Homebrew Tips, Tricks & Recipes
February 26, 2010 10:49 AM Subscribe
Homebrew Tips, Tricks & Recipes
I recently helped my friend/neighbor/co-worker, Scott Russell, set up his homebrew website and thought it might be of interest to the many MeFi homebrewers. Scott is currently the manager of the Home Brew Department at the South Royalton Market, South Royalton, Vermont where we both work. He was the manager of the Home Brew Shop at the Seven Barrel Brewery, West Lebanon, New Hampshire, for about 8 years in the late 1990s and early 00s. Scott co-wrote the Seven Barrel Brewery Brewers' Handbook with the late Greg Noonan, and is the author of North American Clonebrews.
Scott was a feature writer and regular columnist for Brew Your Own Magazine for a number of years, and has recently been asked to contribute more. He has been brewing his own beer and making mead, wine and cyder since 1990. Scott is also a National Beer Judge, certified by the BJCP (Beer Judge Certification Program). In addition to all that, he holds a PhD in French and spent about 20 years as a high school French teacher.
Scott brews about once a week, pretty much year-round — generally all-grain, but will occasionally brew with extracts when experimenting with yeasts or exotic ingredients.
I recently helped my friend/neighbor/co-worker, Scott Russell, set up his homebrew website and thought it might be of interest to the many MeFi homebrewers. Scott is currently the manager of the Home Brew Department at the South Royalton Market, South Royalton, Vermont where we both work. He was the manager of the Home Brew Shop at the Seven Barrel Brewery, West Lebanon, New Hampshire, for about 8 years in the late 1990s and early 00s. Scott co-wrote the Seven Barrel Brewery Brewers' Handbook with the late Greg Noonan, and is the author of North American Clonebrews.
Scott was a feature writer and regular columnist for Brew Your Own Magazine for a number of years, and has recently been asked to contribute more. He has been brewing his own beer and making mead, wine and cyder since 1990. Scott is also a National Beer Judge, certified by the BJCP (Beer Judge Certification Program). In addition to all that, he holds a PhD in French and spent about 20 years as a high school French teacher.
Scott brews about once a week, pretty much year-round — generally all-grain, but will occasionally brew with extracts when experimenting with yeasts or exotic ingredients.
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