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Beginner's Guide To Brewing Great Beer

Sanitize Equipment

The single most important factor in making great beer is sanitation. Sanitize everything that comes in contact with your wort after boiling.

Steep Specialty Grains

Much of the character of a beer originates from the "specialty grains". These are grains that are malted for unique characteristics, and are included in all of our recipes.

Boil Your Wort

The Wort (uncooked beer) must be boiled for an hour to properly incorporate the hops.

Hop Additions

Hops provide bitterness that counteracts the sweetness of the malt in beer. They also contribute great characteristics of taste and aroma.

Cool the Wort

Cooling your wort quickly is important. Warm beer is an excellent growth medium for wild yeast and bacteria. Learn how to create the ultimate environment for your brewer's yeast.


Yeast turns the sugars in your wort into alcohol and CO2. Creating the right environment can make or break this process.


Bottling beer is an important part of the process. Proper carbonation and cleanliness will result in a great product.


Ok, so you're ready to start making beer! You've purchased a starter kit, you have all your ingredients, and you have a spare afternoon. All you need now is to pop open an ice-cold (store-bought) beer, and read through these instructions. Later on, after you've successfully made your first batch of homebrew, you'll find that nothing is as satisfying as enjoying a finely made beer that you made yourself. But for now, you'll have to satisfy yourself with a store bought beer.

Rather than waxing philosophically about the history of beer, or spending time discussing how the chemical and biological processes work that produce beer, we are going to jump right in and describe the brewing process. Please understand that there are many books written on these subjects, and if you are so inclined you may wish to investigate and learn more about the history, biology and/or chemistry of beer. For our purposes, however, we are more interested in helping you make your first few batches of great tasting homebrew. We'll describe what you need to know now, as a beginner. Then as you progress and become more accustomed to the process, we'll point you in the direction of more in-depth information about beer brewing history, chemistry and biology.

The process of brewing beer falls into four sub-processes:

  1. Mashing
  2. Boiling
  3. Fermenting
  4. Packaging

Of these four processes, beginners only need to be worried about the last three. The first process, Mashing, is actually quite complex. This is the process whereby brewers turn complex carbohydrates into simple sugars by steeping barley (and sometimes other grains) in hot water at controlled temperatures to promote enzymatic activity. The reason beginners don't need to worry about Mashing is because beginners generally use products called Malt Extracts to make their homebrew. As you progress in your brewing technique, you will begin to experiment with partial mashes and then, once you feel comfortable with the grains, you may graduate up to all-grain brewing methods. For now, however, we'll stick to the easy stuff: Malt Extracts.

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A drunken man gets on the bus late one night, staggers up the aisle, and sits next to an elderly woman.

She looks the man up and down and says, "I've got news for you. You're going straight to hell!"

The man jumps up out of his seat and shouts, "Man, I'm on the wrong bus!"
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"When I read about the evils of drinking, I gave up reading."
-Henny Youngman

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