Explore history of homebrewing June 14
Interest in learning how to craft a cold beer on one's own never has been hotter.
According to the American Homebrewers Association, there are an estimated 1.2 million home-brewers in the United States - two thirds of whom have embraced the hobby within the last decade. Collectively, they produce about 2 million barrels of beer a year.
Bill Cross, treasurer and past president of the Midnight Carboys Homebrew Club of Crystal Lake, said he became interested in home-brewing about seven years ago after taking a tour of the Gray Brewing Co. in Janesville, Wis.
"The head brewer there said he had six days of intense study and six weeks of on-the-job training. I thought, 'I can do that!'" Cross said. "I enjoy the hell out of it. I love to cook, anyway, and I like to drink beer. Now I get to cook my beer, basically. And what I turn out is equal to or better than what I get in the grocery store."
Carboys members will present an overview on the history and resurgence of home-brewing at 2 p.m. Sunday, June 14, at the McHenry County Historical Society Museum, 6422 Main St., Union.
They will discuss brewing an extract-based beer (beer in a box), whose ingredients come concentrated in a powder or syrup and do not require a chemistry degree - i.e. there is no mashing required to convert the starches in grain to sugar. That compares to the more time-consuming all-grain form of brewing which hinges on adding barley, malt, hops, yeast and water in the right way at the right times.
"With all-grain there are more choices," said Cross, a software engineer from McCullom Lake. "You can add fruit, cocoa powder, vanilla, spruce tips. We try everything - although it's not necessary that you should. It's the hobby of it."
Making beer at home also is cheaper.
"I just made 10 gallons of Saison," Cross said. "For four and half cases of that at the liquor store I'd be dropping $40 or $50 a case. It cost me about $50 bucks, but it also took five hours. That is the hobby part."
Club members will show off examples of the equipment required, offer a suggested reading list and give attendees age 21 and older a taste at the end.
The program, titled "Home Brew, Craft What's Inside of You," is free with admission to the museum. The museum, which includes a new history of brewing exhibit, is open from 1 to 4 p.m.
"The home-brew club is the way to go," Cross said. "You can talk about stuff. You can experiment together. You can get knowledge from a whole lot of people. Unlike from friends and relatives, who just want to drink free beer, you get an honest and sometimes brutal opinion."
The Midnight Carboys meet at 7:30 p.m. the second Thursday of each month at Duke's Alehouse and Kitchen, 110 N. Main St., Crystal Lake. For information visit www.midnightcarboys.com.
What typically starts out in the kitchen quickly moves to the garage or - in Cross' case - the basement, after people begin to explore the nuances of fermentation and bottling. Having a readily accessible water supply is key.
"The laundry doesn't get done on brew day," Cross said with a laugh.