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The results of the 2010 Homebrewing Practices Survey are in!


An amazing 3,265 AHA members took the time to share some information about their homebrewing practices.  Both the AHA Survey Sub-Committee and the AHA staff thank all of you for sharing with us! We hope to use the information gathered to help identify what our members want.

While not a complete run down of every answer, here are some of the highlights.

Responses to the question "How long have you been a homebrewer? " broke down as follows:
1 year or less11.9%2-3 years25.0%4-5 years16.0%6-10 years15.3%11-15 years14.4%16-20 years10.5%21-25 years3.1%25-30 years1.4%More than 30 years0.5%The average homebrewer responding to this survey indicated they brewed almost every month, or 11.04 batches annually.

65% of the batches were all-grain, while 14% were all extract, 16.5% were extract with specialty grains and a little less than 5% were mashed grains with extract (partial mash).

Ales were the most popular style brewed in the last 12 months (almost 88% indicated that they had brewed this style), while nearly 40% had brewed a lager in the last 12 months.

Pale Ales (Cream Ale, Kolsch, Pale Ale, IPA, etc.) were the most common (80%), followed by Dark Ales (Browns, Porters and Stouts) at over 75%. Strong beers (7% ABV or above) were brewed by 64% of the collective. The least popular styles in the last year were the Dark Lagers (American Dark Lager, Schwarzbier, Bock, etc.) with only 16.8% indicating that they had brewed at least one batch in the last year.

Interestingly enough, when broken down by country categories, American Craft-Style beers (52%), Belgian-Style beers (48.2%), British-Style beers (45.6%) and German-Style beers (42.7%) were pretty closely packed together, with Irish (29.4%) and Scottish-Style beers (23.7%) bringing up the rear.

And within all of these responses, 97.5% indicated that they had ever made a beer, 35.7% a mead, 25.5% a grape wine, 14.6% a fruit wine (other than from grapes), 32.5% a cider, 2.5% a Sake and 3.7% must live in New Zealand, as they indicated they had ever made a distilled beverage ;-)

To paraphrase George Thorogood, when homebrewers brew alone, they prefer to brew by themselves (67.3%) versus with one or more persons (32.7%).

30% prefer to brew in the kitchen, 31% in the garage and 33.2% "outside". 5.8% brew in the basement.

65.8% purchase their homebrew supplies from a local homebrew supply shop, 19.3% from an online/mail order shop even though there is a local shop, 10.8% from an online/mail order shop because there is no local shop and a handful (4.2%) had other, creative ways of acquiring their supplies.

The frequency of purchasing from a local LHBS shop made an interesting bell curve, with 3-4 times a year coming in at 16.2%, 5-9 times a year at 25.1% and 10-14 times 16.3 %.

People were far more likely to purchase equipment via online/phone/mail order than they were to purchase ingredients. Quality of ingredients was by far the most important consideration (65.4%) when purchasing ingredients, while price (17.5%) and origin of ingredients (17.2%) were ranked lower in primary consideration.

When purchasing malt extract, branded, unhopped dry malt extract (21.9%) beat purchase preferences for bulk, unhopped dry malt extract (18.4%) by a smidge. However, if you add bulk, unhopped and unbranded dry malt extract (13.9%), dry beat wet by a large margin. 31% of the members indicated that they do not buy malt extract, and 2.5% use hopped liquid malt extract kits.

While 69.1% of you indicated that you choose malt (grain) based on the style of beer you are brewing, 14.9% said that they don't care about the brand of malt that they choose. 6.7% usually purchase a particular brand of malt, and 1.7% always buy a particular brand, 4.8% don't buy any malt grains.

Finally, 44.7% of you state that you always buy luquid yeast, 38.3% primarily buy luquid yeast, but sometimes buy dried yeast, 12.2% primarily buy dried yeast, but sometimes use liquid, and 3.3% always buy dried yeast. That leaves 1.5% who don't buy any yeast. Either they bum some from a local brewer, or thwey allow for spontaneous fermentation!



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