jsc@nbires.UUCP (Steven Carnes) (10/07/83)
to victor riley:
here at NBI there were 6 homebrewers on the second floor (one left for
STC, however). occasionally the bunch gets together for tastings of
commercial beers, but we've also had several tastings of homebrews: stouts,
porters, gingered ales, etc. Boulder is the home of the American Homebrewer's
Association, which puts out a quarterly magazine called, appropriately
enough, Zymurgy (it's also the last word in the dictionary).
Not sure how many of these homebrewers also make wine, but I learned from
my dad about 10 years ago, and have made approximately 300 gallons in those
ten year, mostly native fruit--Western slope peaches and apricots, choke
cherries, pie cherries, native plums, elderberries. My career in homebrewing
started this spring, and to date, my wife and I have brewed 3 15-gallon kegs
for various weddings and parties, and 4 7-gallon batches of bottled stouts
and dark ales. So, the wine/beer area in our cold room is quite full of
a nice variety of bottled goodies, and we're ready to settle in for the
winter.
I'd love to see a net.beer, or net.homebrew, and I'd urge anyone interested
to subscribe to Zymurgy, and definitely journey to Colorado each summer for
a great outdoor beer festival, sponsored by the AHA.
steven carnes {ucbvax|allegra}!nbires!jsc