Beer brewing has a deep-rooted history in the United States, dating back to the colonial era when early settlers crafted ales using locally available ingredients. Throughout the 18th and 19th centuries, home brewing was a common household practice, often influenced by European traditions brought over by immigrants. However, Prohibition (1920–1933) halted legal brewing, pushing the craft into secrecy.

After Prohibition's repeal, home brewing remained illegal until 1978, when President Jimmy Carter signed a law re-legalizing the practice, sparking a nationwide revival. Since then, home brewing has grown into a vibrant community of enthusiasts experimenting with styles, techniques, and ingredients. Today, it serves as both a personal craft and a gateway to the booming craft beer industry, allowing hobbyists to push the boundaries of flavor and innovation.

Before brewing any beer, please check that you are in compliance with all applicable local, state, and federal laws.

Brewing Equipment and Process

Home brewing beer is a rewarding hobby that allows enthusiasts to create unique flavors while learning the fundamentals of fermentation. The brewing process follows a structured series of steps that, while simple at their core, can be refined with experience and technique.

The Brewing Process

Sanitization – Cleanliness is essential in brewing. All equipment must be thoroughly sanitized to prevent unwanted bacteria or wild yeast from spoiling the batch.
Mashing – Crushed malted grains (or malt extract) are mixed with hot water to extract fermentable sugars. This step typically lasts about an hour, with temperature control being key for sugar conversion.
Boiling – The wort (unfermented beer) is brought to a rolling boil, and hops are added to contribute bitterness, flavor, and aroma. Boiling also sterilizes the wort.
Cooling – After boiling, the wort must be quickly cooled to a temperature safe for yeast. A wort chiller or an ice bath can be used for rapid cooling.
Fermentation – Yeast is pitched into the cooled wort, where it begins converting sugars into alcohol and carbon dioxide. This stage typically lasts 1–2 weeks, depending on the yeast strain and fermentation conditions.
Bottling or Kegging – Once fermentation is complete, the beer is transferred into bottles or kegs, often with priming sugar to encourage natural carbonation.
Conditioning – Beer is left to carbonate and develop its final flavors over the course of several weeks before it is ready to drink.

Essential Equipment

Brew Kettle – A large pot (typically at least 5 gallons) for boiling the wort.
Fermenter – A food-grade plastic bucket or glass carboy with an airlock to allow fermentation gases to escape while preventing contamination.
Airlock and Stopper – Prevents outside air and bacteria from entering the fermenter.
Hydrometer – Measures the specific gravity of the wort to determine sugar content and estimate alcohol percentage.
Siphon and Tubing – Used for transferring beer between containers without introducing oxygen.
Wort Chiller (Optional) – A device that rapidly cools the wort after boiling to help prevent contamination and improve clarity.
Bottles or Kegs – Used for storing finished beer. Bottles require caps and a capper, while kegs need a CO2 system for dispensing.
Sanitizer – A no-rinse sanitizer (such as Star San) is crucial for maintaining clean equipment and preventing off-flavors.

Recipes ("Beer Made Here")

GermanPaleAle | "F**k I Forgot To Name This Beer"
Hefeweizen | "I Can't Believe It's Not Banana Bread"
Saison | "Has Yet To Be Named"