Back to Brewing
I’m going to start home-brewing, again. I have been fortunate enough to run into a few great drafts of fresh, locally-brewed beer (not Coors) and was reminded how otherworldly-good fresh beer can be, especially when it is a beer that isn’t made for general public consumption. New Belgium has an “Abbey Grand Cru” on tap in their tasting room in Fort Collins that’s unbelievable. And so is Oskar Blue’s “Old Chub”.
It’s been almost two years since I last cooked up a batch, and I’m having to re-read my books to remember how it’s done. There’s so many things to consider that I have to remind myself that I didn’t worry about most of that when I was brewing before, and yet still always produced great beers. I’ll probably blog about the process and post some pictures, when I get closer.