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1 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories A change in the weather underway Police Reports 10 things to know for Thursday, Feb. 26 Police Reports Locally grown businesses bid for micro-investor attention Education Grizzlies shine at Eugene speech tourney Ashland High School named among best in the state High school Student of the Month: Jackson Richmond Senior party fundraising starts The birdman of Bellview Environment The birdman of Bellview Controlled burn planned for Ashland watershed on Friday Mt. 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Aging Happens Inner Peace Column Inner Peace Blog Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Our View: A change of scenery ... 10 things to know for Thursday, Feb. 26 ... Changes in latitude ... Our View: A change of scenery ... 10 things to know for Thursday, Feb. 26 ... Changes in latitude ... AMERICAN HOMEBREWERS ASSOCATION Local home brewing scene continues to ferment Many make beer for the fun of it, not for profit Comment By John Darling For the Tidings DailyTidings.com By John Darling For the Tidings Posted Feb. 23, 2015 at 7:32 PM By John Darling For the Tidings Posted Feb. 23, 2015 at 7:32 PM » RELATED CONTENT • Zwickelmania puts the taste buds to the test • Seen on the Scene American Homebrewers Association » Social News A dozen local brewmeisters gathered Sunday at Standing Stone Brewery to quaff the suds, wolf down pizza, swap beer recipes and celebrate the first-ever gathering here of the American Homebrewers Association.  It was a jovial time, being with “people you can talk to, people who don’t look at you, bored and say ‘so what?’ We talk about all the different styles we brew and how to do it and what it tastes like,” says Robert Connolly of Phoenix, tasting a colorful flight of the Stone’s yummy brewskis.  Connolly, who has been home brewing for five years, loves to make India Pale Ale (IPA) and stout. He hopes to make a business out of his brewing passion in the near term and start distributing it to local vendors, restaurants and growler outlets.  The Stone’s event coordinator, Rachel Koning, says the guys like to sip the free amber ambrosia (two pints each) and “geek out” on recipes, while enjoying tours of the upstairs brewing factory.  They each get five gallons of wort, which is pre-fermented malt and hops, to which they add yeast at home, starting the brewing process, each according to their own designs. The wort for this gathering was the stuff of the Stone’s noted double IPA. AHA, the appropriately acronymed national association of homebrewers, sponsors such gatherings all around the nation, but this is the first one in Southern Oregon, says Koning. It drew brewers from as far away as Portland.  “They talk about the different types of malt and hops, how to clean brewing equipment, what yeast temps are the best and how to bottle and can it,” says Koning.  Is the Stone wary that, in welcoming and educating home brewers, they are creating competition?  “Not at all,” says Koning. “It’s such a craze now. The more people talk and share, the more everyone benefits.”  The Southern Oregon Home Brewers is well-established, with regular gatherings and most brewers at the AHA gathering were members of it.  “We get to meet here with other brewers, tour, talk to the head brewer here at the Stone. It’s great,” said LaMont Ray of Medford, who has been brewing for a whopping 25 years and focuses on the sour, light, dry Belgian style.  “We get together with like-minded people at this kind of meeting, pick up lots of ideas, techniques and recipes,” said Dave Sanderson of Medford, education chairman of SOHB, who’s been concocting the stuff for 17 years.  “After you create something from raw materials, it tastes better than what you get at taverns,” he notes. “Maybe it’s the pride of making it. You can experiment with different malts and hops. Large brewers stick to one recipe, but we pick up different styles as we go.”  Dennis Dye of Central Point, the SOHB coordinator and a brewer for 12 years, says their goal is to get more people involved in home brewing and more who belong to AHA.  “I make stout out in my barn and garage. My label is the Stout Palace. No, I don’t sell it. I give it out and I drink it. A lot of guys come over and drink and are able to take a break from families and enjoy it.” Reach Ashland freelance writer John Darling at [email protected]. By John Darling For the Tidings DailyTidings.com By John Darling For the Tidings Posted Feb. 23, 2015 at 7:32 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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