For the uninitiated, the idea of a homebrew club may seem a little curious.
It may sound like just an excuse to hang out with your friends and drink beer.
Indeed, drinking beer is a happy consequence of being in the Harrisburg-area club. But, for the Sons of Alchemy (SoA), participation means much more than just hanging out.
“A club provides unique opportunities for group projects that would be either too expensive or impractical for an individual brewer to undertake,” said Matthew Miller, who maintains SoA’s social media connections.
Case in point: As a member of the club, I got to attend the final stage of a bourbon barrel-aged Russian imperial stout project that SoA tackled as a group.
Using membership dues, the club purchased a used bourbon barrel that had been previously employed by Victory Brewing Co. to age a specialty release. Bourbon barrels hold 55 gallons of liquid, which is way more than the reasonable home brewer could make on his or her own.
So, instead, 11 members brewed their own 5-gallon batch of Russian imperial stout. There were no rules about the ingredients—each batch just had to satisfy the specific guidelines for the style. All 11 beers were then blended and left to age for eight months.
Next, we emptied the barrel, with each participant receiving about what they put in (some beer is lost in the process). And of course, we all tasted samples of the fruits of our labor.
But beyond tackling larger projects, SoA also takes the science of brewing seriously.
Of all of SoA’s members, Miller exemplifies this quality best. A pharmacist with a background in organic chemistry and microbiology, he takes the same exacting approach to his brewing. His dedication has earned him the nickname Dr. Lambic, a style of beer spontaneously fermented using wild yeasts and bacteria. For him, it was important to collaborate with others who brew the same way.
“A brewing club is an opportunity for home brewers to both learn and teach, as well as improve their craft,” said Miller. “I wanted to join a club that was small but with a high level of brewing skill and knowledge.”
Jake Kustan, the club’s treasurer, is equally meticulous. A control systems engineer by trade, he takes the brewing process very seriously.
“I was curious about the individual components, as well as the processes used to make beer,” stated Kustan. “My curiosity led to obsession as I attempted to re-create my favorite brands, as well as seek out new flavors and experiences. Replicating the processes found in professional brewing systems made it all that more fun for me.”
Don’t get me wrong. SoA is not a meeting of mad scientists who just want to spend time in a lab. They know how to crack open a cold one and enjoy their time together. They just also enjoy nerding out over how it is made.
“SoA was created out of the need for a local homebrew club that went far beyond the social aspect of a brew club,” stated Kustan. “We also desired hardcore knowledge along with a little competition.”
SoA has begun taking this desire for competition more seriously. The club has started selecting individual brewers to go head to head, each brewing a batch of a particular style to be judged at a future meeting. The club as a whole has also begun issuing friendly challenges to other area brew clubs.
In addition, they have other projects in mind. I asked both Miller and Kustan what projects they would like to tackle next.
“I am excited to see the club try their hand at barrel-aged sour beers,” said Miller.
Kustan agreed: “A sour barrel project.”
I guess we know what that now-empty bourbon barrel is going to be used for next.
Read more about the Sons of Alchemy at www.sonsofalchemy.org.
