It has been a period of going back to basics. As we all catch up with the world’s rapid and ever changing environments both in nature and politics. I’ve learnt, instead of frantically trying to keep up, it is sometimes best to sit back, evaluate and wait. In other words: a good time to do a lot of brewing. 

I’m a big believer in waiting for the right opportunity, and I love it when an old idea re-emerges itself. Earlier this month I could finally close a door (for now) on an old part of my life; but thoughts about the transition reminded me of what had brought me to this point now. Which in turn inspired me to finally pursue my idea of the Extra Brut recipe mentioned in this issue.

BEER PHILOSOPHY

Like the world, homebrewing has rapidly changed and developed over the years. Both the equipment and ingredients have evolved so much. There are some that prefer the automatic and highly connective approach to brewing. Don’t get me wrong, I’m a bigger geek than most, but when it comes to brewing I still enjoy being hands on. Our article on AI shows us how and where automation can work alongside brewing. 

Like the philosophical question ‘which came first, the chicken or the egg?’, homebrewing is equally as thought provoking: is brewing as good as drinking? Or is it the sense of achievement and sharing your creation? Which brings me back to my point, can increased technology remove that sense of achievement? There is always an argument for convenience but should everything be convenient?

I’ll leave you to ponder that as I get on with my brew day. I’m brewing up the Extra Dry Brut recipe, and hopefully in a few months I will be able to enjoy a cool glass of rhubarb wine. Only time will tell which I preferred, hopefully both. Cheers to you! 

I’m really loving the Golden Ale from last issue (issue 15). That WHC Lab Banana Split yeast is amazing. Slips down a treat on the sunny days we’ve been having. Did you make it? What did you think? Any tips or tweaks?

Let me know!