2025’s Homebrew Highlights

2025 was a decent year for brewing; I focused in part on perfecting classic styles, in addition to returning to a few standby recipes. I feel that I know my brewing system pretty well and have been learning the mash and recipe formulation techniques to get to my destination. Interestingly, I was at nearly 100 percent dry yeast during the past year–I might try one or two liquid yeast varieties for particular batches, but in the end the variety and convenience of dry yeast can’t be beat.

  • Favorite Batch(es)
    • Mountain Town Stout was phenomenal, and (surprisingly) my first American stout.
    • AquiloPils was supremely enjoyable, probably in large part because of the story behind it.
  • Least Favorite Batch
  • Experimental Recipe With Most Potential
  • Most Fun New Style/Recipe to Try
    • Salty One Gose was amazing, and I think it will be even better when I dial it in more.
  • Upcoming Beer With Most Potential
    • Six-Shooter Abbey Singel is a Belgian ale clocking in around 6.7% abv; it’s still conditioning, but I’ll put it on tap soon!
  • Best Ingredient/Technique Added to Repertoire
    • This was the year of small batches, following my “Brew Year’s Resolution” of doing more small batch beers. This was greatly facilitated by adding an Anvil Foundry 6.5 to my equipment range. This smaller Foundry makes it so easy to do <5 gallon batches, which in turn has encouraged me to brew more often on this system. I’ve really enjoyed trying a bigger spectrum of styles; in many cases, 2.5 gallons is the absolutely perfect quantity.
    • Isaria 1924 malt was super fun to try, and I like how it tasted. I’ll be doing more with this!
  • Favorite Books / Publications
    • This year I started a subscription to Craft Beer & Brewing, and it has been a fantastic addition to my homebrew reading routine. The articles tend to focus a bit more on the commercial brewing side, but there are also tons of interesting style profiles. They also highlight lots of interesting homebrew scale recipes, and I’ve enjoyed brewing several. I still love Zymurgy and BYO (now sadly only in online form), but Craft Beer & Brewing brings something different.
  • Overall Stats
    • 24 batches
      • 8 were “half batches” (between 2.5 and 3 gallons)
      • I feel like I did a really good job of branching out into new styles, or styles I haven’t brewed much previously; this includes gose, American brown ale, American stout, Belgian single, and others.

Equipment Mini-Review: Anvil Foundry 6.5

I have been brewing many more small (2.5 to 3 gallon) batches lately. It’s a great way to test out new styles–if I don’t like it I’m not stuck with 5 gallons. This has long been my favored format with high gravity beer, too; I don’t necessarily want 5 gallons of a 10% abv brew. I can manage well in my Anvil Foundry 10.5, but it’s a bit of a pain to navigate at smaller batches. The volumetric markings don’t go low enough to measure quickly, and a small mash can end up pretty thick within the brew basket. So, I decided that it was time to splurge a bit and add the Foundry 6.5 to my brewing setup. It is designed for smaller volumes, while also carrying over features like 220v brewing.

The form factor on the Foundry 6.5 is best described as “adorable.” It’s super compact and really easy to handle and clean compared to the Foundry 10.5. It was nice that I could reach so easily to the bottom on this one, which made the already easy cleanup on the Foundry a breeze.

Running at 220v, heating speeds were zippy, and the boil was vigorous. I had to turn it down to around 72% power to avoid too much loss to evaporation. My pump, which I also use with the 10.5 also, works great with the 6.5. The one change is that I had to use tubing of slightly different lengths; a mild annoyance, but at least I didn’t have to buy new tubes. I really like that I didn’t have to buy another recirculation kit.

With smaller batch volumes, I’ve noted that my brew days are definitely shorter; perhaps around 4 hours start to finish versus 5 hours with the 10.5. I could make it a bit shorter if I had colder water for the chiller, but it definitely feels like a more compact brew day overall.

In short, I’ve been having fun with this. The Foundry 10.5 does a great job for 5 gallon batches, but the 6.5 can’t be beat for 2.5 or 3 gallon batches! If you are planning to do only small gallon brews, or you want to extend your brew capabilities, the Anvil Foundry 6.5 has my enthusiastic endorsement.

AHA Next Steps…Vision and Priorities

The AHA’s re-launch as a 501(c)(3) is apparently well underway. I think “they” (the founding board) have done an excellent job in communication and transparency so far, with a newsy update on the website, forum Q&A, and upcoming virtual town hall. In my opinion, we’ve seen more transparent communication about AHA in the past month than I’ve seen in the past decade. Serious kudos to the founding board for enabling this. At least so far, it feels like things are heading in a good direction, and that there is a genuine attempt to move along from “how we always did things,” the bane of so many organizations.

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AHA has now posted and invited comment on its draft vision statement, as follows:

We celebrate, educate, and promote the art, science, and joy of fermentation, championing a united community of today and tomorrow’s homebrewers.

As I submitted to AHA, I really like this version of the vision statement. My initial (half-comprehended) take was that this was way too broad, but I think the use of “homebrewers” at the end brings the vision back to AHA’s roots while also allowing a big tent for fermentation in the future.

AHA also provided their draft strategic priorities, as follows:

1) Organizational Strength & Health
2) Knowledge & Learning
3) Community, Collaboration & Competition

My submission to AHA: I have no significant feedback on these; all are on-target and appropriate. I think my main curiosity is what they envision being encompassed within each. Organizational strength and health is a logical first priority, as AHA gets its feet under itself. I view #3 (community, collaboration, and competition) as essential for strength and health. What is AHA’s value proposition now, and how does it engage new members and retain old members? Members who are invested and feel like they have a voice will continue their membership and also be more open to philanthropic support. There will need to be some additional thought around how to shift member culture from the “old way” (minimal communication, little engagement in decision-making, one big in-person event annually, homebrewers viewed implicitly are primarily useful for marketing craft beer, philanthropy something we do for other organizations) to a new way that encourages dialogue, creates meaningful opportunities for participation in decision-making, creates a community where as many people as possible feel like they have a voice, where they have a connection, and all in a way that gets people to think about chipping in a little extra support for AHA. This is a culture shift — but one I think AHA can do! The transparent communication is a HUGE first step; keep up that great work!

Re-Envisioning the American Homebrewers Association

logo for the American Homebrewers Association

The big news of late was that the American Homebrewers Association is being spun off from the Brewers Association as a stand-alone non-profit! I view this as nearly entirely a net good; the BA has increasingly treated the AHA as an unwanted guest during the past few years, and I don’t think the combination was making much sense anymore. The AHA had a reduced voice in BA governance, Homebrew Con was vastly scaled back (and cancelled for this year), AHA membership numbers were down from their peak, and there is a general sense that the hobby is ebbing versus the heady days of the early 2010’s. The vibe I got from the forums, likely at least in part from the aforementioned decisions, was that the AHA wasn’t able to provide a level of engagement or service that made it a compelling need for homebrew hobbyists.

There was some initial discussion at the AHA forum and a bit on Reddit, but overall this news has had surprisingly minimal chatter in the spaces I normally frequent. Exceptions include an optimistic blog post from Beervana, and an overview from Stan Hieronymus on Appellation Beer’s Monday links (including some important context and history that I haven’t seen much mentioned in the various AHA hagiographies). The AHA also posted some Q&A’s, which provide additional information.

AHA has asked for members to comment on what we’re hoping for in the newly independent organization, as well as a suggested vision statement. I have submitted my thoughts there, but in the meanwhile I also wanted to post them here in case they are useful for others.

Please provide comments to consider on the future planning of the AHA.”

pint glass of amber beer
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  • AHA will need to decide its target membership — is it just for the USA? USA+Canada+Mexico? Worldwide? AHA can’t be everything to everyone, which on the one hand will be a disappointment for some, but on the other hand is necessary for organizational focus.
  • On the topic of target membership, who is that? There is sometimes an implicit assumption that brewers are homeowners who work as engineers, and that’s not helpful. I really like the way that AHA has made things like 1 gallon stovetop batches more visible lately; let’s keep that energy going! (but don’t forget those making the 5 gallon batches)
  • Similarly, what sort of fermentations does AHA support? Beer is the obvious core. Does mead stay as a part of this? They seem to be linked at least at an organizational level. Does it make sense going forward? My gut on this is “yes,” but I think it’s a question that needs to be asked! Are the legal frameworks for mead different from those for beer? I would argue against distilling becoming a core of the organization — it’s a very different process, community, and legal framework — and wine also doesn’t make much sense.
  • I would love to see AHA target issues that matter to homebrewers. A big one in my book is that competitions like the NHC require many entrants to ship their entries in a semi-clandestine manner that contravenes shipping company policies! The NHC website itself states, “Shipments brought directly through UPS or FedEx may get denied, as shipping alcohol is against policy. Indicate ‘glassware’ or ‘samples’ if asked to provide such information.” Similar instructions are given for customs guidance for international entries. Maybe I’m too much of a rules follower, but this is inviting future disaster, and I don’t think the NHC should feel great about asking its entrants to lie, especially in a public forum. I’ll just be blunt and say that this is a stupid thing for a non-profit to do.
  • With the disconnect between AHA and BA, I foresee a need for AHA to step up and advocate for homebrewers in brewery spaces–especially holding club meetings or organizing general events. Although laws vary from locality to locality, a “toolkit” for homebrewers or homebrewing clubs who want to meet up and share homebrew at public spaces would be very helpful. I think it could also be a potential collaboration between AHA and BA to communicate to the commercial industry about this ongoing desire from hobbyists.
  • What is the future of Zymurgy? Personally, I like having a physical magazine; I spend too much time with electronic devices as it is, and I enjoy sitting with a homebrew and reading it cover-to-cover. I also recognize that print media is a mixed bag at best these days, not everyone shares my love of printed publications, and even the membership may be split on this. That said, I think any decisions should include both current membership (which I expect skews conservative in wanting a printed publication) and potential membership (which may or may not share those views).
  • Who owns Zymurgy? That is, where does the copyright for the back issues reside? There is a ton of great content in there, and I am hoping it won’t be locked up by BA. If this hasn’t been outlined yet, it needs to be done ASAP — don’t hope for a future resolution. What other IP will matter?
  • Consider apps carefully. If well designed, they are useful; but do we need another app for homebrewers? They are expensive to build and maintain, so I would somewhat argue against them.
  • The recipe archive at the AHA website and in Zymurgy is valuable. I’ve seen a lot of people say, “But there are so many recipes online! I don’t need that archive.” So many of the recipes online are awful. I trust the recipes that the AHA produces, because they have at least minimal vetting.
  • How does AHA confront the currently changing relationship of society with alcohol? I think it will continue to evolve and ebb and flow, but I do think we need to meet all potential hobbyists where they are.
  • Community is important. I really love the AHA forum, and find it (for my needs) to be the kind of community I want overall. That said, I really would like to see the AHA help with informal meetups. Not everyone is a club member, or wants to be a club member, or can be a club member, and not everyone has capacity to attend a national conference. But, many folks (me included) would welcome a chance to meet up, swap brews, and hang out with fellow homebrewers. Years ago, AHA used to sponsor rally days. Could something like that return?
  • What will membership guidelines / rules be? Most member-based organizations will have some kind of code of conduct / member expectations / etc. I don’t feel great about “litmus tests” for members, but I think we’ll want a process for removing someone who is acting counter to the aims of AHA or who grossly violates the norms of a healthy organization.
  • Members need to feel like we have voices. This hasn’t happened with the BA in recent years. I recognize that there are many potentially competing interests, but yet another survey isn’t necessarily going to be what we need. There should, eventually, be a clear process for volunteering and participating in governance of the AHA. It can’t just be those with the cash to pay to attend HomebrewCon (or its equivalent) every year; that’s only partially representative of the membership.
  • Speaking of fundraising, I suspect there is going to be heavy lifting to change the philanthropic nature of our homebrewing community. We are conditioned to “doing it for charity” at brew fests and such, but haven’t yet been primed to think of the AHA as one of those charitable options. Fortunately or unfortunately, many (most?) will think that the buck stops with their annual membership dues. We’re going to have to change that thinking. AHA will need to make a compelling case for why members should donate above and beyond their annual dues. Part of that is making initiatives that all members feel they might benefit from. That does not mean there shouldn’t be more focused initiatives (I support those!), but we need to have options. Don’t forget unrestricted donations, either! It doesn’t have to be an immediate donation — estate gifts are equally important. For that matter, make estate planning an option for members!
  • What other hobbyist groups are important to link up with? If we have similar needs or potentially at least small overlaps in audience, that could be mutually beneficial. Can we learn something from other hobbyist organizations? Have they noted trends or opportunities that might parallel needs for the AHA?
  • Speaking from a position of ignorance, what is the plan for after the BA? At least initial statements have said that connections for GABF, etc., will remain. What happens when BA says “no more” on that? (perhaps they have promised otherwise, but let’s be realistic here; if it’s not in writing, it’s going away) Would that scenario have a major impact? Or minor impact? Are there members who sign up just for GABF early access, and who would disappear if that disappeared?
  • For those who have followed things, there is a general distrust and dissatisfaction with the BA. I suspect that is part of why AHA is going independent. BUT…we probably want to have some form of working relationship, at some level. What will that look like?
glass of pale yellow beer in front of dark green plants
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Suggested Vision Statement for the AHA

  • “Relax, Don’t Worry, Have a Homebrew.” (only partly kidding)
  • “The American Homebrewers Association will create a community of home brewers of beer and beer enthusiasts, promoting the fun of the hobby, building opportunities for sharing knowledge and camaraderie, and advocating for homebrewers of all locations, backgrounds, and brewing approaches.”

Brew Year’s Resolutions 2025

It has been three years since I last did one of these posts, but I figured I would give it a go in 2025. I usually only somewhat loosely adhere to these resolutions, but they can be fun ways to frame the year.

  • More Small Batches.
    • I enjoy brewing, and sometimes it’s more about the brew day than consuming the final product. One way to get around an occasional backlog in beer (and to have more variety) is to brew smaller batches. So, I’m going to aim to do a greater percentage of 3 gallon brews this year. Although I anticipate continuing with 5 gallon batches as the bulk of my brewing (especially for favorites like German pils), I hope to work more 3 gallon batches into the rotation, especially for new-to-me styles.
  • Conditioning Time.
    • Somewhat paradoxically relative to the item above, some of my beers would benefit from a longer conditioning or lagering time before serving. For instance, my märzen was on tap within 6 weeks after kegging, but a minimum of 8 weeks and preferably 10 would have been ideal to hit the point of brilliance for this particular recipe. A German pils (not yet posted) is at 6 weeks and is now brilliant and ready to serve; I often have these beers on around 2 weeks after kegging. Beyond simple discipline, I think the key to achieving this goal is brewing frequently enough that I can afford to let a keg sit for longer lagering.
  • New Styles.
    • I have explored a good chunk of the styles out there, but there are still more to do. In the most recent Zymurgy issue that highlights the winners of the 2024 NHC, there was a really intriguing gose recipe. Sour beers aren’t my usual favorite, quick sour methods are sometimes a bit one dimensional or not advised for many styles, and the possibility of contamination always gives me second thoughts. But, this particular “Salty One” by gold medal winner Jonathan Hernandez relies on a blending technique that avoids souring on the cold side, and allows some complexity on the hot side. Basically, you make a fraction of the batch as sauergut, and then adding this to the rest of the wort at the boil. I’m going to give it a try!