This is a selection from my interview with Larry Coble, house brewer for the Brew and Grow store. Larry is a home brewer a story teller and the perfect person to talk beer with.  Not only is he endlessly knowledgeable on the subject he’s also approachable easy going and loves to share the beer love.  That day we shared a beer, critiqued it and he even gave me the recipe.

If you want to here the rest of Larry’s interview or read more about homebrewing check out this and this

Long time house brewer for Brew and Grow, Larry Coble talks homebrew, history and hops from a seat next to four five-gallon carboys of brewing beer.  We talk about how to drink, make and appreciate beer.

Today, as promised, the recipes for the three beers that I am making or drinking right now.

First, a brief disclaimer: I didn’t come up with any of these recipes on my own everything I brewed was either suggested to me or at least tweeked by the good people at Brew and Grow (Lincoln Park’s friendly neighborhood brew place).

The beers are Walter’s Pale Ale (after the dog), Avers Avenue (after the street), and Toad Spit Stout (after what the guy who wrote that recipe named it). As I described yesterday beer has five primary ingrediants: water, malt, grain, yeast and hops. To give you a sense of some of the different ingredients we used here is a chart.

These three beers represent a diversity of taste, body and style. So far, each of these beers has been delicious. I am not going to walk you through the steps of brewing because we got into that yesterday, but I will leave you with this picture of our first brew’s namesake.

Photo Credits:Marie Pavlich and Steve Graue