Word: brewings
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...fastest way to learn about home-brewing is to replicate a beer several times,” Meyers says. “Say to yourself, OK, I’m going to make a porter, and do it again and again until you get want you want.” Meyers is more than a master brewer; he’s a walking encyclopedia of beer-brewing knowledge. He’ll mention cell walls and deflocculation in between discussing yeast brands and brewing temperatures. And for anyone who’s relaxed over a pint at Cambridge Common...
Sullivan’s been brewing since sophomore year. He says he starts the beer in a “big outdoor cooking thing” in his backyard and then brings the brew back to his room in Pforzheimer House. “Sophomore year we were using this kitchen in Jordan, and a tutor came by and stuck her head in and said, “What’s that smell?” he recalls. The beginning brewers, all underage, explained to her that they were making Celtic stew. “She smiled and walked...
He’s the first contestant. “Michael Sullivan!” Meyers shouts, and Sullivan heads over with a six-pack of his beer. He uncaps a brew and pours a few fingers worth in each of the judges’ pint-size glasses. It’s good, the judges say, and start asking questions. What temperature did you brew this at? Sullivan answers that he brewed this in the recently chilly weather. The judges are impressed. “Especially brewing in the fall or the winter, you can have the weather work...
...Mead-iated” catches the judges by surprise. Wide eyes and chuckles follow the three master brewers’ tastes of Dodd’s more potent brew. “There’s a real interesting beginning to it,” Meyers says, sitting back in his chair. DeBisschop is encouraging: “Keep it up, man, you can make some pretty interesting stuff...
Dodd has to leave the brew-off early before the judges pick their winners, but he is hopeful. “The judges tolerated the Fateful Fluid, but the other one went badly,” he says. “Well, that’s how I predicted this. [My drinks] are definitely not beer. They doesn’t have a lot of the things that make beer good.” But regardless of the judges’ decision, Dodd leaves satisfied with the event. “This was really interesting,” he says...