Writer: Julie Slamma

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Homebrewing with the Pros

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When Matt Cole homebrews, it’s no small production. A 20- or 30-gallon batch means that five or six carboys must be sanitized, along with six pots and all the utensils. Three to five burners are lit, depending on the likelihood of asphyxiation. Ingredients are gathered and, of course, beer is consumed. Cole is head brewer

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