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. Welcome back to the Brulosophy Podcast. I'm your host Marlsh Schott, and I'm here today with co-host and Anchorage, Alaska's own

Brulosophy contributor Brian Hall to chat about a relatively new yet immensely popular style of beer.

We're going to talk about New England IPAs today.

I've been brewing New England IPAs for the last four or five years.

Just as the style was catching on over in New England

when I was living in Maine, I've been through 20 or 30 batches probably at this point changing

things along the way and today we're going to focus on looking at the grains

that go into a New England IPA. Yeah you know Brian and humble as you, I know you're going to deny this, or at least avoid talking about it.

But I feel like in the homebrew world, it was a lot of your work and a lot of your experimentation with this style, along with guys like Mike Tonsmeyer

and our friend Ed Coffey, who really kind of pushed,

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