Kristi Trimmer New Correspondent for Adventures In Brew

 

By Charissa Heckard

KristiTrim

 

Good beer is a way of life, a good craft beer is a necessity.”

We are happy to announce Kristi Trimmer will now be the spokesperson for Adventures in Brew. Kristi will be touring breweries in the United States and will be tasting all kinds of beer and speaking with brewers.

Kristi has been a lover of craft beer for a while now. When she was younger she didn’t understand how people would drink the lager American beers that were sold by the caseload. Her family thought she was the weird one when she would only drink dark beers.

KristiTrimmerKristi enjoys a good stout, a creamy porter, and admits to a deep love affair with ciders. She can’t stay away from Witbiers or Hefes. She says IPAs are not her current favorites but that might always change!

Kristi is a full-time travel blogger and last year would pull the map out and travel to the closest brewery. She enjoys seeing behind the scenes during brewery tours and sharing little known facts about the beer with her community.

“I’m excited about going all over the US to taste different beers and ask the brew masters why they brew what they do and find out the back story on the beer,” Kristi said.

Some breweries on her list are Stone Brewery, Deschutes Brewery, Fort George Brewery and Hilcrest Brewery.

“I think my first stop will be Stone Brewery and I will be visiting San Diego soon so I will stop by breweries out there,” said Kristi. “I am going to be a busy little bee!”

Follow Kristi on her journey by adding her on Facebook and follow her twitter!

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Father and Son, a Home Brewing Duo

By Charissa Heckard

Alex's Homemade MeadMark and Alex Sipes are a father-son home brewing team making mead and beer in Phoenix! Alex started making mead three years ago next to his father who brews the beer. They started out when Alex’s mother gave him a five gallon carboy and they made a batch of hard apple cider and evolved from there. Alex is constantly trying to improve his original mead recipe after his first batch was very successful. They make beer brewing a family activity, brewing on Saturday mornings, the smell fills the house.

“I find it to be a very constructive activity for my family, especially since we can all taste our beer a few weeks later and enjoy our hard and careful work,” Alex said.

While Alex focuses on mead, his father brews the beer.  Mark has been brewing beer for a little over a year now, and also makes the occasional batch of hard cider and turns into more of an “apple wine” than a low-ABV cider. Drawing on his Bavarian heritage, Mark brews with German recipes, taking elements from Austrian, Czech, and Scottish recipes to create his own unique brew.

“The best batches he’s produced happen to be his Vanilla Porter and his Pumpkin Porter, recipes of his own that I’m confident could win brewers’ contests,” Alex said.

Mark Pitching Yeast

Method

Alex sticks to traditional mead-making methods; one long primary for the mead, six months to a year depending on the type, and isinglass as a fining agent before bottling. He incorporates locally harvested honey and locally grown fruits into the recipe and uses two different types of yeast during different stages of the fermentation, giving it a distinct, well-refined flavor. Alex then design and prints his own labels, and bottles the mead in 375ml mini bottles to make the packaging more distinct.

“I’ve found mead is relatively cheap to produce, and the long fermenting and aging processes play nicely with the fact that I’m very busy with school and work,” Alex said.  

Alex and his father brew in the kitchen and use a small closet in the center of their house for fermenting and storing the beer and mead. They use a simple setup with the basic equipment such as a six gallon kettle for brewing up beer wort, a few buckets and carboys for fermenting, and a plethora of one gallon glass jugs for his mead.

“It would be nice to have an elaborate setup like what more serious home brewers have, but right now we’re pretty happy with what we can do with what we’ve got,” said Alex. “After all, a quality brew is all about good ingredients and processes, not how expensive your equipment is.”

 

Home Brewing Hiccups  

Alex and his father had one hiccup with brewing beer, where they added the wrong kind of hops into the boil at the wrong time, which resulted in a hoppier beer. It tasted good so they wrote it in the logbook and laughed about it. As far as mead goes, Alex had batches simply stop fermenting before, which is difficult to notice because the fermentation is subtle. He introduced more yeast and the batch recovered in a few months.

“I remember that batch actually tasting particularly good, and sometimes it’s fun to introduce a new kind of yeast halfway through the fermentation to change the character of the final product,” Alex said.

Mark's Recent Brews

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