Comments on: Micro Brewing Beer – Egotv’s Dream Jobs http://planetzman.com/entertainment/tom-arnold-dream-jobs-%e2%80%93-making-micro-brewed-beer/ Men's Lifestyle Online Magazine Tue, 06 Dec 2011 02:18:00 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Micro Brewing Beer : Beer Brew Basics – Free Tips and Resources http://planetzman.com/entertainment/tom-arnold-dream-jobs-%e2%80%93-making-micro-brewed-beer/comment-page-1/#comment-1080 Micro Brewing Beer : Beer Brew Basics – Free Tips and Resources Wed, 09 Nov 2011 03:32:04 +0000 http://planetzman.com/?p=3823#comment-1080 [...] guy and the perfect person to host this new show. In this episode, Tom visits Gordon Biersch, a Microbrewery in Burbank, California, that makes real German beer-garden style beers. It’s a true [...] [...] guy and the perfect person to host this new show. In this episode, Tom visits Gordon Biersch, a Microbrewery in Burbank, California, that makes real German beer-garden style beers. It’s a true [...]

]]> By: brian b http://planetzman.com/entertainment/tom-arnold-dream-jobs-%e2%80%93-making-micro-brewed-beer/comment-page-1/#comment-933 brian b Mon, 02 Nov 2009 17:40:02 +0000 http://planetzman.com/?p=3823#comment-933 I've been brewing my own beer for about 13 years now, and while it is alot of fun (and sometimes quite rewarding), it is ALOT of work and is really an aquired taste. To get the malt/hops/carbonation level just perfect requires quite a scientific touch. Some of the best brews I have made are my meads (some are in the bottle since '99, and it drinks like velvet) and some crazy wines (blueberry wines gathered from local blueberry bushes and my grandfather's recipe for dandelion wine -- which doesn't taste great but will most definitely knock your socks off). The mead, however, is the best. The only problem with mead is the amount of time needed to sit in the carboy, and the amount of time needed to sit in a bottle. The bigger problem is that once you drink it, there is no more. I’ve been brewing my own beer for about 13 years now, and while it is alot of fun (and sometimes quite rewarding), it is ALOT of work and is really an aquired taste. To get the malt/hops/carbonation level just perfect requires quite a scientific touch.

Some of the best brews I have made are my meads (some are in the bottle since ‘99, and it drinks like velvet) and some crazy wines (blueberry wines gathered from local blueberry bushes and my grandfather’s recipe for dandelion wine — which doesn’t taste great but will most definitely knock your socks off).

The mead, however, is the best. The only problem with mead is the amount of time needed to sit in the carboy, and the amount of time needed to sit in a bottle. The bigger problem is that once you drink it, there is no more.

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