In an unassuming warehouse off Pecue Lane, LA Homebrew is quietly fueling the entire homebrewing community of Baton Rouge.
Owner Keith Primeaux opened the supply shop and teaching space in 2015 and is currently the only homebrew supplier in the city, helping 10 to 12 new brewers a month find everything they need to get started.
You can find Primeaux teaching leisure classes on brewing around town or here at the shop on Saturdays, welcoming anyone who shows up for a brewing demonstration.
Walk in to LA Homebrew clueless, and you’ll walk out with everything you need to make a starter pale ale. Walk into LA Homebrew with a vision for a beer, no matter how outlandish—one customer attempted a wedding cake beer last year—and you’ll find hundreds of ingredients to make it happen. They’ll even let you chew on some grains while you browse.
So what exactly goes into these beers? We asked Primeaux to give us the rundown.
THE ANATOMY OF A BREW
Hover over each ingredient to learn more about it.
BASICS OF BREWING
1. Malts soaked in hot water to release sugars.
2. Boiled with hops for flavor.
3. After cooling, yeast added for fermentation.
4. Yeast consumes sugars, creating alcohol.
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This article was originally published in the February 2018 issue of 225 Magazine.