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Once the beer is bottled and capped, the leftover yeast in the beer


eats on the mixture and creates carbon dioxide. This process takes about two weeks. “Bottling is the most labor intensive day besides the brew,” Dorda


says. “So long as you can have common sense things like sanitizing down, you cannot make a bad beer.” For brewers looking for a challenge, all-grain is the most customiz-


able and advanced mode of homebrewing. It requires another level of investment, but drives your batch cost down even more. “A major factor to consider with all-grain is whether you have the


time for it,” Dorda said. “All-grain batches can take up to eight hours to complete.” Since extract is no longer used anymore, the fermentable sugar


must come from somewhere else. This is where mash comes in, which is basically an extended steeping of crushed grain. In order to work with mash, the temperature must be held between


148 and 158 degrees for an hour. In order to do this, homebrewers turn to a mash tun. “A lot of people convert a chest cooler into one,” O’Connor says


regarding mash tuns. So once you’ve gotten your equipment upgrades, you’re looking


at cheap batches of your very own fully customizable brew. There is, however, always room for improvement. “Follow along with the instructions, don’t let yourself get over-


whelmed with the terminology and don’t hesitate to ask for advice,” Dorda says. “There are no dumb questions when it comes to beer making.” n


BEER RUNS


I


magine running a 5K race and as you pass the water station, someone hands you a little cup of


pale ale. Heaven.


That actually happens at the Schmohz Achilles Ale 5K run, held each spring at the Grand Rapids brewery. The race begins and ends outside the brewpub, and each runner gets a pint glass instead of a t-shirt. “You can’t refill a t-shirt,” says Schmohz Brewer Chas Thompson.


REVUE’s runners in the Schmohz Achilles Ale 5K.


If the thought of running for a beer whets your appetite, you can start training for Michigan Brewing Company annual 5K Beer Run, which is held over Father’s Day weekend in mid-June. The race starts at MBC’s Webberville pub and also has a team division.


New Holland Brewing Company is a sponsor of this year’s Grand Rapids Marathon, but also has hosted a series of “Beer Runs” leading up to the race. The runs, held on the first Tuesday of


the month, started back in June at New Holland and the last one is Oct. 5 at the Corner Bar in Rockford. For $5, you get a map, a brew, some appetizers and a chance to win door prizes. The GR Marathon is Oct. 16.


Arcadia Brewing Company doesn’t sponsor a run, but it did create a special beer for the first- ever Kalamazoo Marathon last spring. Arcadia’s Big Finish Ale, an American-style pale ale, was sold in the beer tent at the marathon, with a por- tion of the profits going to the Marathon Advisory Council. —Brian Edwards


REVUEWM.COM | OCTOBER 2011 | 29


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SOUNDS | SIGHTS | DINING | SCHEDULE


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