art of the muddle, you will experience the mojito at its best.

After you’ve muddled the mint leaves, lime juice, and the powdered sugar, add crushed ice to the cocktail shaker. Stir in 2 ounces of white rum and then 2 ounces club soda. Pour the mixture through the strainer, and then garnish your mojito with a mint sprig. Mojitos go down very smoothly, which can be a dangerous thing if you’re not watching how many drinks you’ve had that day. The club soda can be substituted with lemonade or mineral water, and the lime can be substituted, too. Doing this will change the taste of the drink, but you’ll still get the same overall effect. Technically, the mojito is not really a cocktail because the mojito has only one spirit-based component in it. But, to change things up and to give the drink a bigger kick, you can always add more clear spirits. This will also change the drink’s texture, as well. Using vodka rather than club soda is a good choice if you’re looking to change things up. Vodka has almost no taste on its own, and therefore will hardly change the taste of the mojito at all. You can also substitute rum for vodka instead.

The mojito is one of the most refreshing drinks you’ll find anywhere. Although it is most often associated with a sitting by a swimming pool, relaxing in the sun, and a tropical vacation, it can also be enjoyed in a club or a cocktail lounge. The mojito is renowned as a drink that people can imbibe all night long, but be cautious. The drink itself is rather powerful.

 Posted by at 10:35 pm
Jun 022010

Ice cubes are absolutely essential for cocktail parties. You’ll probably use six cubes of ice for every cocktail, at minimum.

But here’s the problem: ice cubes that are stored for too long in the freezer usually absorb some of the essence of the surrounding frozen food. You may have not noticed the difference in the taste, but your guests may notice — especially if the strange taste mixes with the various ingredients of a cocktail.

There are two ways to prevent stale ice cubes from reaching your guests’ glasses: buy a bag of ice cubes on the day of the party, or make ice cubes a day before the party. This way, all the ice that you’re going to use will be fresh and will have none of the awful taste associated with stale cubes. (Sometimes stale cubes taste like uncooked beef or, even worse, frozen fish.)

There are other kinds of ice, and each type of ice has its own peculiar characteristics:

1. Cracked ice – Cracked ice, compared to regular ice cubes, melt easier in room temperature. Cracked ice dilutes a cocktail faster than frozen cubes.

Some people prefer using cracked ice when creating crushed ice because frozen cubes tend to obstruct the smooth oscillation of a blender’s sharp blades. If you use cracked ice instead of ice cubes, a single tall cocktail will usually require 1 cup of this type of ice.

2. Shaved ice – Shaved ice is handy when you want to create liqueur-based snow cones. Cocktails that would look better if they had a thicker consistency can be made to appear thicker if shaved ice is used instead of cracked ice or ice cubes.

3. Japanese ice balls – As the name implies, Japanese ice balls first became popular in Japan. In busy bars in Japan, skillful bartenders create perfectly round ice pieces from blocks of ice manually with an assortment of ice picks. Japanese ice balls are notable for their resistance to melting, as opposed to ice cubes and cracked ice.

Cocktail lovers know that eventually, after a few minutes, a perfectly good glass of gin will taste like water if regular ice cubes or shavings are used. You can create your own ice balls with the help of ice ball molds that come in plastic or metal. Metal molds are more expensive, but are sturdier and last longer than plastic variants.

 Posted by at 11:00 pm
Apr 302010

In tough economic times, we all look for ways to save money. With gas prices going up constantly, the prices of everything just goes right on up with them. Unlike the government, we can’t print up money so anything we can do to cut costs without giving up quality of life is a good move. And if quality of life includes having a nice tasting brew every so often, well then there is definitely something we can do and maybe you are already starting to do that is not only great fun but a very good cost cutting move for you.

The great thing about taking up home brewing that you get three great benefits all in one great hobby. First you get a new passion in your life that will keep you busy and learning a side of beer making that you never knew could be so fascinating. Second, you inherit an entire society of fascinating people who are zealots for this hobby and life style of home brewing. And finally, once you get set up with the equipment and learn the “ropes” of brewing your own beer at home, you can make beer that is 100 times better than anything you can get at the liquor store or in a restaurant. But you can make it for a tiny percentage of what you would pay for retail beer which is inferior to yours anyway.

The great thing about home brewing that in addition to all these benefits, it really is not difficult to learn how to make great beer right at home. It will take some effort and a bit of study or coaching to learn how to use the equipment and what ingredients to buy and store. But because the ingredients are easy and abundant to get, you can set up to make literally gallons of beer for a very small investment. So on top of great fun, that’s just sensible economics.

One great way to get some help with this process and make it even more fun is to learn to make beer with a group of friends. You can split the costs and make it even more economical. And each of you can and pool your knowledge, your learning and your talents to make each batch of beer better than the last one. Because the process of brewing involves several steps, you need that patience and understanding of the process to do it right. And having friends in the process, each one can be watching for steps that need to be taken. Then when the beer enters the fermentation stage and what you all need is patience not to break into the beer and drink it before its time, you can be a support group to be willing to wait for it because you know how good it will be.

This support group can also be very helpful to be patient if that first batch of beer is not entirely perfect. But you know there are ways to get better. So by being faithful with your learning, joining with other beer brewing lovers around your town, you can and will get better quickly.

But the other value of working together with good friends is that you can eventually get a feel for how much beer you will make with each batch and how much each of you will use in a period of time. Then you can time the brewing sessions so you may even have multiple batches in various stages of completion and coming into use at just the right times so you never have to go to the liquor store again. You will have taken control of this one part of your economy by making your own beer so it’s a cost you can control, unlike gasoline.

 Posted by at 5:54 pm
Apr 292010

Can you remember the moment you first got the idea in your head to take up brewing your own beer at home? For many it is a tour of a brew pub or some other behind the scenes exposure to all that happens when good beer is made. Before that one pivotal moment, you may have never even thought about beer being made at all. The origin of beer was the liquor store or the market and that was that. But when you realized that not only does beer go through a fascinating transformation from grains, hops and malts to this delicious brew you enjoy but that you can make your own beer if you want to, that is when the idea of becoming a home brewer started to become a reality in your mind.

For others that moment of realization that home brewing could be a whole new world may have happened when you first were exposed to “real” beer, as the home brewing enthusiasts call it. That is when you sampled a brew that was not made by one of the big retail beer makers like Budweiser, Coors or Miller and you discovered what beer tasted like when it came directly from the brewing process to your glass. That may also be the day you found out what an amazing diversity of beer types, textures and flavors there were. And for many when you realize that you can find a diversity of beers that is almost as extensive as in the wine world that it is often very difficult to go back to boring old pasteurized beer again.

So if you are about to “make the leap” to become a home brewer yourself, you are about to step into a rich and full world that is full of history, culture, tradition and new friends and associates. You won’t just take up the hobby of brewing beer, you will “become” a home brewer which is a unique kind of individual indeed.

It isn’t hard to “define” home brewing because the term is self explanatory except to go on to say that it is entirely possible for you to make high quality beer right in your own home with a small investment in equipment, the base ingredients that are readily available as well and the love and patience it will take to learn the process. But the process is not difficult which explains why home brewing is a passion and a hobby that is growing in popularity more and more every year. You might be surprised who you know who has a love of brewing beer because it is not just the hard core beer drinker you might know. Because brewing beer at home is as much about the art and the craft of making a quality beverage, home brewers come from every walk of life there is from bartenders to ministers and from college professors to librarians.

The heart of home brewing is the fun, the excitement and the fulfillment creating your own batch of delicious beer can bring. But what transforms home brewing hobbyists to life long makers of beer is the challenge of always finding new blends, new methods and new ways to make their beer even more flavorful than the last batch.

Be forewarned that a zeal for becoming better and better at home brewing can be habit forming. But if you get hooked, you will meet thousands of others in your town and around the country and the world who have the same addiction as you. It’s a wonderful addiction that you will never regret catching because brewing beer at home can provide decades of fun and enjoyment making your own blends of beer. But it provides something else just as good which is really great tasting beer. So enjoy.

 Posted by at 5:59 pm