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Home-brewed beer big in Brookings

Posted: Monday, Oct 8th, 2012

Richard Drawdy, left, and Thijs Hammink, members of the SDSU Brew Club, stir and check the temperature of the wort during one of several steps in the brewing process. / Joe Portz, left, and Chris Bessler transfer wort from a brewing kettle into a 5-gallon carboy where it will ferment for two weeks. Photos by John Kubal/Register

BROOKINGS "Roll out the barrels, we'll have a barrel of fun."

OK, so Brookings home-brewing beer barons don't turn out big wooden barrels of ales and stouts; but they sure do have a barrel of fun making small batches for themselves and their beer-drinking buddies.

Carey Bretsch and Mike Lapka, engineering professionals who work together at Civil Design Inc. (CDI) in Brookings, are professionals in the world of amateur brewing for home consumption. They've been in the home-brewing business for about nine years. Lapka's won a "couple blue ribbons" for his brewing skills; but he claims no special secrets for turning out good brewskis for drinking at home.

He said, "There's books and the Internet. But it's trial and error."

For the complete article see the 10-08-2012 issue.

Click here to purchase an electronic version of the 10-08-2012 paper.

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