Thirty or 40 years ago, homebrewing was a transgressive act, a revolt against fizzy yellow lager. Want to drink different? Brew it at home. A nationwide movement fermented in basements, kitchens and backyards, leading us to our current beer cornucopia. We’re now sprinting toward 6,000 breweries in America that are delivering an avalanche of flavors and choices, reviving old styles and creating thrilling new ones at a fevered clip. Why brew when you can buy whatever floats your flavorful boat? “Homebrewers really like the creativity involved,” says AHA director Gary Glass. “Just because you can go out to dinner and get a really great meal doesn’t mean you stop wanting to cook on a similar level at home.”
For Imbibe, I take a deep dive into homebrewing and investigate what keeps folks glued to their kettles, firing up IPA after IPA when the could easily buy killer beers at their local beer store. It's also a neat tie-in to Homebrew World, which will be released next month. Preorders are open!