It's kind of crazy to think that as recently as 30 years ago, if you wanted to make beer in your home, you'd have to break the law.

Thankfully, in 1978, it became legal on the federal level for people to home brew,

but unfortunately, this didn't include everyone as certain states

continued to restrict this natural right.

But this all ended in 2013 when the last two holdouts, Mississippi and Alabama, passed

laws making it okay for people to make beer at home.

For the first time since prohibition, it was legal to homebrew in all 50 of the United States.

This was due in large part to the dedication and hard work of the American Home Brewers Association.

In addition to continuing the fight for our right to brew, they're committed to growing the hobby by coordinating events such as Big Brew for National Homebrew Day and Homebrew Con.

We're proud to say that the Brulosophy Podcast is brought to you by the American Homebrewers Association

and encourage all of our listeners to support the organization that has done so much for this

hobby by becoming a member today. playing a leading role in styles like stout porter and brown ale roasted grains impart a range of

flavors toasty nutty and chocolaty all the way to coffee-like and even ashy.

When used with a deft touch these generally characterful grains play an integral role not only in producing the appropriate

flavor profiles for less roast forward styles, but they're also an important factor

when it comes to color.

You're listening to the Bruosophy podcast. I'm your host Marshall Schott and contributor

Matt Del Fiaco is with me today to talk about this lovely ingredient. Its history, uses, and of course

some experiments that we've done on roasted grains. Matt, as a huge fan of Imperial Stout

and other big, rich, dark beers,

I'm sure you've got plenty of experience using roasted grains.

I do, like probably more than anything else besides like base grains.

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