Homebrew. Part 2. Bitter & Esters.

Not too long ago, we took an intro class in making homebrew at Bitter & Esters. It was fun and informative! Plus, drinking. We decided to take it to the next level, so this past Saturday afternoon was spent actually making beer with guidance from Bitter & Esters co-owner and brew guru, Doug Amport. That’s Doug, below. He knows his stuff.After some debate, we decided to try for an Oktoberfest-style lager. Right off the bat, I learned two things worth sharing here: first, calling it an “Oktoberfest” beer is a marketing gimmick. This coppery and delicious beverage is correctly called a “märzen,” which has its origins back in good ole 16th century Bavaria. The term “märzen” (or March, in German) is a remnant from a time when the village brewers last beers were made in March and then stored until late summer or fall. That’s why they are March beers, or Märzenbier, if you want to be a pain in the ass.Regardless, the whole “Oktoberfest beer” concept is a recent development, and so named as the release of the beer coincides with the famous autumn beerfest in Munich. Interesting AND thirst-quenching. Second factoid: the word lager is not just a noun, but a verb. The root word “lagern” is German in origin (notice a trend?) which means to store. “To lager,” or lagering, is essentially cold storage and fermenting of beer over a longer time period: usually 4-6 weeks. So although we made beer on Saturday, it’s chillin’ in a cold storage carboy until December 27th. Next up: bottling party!

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We earn our living selling New York City. The next day is never like the last. The last is never ordinary. We witness all sorts. We listen to the City’s noise. We devour its phenomenal food. On the Real is our documentary. It is your pack of unfiltered New York 100s.