Froth on top of wort

Why bother home brewing beer?

I honestly can’t recall why I decided to start home brewing. If people ask (as they often do after that quizzical confused stare) then the first response tends to be around the cost savings. Not that it’s an issue in the UK, unless you’re looking to try out some exotic imported craft ales. Otherwise England is known for its beer, and living around the outskirts of London gives me access to more than enough pints.

If anything, brewing satisfies that inner wild man who tracks down his own meat and prefers to have a hand in anything that sits on the dinner table. In the same way you could go to the supermarket to buy a packaged cake, nothing beats the taste and satisfaction of baking something yourself. It’s exactly the same with brewing.

Long are the days that ale was once considered the drink of older men, in that sense CAMRA has fulfilled its objective; real ale is everywhere. The more you drink (the fatter you get), the more you begin to develop dangerous ideas about potential flavour mixes and mouthfeels – at least I do. That was potentially the brewing trigger, wanting to produce that perfect pint that I hadn’t found anywhere else.

In particular, that pint for me looks like a hearty stout that can be drunk by a fire in the winter. I’m not quite ready for that beer yet, because my home brewing journey only recently begun. Now a year and a half down the line I have produced around a dozen beers of varying quality. One day that stout will be made and it will be awesome. However, today it’s about playing around with brewing techniques and not being afraid to make mistakes, if it all leads to that perfect pint.

So really, that is the purpose of this blog. Written from the perspective of a guy in his twenties who produces beer out of sheer passion, wants to share that journey with other people who brew or are interested in brewing, and huddle around knowledge sharing. On the blog I’ll occasionally share YouTube videos, brew day stories, techniques I’ve trialled, and any other recommendations that I’ve come across.

When it comes to brewing, I’m an amateur who leans on the knowledge of experts and what the online brewing community discovers. Brewing is chemistry, and I would have paid more attention in my chemistry classes at school if I had known that!

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