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# A gut check: Homebrewing and Consumption
- URL: https://accidentalis.com/a-gut-check-homebrewing-and-consumption/
- Published: 2014-02-19T17:53:13.000Z
- Updated: 2014-02-19T17:53:13.000Z
- Author: Matthew Chrispen
- Tags: Rambling, alcohol, brewers, brewing, moderation, recipe, #Migrated-1763650309909, #wp, #wp-post, #Import 2025-11-20 08:51, #Import 2025-11-20 09:06

On the [AHA forum, Denny Conn](https://www.homebrewersassociation.org/forum/index.php?topic=18322.0&ref=accidentalis.com) posted this[ link to a sobering article](http://beergraphs.com/bb/344-high-functioning-craft-beer-and-alcohol/?ref=accidentalis.com).It really got me thinking. I have 4-5 batchs of strong beer in my pipeline at any given time. I am the only drinker in the house - and while I give a lot of it away... that's a LOT of beer. I encourage you to read the article - it's potent and well written.

I have become much more aware recently of the amount of beer I am producing and consuming. I brew, on average, 10 gallon batches, many of which exceed 7-8% ABV. While I give away a good portion of this - I also drink and cook with most of it myself. Moderating that consumption can be challenging. Especially when I would like to brew as often as possible - and the beer is accessible and plentiful. But an inventory of my brewing over the last few years seems to indicate a trend to brew stronger and more extreme styles. I would do the math - but it is depressing - and frankly, showing on my waist.

I truly enjoy the flavors and varieties of the beer I brew - and especially the process. Brewing is a challenging but rewarding hobby, but there are clear dangers of access to so much product. I would encourage every home brewer to *be acutely aware of their rates of consumption and any pre-disposition to being an alcoholic*. This also includes driving or any other behavior that is dangerous when under the influence - including operating a 60,000 BTU boil kettle or a malt mill! **The science is very clear: alcohol will impair you and there are severe health consequences when abused.** We need to be a responsible community. Sometimes we shouldn't RDWHAHB.

*So, to that end, I am going to strive to brew session strength beers* with only the occasional "strong" celebration recipe. Looking at farmhouse and Belgian traditions - ale strengths varied quite a bit - but seldom actually reached the precipitous heights we see in today's defined styles - those were reserved for special occasion. *Bière faible, petite bière and bière table* were all low alcohol for daily consumption (4-5 liters a day per worker in some cases!), and stronger versions under 5% were reserved for export or guarding (stored). We can see similar historic trends mirrored in Germany and Britain, even the US. I find I would rather have 3 pints of a nice table strength ale, than a short pour of an imperial strength brew.

So this should shift my focus from high-octane extremes to the more subtle table beers - and opens up exploration of British Ales, traditional farmhouse ales - and some lagers. Should be fun, and the occasional IIPA will be a nice reward, when I have a designated driver. Be moderate.