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Cutting corners: it’s the American way, n’est-ce pas? Well, I visited the Athens Do It Yourself shop again last week to return the machine I used to cap my bottled beer, a ridiculous contraption that looked something like a microscopes retarded older brother, and is just about as functional. I asked the proprietor, Eric Hedin, when I should put the beer in the fridge, and he told me it should ferment in the bottles for 10 days at room temperature, then another 10 days in the coolest part of my apartment, or the fridge.

counter-top-bottle-capper

I can't think of anything clever to say about this.

OK, so this ran a little contrary to what he had said earlier about “21 days to good beer”; one day to brew, 10 days in the fermenter, then 10 days in the bottle. So I got impatient. I wanted to drink it NOW. So I did.

Now I’m not very good at critiquing myself. My mom once told me that nothing ever tastes as good when you cook it yourself, and I guess the same goes for beer. All in all, I thought it was a bit premature. I thought it was a bit sweet from the priming sugar that hadn’t yet finished fermenting all the way, and maybe a tiny bit flat (though it poured a good head). But, in striving for scientific rigor, I asked my room-mate Corey to step in and do a guest blog about what he thought of my beer. So without further ado, here is Corey’s take on my brew.

corey making a face

Corey, after having drunk my beer (well, a beer).

~Buy a man a beer and he wastes an hour. Teach a man to brew and he wastes a lifetime~
-Gordy form ABC Warehouse-

Fact. There is a reason for it too. It was my first time as the Assistant Roommate of a Brew Master (ARBM, official title) and the experience has opened a whole new book to my drinking solutions. Not problem. I’ve already solved it.


Watching someone brew beer filled my heart with such joy, more so than building houses for the poor. Once, the process was complete and I was able to taste the creation, I realized it is more rewarding too.


Andy is no longer a virgin in the brewing industry. Cherry popped right in our living room for all to witness. The result, of the first batch to be tested, was surprising. Life’s like a white bucket sitting in your living room fermenting: you never know what your ganna get.


As Brew Master, our leader informed us that he was creating an IPA. Yum, I thought. Bottle opener please. Yum, was the result. The beer had a nice tungsten-amber color and it was carbonated enough to form a nice head. The aroma had the familiar bitter-sweet smell that IPA’s usually have. But I did not want to look and smell my beer all day.


Almost had it. The beer was hoppy enough to achieve the bitter flavor of an IPA. The feel of the beer was great in my book. It did not tickle the tongue from carbonation, and did not sit flat either. The beer was just a little sweet with a slight after taste of a cider. There was an excess  of sugars sitting at the bottom of my glass, but I was drinking a preemie version of the beer. This also explains the sweet taste.


Overall, I enjoyed the brew. Even bought one for a friend to try. The beer accomplished what its original intentions were, to taste like an IPA. The only problem I had with it was its sweet side. Would I buy this beer if it were shelved? Yes, in fact I would buy it even if we already had the bottle sitting in our collection. This only excites me more knowing that when the rest of the beer is actually ready, I will get to enjoy the matured version of this already delicious beer.


~MMMM, beer~
Homer Simpson

Keep your glasses empty,
Corey

This is the last chance to submit a name for my beer. The poll begins this weekend, and the winning suggestion gets a free six pack of the beer you named.

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