March Featured Brewer
Each month we feature one of our brewers. This month, our featured brewer is Burt Renard. Burt is not only a highly accomplished beer brewer, but Burt is one of the best mead makers in all the land. If you are interested in making mead, this is the brain you pick. Here is a little more about Burt and his craft beverage journey.
Years Brewing: 34
What are your favorite styles to brew? Mead and Belgian styles mainly.
What got you into brewing? Graduated to “real beer” after being stationed in the UK. I bought my first homebrew kit from Boot’s Chemist in 1987 and the rest is history. Won my first competition in 1995 with an Alt beer.
Current Brewing Rig: Fermenters only for mead and downsized from a 15-gal 3 vessel system to a single vessel BIAB for beer.
What Brew Day Rules do you follow? Start prepping early (like the day before brew day) and sanitize, sanitize, sanitize!
Most influential brewing tip you learned: Brew what you like to drink!
Your tip for new brewers just getting started: Don’t be intimidated and ask for advice from experienced brewers. Enter your brews in competition for honest feedback. Your friends will not usually do that!
What’s on tap at your brew house right now: Mead, no beer at the moment because I didn’t have room in my kegerator. Wildflower Traditional, Lehua Blossom, Lemon Blossom, Zambian Wildflower, Spiced Bochet, Cherry Vanilla, Blackberry/Huckleberry, Banana/Cinnamon, Merlot Pyment, Reisling Pyment, Raisin Nutmeg, Ginger/Lime/Anise, Mesquite Blossom, Marmeliero Blossom, Cali Sage, Colorado Wildflower, Orange Blossom/Raspberry. Bulk aging now is Bochet, Raisin/Nutmeg, Alfalfa. Clover, Sesame, and A big multi-berry batch with Strawberry, Blueberry, Raspberry and Blackberry.