It was only about a year ago that my ever-lovin’ wife put the bug in my ear to take up my former hobby of homebrewing. it was something I picked up in college, and kept pursuing off and on until we moved into a house with a small kitchen and a filthy basement, which left me with no reliable place to brew. Another reason I stopped was that I was doing a lot of wet, intensive work to produce six packs which would then be mostly used as hostess gifts. Gifts that were never opened in front of us.
Hours of time and effort tossed down the hospitality hole.
But last summer I invested in a 2.5 gallon aluminum keg and a CO2 priming system, which we keep filled and chilled in the fridge out at the cottage. Now golden malt nectar is available 24/7 during the summer, and the only people who get to drink it are those I like well enough to invite there. A perfect situation.
Now that I’m back with the wort-and-sparge crowd, it feels like the whole world is becoming top-fermented. A terrific microbrewery opened only two blocks away, in a converted auto body shop. Half Acre Brewing is only available in Chicago, but they make some stunning brews, especially their lager and Daisy Cutter Pale Ale.
Last night I got to experience a little bit of beer-nerd Valhalla in a brewery tour of the Goose Island Brewery. Head brewer John J Hall went into some very fine detail in explaining basic brewing, plus the tireless research and experimentation of its brewmaster (and friend of mine) Greg Hall (no relation). Goose Island has trotted out some marvelous Belgian-style beers in the past four years, which seems to be the latest trend, but John Hall told us that Greg has been working with them for more than 15 years. My tour group paid great attention to the minutiae of the brewing process, even as we drank large quantities of Green Line, Matilda and Pepe Nero, a saisson style beer made with black peppercorns. And just this afternoon, said wife and I made a special trip to grab a bottle of Bourbon County Stout, which is aged in bourbon casks from the Van Winkle Distillery. The big problem now is finding a special time to open these up. (I think the Blackhawks defeating the Predators might qualify.)
And in a few weeks, my buddy Jim Powers will be launching the special event, BEERHOPTACULAR, a weekend fest of microbrews, home brewing, tasting and all in all heavenly jolliness. It’ll be at the Aragon Ballroom in Chicago June 4 and 5. Brewers from all over the nation will be there, so come on down.
I first learned homebrewing while working at Henry Ford’s Greenfield Village, where a lot of us in the Crafts Department were indeed crafty, hands-on people. It struck me then, and still strikes me now, that making your own beer is empowering, economical, entrepreneurial, and ecologically sound. (After examining the carbon footprint of their beers, Goose Island decided to launch its Green Line Pale Ale. It’s served only in kegs to cut down on energy, and they hope to keep buying materials that are closer and closer to Chicago. To this end, they’re talking with farmers in Wisconsin into growing barley and hops, to eliminate shipping from Oregon, Montana and Europe.)
Can we help save the planet by drinking local beer and making our own home brew? I’ve heard stupider ideas, and I was going to be drinking anyway, so it’s worth a try.
I hearby coin and copyright the term LOCABIBING. You’re welcome.
