The 10 Best Brewing Kettles
We spent 45 hours on research, videography, and editing, to review the top choices for this wiki. If you're old enough to drink it, making your own beer, mead or cider can be an extremely rewarding hobby, not to mention a cost-effective way to stay stocked up on beverages. If you are thinking about trying your hand at this age-old craft, you are definitely going to want to consider investing in one of these brewing kettles. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best brewing kettle on Amazon.
Brewing Through The Ages
It was during the Middle Ages that hops began to show up in the vats of European monks.
When it came to boozy beverages, the Sumerians had their priorities straight. Historians are fairly certain humans were knocking back barley-based concoctions well before 3400 B.C.E, but the earliest hard evidence comes from around then in the form of residue-covered vessels, age-old receipts, and even an ode to the goddess of beer, Ninkasi, which doubles as both a song and a recipe.
Not to be outdone, ancient Egyptians were hard to beat when it came to beer consumption. Everyone from the nobility to peasants drank it as part of a well-balanced diet. Laborers along the Nile received daily rations of sweet-tasting beer in payment for their work, while the elite enjoyed royal brews inundated with expensive spices.
It was during the Middle Ages that hops began to show up in the vats of European monks. They were among the first to use them instead of gruit, a blend of herbs that tended to spoil quickly. At this time brewing was largely a family-oriented affair done in the home, but by the 14th century, innovative equipment paved the way for monasteries to make larger quantities to sell. By the time the Industrial Revolution rolled around, beer was a fully realized commodity that was traded the world over.
Many modern European brewers continue to make their beer and cider using traditions that date back centuries, and there is still a market for brews with live yeast, rather than pasteurized libations. Prior to The Temperance Movement, Americans enjoyed stronger beverages, but when Prohibition came, bootleggers would water beer down to increases their profits. Once we were able to drink freely again, corporations had already realized this financial gain and exploited it. They continue to market light beers to this day, although IPAs and stouts are still appreciated by a smaller percentage of alcohol enthusiasts across the United States.
The Benefits Of Brewing At Home
Setting aside the fact that brewing beer, mead, or cider is a creative and ancient process that is rewarding in itself, there are actually a few unexpected health benefits that come with concocting your beverages from the comfort of your home.
When you produce your own tipple versus purchasing a branded variant, you know exactly what went into it.
When you produce your own tipple versus purchasing a branded variant, you know exactly what went into it. There are no preservatives, additives, or any other ingredients that a manufacturer may use to prolong the life of their wares. You can rest easy knowing you’re not imbibing any unwanted chemicals, plus you have the autonomy to add nutritious components to boost your brew, like blueberries, citrus, or prickly pear.
Beer, in particular, retains more live yeasts and B vitamins when you make it at home, since you’re presumedly not filtering or pasteurizing it and stripping them away. While it definitely won’t cure a hangover, increased vitamin B can help ease your suffering overall. A homebrewed batch will also supply you with minerals like potassium, selenium, and magnesium, to name a few.
Health gains notwithstanding, over time brewing at home can save you money and give you a sense of pride. It's not very labor intensive, doesn't require much equipment, and it awards you the freedom to experiment with flavors and intensity, which will probably serve your palate better than a can of Coors Light.
What To Look For In A Brewing Kettle
Not only are kettles essential to any homebrewing system, they’re also packed with special features and constructed for longer boiling times, putting them leagues ahead of that old stock pot you may have in your kitchen. When searching for the perfect piece, there are a few things you’ll want to consider to ensure it meets your needs.
It’s also helpful if they’re coated with silicone, so you can lift your pot without burning yourself.
One highly important attribute is size. As you boil your wort for 60 minutes or more, you'll need to make sure that you have enough space for it, plus ample headroom to prevent spillover. If you're a newbie to brewing, look for a kettle with a volume of at least three gallons. However, as you gain experience and graduate to larger yields, you'll likely find that capacity to be inadequate. Five or eight gallons is better, and will suit most extract brewing processes. If you're working with grains or want to move on to bigger batches, look for something in the ten-gallon range. These have enough room to accommodate the foam that your wort will produce, plus space for your grain bill. A good rule of thumb is to get a kettle that's one and a half times the size of your intended batch.
When weighing the options for the best quality material for your pot, the two top contenders are stainless steel and aluminum. Food-grade stainless steel is generally more attractive and durable, but tends to be expensive. Aluminum conducts heat much better and usually costs less, but it reacts poorly with many cleaning agents. If you do opt for stainless steel, try to get a model with a tri-clad bottom — this means its base has a layer of aluminum in the center. This solves conductivity issues and helps prevent scorched wort by evenly spreading heat.
Then there are a few smaller, yet still important, attributes to reflect on. Riveted handles tend to be stronger than welded ones, which is vital considering you'll be handling a giant vat of boiling liquid. It’s also helpful if they’re coated with silicone, so you can lift your pot without burning yourself. And you’d be remiss if you didn’t have a kettle without volume markings etched on the inside, so there’s no guesswork involved.
High-end kettles can also have myriad added features. They can be induction-ready, which is helpful for brewers who craft large batches and need to get their wort to a boil quicker. Some have false bottoms to accommodate mash ingredients, plus integrated thermometers, ball valves, and sight glasses for convenience. These options are excellent for the serious practitioner who’s planning on putting plenty of time and effort into their craft.
Statistics and Editorial Log