We have tested for you: the at-home brewing kit by BrewSpot

16 March 2017

From beginner to deluxe versions, making your own beer has never been easier! Even the multi-national beverage and brewing company AB INBEV has taken notice of this trendy product. Last October, AB INBEV purchased Northern Brewer & Midwest, the leading supplier of homebrew kits in the United States.

Now then, to produce beer in your own space, in a simple and inexpensive way, is it possible and what kind of results can you expect? We have chosen and tested for you, the brewing kit developed by BrewSpot; a Brussels start-up specializing in amateur brewing.


→ Price: 24, 50 €- our exclusive offer on www.belgibeer.com/en/brewspot

→ Production Obtained: 2 bottles of 75cl- Belgian Blonde Ale (7% Vol./Alc.)

→ Preparation Time: Approximately 5 hours

→ Rest Time: 3 weeks

The kit is indeed small, but contains everything you need to make your own brew:


However, you will need the following materials (not included in beer-kit):

  • 1 X 5L saucepan (large saucepan)
  • 1 X 2L saucepan (small saucepan)
  • A sieve (large)
  • A funnel
  • A 2L bottle with cap (soft drink type). Attention: the bottle-neck must be adapted to the silicone cap
  • Two 75cl bottles (champagne type)
  • 1L measuring cup
  • Cane sugar (70g)
  • White granulated sugar (4 tablespoons)


Step 1: Preparations

The day before brewing, collect 5L of (tap) water and leave to sit uncovered overnight. This lets the chlorine evaporate.

Step 2: Mashing

1] The following day, take 2L from the 5L prepared the night before and heat it to 65°C using the thermometer.

Small Tip: If possible, place the thermometer so that it floats in the liquid.

2] Once it has reached this temperature (65°C), lower the heat to a minimum and add all the ground malt, mixing gently.

3] Mix regularly for 60min, ensuring the mixture’s temperature stays at 65°C. Be careful, don't exceed 70°C. >>> d

Step 3: Filtering

1] Then take the smaller pan, put a sieve in it and gently pour in the contents of the large pots to filter it for the first time. Collect the wort* in the small saucepan and the spent grains* in the sieve (picture below).


2] Rinse the large pot and return the wort to it through the spent grains in the sieve again to filter for a second time.

3] Rinse the small saucepan and add 1,5L from the 5L prepared the evening before, and heat to 75°C. Put your sieve on the large saucepan and pour the hot water into it and gently over the spent grains which can then be discarded.

Step 4: Boiling

1] Cover the saucepan and boil the wort, leaving a slight opening to avoid overflowing. After 30 minutes add the hops.df  


2] 45 min after adding the hops add the cane sugar and leave to boil for 15 min.

3] Turn off the heat and close the lid. Fill a basin with cold water and gently place the saucepan in it to cool (being careful not to spill it).

4] While the wort is cooling, wash the 2L bottle using the cleaning powder. To do this, fill the bottle with warm water, add half of the bag of cleaning powder, shake the mixture vigorously, leave to stand for 5 min, drain and rinse.

5] Wash the thermometer well and check the temperature of the wort: when the temperature reaches 20°C, take the 2L bottle and pour the wort into it through the clean sieve, using the funnel to help you. Do not fill the bottle to the top: leave a 5cm gap below the cork (opposite photo).


Step 5: Fermentation

1] Close the bottle using its originalcap and shake the bottle vigorously for 30 seconds. Remove the cap and then pour the yeast into the bottle. It will spread throughout the liquid.

2] Insert the bubbler into the silicone bung and fill the bubbler with water. Then attach the bung and bubbler tightly onto the bottle.


Step 6: Guard (Rest) & Tasting

1] Store your bottle for 5 days away from light in at room temperature (20°C).

2] Then put the bottle in the fridge for two days. This will clarify your beer.

3] Remove the bottle from the fridge, remove the silicone bung and bubbler and pour the contents of the bottle into the two clean glass bottles (using the cleaning powder), leaving the sediment at the bottom and leaving a gap of 2cm below the edge.

4] Boil 4 tablespoons of white sugar in 50ml water and cool the mixture. Pour this mixture equally into your glass bottles, leaving a gap of 2cm below the edge.

5] Insert corks and close using wire caps; If you have trouble inserting the corks, use a small hammer and a wooden board to push them in. Store the bottles at room temperature (20°C) for at least 2 weeks.



6] Chill the bottles and enjoy your beer!

Verdict: For a first one, I was very satisfied with the result. The first bottle was a little bit too sweet but the second one was perfect. The beer had a nice foam and was sparkling and refreshing, with a slight bitterness. The ideal aperitif!”



* Mashing: First stage of brewing, which involves soaking and stirring the crushed malt in hot water to be able to then extract the starch contained in the malt.

* Wort: Name given to the sweet liquid obtained after the mashing and filtration. 

* Sediment: Solid residues of malt after the mashing phase.

Océane Fégé - Translated by Nicholas Brown 



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