...for those who have chosen to make it one of their sources of income yes - to the rest of the world...no...brewing is just like baking bread, making cookies, lasagna, soda, etc. each one of those items is, essentially a basic human skill learned and developed over hundreds to thousands of years.
I'm going to have to agree with Gila and say that the ingredients don't make a great beer - the person performing their art with those ingredients does - but sadly not everyone subscribes to this particular philosophy...and so we have responses such as the above and snotty/arrogant/trite responses to curious homebrewers.
I've gotten a ton of help from brewers. I always try to make a batch or two of what I am trying to clone BEFORE I drop in at the brewery and start asking questions. I take my time, have a beer or two, start up a conversation based on the particular beer I have been working on, not only showing interest but also demonstrating some respect for their art and a willingness to work for the end product, not just get an easy answer. I have always walked away knowing a lot more about the beer in question, sometimes with the ingredient list, a sample of some of the yeast, the mash schedule whatever. I have never gotten the recipe and instructions blow by blow. I have made a number of those beers or at least my best effort at those beers but I also have made 5 or 6 more batches trying to get it right.....but for me that is part of the fun of it. I always try and go back with a bottle of my best effort for a critque when I get that far. It all ends up being a lot of fun and a great way to learn a lot quickly.
I have also spent some time with Nate at Altitude Brewery in Laramie Wyoming. He is a great guy and a skilled and creative brewer who makes fine beer. I learned a lot about a particular hop and malt from him that I may have never known otherwise. If you ever get by that part of the world, you need to stop in, his seasonals are always great. If he is ther he is very nice guy and more than willing to share with others.
This is nice to read - thank you for sharing!! There may exist a camaraderie yet! I like this personable approach where feasible, unfortunately I am many, many, miles away from this particular brewery - but duly noted.
As for blow by blow instructions - that would a holy grail of sorts..heh. i would be pleased as pie if they responded with a hint at the grist and the hop profile, not even the variety - just the profile.
OP,
Yes, you will get some really *****y responses from some. I emailed a certain brewer and was told, "we don't share our recipes, try starting with a basic cream ale and experiment from there"
Really? How does that help me at all? I knew it was a cream ale from the frickin name and obviously that is where to start lol. That guy got put on my S list. If they choose to respond then I'd prefer a much nicer tone or not treating me like an idiot.
However, for ever *****y response, you get some really cool and friendly ones. I've had brewers tell me exact grain percentages, exact yeast, and hops. Can't get any clearer than that.
I even helped out a brewer at a brewpub after he told me he recently became the head brewmaster after the previous guy (who brewed the beer in question) left. I gave my best try, which came close so I wrote to him and gave him my input. He was very gracious.
I usually just ask for a VERY basic breakdown of the recipe. Like which grains are in it and a hint toward yeast. It's up to them how much they want to share from that point.
Exactly, you were treated like you didn't belong, an outsider of sorts who knows nothing. Harsh.
That's more or less how I approached the email, intro, praise of their craft and my history of imbibing it, my attempts at clones, then just sorta asked if they could give me any tips/pointers/clues. I'll have to find another fantastic microbrew I'm motivated enough about to clone and try again...and again...I'll be that guy...brewers muttering at festivals/gatherings of an insanely pestering ******* trying to freeload their recipes...