Let’s Party! Throwing Your Very Own Brew-Ha-Ha

Summer’s finally here! After months of slogging through the bitter cold (even L.A. dipped below 50 ̊F!) the sun is out, the birds are chirping and the grass hasn’t been carbonized by the sizzling heat quite yet. So put that yard to use; nothing says summer like a backyard brewer’s bash. (Well, “girls in bikinis at the beach” does the trick too, but I’m trying to stay on topic here.)

Does a brewer’s party imply a wider and bolder variety of suds than the average kegger? Damn straight! We’d expect nothing less of BeerAdvocate readers, even those who buy instead of brew. Think of this as a chance to show off your love of beer or to play proud papa to your libation. A party is the perfect opportunity to puff up your chest and impress them all with your brewing acumen.

What do you stock for a brew party? Conventional wisdom plainly states that you must have beer from the Big Three or a fancy green-bottle import to prevent your non-beer-geek guests from dying of thirst. Toss this wisdom out the window! Why kowtow to “safe” tastes? Provide diverse choices, but don’t let them unthinkingly reach for the usual. Refuse to serve mediocre beer; it leaves a mediocre impression! This is your time to provide enlightenment. Remember, at the end of the day you’re the one stuck with the 10 leftovers.

Planning is important to successfully providing supply and choice for your fellow celebrants. What kind of crowd are you having? How many beers should you have available? For a simple gathering, a selection of two beers may suffice, but for a gathering of enthusiasts (or convert candidates) aim for five or more. Embrace the spectrum of styles available to you. Brew something light, pale, and sweet, like a Witbier. It’s non-threatening but still challenges the norm. Work some hops into mix. Have a fruited mild ready to keep people steady enough to handle a devilish Belgian Strong Golden Ale.

The trick here is to keep the selection varied and just exploding with new flavors to try. If you limit yourself to making the big, gnarly hop-and-rocket-fuel bombs we BAs seem to appreciate, it will leave your guests’ tastes skewed. Mix it up. After all, beer people love to bring beer to share—ask some pals to pitch in, potluck style.

Once you settle on the beer menu, you’ll need to schedule your brew days to get things ready in time. The rule of thumb for ales of average strength is approximately five to six weeks from kettle to bottle, or three from kettle to draft. Factor the availability of fermenters into your schedule. With a single primary and two secondaries, you can brew three beers in five weeks.

This is also the ideal time to take advantage of that huge vital slug of yeast resting in your bucket. Plan back-to-back brews that can utilize the same yeast. For instance, brew a Pale Ale and use its yeast to brew an IPA, or go from a Mild to a Stout. Healthy yeast ensures your beer will be ready on time.

Presenting your jewels is another challenge altogether. Normally, I don’t stress about naming my beer beyond, “Uh, this is my Pale Ale.” But, as it does for the pros, a good name can really drum up interest. Which would you rather drink: “Spiced Barley Wine” or “Gonzo Hemp Poppy Spirit Wine”? Be clever, be witty (or lean on a clever and witty friend). Have a menu available that clearly outlines the choices, and label the beers neatly and visibly. Bottles should get labels or separate tubs for the different varieties. For draft service without a bar, one brewer I know simply taped a copper pipe to each keg. The pipe sported a name badge and the cobra tap spout rested neatly at the top of the pipe. His resourceful use of cheap materials kept his kegs well organized and the beer freely flowing. Oh, and don’t forget: A good host also reserves a big visible bucket full of ice-cold drinking water.

Brewing buddies Bruce, Brian and Les throw annual solstice and equinox parties featuring giant tables of potluck fare, lots of meads, wines and more. In between sets by various musical acts, the boys of Forever Brewing Co. make a big deal of unveiling one of the 8–12 beers they have brewed for the party. The beer doesn’t get tapped until they unveil it and present the recipe to the attendees. Not only does the beer get a proper and festive debut, it encourages the attendees to sample all the party favors.

Throwing a successful brewer’s bash can put you on top of the world for a day—just remember to act humble when the praise rolls in. ■