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. Hey, you're listening to the Brullosophy podcast. I'm your, Marshall Schott, and on this episode,

contributor Malcolm Fraser and I will be talking about an issue worried about by

pretty much every professional and probably most home brewers as well.

Yeah, oxidation, especially on the cold side seems to be the

number one fault I find it when judging beer and it really is the bane of of

Brewers because it can strip so much character from hoppy beers or even multi beers

you know? Yeah and and oxidation is is kind of blamed for being the kind of the

having a huge impact on shelf stability and imparting. I think classically you know when I when I first started getting into the beer

evaluation and judging thing oxidation was commonly referred to as like imparting a cardboard or a wet cardboard like characteristic.

Yeah, we'll get into that for sure, but that seems to be overly simplistic because it does so much more sometimes good but mostly bad.

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