It’s certainly an exciting time to be a homebrewer in Singapore – we’re just about coming down from the high of this year’s iBrew challenge and now us moonshine makers have a new homebrew store to shop at.
As you may have read in our previous post, we are the proud owners of two oak barrels. Natasha spoke to a bunch of local bartenders like Joe Alessandroni from 28HKS and Manhattan’s Ricky Paiva (have you seen their room full of barrels? That place is something else!) and learned that the barrels need to be conditioned before stuff goes in and the magic happens.
After looking on enviously at our homebrewing friends, Dave and Sandy’s barrel-aging kits, we gave in and ordered ourselves a couple of barrels to age beers in!
Our good friends at Thirsty are now making every Friday night from 7pm homebrew night. This means you can take your homebrews down to Thirsty at Liang Court every Friday and share them with Roland, Jasper and Evonne down there to get feedback on them. You can also share them with other craft beer connoisseurs that might be enjoying a bottle from the extensive range of craft beers they stock.
As promised in our last post, we got in touch with Raymond at iBrew and he’s replied really swiftly with news about the judges and evaluation process for iBrew this year.
Looking back at the blog posts we’ve done about our homebrew meetups, we realised that there was a gap in our coverage of the September event held at Vivon’s and Eric’s place. It wasn’t that we procrastinated and hence forgotten to write about it (that sadly, is sometimes the case), but how it all transpired turned out to be a largely unmemorable affair. Don’t get me wrong. Functionally, it had some of the qualities of a good meetup. Vivon made awesome meatball subs, the brewers among us brought by beers to be judged and sampled, and of course, our friends […]
We will be brewing an Irish Red Ale this weekend, one of my favorite styles. I’ve tried to brew this style a few times with not much success – I’ve always end up with metallic flavors in the beer. So hopefully this time will be better. Brew day normally takes four hours and involves plenty of mess in the kitchen, but hopefully come Monday we will have a fermenting Irish Red Ale and in two weeks we will have a lovely beer to share.