More from The First Draft

5 Steps to Become a Homebrewing Master

Beacon Homebrew’s Derek Dellinger shares his homebrewing tips, plus ingredients for the perfect Belgian Blonde Ale

So you think you can homebrew? Derek Dellinger, manager of Beacon Homebrew and blogger at Bear Flavored Ales, shares his top five tips for beginners. Aleady set to begin? Scroll down for Dellinger’s recipe for Beacon Homebrew’s own Belgian Blonde Ale.

Read more about homebrewing here.

  1. Homebrewing is as creative and easy as cooking, and while more advanced forms of brewing can get technical, it’s also very forgiving. Think of it as a culinary process: you’re combining a few simple ingredients — water, grain, hops and yeast — that together can create very complex flavors.
  2. Sanitization is extremely important in brewing. While beer-making is very safe — pathogens cannot survive in a fermented alcoholic beverage — you want to ensure that other yeast and bacteria naturally occurring in your environment do not steer the beer in a less tasty direction than you intended.
  3. Start with a kit, read the instructions, and familiarize yourself with the process. A general knowledge of the ingredients you’re working with, and a basic understanding of how fermentation works, will go a long way in having your batches come out consistently.
  4. Be prepared and organized. Nothing is worse than getting halfway through a brew-session and realization you’re missing an important tool or ingredient.
  5. Get creative. Homebrewing is flexible and fun, and you can brew just about anything you can think of. If you need ideas, talk to someone at your local homebrew shop for suggestions!

How to Brew: Belgian Blonde Ale

This is a perfect recipe for the beginner. “Beacon Homebrew’s Belgian Blonde Ale is a mid-ABV, pale, crisp beer perfect for summer, or any time you desire the complex flavors of Belgium in a deceptively light beer,” says Dellinger.

  • 6.6 lb. Pilsen Liquid Malt Extract
  • 8 oz. Cara-Pils (steeping grain)
  • 1 lb. corn sugar
  • 1 oz Northern Brewer hops (45 min. addition)
  • Safbrew S-33 Dry Ale Yeast
  1. Steep the grain in muslin bag as the water warms, for about 15 minutes or until the water reaches 160°F.
  2. Upon reaching a boil, turn off the flame, add the malt extract, and dissolve thoroughly.
  3. Return to boil, and set a timer for 45 minutes. Add hops.
  4. At end of the 45-minute boil, add the pound of corn sugar. Cool to room temperature and pitch yeast.
  5. Ferment for three weeks.
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

The local brew-lover's guide to all things hoppy, malty, and chug-worthy

About This Blog

Welcome to The First Draft — a column devoted exclusively to all things beer. Yes, that’s right, from taste-tests to profiles of brewers (and homebrewers) to expert advice (hello, Craft Beer 101), we’re going county to county, city to small town to uncover all the sudsy stuff you need to know. Heck, we’ll even let you know which brewery has the coolest looking T-shirt in town. You can expect reviews, food and beer pairings, roundups, trends, expert advice, homebrewing, profiles, big beer events, best nights out.

To make sure we don’t miss a thing, we’ll also have updated information, breaking news, fabulous photos, and special guest bloggers. Cheers!

Edit ModuleShow Tags Edit Module
Edit Module