Last week we were lucky enough to have a group of homebrewers come visit us here atBoundary Bay Brewery. Anthony, one of our own brewers, met up with the Bellingham Homebrew Club and gave them a private tour of our 17-barrel system as well as some private tastings of Boundary brew! A good time was had by all and Jesse Nickerson sent us this quick thank you and info about how to connect with the Homebrew Club if you’re interested!
“I want to start by thanking Boundary Bay Brewery for hosting the Bellingham Homebrew Society for a tour last Monday the 18th. Brewer, Anthony Stone showed us around, describing Boundary’s equipment and giving us an idea of some differences between homebrewing and commercial brewing. He did a great job answering questions and even giving some tips that we could take home with us and try on with own equipment.
Our club started last summer with the help of Robert Arzoo who owns North Corner Brewing Supply downtown. Bellingham has quite a large population of homebrewers. Our current email list is about 150 people! We’ve been trying to meet monthly and have been getting upwards of 25-30 people at each meeting. Homebrewing is definitely more enjoyable when you can share your product with other people familiar with the process and get some honest feedback about how you’re doing. The homebrew community in Bellingham is full of people with tons of experience and knowledge who are incredibly willing to share it with others. So, it is also great to have a forum to troubleshoot issues that come up.
If you already brew and would like to be added to the email list so that you can know what we’re up to, just send an email to email@example.com. If you love beer and have never tried brewing your own, you should! Go talk with Robert at North Corner Brewing Supply and he can get you set up with everything you need to brew a batch including your first set of ingredients for just a couple hundred bucks. From there, the possibilities are endless. You can put as much time and money into homebrewing as you’d like and with a little patience will be able to make beers comparable to many of your favorite commercial brews.”