What is it that makes a good beer?
For some, alcohol content is king. Nothing like a bitter, 7 percent alcohol by volume India Pale Ale (IPA) to wash the day away.
For others, it’s about the flavor. The way a dark lager or stout warms you on the coldest winter evenings, or a citrusy nice belgian or saison refreshes on a hot summer day.
For fifth-year bio-engineering student Wilson Adams, it isn’t any one particular beer. It’s the ability to create a beer of his own.
Adams is one of a growing number of people who are home brewing, creating one-of-a-kind recipes from their very own home and enjoying them with friends and family or even selling them to microbreweries and stores.
According to the American Homebrewers Association, there are currently 1.2 million Americans who homebrew, two-thirds of which picked up the hobby in 2005 or later. As further evidence of the explosion of home brewing culture, Amazon.com now features a separate home brewing tab for brewing equipment.
For Adams, who is also the captain of the University of Maine men’s track and field team, the rationale behind getting started in home brewing was simple.
“I turned 21,” Adams joked. “I just got really into it really quickly. By the time I got into this food science class, I already knew it. I already understood it from all the chemistry books and stuff.”
During the summer of 2012, Adams lived in Portland with a friend while working for IDEXX Corporation. To celebrate being of age, Adams did what many new 21-year-olds do and hit the Old Port, more specifically the Novare Res Bier Cafe, which features over 300 beers from microbreweries around the world. The sheer volume of beers inspired Adams to delve into the culture of brewing.
“This whole new world sort of appeared to me. I wanted to know everything about it right then and there, but I knew it’s like with anything science related, you’ve gotta dive into it a while.” Adams said.
Through his studies in bio-engineering, Adams already had a strong sense for the chemistry involved and started making his own beer with a one gallon kit and kitchen supplies at a cost of $40. Although it is more common for people to start with a five-gallon kit, Adams says that either way the cost isn’t bad.
“It’s not too expensive for something you can keep continuously doing,” Adams said.
According to Adams, there are ultimately four ingredients in beer: grain, water, hops and yeast, and every part has an important role to play in the flavor. With over 200 varieties of hops on the American market and an equally vast variety of grains, the possibilities are endless, something that Adams believes is the main appeal for home brewers.
“That’s the fun part about it. I go out and try all these beers and say ‘I like that, but I don’t like this about it.’ You can kind of decipher it. There are people that brew all over the world all the time and you can go through and figure out the recipes and pick out what you want. There’s lots of leeway to it,” Adams said.
Even with the proper knowledge, there is still a large element of trial and error involved in finding the proper recipes and techniques. After purchasing the grains and hops from local retailers such as the Natural Living Center or Center St. Brewing in Bangor, Adams mashes the hops and grains and brews the beer, placing it into a fermenter after upward of five hours of work.
The fermentation process takes an additional two or three weeks, with an additional two weeks of maturation required if the beer is being bottled, rather than keg beer, which is finished after the initial fermentation. In that timespan, a lot can go wrong. Contamination and unclean equipment can have major effects on the flavor of the finished batch, as Adams found out when he attempted to make a jalapeno saison.
“I love saisons, great summer beer. Really dry and clean,” Adams said. “When I went to go make it I guess I put one too many jalapenos in there and after we bottled it and everything it looked fine; it smelled fine; it tasted like [body odor].
“Any minute contamination can throw the beer off completely,” Adams said.
Adams is currently focused on attaining a Ph.D. in bio-medical engineering and has applied to go to grad school at UMaine. Although he will keep brewing beer as a hobby, he hasn’t ruled out brewing as a possible career path.
“It’s something I’ve been thinking about a lot recently,” Adams said. “Graduate students tend to not make a lot of money and when it comes to living expenses and everything, I’ve seen a lot of people selling crafts and stuff on Amazon and I’ve thought, why not just make beer and sell it to co-workers and classmates.
“Everyone’s trying to make money, they’re trying to produce beer and people like Budweiser and Coors have a very different quality, and that’s what they’re accustomed to drinking. Now people just want better quality, they want something that’s different and that’s where these craft breweries come in making these beers that individuals like. There’s an artisanship to it,” Adams said.
For students interested in getting a start in home brewing, FSN 121, a food science course taught by Jason Bolton, delves into the chemistry behind brewing and has helped Adams refine his craft by going into the finer details involved.