Home Brewing Part II

On October 8, 2018, I posted about my first, rudimentary steps in to home brewing.  Since that time, I’ve tried a number of different beers and had, as you might surmise, different degrees of success.  None of my efforts were in the “too bad to drink” category, but a few were close.

I did additional research on the brews and what their respective characteristics should be so that I could have a better understanding of my efforts.  I was surprised on several occasions when the “experts” (whoever they are) listed a series of traits that my beers showed in abundance.  After some more homework, I concluded that the brewing efforts I thought were misguided were, in fact, right on target.

Along the way I learned more beer-related terminology.  If seems that every human endeavor has to develop its own jargon and then use it to rigorously set itself apart from the “uninformed.”  In the case of home brewing, the jargon isn’t really required because I doubt that I’d impress myself!

In short, some of the beers that I didn’t particularly enjoy actually came out pretty darn close to what the “experts” described.  I guess it all comes down to personal taste.  Much like wine, art, or any number of other efforts, beer is subject to preferences unique to the consumer.

I knew that going in, but I wasn’t prepared for the extremely wide range of beer tastes.  As an American, my sphere of different beers was quite limited.  I’m happy to say that my home brewing efforts have allowed me to expand my knowledge quite a bit on both the production and consumption of fermented grains.

There is still a lot I don’t know about beers, porters, ales, and their cousins, but I’m pleased to report that I know much more than when I started.  Some of my friends, who volunteered to taste what I brewed, are quite happy.  Some are pestering me to make more.  What are great bunch of (thirsty) friends!

I’d you’d like to share your comments with me, please contact me.

As always, thanks for your continued support!