Author: Randy Mosher
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The Taster -
The TasterThe Tasting Act
November 24, 2014 - Randy Mosher As beer enthusiasts, we know there is a difference between simple, enjoyable drinking and a more serious activity called tasting. Drinking is mindless, while tasting has structure. Drinking comes naturally, while tasting requires training and effort. Mastering the latter opens a lot of doors and steps us up in seriousness and prestige in the world... View Article -
People - The Taster
The Taster: On Bitterness
October 10, 2014 - Randy Mosher As you sip that IPA, have you ever pondered what it is about the bracing bitterness that inspires such passion? People may like malt, but they love hops, sometimes beyond all reason. It verges on sickness, in the most glorious way, most certainly an obsession. From the earliest days of beer, bitter herbs have being... View Article -
People - The Taster
Beer As A Path to Self-Awareness
July 26, 2014 - Randy Mosher Of all the substances that one can study, imbibe, inhale or ingest, beer seems less likely to illuminate the inner workings of one’s mind than just about anything. But pursued as the object of study, beer forces us to confront the mysterious inner workings of our brain that in normal life remain hidden. As we... View Article -
Food - SidebarsCheese Course Suggestions
March 1, 2011 - Randy Mosher 1. Three different blue cheeses like Great Hill Blue, Maytag Blue, Jasper Hill Bayley Hazen Blue, with a pair of fairly intense IPAs like New Belgium Ranger IPA, Bell’s Two-Hearted or Stone IPA. 2. Three stinky, washed-rind cheeses like Jasper Hill Winnimere, authentic Münster, Uplands Pleasant Ridge Reserve, Taleggio, or Meadow Creek Grayson, paired with... View Article -
Food - Sidebars
Recipe Suggestions
March 1, 2011 - Randy Mosher Endive-Avocado Salad with Creamy IPA Dressing Cut apart four medium-sized Belgian endives into individual leaves and then diagonally into one-inch pieces. Peel and seed a ripe California avocado and cut into ½” cubes. Toss with a dressing made from one cup of creamy garlic dressing with ½ cup each of IPA and mayonnaise added. Serve... View Article -
Food - Full PintsSetting the Table with Beer
March 1, 2011 - Randy Mosher Beer is for dining, finally. Wine has long hogged the dining table, consigning beer to the realm of hot dogs and ballparks. And I suppose if we are being honest, much of the yellow fizzy stuff deserved to be there. -
Brewing - Full Pints - Learn BeerThinking About Homebrewing
September 1, 2009 - Randy Mosher I spend a lot of time at beer tastings and festivals these days, making a show of myself in a way that encourages people to engage in conversation. People are eager to discuss their discoveries and passions for beer, which are extreme and kaleidoscopic. In these halcyon times, a huge variety of amazing beer experiences... View Article -
Culture - Live Beer - Sidebars
Fine Reproductions
March 1, 2008 - Randy Mosher As you can imagine from your own fumbling at the dishpan, there isn’t a lot of genuine 16th century glass left intact. So if you want to know what it’s like to hoist one of these ancients pots to your lips and drink from it, you’re going to have to go repro. There are a... View Article