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Celebrating Homebrewed Beer

The bubbling universe of home-brewed beer. It’s getting big. We look at “homebrew.”

Jamie Darnton, of Philadelphia, cooling hopped wort to room temperature in a counterflow chiller, as it is syphoned into the primary fermenter.

You can get a beer almost anywhere, but these days there’s no place like home.

Home-brew is big. Some yeast, some barley, some hops, some H2O, and you’re on your way. Home-brew is happening. It’s a little bit locavore and a little bit DIY. Four or five weeks, a barrel in the kitchen, and you’ve got brew.

It’s cheap, it’s recession-proof, and – if you’re good – it’s tasty. Yes, we know – be sober, be moderate, be of age. And be aware – the brewer next door may have the best brew going. Or maybe it’s you.

We’re tapping into home brew.

-Tom Ashbrook

Guests:

Brad Ring, publisher of Brew Your Own magazine. Check out their discussion of different brewing techniques, and see the recipes they posted for the show.

Rich Heller, president of the Beer Barons of Milwaukee, Wisconsin, a group of more than 150 homebrewers and beer lovers who meet monthly to taste and talk about beer and brewing. See their “cheat sheet” of helpful tips on brewing.

Randy Baril, manager of Modern Homebrew Emporium in Cambridge, MA. Check out the recipes they’ve posted.

More:

You can find the White House beer recipe here.

The On Point studio today:

Tom Ashbrook and Randy Baril of Modern Homebrew Emporium (WBUR’s Jesse Costa)

Randy Baril of Modern Homebrew Emporium in the On Point studio (WBUR’s Jesse Costa)

Tom Ashbrook in the On Point studio (WBUR’s Jesse Costa)

Here are some photos of homebrewing contributed by On Point listeners:

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