It wasn't Asheville that introduced me to craft beer, nor was it the place I developed a love for more something than just the Budweiser's, the High Life's and PBR's. Being from Atlanta, Sweetwater is king. They may have strayed from "non-conformity or localism" that boast most craft brewers but they were part of the movement that got the industry where it is today. It was Asheville, however, that made me want to try my hand at brewing. It is, without any doubt the hub of this growing industry on the east coast and that fact has been solidified with the establishment of Sierra Nevada and New Belgium breweries investing in the region. Many up and coming breweries also dot the landscape of NC, from Raleigh, to Charlotte, along the coast in Wilmington and now even in Boone up in the high country. It's this setting and population of beer lovers that I now join, and jump headfirst into an exciting and bubbly endeavor.
My first foray into brewing was limited only by the mass produced product of Mr. Beer's Beer Kit. No offense Meredith. [my sister] This was a perfect, thoughtful and appropriate Christmas present, so Thank You! Despite the basic setup and steps, in a month, I'll have my own beer to guzzle that I made! (sort of)
Although I know I have a long way to go before New Belgium hires me as brewmaster, the process is still similar to what the big dogs are doing: Hot water, some goopey, molasses-like substance (the hops/malt?), yeast, a fermentation vessel, and what seem to be important factors, temperature and time.
The liquid malt extract provided by Mr. Beer- a little scary at first glance once you set down your can-opener. At least it smells like beer- or some ancient ancestor of beer. Vigorously mixing this motor oil extract in the scalding hot water takes some time. It starts to smell like something you might actually drink. The process then takes a turn for the crazy.
Add this unfermented beer mixture- appetizingly called "wort" into the fermenting vessel. Cold water awaiting the wort's entry, assures this scalding mixture doesn't melt the shit out of this faux plastic pony keg. After more vigorous mixing, the yeast comes into play. This is something I've worked with before, when tasked with being "breadmaker" before every dinner service while working in fine dining- a whole other ballgame. Anyway, the yeast is added to the now semi-warm wort mixture and to my surprise the directions now call for NO MIXING.
So in closing, while this wort ferments in between 68 and 72 degrees, I'll try, as you should, valued readers, all 6 of you, to stifle my excitement for post number 2, the next step in the my brewing process.
See you in 2 weeks.
Tyler Davis
