Tips for home brewing from the host of ‘ Beerland’

Golden Road’s Meg Gill shares some hoppy hints

More drinkers are hopping on the home brewing trend.

An estimated 1.2 million Americans make their own beer, according to a survey by the American Homebrewers Association. It’s a crafty, often costeffective alternative that cable network Viceland is exploring in its six- episode docuseries Beerland ( premiering Thursday, 10 ET/ PT), which follows Golden Road Brewing co- founder Meg Gill on a cross- country trek meeting amateur brewers.

If you don’t know the difference between a lager and an ale, Gill recommends step- by- step guides How to Brew, by John Palmer, and The Complete Joy of Homebrewing, by Charlie Papazian, to get started.

She offers these tips for tastier DIY beer:

1 KNOW

YOUR HOPS. Hops are cone- shaped flowers that give bitterness, flavor and aroma to beers. What variety you use depends on what type of brew you’re making. If “you’re doing a lager or something light, you work with some of the German hops, like a Saaz or Opal,” Gill says. “If you’re looking into the IPA category and pale ales, you can go traditional with Cascade or Centennial. Or there’s tons of experimental, fruit- forward hops from the Yakima Valley or New Zealand.” You can grow your own, buy them online or at homebrewing stores. You can also ask your local brewery for leftovers.

2USE

WHAT YOU HAVE. Home brewing doesn’t have to hurt your wallet. In fact, you can get started for under $ 100 simply by reusing what you already have around the house. “You can repurpose a lot of pots and pumps, and even coolers repurposed into little ( containers) that act as fermenters,” Gill says.

3ADD

FLAVORS THAT NATURAL INGREDIENTS IN BEER BRING OUT. “Oftentimes you’ll get pineapple, orange or passion fruit flavors from really fruity hops, so why not add flavors that complement that?” Gill says. Throwing in peaches, after fermentation or during the boil, can “help elevate the natural flavors that are already in the beer. If you’re dealing with dark, malty beers, what are the flavors that are naturally coming out? If it’s coffee or chocolate, then why not add some fresh coffee grounds or ( cocoa) nibs?”

4KEEP

IT COOL. The fermentation process can take anywhere from a couple of weeks for ales to at least a month for lagers. Assuming you don’t have a walk- in refrigerator to store your fermenter, a cool closet in an air- conditioned room is fine. Sun exposure can cause a skunky odor.

5THROW

OUT THE RECIPE BOOK AND FOLLOW GUT. “The best beers that I’ve tried are the folks that start with a vision, like, ‘ Here are the flavors I want in my beer and ( I’m not) afraid to try new things to get there,’ ” Gill says. “Beer is so variable depending on where you are, what temperatures you’re dealing with and what equipment you’re dealing with, so oftentimes following a recipe too strictly can mess up the beer.”

VICE Meg Gill, host of Beerland and co- founder of Golden Road Brewery, travels around the USA meeting amateur brewers.