It's kind of crazy to think that as recently as 40 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

law as 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. Considering the

Myriad styles of beer in the world, the defining factor for most can usually be boiled down to ingredients.

Stout and Porter rely on dark brains to get their characteristic roasty flavors, sazon's fermented with yeast strains known to produce spicy and fruity compounds, and pale loggers often

feature maults that impart bread-like tones. However, the never-ending love of hot bombs has led to the development

of offshoot styles of India pale ale, where the differences seem to be defined more by process than ingredient.

You're listening to the Brulosophy podcast.

I'm your host, Marshall Schott,

and in this episode, Bruosophy contributor Brian Hall

joins me to talk specifically about approaches to dry hopping hazy New England IPA.

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