Putting A Peachy, Southern Spin On Home-Brewed Beer

A bag of mixed ground grains are boiled to make wort.
A bag of mixed ground grains are boiled to make wort.
Credit Nick Rogers


Back in August when “Fried Pies and Moonshine” commentator Nick Rogers’ friend suggested they team up to make a home-brewed beer with a Southern spin, they headed straight to a beer supply store to get the essentials. After consulting with one of the shop’s “wort wranglers,” they decided on a “Georgia Peach American honey wheat.” Rogers hoped it would be “perfect summertime porch-sitting ale.”

As Rogers describes the process of home-brewing, he covers everything from spring water to yeast.

“The inconvenient truth of beer is this,” Rogers says, “the things we like best about it, the booze and the fizz, are essentially yeast poop.”

While home-brewing isn’t necessarily cheaper or faster than running to a nearby store and buying a six-pack, Rogers believes “there’s really no substitute for the pride of popping open a cold one that you made from scratch.”

After receiving positive reviews from friends and his own palate, Rogers considers what sort of beer he’d like to drink next, possibly one with a more wintry theme.

And while there could be a beer out there that fits the bill, Rogers is going to give it a go on his own, citing his grandfather’s advice: “If you want something done right, you gotta do it yourself.”

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