One day at lunch when I was working at Guinness in Ireland I sat down with one of the retired workers who was telling stories about how it used to be. Apparently when he first started working with the brewery his job was to deliver kegs by boat all over Ireland. They would set out with 100 full kegs and make their way by river and canal to all of the outlying communities. The trip took about a 5 days and always ended the same way – they would return and report that 99 kegs were delivered, but one was a “leaker”… Before leaving the Guinness dock in the River Liffey they would tap a keg and 2 of them would polish it off (supplemented by pints at all the pubs they were delivering to) by the time they finished making their rounds.
When it comes to beer made at most local U-brew places, they make a full keg – batches of 48L (144 cans) which many people have a hard time storing or finishing on their own in a reasonable amount of time. For those reasons, at Urban Vintner I have chosen to brew in 20L batches (equivalent to 60 cans). This gives customers the ability to brew a single/double batch (or more) if they want, but also allows the option to split it between many different styles. In addition to traditional U-brew beer we offer a great product for those who still find the 20L batches to be in excess of what they need.
The Big & Easy Bottle Brew is a great solution for anyone that doesn’t want to commit to a full batch of beer, but still wants an affordable alternative to the liquor store. These 2L bottles (equivalent to a regular 6-pack) are fermented, carbonated and poured from the same bottle and take only 7-10 days from start to finish to make. For only $6.25/bottle, these brew-in-the-bottle beers come in 6 different styles to fit almost everyone’s taste.
In only 3 easy steps you can be on your way to brewing your own beer at home, without all the hassle and mess that used to be a part of this process.
1) Unscrew the top cap and drop in the yeast pill (and hops pill if present)
2) Screw on the vented cap and place the bottle standing upright at room-temperature (I suggest placing it in a cupboard in the kitchen)
3) After the beer stops fermenting (7-10 days) place the bottle in the fridge overnight to chill, then consume.
It couldn’t be easier!
I usually keep a couple as a “back-up” to save me from running off to the liquor store between batches – Always Be Prepared!