Across two locations (Suydam Farms and Princeton Homebrew) our homebrew club was hard brewing for National Homebrew day. Following PALE ALES tradition, the recommended recipes from the AHA were turned down in favor of a different recipe: Brown ale threeway. A good grist of optic malt, carapils, crystal 40L, and carafa III special laid a sturdy foundation for three styles of brown ale: British hops and yeast to create a rich sweet brown ale, American hops and yeast to create a hoppy and sweet brown ale, and a small dose of bittering hops and a choice between a Flemish or Oud bruin yeast blends to create a sour brown ale.
Brewers came together with cars and trucks packed full of gear, showing a wide diversity of equipment and methods of churning out homebrew.
Keeping with tradition a toast for all homebrewers was held in the afternoon, followed by mint juleps in the afternoon to coincide with the Kentucky Derby! Not to mention the variety of food and homebrews provided by members, it turned out to be another great Big Brew. Nearly 200 gallons were made!
A big thanks goes out to the Suydam family for hosting the club at Suydam farms, and Gino for hosting the monster mash next door to Princeton Homebrew!