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. Whether brewing with extract or all grain, there are a few rules every new brewer is told they must abide

by in order to produce a beer that's not chocked full of nasty flavors.

From recipe kit instructions to advice spun as mandate on internet forums.

One such rule promises that if broken your beer will taste disgustingly of cooked corn.

Ugh.

You're listening to the Brulosophy podcast, I'm your host Marshall Schott and in this episode I'm joined by

Bruosophy contributor Jason Sipriani to talk about the length at which we boil Wirt.

I think you hit it right on the head there, Marshall. This is one of those topics that it does have a mandate to it. When you're first learning how to brew, whether you're reading online forums or text or talking to a buddy who maybe has been doing doing extract or all grain you're told 60 minute

boil all the time or minimum at the very least right yeah right right yeah like

...