Over twenty years ago, Jack White was fresh out of college and had a thirst for beer—not the usual suspects you find crowding the liquor store isles or spilling on the floor at a keg party, but interesting ales and lagers that intrigue the mind and challenge the palette. The early 90s were a time when the craft beer industry was still budding and White quickly realized he was going to have to make the beers he was hoping to find himself.

As White developed his backyard homebrew skills, it became apparent that hobby brewing supplies and ingredients were not easy to come by in his area of California, which led to the 1992 opening of Home Brew Mart in San Diego. The supply shop became a homebrew nirvana of sorts for those trying to source supplies and ingredients, but more importantly, it became a forum for conversation between like-minded individuals seeking to make great beer at home.

In 1996, Yuseff Cherney joined White at Home Brew Mart, and their backyard homebrew endeavors moved into the back room of the shop. This back room homebrew set up evolved into what is now Ballast Point Brewing, with Home Brew Mart patrons creating a demand for the small batch creations.

In 2004, White and Cherney’s commercial brewery outgrew the supply shop and they established a production facility in the Scripps Ranch neighborhood of San Diego. Home Brew Mart is still open today, supplying local homebrewers with all their equipment and ingredient needs, teaching classes, and even brewing Ballast Point specialty beers in the back room!

Dedicated to the Craft

“Homebrewing is and will always be a part of our DNA,” shares Hilary Cocalis, marketing manager at Ballast Point. Most Ballast Point employees, many of whom were Home Brew Mart regulars, have homebrewing backgrounds, and the brewery is continually influenced by the homebrew community and beer making culture.

In the spirit of promoting the homebrew hobby, experimentation and good old-fashioned fun, Ballast Point Brewing is issuing a special release of beers they are calling the Homework Series under the Home Brew Mart name. Each beer in the series will have the recipe printed on the label with the intentions of allowing homebrewers to try their hand at brewing the same beer in their own backyard!

Homework Series Batch #1, a hoppy red ale, is now available in 22-ounce bombers at Ballast Point, Home Brew Mart, and select Whole Foods locations in the Southern California area. This batch started as a homebrew recipe by Ballast Point specialty brewer Colby Chandler, who originally brewed this beer for his wedding. Batch #2 of the series is being planned as we speak, so stay tuned to Ballast Point and Home Brew Mart for future details!

Batch #1 Hoppy Red Ale Recipe

In case you don’t find yourself in the Southern California area, the folks at Ballast Point and Home Brew Mart were nice enough to provide the recipe so everyone can get in on the fun!

Ingredients for 13 Gallons

28 lb (72%) | Great Western 2-Row

3.5 lb (~10%) | Briess Munich

2.25 lb (6%) | Briess Caramel Vienna

2.25 lb (6%) | Briess Caramel Munich

2 lb (~5.5%) | Briess 80L

0.2 lb (0.5%) | Briess Blackprinz

2.4 oz | CTZ hops, 16% aa (60 minutes)

3.5 oz | Centennial hops, 12.5% aa (0 minutes)

12 oz | Centennial hops (pellets), 16% aa (dry)

White Labs California Ale Yeast

Specifications

Target Original Gravity: 1.070

Target IBU: 70

Target ABV: 7%

Directions

Mash grains for 20 minutes at 149°F (65°C). Conduct a 60 minute boil, following the hop addition schedule as outline in the ingredients. Pitch 2 vials of yeast or an appropriate starter and ferment at 68°F (20°C) for 7 days or until complete. Add the dry hop addition directly to the fermenter and let sit for 7 days before packaging.