2020’s Homebrew Highlights

2020 was…2020. With everything that happened, from the pandemic to presidential shenanigans, this was one of the odder brewing stretches I’ve had. My homebrewing hobby was a bit of a respite from 2020, giving me a chance to disconnect and relax. Almost as importantly, homebrewing meant I had a steady supply of fresh beer even when the store shelves were bare, or when I really didn’t want to run more errands than necessary!

Here are some of this year’s highlights:

Tremonia Lager
  • Favorite Batch
    • It was hard to pick just one favorite, but Tremonia Lager stands out. The perfect level of maltiness in my version made it incredibly enjoyable, and it was ridiculously drinkable at just shy of 5% abv. More, please! In fact, I have another batch lagering right now.
  • Least Favorite Batch
    • Nothing was a complete dumper (in sharp contrast with the dumper year of 2020), although I found that the Kveik Pale Ale was the most disappointing batch. I blame my hopping strategy, not the yeast.
  • Experimental Recipe with Most Potential
    • Kveik the Keg Brown Ale was lots of fun, and turned out surprisingly well. If I have Hornindal Kveik on hand in the future, I’ll likely do more in this flavor space.
  • Most Fun New Style/Recipe to Try
    • “Favorite Batch” Tremonia Lager also wins this category! It was a new-to-me style (Dortmunder Export, a.k.a., German Helles Exportbier), and I had a lot of fun figuring out the recipe.
  • Upcoming Beer With Most Potential
    • I’ve got a few beers in the fermenter or keg that are still waiting to be put on tap, including a German pils, that rebrew of Tremonia Lager, a Scottish-esque ale, and a double IPA (clone of Avery Brewing’s Maharaja IPA). They’re all full of promise, but the one I’m most excited for is “Off the Rails Belgian IPA”. It’s currently in its second week of fermentation, as an attempt at a clone of Houblon Chouffe. It’s a pretty high octane beer, well on target to hit around 10% abv. The batch is going to condition for awhile before being ready to serve, probably a month or two at least. I imagine that this is going to be a beer that I’ll finish fairly slowly, and may not even put it on tap at the main keezer, but will just pull off a glass now and then using a picnic tap.
  • Best Technique Added to Repertoire
    • A few months ago, I transitioned to electric brewing, which has enabled mash recirculation as well as easier step mashing. I’m still on the learning curve, but the curve is starting to flatten out a bit. The brew day rhythm is locking into place, and I’ve steadily gotten more efficient with each batch.
  • Best Ingredient Added to Repertoire
    • As mentioned above, kveik was a fun yeast space to play around in. I made three batches with it–a pale ale, a brown ale, and my holiday ale. It really does live up to the hype of fermenting cleanly and quickly.
  • Favorite Book(s)
  • Other Milestones
    • I’ switched entirely to stainless steel fermenters, after years of glass carboy use. Safety was a big concern, as well as ease of cleaning.
    • I had a lot of fun in the fermented foods realm, playing with some sauerkraut and other lacto-based items.
    • On the commercial beverage side, I’ve been sampling a variety of non-alcoholic options. They’re not a complete substitute for alcoholic beverages, but are a bit more interesting flavor-wise.
  • Overall Stats
    • I brewed 34 batches of beer this year, with around 160 gallons into kegs.
    • German Pils was my most frequently brewed style, with four batches. American pale ale followed, with three batches. American IPA, Dortmunder Export, Irish stout, and kölsch-style beers had two batches each. Lagers as a group comprised slightly more than a third of my overall brewing this year.
    • Overall beer strength was pretty middle-of-the-road, with a target starting gravity averaging 1.053 (median=1.048). My highest starting gravity was 1.105, for my homebrew club’s imperial stout barrel project. The lowest starting gravity was 1.031, for the Berliner Weisse.