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How Jimmy Carter paved the way for the craft beer revolution

By Peter Biello, GPB News

LISTEN: GPB’s Peter Biello speaks with Charlie Papazian about former President Jimmy Carter’s impact on the craft beer industry.

Part of former President Jimmy Carter’s legacy can likely be found at any number of craft breweries throughout the country. In 1978, Carter signed a bill that ended the prohibition on homebrewing. As states gradually followed suit—Georgia legalized the hobby in the 1990s—homebrewing grew in popularity and helped create new generations of craft beer entrepreneurs. Charlie Papazian, the author of The Complete Joy of Homebrewing, spoke with GPB’s Peter Biello. 

"Beer sampling". Credit: Quinn Dombrowski/GPB News

Image “Beer sampling”. Credit: Quinn Dombrowski/GPB News

PETER BIELLO: Before Carter signed the legislation lifting the federal prohibition on homebrewing, what was it like for Homebrewers who were trying to learn the craft?

CHARLIE PAPAZIAN: Well, the fact that homebrewing was illegal really didn’t stop the beer enthusiasts at the time. We knew that the Bureau of Alcohol, Tobacco and Firearms had a lot more important things to do. And then, you know, they’ve come out and indicated that they weren’t interested in prosecuting homebrewers who were making beer for their own personal use.

PETER BIELLO: As far as I understand it, they actually came to one of the classes that you were teaching, right? You had a ATF agent show up?

CHARLIE PAPAZIAN: Well, allegedly, yes.

PETER BIELLO: You never got confirmation of that?

CHARLIE PAPAZIAN: Well, I was teaching homebrew classes here in Boulder, Colo., in the 1970s. And I got a warning that somebody suspicious had registered for my class. And this guy showed up with dark slack pants, a white shirt and a black necktie. And he probably was the only person dressed like that for miles around. And he came to the class. I knew he was going to be coming. And I just gave my ordinary spiel that, you know, the ATF, the government has better things to do than arrest homebrewers, just — you make homebrew, make it for your own personal use and definitely don’t sell it. And then I went on with teaching the glass and he rolled up his sleeves and learned how to make beer in the two classes that he showed up in.

PETER BIELLO: What was your reaction when Carter signed the bill lifting the prohibition on homebrewing?

CHARLIE PAPAZIAN: I was really happy that it happened. But I’ll tell you, a lot of my homebrewing students that had taken my class, they said, “Oh, nuts. Now that it’s legal, it’s not going to be as much fun.” But it turned out that it’s really a blast and I’m still brewing after 50 years.

PETER BIELLO: And in addition to the hobby staying fun, as fun as it ever was, what other changes happened to the hobby once the bill was signed lifting the prohibition?

CHARLIE PAPAZIAN: Well, the bill really had some serious effects, positively, on the quality and the quantity of and the variety of beer-making supplies, ingredients, equipment. The ingredients became more fresh as people were able to really learn about homebrewing and access these ingredients. But what really inhibited things was the ability to get together and have homebrew competitions and homebrew events and share your knowledge and your beer with others. And that’s what the legislation really addressed more seriously than the ability to make it at home. It was the ability to share it with your friends and go to club meetings and conferences and competitions and learn about the art and science of homebrewing.

PETER BIELLO: So what was the impact of finally being allowed to have those conferences and those competitions?

CHARLIE PAPAZIAN: Well, in those days there was very little homebrew knowledge available. There weren’t very many books. Mine was one of the few. So we had to rely on each other’s experiences and the sharing of knowledge one-on-one with each other. So it was pretty damn important that we be able to get together and taste each other’s beer and talk about what we were tasting or what was good about our beers and what was not so good about our beers. And that was the whole foundation of the culture of homebrewing was the sharing of knowledge. And it continues to this day, not only with homebrewing but the foundation of and the idea of collaboration and sharing information really has spilled over to the professional craft beer and brewing movement as well. So it was homebrewers that were really driving the craft beer movement throughout the ’70s, ’80s, ’90s and even today. A lot of the innovation that we see has its foundation in some homebrewer’s home brewery.

PETER BIELLO: Well as we raise a pint to President Carter, Charlie Papazian, thank you so much for speaking with me. I really appreciate it.

CHARLIE PAPAZIAN: Thanks for having me, Peter. It’s fun. Too bad we couldn’t be sharing a beer while we were doing this.

This story comes to Northwest Brewers Supply, nwbrewers.com, through a reporting partnership with GPB News, a non-profit newsroom covering the state of Georgia.

Cold Snaps Mean Colder Beer: Brrr Clone Recipe

As the chill of winter settles in, I find myself reminiscing about one of my all-time favorite seasonal brews: Widmer Brothers’ original Brrr Hoppy Red Ale. Its bold red hue, sharp hop bitterness, and distinctive piney resin flavor stood out during the colder months. However, after the brewery transitioned to their proprietary “Alchemy” hop blend, I felt the beer had lost some of its original charm. I hope to bring it back with my Brrr clone recipe.

Years ago, I had painstakingly crafted a brrr clone recipe that captured the essence of that beloved original release. Originally, I named it “F*$% It’s Cold.” Tragically, a database corruption wiped out my digital records and, with them, the cherished recipe. This experience taught me how to keep hard copies of important documents.

Determined to bring back that classic winter ale, I revisited my brewing notes and memories to recreate the recipe. I’m thrilled to announce that Northwest Brewers Supply is now offering a seasonal beer kit that attempts to replicate the original Brrr Hoppy Red Ale faithfully. You can check out the Brrr Clone Recipe here. Lookig for an extract version?

Tasting Notes:

  • Aroma: Inviting citrus and pine notes that evoke the essence of a winter forest.
  • Flavor: A harmonious balance of sharp hop bitterness and a clean malt profile, delivering a crisp and refreshing taste.
  • Appearance: A deep red hue that enhances its visual appeal and sets the stage for the vibrant hop aromas.

Availability:

This exclusive beer kit is available for a limited time—just two months—at Northwest Brewers Supply. To accommodate brewers of all preferences, we offer both extract and all-grain versions of the kit. Visit us in-store at 940 S. Spruce St. to pick up your kit and take the trek, brewing this winter classic. Extract kits are $49.99, and all-grain kits are $34.99. The kits do not include yeast. This is a higher abv beer, so an appropriate starter or extra yeast is advised. 

Whether you’re a seasoned homebrewer or new to the craft, this Brrr clone beer kit offers an opportunity to create and enjoy a piece of Northwest brewing heritage. Gather with friends and family, share the fruits of your labor, and toast to the rich traditions that make our brewing community so special.

Warm up your winter with a brew that brings the past into the present, honoring the original Widmer Brothers Brrr. I look forward to sharing this journey with you.

Cheers,

Ben Holm

Classes at Northwest Brewers Supply

What if learning to brew beer was as fun as drinking it? Imagine living in a world where wine doesn’t need to be mysterious. Could elevating your skills be entertainining as well as instructional? At Northwest Brewers Supply, we believe all these things are possible and want nothing more than to share what we know. Each month, we host classes to do just that. Whether you are starting out or are looking to take your skills to another level, we have a class for you! We have something for everyone, from hands-on classes to live demonstrations. Take a look below and find the class that’s right for you.

Beer 101 Classes

Brewing classes are easily the best way to learn, but just watching someone brew isn’t much fun. A hands-on class is the perfect way to get started! Participants will be provided with all the necessary gear and ingredients, and you’ll leave with a beer ready to drink in just a few weeks! A full starter kit, a 5-gallon batch of your choice, and a hands-on class for $169.99. Beer 101 kicks off at 10:30 am on the 2nd Sunday of each month, or 12 pm on the 3rd Wednesday. Reminder: Space is limited, so sign up and reserve your kettle today at: https://docs.google.com/forms/d/e/1FAIpQLSdpoy76r_aWyhBaPrCXeKa7imi89yUk5cSnDU_PK7zbxNqUaA/viewform?usp=header

We are introducing classes for winemakers!

New class schedule coming soon.

Wine has been mysterious for too long, and I blame the marketing department. We aim to fix that. For the first time, we will be hosting live demonstration classes at Northwest Brewers Supply. We will cover all the gear you need for success. Watch and learn how to make your own and taste some great wines made by folks just like you. All for just $30!

If you’re looking for more content, check out The Beer Craft, Beer and Brewing Podcast, brought to you by Northwest Brewers Supply. We love to share what we know.

You can support your friendly neighborhood homebrew shop by following us on Facebook or Instagram

Clone Brews

On a recent episode of The Beer Craft, Beer, and Brewing Podcast, I mentioned the Book Clone Brews by Tess and Mark Szamutulski.

Clone Brews book by Tess and Mark Szamutulski.

If you’re a homebrewer and haven’t heard of Clone Brews, grab a pint, sit back, and get ready to meet one of the most beloved books in brewing. Written by Tess and Mark Szamatulski, Clone Brews has been a go-to resource for brewers wanting to recreate their favorite commercial beers at home. With recipes for over 200 classic brews, this book makes it possible to turn that dream pint into a reality. Sadly, Tess Szamatulski passed away in 2023, but her legacy lives on in the glasses and conversations of brewers everywhere.

The beauty of Clone Brews is how easy it is to use. If you enjoyed the step-by-step format of The Joy of Cooking or Julia Child’s various works, you will love Clone Brews. Each step has a list of ingredients that you will use. Each recipe also includes easy conversion for partial mash and all-grain brewers.

The authors, Tess and Mark, knew that brewing isn’t just about ingredients and steps—it’s about the stories behind our favorite beers and the flavors that bring us back to special moments. Whether you want to recreate that crisp German lager from a trip abroad or the smooth, hoppy IPA that blew your mind and opened your eyes to craft beer, Clone Brews gives you what you need to bring those memories to life at home.

One of the joys of homebrewing is experimenting and putting your twist on a recipe. But sometimes, you just want to nail that perfect pub favorite—to get it right, down to the last bitter note or malty finish. Tess and Mark did the hard work for us, breaking down famous commercial beers so we could bring the experience into our kitchens and garages. It’s a labor of love; you’re part of that tradition every time you brew one of their clones.

On our upcoming episode of The Beer Craft, we’re nodding to Clone Brews and the inspiration it’s given so many new brewers. We’ll discuss how the book makes recipe selection easier and share some of our adventures in recreating beloved brews. Tess’s contributions to the homebrewing community are enormous, so let’s all raise a glass for her this week. Whether it’s an amber ale or a Belgian tripel, know that your brew is part of a bigger story written by a true craft lover.

If you have a favorite recipe from Clone Brews, we’d love to hear about it! Contact us on Facebook or your favorite podcast site. 

Cheers!

Ben

Introducing The Beer Craft, Beer and Brewing Podcast.

The Beer Craft: Beer and Brewing Podcast is your ultimate guide to homebrewing. Hosted by Ben Holm and Andrew Ziegler, this podcast is all about celebrating the craft of brewing beer, wine, cider, and mead. Each episode dives deep into the heart of brewing, offering everything from practical tips and techniques and history lessons that inspire and entertain to fascinating interviews with professional brewers. Whether you’re just starting or an expert looking for new ideas, The Beer Craft delivers insights, laughs, and the inspiration to make your next beer your best beer. It is also available on Apple Podcasts, Spotify, iHeartradio, Amazon Music/Audible, and YouTube.

Tune in on Wednesday at 6:30 Pacific time for new episodes.

  • Crack the Code: What a Malt COA Is, Why It Matters, and When to Use It
    Do you actually know what’s in your malt? In this episode of The Beer Craft Podcast, Ben and Andrew crack open the mysterious (and often ignored) Certificate of Analysis—the COA—and show you how to use it to level up your brew day. Whether you’re designing a recipe, troubleshooting a stuck mash, or just trying to […]
  • Welcome to the Pint-Sized Revolution
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  • Fear of Fermentation Failure
    Scared your first homebrew might flop? Good. That means you’re doing it right. In this episode of The Beer Craft, Ben and Andrew crack open the myths around brewing failure and reveal why mistakes are not only normal but essential. From off-flavors and "oops ales" to scrambled egg yeast and miscalculated mash temps, the guys […]
  • Hot Yeast: Summer Brewing Tips
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  • Brewing for Flavor
    We are once again throwing a certain piece of German legislation out the window. This week, we’re joined in the studio by Alex Neff, brewer at Farmstrong Brewing Co. in Mt. Vernon. Alex reached out to us to talk about brewing for flavor rather than style — and let’s just say, we were already pouring a […]
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      What if David Attenborough had hung up his binoculars and picked up a mash paddle? In this episode of The Beer Craft, we track the evolutionary journey of the IPA like a wild species adapting to new environments—from the sharp, bitter clarity of the West Coast to the soft, juicy haze of the East. […]
  • Beer and Order: The Special Brewers Unit
    Some beer infections are incredibly heinous. The dedicated brewers who investigate these crimes against beer are members of the Special Brewers Unit. These are their stories.    This week on the Beer Craft, we cover cleaning and sanitization as we solve The Mystery Infection  "Twisted" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 […]
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  • Nitro Beer: Pints Under Pressure
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  • Beer Design: Clone It, Own It, Tweak It
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  • The Yeast of the North: Kveik Yeastery & the Revival of Farmhouse Fermentation
    What do you get when you cross ancient Norwegian brewing traditions with modern yeast science? You get Kveik—a fast, flavorful, and nearly indestructible yeast strain that’s turning the brewing world on its head. In this episode, Ben and Andrew sit down with the team behind Kveik Yeastery, including Leif Hanstad and Øystein Bakken Vold of […]
  • Beer Mythbusters
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  • Adjuncts Anonymous
    this is the rough edit. You can expect some shenanigans. In this episode of The Beer Craft, we step into the shadows of the brewing world—where flaked corn is passed in alleyways and lactose gets whispered at bottle shares. We're tackling the myths, misconceptions, and misunderstood magic of adjunct brewing. Forget the Reinheitsgebot and its […]
  • Brewed Awakening – Crafting Coffee Beers
    In this high-energy, flavor-packed episode of The Beer Craft Podcast, Ben and Andrew dive headfirst into the rich, roasty world of coffee beer. From classic stouts and porters to experimental coffee IPAs and cream ales, they break down which beer styles pair best with coffee and why. You’ll get a crash course in bean selection, […]
  • Brewing Under the Ban: How Prohibition Shaped American Beer
    Before light beer became king and hops took center stage, America had a thriving lager tradition—crisp, flavorful, and rooted in old-world brewing techniques. In this episode of The Beer Craft, Beer, and Brewing Podcast, Ben and Andrew are drinking through history as we dive into the golden age of pre-Prohibition brewing. From six-row barley and […]
  • Embrace the Sour Side
    ​In this episode of The Beer Craft, Beer, and Brewing Podcast, hosts Ben and Andrew dive into  sour beers. They explore the unique microbes—Lactobacillus, Pediococcus, and Brettanomyces, —that give sour beers their distinctive flavors. The duo also discusses classic sour beer styles like Berliner Weisse, Gose, Flanders Red Ale, Oud Bruin, and Lambic, highlighting their origins […]
  • Spring Beer: What to Brew and Drink | The Beer Craft Podcast
    Spring is here, and it’s time to shake off the winter blues with some fresh, crisp, and flavorful brews. In this episode of The Beer Craft Podcast, hosts Ben Holm and Andrew Ziegler dive into the best beers to drink and brew for the season. From classic Maibocks and Saisons to Hefeweizens, Kölsch, and fruited IPAs, […]
  • Brewing Green: Sustainable Practices to Reduce Your Carbon Footprint and Save Money
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