Confession. There is little to no relationship between home-brewed beer and writing, except the little known fact that if you write while drunk on homebrew you’ll be visited by the beer goblin who will grant you one publishing wish…per beer…per day. That’s why alcoholic writers are so famous. And so, well, drunk.
To get off topic for a second, I sometimes wonder what would happen to the poor newbie writers who take all the advice I ever gave on this blog. They’d end up alcoholic, drug addicts. That’s certain. Beyond that, I’m scared to speculate.
Back to beer. In truth, I’m not a big fan. I like an occasional drink now and then, but my bar-hopping days are behind me. So why in the world would I take on home brewing? The easy answer is I like food science. The world of yeast and fermentation is not new to me. I’ve dabbled in fermentation in the past, making homemade pickles, ginger ale, and sourdough. It’s fun.
So when my brother suggested we try making home brewed beer, of course I was in. We drove to the closest brew store (45 minutes away) and purchased all the needed equipment as well as our first batch’s ingredients. We decided to go the slightly cheaper and easier route of using a can of malt extract rather than boiling up fresh malted barely and hops. We’ll go the fresh route next time, but this being our first shot, we wanted to ensure success.
Walking back to the car with all our gear, I noticed many gazes of admiration. One man even mumbled to his young son, “I’ve always wanted to try that,” while pointing out our brew-kit. Yes, it would seem home-brewing is the secret passion of the masses.
Back at home we boiled up our first batch of wort, adding some extra spices (coriander and orange peel) to create a Blue Moon clone. Honestly, the hardest part of the whole process was properly sanitizing all the gear. Though, I do have an inkling that bottling the beer will be time consuming as well.
My brewing goal is twofold. First, I’d like to create a coffee flavored beer for when I write. I’m pretty sure I’ll achieve transcendence with such a valuable concoction. Coffee and beer at the same time while writing? NYT Best Sellers List here I come!
Second, I want to brew an autumn-themed beer, probably pumpkin spice. That’ll be just about perfect.
Our wort has been actively fermenting for two days now. In another few days, once fermentation stops, we’ll bottle the beer and let it age for a couple more weeks.
I’ll post more pictures after the next stage.