September 22, 2007 – Pictured are cascade hops locally grown by Rockport-based club, Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Hops, along with barley, yeast, and water, remain the key ingredients to brewing beer. They are most commonly grown in the Pacific Northwest, but can survive during the short harvest in the east. Planting begins early April and, after two years, the bine of the hops, which typically twists counterclockwise, can grow an upwards of 30 feet long. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Pictured are cascade hops locally grown by Rockport-based club, Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Hops, along with barley, yeast, and water, remain the key ingredients to brewing beer. They are most commonly grown in the Pacific Northwest, but can survive during the short harvest in the east. Planting begins early April and, after two years, the bine of the hops, which typically twists counterclockwise, can grow an upwards of 30 feet long. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Stored in a Kegerator to keep them fresh, T.J. Peckham holds pellets of hops, a key ingredient in beer making. Peckham is a founding member of a home beer-brewing club, Mr. Jumpers Home Brewers, which is based out of Rockport. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Dylan L’Abbe-Lindquist, a founding member of Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer, shows off malted barley he is about to grind to a potential new club member. Barley is a key ingredient in making beer and determines characteristics such as the color, mouth feel, aroma, and head retention of a particular brew. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Dylan L’Abbe-Lindquist uses a mill to grind malted barley just enough to crack the husk. Barley is a key ingredient in making beer and determines characteristics such as the color, mouth feel, aroma, and head retention of a particular brew. L’Abbe-Lindquist is a founding member of a home beer-brewing club, Mr. Jumpers Home Brewers, which is based out of Rockport. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Before it is strained, the milled malted barley soaks in hot water for 30 minutes, thus creating the wort, which is the soup-like liquid in the beer brewing process. Rockport-based club Mr. Jumpers Home Brewers creates award-winning homemade beer with this method. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – After the barley grains were soaked for 30 minutes, T.J. Peckham (left) stirs as Nick Drayer (right) slowly adds malt extract to the wort as it begins to boil. Bittering hops are also added at this time and the wort is left to boil for 60 to 90 minutes. At that point, the wort is chilled and aroma hops are added. Peckham and Drayer are founding members of a home beer-brewing club, Mr. Jumpers Home Brewers, which is based out of Rockport. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Nick Drayer picks cascade hops from the bine that are grown locally by Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Drayer and other club members explain that cascade hops are most commonly grown in the Pacific Northwest, but can survive during the short harvest in the East. Planting begins early April and, after two years, the bine of the hops, which typically twists counterclockwise, can grow an upwards of 30 feet long. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – Nathan Seavey picks cascade hops from the bine that are grown locally by Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Seavey and other club members explain that cascade hops are most commonly grown in the Pacific Northwest, but can survive during the short harvest in the East. Planting begins early April and, after two years, the bine of the hops, which typically twists counterclockwise, can grow an upwards of 30 feet long. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – In the true spirit of home brewing, Nathan Seavy adds a gallon of freshly pressed apple cider to the wort. Creativity is fundamental to the members of the Rockport-based club, Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.
September 22, 2007 – In the true spirit of home brewing, Nathan Seavy adds a gallon of freshly pressed apple cider to the wort. Creativity is fundamental to the members of the Rockport-based club, Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 - As cold water is pumped through the copper coiled wort chiller to cool the liquid, aroma hops are split open and added during the last few minutes of a recipe being brewed by Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 - As cold water is pumped through the copper coiled wort chiller to cool the liquid, aroma hops are split open and added during the last few minutes of a recipe being brewed by Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 - A carboy, funnel, bung (stopper), and twin-bubble airlock are sprayed clean with iodine before the chilled wort is poured into the carboy where, after the yeast is added, fermentation will take place for up to 15 days. Rockport-based club Mr. Jumpers Home Brewers creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.
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September 22, 2007 - A carboy, funnel, bung (stopper), and twin-bubble airlock are sprayed clean with iodine before the chilled wort is poured into the carboy where, after the yeast is added, fermentation will take place for up to 15 days. Rockport-based club Mr. Jumpers Home Brewers creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.
September 22, 2007 – T.J. Peckham pitches the room-temperature California ale yeast into the wort that is now around 65 to 70 degrees Fahrenheit to start the fermentation of the beer. Peckham explains that after four days, the beer will be racked into a new carboy, called a bright tank, to remove the spent yeast, and fermentation will continue for approximately 11 days. Peckham is a founding member of Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 – After T.J. Peckham pitches the room-temperature California ale yeast into the wort that is now around 65 to 70 degrees Fahrenheit, the beer will begin the fermentation process. Peckham explains that after four days, the beer will be racked into a new carboy, called a bright tank, to remove the spent yeast, and fermentation will continue for approximately 11 days. Peckham is a founding member of Rockport-based club Mr. Jumpers Home Brewers, which creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.* * *
September 22, 2007 - A twin-bubble airlock that allows carbon dioxide to escape during the fermentation process, which can last about 15 days, fits through a rubber bung (stopper) that keeps an airtight seal on a carboy. Rockport-based club Mr. Jumpers Home Brewers creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.
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September 22, 2007 - A twin-bubble airlock that allows carbon dioxide to escape during the fermentation process, which can last about 15 days, fits through a rubber bung (stopper) that keeps an airtight seal on a carboy. Rockport-based club Mr. Jumpers Home Brewers creates award-winning homemade beer. Photograph © 2007 Whitney J. Fox.
September 22, 2007 – T.J. Peckham pours an IPA beer brewed by he and other members of Rockport-based club Mr. Jumpers Home Brewers, which creates and brews homemade award-winning beer. Photograph © 2007 Whitney J. Fox.* * *
October 3, 2007 – Dozens of winning beers are displayed in a case at the 2007 Topsfield Fair, which now claims to be the oldest agricultural fair in existence. In the case are winning brews from T.J. Peckham and Dylan L’Abbe-Lindquist, both members of Rockport-based club Mr. Jumpers Home Brewers, which formed in November 2006. Peckham’s Organic Strawberry Rhubarb recipe won second place and L’Abbe-Lindquist’s Orange IPA recipe won third place, each in their respective brew categories. Photograph © 2007 Whitney J. Fox.* * *
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