![]() While beer dates back to the sixth millennium B.C., home brewing does not share such a storied past. The only clue that in about a month this unpleasant goop will be hearty, delicious beer - Hacker-Pschorr Weisse Dark German beer, at that - is the faint smell of a grungy bar emanating from the bucket. He uses a wooden spoon to guide the excess gunk into the mix. He stirs the brew, which now has turned greenish and viscous, the fraying hops - which resemble green leaves - floating on the surface. You can craft it to be whatever you want it to be.”Īfter the embryonic mixture reaches a boil, Lacasse pours packets filled with hops and grains into the bucket. ![]() And there is so much freedom surrounding it. “It comes with all of this tradition,” he said sitting in Starbucks a few days earlier, eyes flickering as though he were talking about a lover. “And it gets you drunk.”įor Lacasse – who asked his parents for a brewing kit the day he turned 21 and who volunteers at Bar, New Haven’s oldest brewery, every Tuesday afternoon - brewing is not just a hobby or a fleeting pursuit. “This is exactly like making tea, except you throw yeast in at the end,” he muses. Checking under the lid every few seconds to make sure he doesn’t miss the precise boiling point. Hoisting a bucket filled with an imposing, brownish mixture of water and malt onto his stove, Lacasse seems like an overprotective father. Everything about the scene is decidedly college.īut on the other side of the room, Matt Lacasse ’10 is operating in a different world entirely. On one side of the room, Dan Frank ’10 – wearing a torn ski team T-shirt and a jump cord as a belt – has his laptop out, finishing up some programming homework. ![]() Half-watching “The Royal Tenenbaums.” Pawing at a half-eaten bag of lime-flavored Tostitos on the table. Slouching on a futon in the middle of a Monday afternoon. You may view this article’s correction here.
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