Malt Hops Yeast Water
Recently my brother invited me to join him at an introductory home brewing class. I've always been curios and it is definitely a passion of mine to drink so I took him up on the offer. Also invited BY to join us and he accepted the invitation.
The class was at a place called Brew Camp, half class room and half home brew supply house; we got a really cool vibe when walking in.
A majority of my schooling throughout life has been just something to get through, this class was so refreshing because I actually cared to hear every word from the instructor.
The home brewing process has been refined so much that it basically sounded fool proof. In the end after equipment costs the materials work out to about $1 a beer so pretty close to store bought prices.
The history of beer has been impacted in many different ways and our tastes have gone in different directions, we learned what ancient beers would have tasted like, and how the modernizing world brought hops into the equation.
In order to ensure home brew success, the process mostly relies on sterilization and good timing. However once the wort is chilled and racked into the primary fermentation vessel all you can do is wait for two weeks and let mother nature take charge.
The use of good bacteria to human benefit is such an interesting concept. Choosing one organism to thrive and then drink its waste with a grin.
I learned that yeast is all around us naturally in the air. Early brewers would leave their wort open to the air an just let whatever natural yeast was in their area take over. This geographically unique yeast gave each region it's own flavor characteristics.
In modern times brewers yeast is used, and practice dictates that you put a lid on your batch and keep everything out but your yeast so that the end result is predictably delicious.
The class ended around 12:30 /1:00 PM and we were in the mood for a quality pint. Luckily there was a bar right down Damen. A good bar, that none of us had ever been to; Fountainhead.* They only had craft beers on the menu and they were delish. One of them was even co-created by their head chef Cleetus.
*In college I tried to read the novel Fountainhead, known to be an architecturally spirited piece. Unfortunately I couldn't get into it and the book has been lost ever since.
From there, we hopped a bus to one of the most renowned craft brew locations in the city, Hopleaf. The beer list is staggering in variety and their food was equally fantastic. I had a Duck Ruben w/ Frites that was pure Umami!
We mostly sipped Belgian beers until the evening came to a close.