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I was in Asheville this weekend and I cannot say enough about the local beer. It seems that everywhere you go, there are a number of local microbrews available for you to try. When from breweries five minutes down the road are making beers comparable to those flown in from Germany, why wouldn’t you buy local? But in other areas of the country, this is certainly not the case. Finding local brews can be few and far between at best. If you can’t find a good brew in your area that’s all the more reason to make your own. And according to Aaron Schenk, the 2008 Highland Cup Homebrew Competition Winner (featured in this month's issue of New Age Journal) it’s really not as difficult as you might think. Of course your first batch isn't going to taste like a Sierra Nevada, but as you learn the practice, the beer gets better and better.
Check out Aaron’s home brew suggestions:
- Make sure that everything that comes into contact with the brew in properly sterilized.
- Use dry yeast making sure to let it grow a little before adding it to the batch of beer. Vigorous fermentation is crucial to a great beer.
- Do not open the batch while it’s fermenting.
- Use an extract kit of concentrated malt sugar to get started making the beer. They aren’t very difficult to use. Simply brew your mix, ferment for about two to four hours, and siphon the beer off the top. Use primer sugar to add in carbonation and bottle.
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Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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