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The owner of the city’s first “self-brewery” has lots of foamy advice.

A beer-making home away from home. That describes Brü Self-Brewery (4343 S. 27th St.), a 4,000-square-foot facility that stocks the grains, hops and hardware to make sizable batches of pilsner, IPA, stout and other beers, whether you’re a beginner or a savvy brewer. Brü’s Ron Jacobson gets down and hoppy with us.

What is the draw for novices?
Every ingredient is laid out for you [and] someone is always at hand to answer questions.

And for the experienced home-brewer?
We’ll be expanding to renting our equipment so you can bring in your own hops and grains. It becomes an upscale option for brewers – and people who might want to open a small brewery one day – to test their recipes with our equipment.

An average batch of beer translates to about 72 (22-ounce) bombers. What’s the best way to store them?
For the first week, [the beer] has to sit in a warm room. The yeast activates in the bottle. [After that,] move it to the basement. Direct sunlight is its biggest enemy.

And the shelf life?
If you follow rigorous sanitizing, the beer should last years.

‘All the Brew Ha Ha’ appears in the April 2016 issue of Milwaukee Magazine.

Find the April issue on newsstands beginning March 28.

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