Word: brew
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Slesar observes an abundance of malt flavor, which may be covering up the pumpkin. As with nearly every other brew that has appeared at the table, the judges talk about sterilization. They think Koski-Karell may not have sterilized correctly. “Iodine can be a real pain in the ass,” Myers says...
Jayich started brewing in the spring of his junior year in high school. His first brew was from a simple starter kit system, a batch Jayich describes as a “Honey HAC” or High Alcohol Content. “And,” Jayich adds, his friends got pretty ripped off it at his cabin on a lake in Alaska. He continued brewing into his senior year, trying various fruity berry beers and some wine. He’s done pilsners, Irish reds and stouts; Jayich is enamored with the darker beers...
...that’s Alaska, and this is Cambridge. So Jayich had to borrow some equipment to make his brew, a seasonal porter. At the judges’ table, Jayich describes what they are about to drink as “cool and sweet...This is one of the first porters I’ve done.” Discussion about yeast ensues as the judges swallow the brew, called “Sweet Port o’ Mine.” Slesar thinks Jayich’s brew has a “genetic, cheery alcohol thing?...
Sweet Port o’ Mine is the last of the beers, so that means the judges have plowed their way through nearly a dozen brews. Are they getting a little stewed? Perhaps. After a few more pointers on technique, DeBisschop tells Jayich, “Ultimately you’re the one who will be drinking it—so if I don’t like it, who really cares?” Yeah, Meyers adds, “Screw the owners if they’re pissed that a brew isn’t ready...
...Excellent brew, do it again.”—Will Meyers