To Fad or not to Fad? That is the question.

By Will Burgan

 

Anyone who has homebrewed or worked most jobs has experienced the “flavor of the week” phenomenon. In my other career of “Higher Education” this is pronounced, and I am sure it affects many industries. The craft beer and brewing industry is polarized about innovation. Overall, these industries favor innovation more than not. But there is something to be said for brewers who keep traditional methods and materials. Call me idealistic, but I have often fantasized about travelling to Norway to try brewing a Sahti in the snow with hot rocks, juniper branches, and large cauldron. Maybe one day, I will get the chance.

 

Let us now focus more specifically on brewing equipment. There is a constant stream of new products and technologies that hit the market daily. Personally, I have a Picobrew, a Brewie, and two all in one Anvil® Foundry/like brew systems.

 

(⬆️ Picobrew ⬆️)

 

(⬆️ Brewie ⬆️)

 

(⬆️ Anvil Foundry ⬆️)

 

The majority are very underutilized with the exception of the Picobrew, which I have only run the cleaning cycle on. But the Picobrewers have an amazing FB group and one day I am sure that system is going to get some use. My Brewie came in handy when I was working a full-time job, a part time job, and going to graduate school for Brew Science. I was able to drop ingredients set the program and come back to cooled wort ready for draining to the fermenter. Some of my “Brewie Beers” were the best I have made for sure. Honestly, my Head Brewer at my part time assistant brewer job thinks the Belgian Witbier I made in the Brewie is my best so far. I used these systems a good bit when I first bought them but then for one reason or another drifted back to my old standby coolers, burners, and large pots.

 

(⬆️ coolers, burners, and large pots. ⬆️)

 

Part of the enjoyment for me is the activity and immersion in the brewing. Like most, I enjoy a good mash paddle stir even when it is not needed, for instance, in a RIMS or Anvil Foundry system.

 

There is also the matter of time and energy, and to be honest procrastination. Many aspects of my brewing suffer from this. One of the reasons I bought the foundry was the preheating function (which many of the “all in one” systems include now). This can save a lot of time and is an excellent feature, but with at least 3 official jobs and probably at least 2-3 side hustles, making it anywhere other than my couch after work is a challenge to say the least. This is primarily why I double and triple pitch dry yeast instead of doing a proper starter, which I know is technically the best practice, especially with high gravity “big” beers. The “all in one” systems like the foundry are great, especially for starting out. I have taken my “all in one” system to festivals and got great feedback from the audience in attendance. See the picture below from the “The Great Create.”

 

 

In addition to these technologies, I have gotten various fermenters over the years to include, traditional glass carboys, “Genesis” plastic carboy (with plastic liners), Big Mouth Bubblers, Crucibles, stainless buckets, various plastic bucket styles, and more.

 

 

While each has had its own time in the sun, I use my stainless-steel options most often these days for their more sanitary properties and ease of cleaning. Every situation is unique and often when talking with other brewers I must ask a series of questions before I can give a recommendation. How much time do you have to brew? How much space do you have (both to brew and control temperature)? How spill/stain tolerant is your space? You will and should have at least one boil-over. I consider it a rite of passage to true brewer-hood. How big is your budget? I regularly see first time brewers on social media with exquisite “Ruby Street” or “SS BrewTech” 3 vessel 1 BBL systems. If that is you, congrats! My disdain is only out of my envy and jealousy. But great brewing is much more about a great brewer than great equipment. In general, I would not change anything about my purchases and experiments over the years, each system I have brewed on, from those listed above to the Sabco Brew Magic and 30 bbl. and 3 bbl. pub style systems at the brewery I work at, have taught me a lot. Knowing your equipment both with your head and your hands is much more important than any system itself.

 

 

By trying different equipment and persisting brew after brew, trial after trial, is where much of my growth as a brewer has come from. Like any discipline, consistency, and resilience is where growth and improvement come from. Try new things like equipment, ingredients, hacks, which I think are the mark of a true brewer see “franken co2 cart below.”

 

 

Also, reading about new styles and techniques, brewing in unusual places with lots of different people, trying to instruct people about brewing. Our hobby is undoubtedly the greatest kept secret. I did not even know it was legal to homebrew beer until I started brewing. So, get out there and get brewing with whoever you can find to join you, with whatever you can get your hands on, and whenever you get a chance! Cheers!