Beer

Jack Van Paepeghem works at Meridian Pint and is a Certified Cicerone® You can read his previous post about Downright Pilsner here.

Want to drink local? Drink homebrew. Have a novel idea for the next “crazy-beer?” Make your
own homebrew. Want to support local businesses, brewers, and creative minds? Support the DC
homebrew community. This blog is about our community and I think that the homebrew scene
uniquely contributes to and represents a niche yet well-established community within DC. If you
survived DC Beer Week and have been inspired to jump head first into the world of brewing,
read on, for almost all great brewers started out as homebrewers.

What is homebrewing? And who are homebrewers? Homebrewing is the production of beer or other fermented alcoholic beverages within the confines of one’s residence. The annual production limit is 100 gallons of beer per person, the sale of which is prohibited by law. However, this law wasn’t enacted until 1979 when Jimmy Carter repealed the prohibition-era law which completely outlawed homebrewing. Go back further and you’ll find that George Washington, Thomas Jefferson, and Ben Franklin all had a hand in homebrewing; several mid- Atlantic breweries have worked to recreate some of their historical recipes. Even President Obama now has a White House homebrewed beer. Homebrewing had its renaissance around the late 1970’s especially on the West coast. Author and avid homebrewer Charlie Papazian began circulating his texts on the “Joy of Homebrewing” and breweries like Sierra Nevada made the transition from basement to brick and mortar. Today, homebrewers are lawyers, doctors, teachers, cooks, musicians—our neighbors. The American Homebrew Association estimated that in 2010, there were over 750,000 people domestically brewing beer in the United States. More than likely you know a homebrewer who has pawned off their latest creation on you.

The idea of making beer is simple, but the effort it takes to actually produce a clean, “right” tasting beer depends on an enormous range of factors and variables, and when executed well is humbling and delicious. And when it all goes to hell, it is, well, a learning experience. If you are to take anything out of this, it is this: brewing beer is the best way to learn about beer— process, ingredients, styles, techniques, flavors, off-flavors, and just about everything that has to do with beer. And the homebrew community is an invaluable resource. Ever want to know what off flavors taste like? Just go to a DC Homebrewers meeting and try some beers from beginner brewers. My favorite was an American Wheat ale that tasted like burnt rubber and buttered popcorn which launched a discussion of washing procedures and yeast health. Don’t be alarmed by technical brewing jargon, homebrewers offer only constructive criticism and are more than happy to help you understand, and they won’t bite.

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Photo by PoPville flickr user laurarotondo

“Dear PoPville,

The DC Homebrewers have started an online petition before the White House seeking the release of the President’s homebrewed beer recipes! We need a LOT of signatures to get this request considered/granted.”

The petition says:

Following in the footsteps of great men like George Washington, Thomas Jefferson, and Benjamin Franklin, Barack Obama has reportedly been enjoying the rewards of home brewed beer. Recent reports from news outlets like the Washington Post (August 15th, 2012) have stated that Obama has been drinking a White House home brew Honey Ale while on the campaign trail.

In keeping with the brewing traditions of the founding fathers, homebrewers across America call on the Obama Administration to release the recipe for the White House home brew so that it may be enjoyed by all.

Jack Van Paepeghem works at Meridian Pint and is a Certified Cicerone®

It is 100 degrees outside and you probably need a beer. Those Spring seasonals are growing old and the onslaught of IPA’s and double IPA’s is leaving your palate as exhausted and worn out as you are by now. This weather calls for something light, crisp, and refreshing, but without the gimmicks of ice cold water from the Rockies or punch top cans which aid in “drinkability.” Pilsner season is in full force and one of the freshest, beautifully crafted Czech-style Pilsners is being brewed right in our backyard, Alexandria, Virginia. “Downright Pilsner” is the latest offering from Port City Brewing Company and it is worth seeking out; it just might change your opinion on the world’s most popular yet misrepresented beer style. And if you are already a convert to the light side, you might find a new mainstay in your fridge for these dog days ahead.

If you are a beer drinker, it is without question that at one point or another you’ve tried a pilsner or some bastardized version of it, and more than likely the latter. The popular conception of pilsner is something light and watery, alcoholic but negligible in terms of actual flavor. It must be served at or near freezing temperatures to numb your senses and ability to judge what you are drinking. This beer is even better when consumed in outrageous quantities and the primary goal is to get smashed. Here we go. I’ll be the first to admit that I have a soft spot for an ice cold PBR by the river or a Tecate with salt and lime, but sometimes these beers just fall short.

In the United States, Budweiser, Miller, and Coors (BMC) have monopolized the market on light beers and just about every country you visit has a national Pilsner, where the local water source is the only thing dictating how these beers taste different from one another. International companies like Britain’s SAB Miller have operations in 75 countries where breweries act as colonial outposts and beer is sometimes more accessible than drinkable water. But how did this light fizzy water come to rule the beer world and become the world’s most popular beverage?

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Food, Wine and Co. Beer Talk with Oskar Blues Brewery:

Food Wine And Co
7272 Wisconsin Avenue
Bethesda, MD
Tuesday, July 24th, 2012
8:00pm – 10:00pm | $50

With exclusive tastings, an exciting spread of beer-centric foods and the opportunity to chat up-close and personally with beer gurus in the intimate surroundings of a two-story wine library, Food, Wine & Co. is excited to introduce the new “Beer Talk” series. The Bethesda hotspot kicks off the first in a series of monthly Beer Talks with the award-winning Fort Collins, Colorado brewery, Oskar Blues, on July 24th from 8-10pm with a unique opportunity to meet with Oskar Blues Brewery’s Matt Zrebeic and taste a spread of exclusive beers. Food, Wine & Co. experts Jeremy Wentmore and David Birks will also be on hand to guide attendees through the talk and ensure the beer is pouring and questions are answered.

Food, Wine & Co.’s Chef Michael Harr will be cooking a spread dishes made with Oskar Blues brews to include a savory pork belly braised with citrus, hops and crispy fried onions, a BBQ beef brisket on brioche with a lemon garlic chili sauce, Chef Harr’s famous tater tots accompanied by a Dale’s Pale Ale mayo, “Yella Pils” Marinated Salmon, with smoked mushrooms, pickled red onions and dill and Crispy Spicy Fried Pickles.

Tickets for Food, Wine & Co.’s Beer Dinner can be purchased in advanced by calling the restaurant at (301) 652-8008. Tickets are $50 and include food and beer pairings and an Oskar Blues glass to take home.

See all of tonight’s and all the week’s events here.  To add your event, click the events tab up top and then click “add an event”.  You can add concerts, museum/gallery exhibits, fundraisers, sporting events, bike rides etc. You can add anything you think will be of interest to PoPville.

Elena Chiriboga is journalism master’s student at Georgetown University

“Homebrewing was made legal in United States under the presidency of Jimmy Carter during the late 1970s. Since then, homebrewing has become a popular hobby in urban communities, giving way to small breweries, craft beer and a DIY movement. This video offers a glimpse of the growing Washington D.C. beer and homebrew scene. Featuring interviews from Mike Tonsmeire, Nathan Zeender and Thor Cheston.”

Ed. Note: The recently opened 3 Stars Brewing has a homebrew store at 6400 Chillum Place, NW open Thurs. 4-8; Fri. 3-8; and Sat. 10am-6pm.