Author: Randy Mosher

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  Food - The Taster

  How to Pair Beer and Cheese

  June 4, 2018 - Randy Mosher Learning about beer and food can be a ton of fun. Any beer pairing dinner will feature lively interactions carefully put together to show off the best in the beer, and if you’re paying attention, you may pick up on a few general principles and a few hints and tips. But what if you want... View Article
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  The Taster

  Grasping for Words

  March 1, 2018 - Randy Mosher If there’s one thing that frustrates everybody trying to become a serious taster, it’s the difficulty of turning vivid sensory experiences into accurate and specific language. I’m asked about this all the time and reply, “Welcome to the club. You are not alone.” It’s best delivered with a hug. It seems so trivial. Even a... View Article
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  The Taster

  Tasting the Dark Side

  October 31, 2017 - Randy Mosher Black beers can be highly polarizing. They can be a slow mover in a brewery’s lineup, but some breweries manage to have a hit with them anyway. Many people who happily lap up espresso would never put a similarly inky beer to their lips, while others swoon over their chocolaty, coffee notes. Many wrongly attribute... View Article
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  Culture

  The Bittersweet Taste of Tradition

  January 1, 2017 - Randy Mosher Tradition is everywhere in the world of beer, from the labels to the glassware to the names and the whole of the beer experience, including the beer itself and the many ways we consume it. Of all the things you might find on a store shelf, beer is among the most tradition-drenched. As beloved as... View Article
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  Full Pints - Travel Features

  Beyond Brahma

  September 1, 2011 - Randy Mosher Our image of Brazil is exotic, tropical, and utterly wild, but there is a good deal more to this huge and varied country. There is jungle, but there is lots of rich agricultural land. It snows in the South. The world’s second largest Oktoberfest is held in Blumenau. Despite abundant poverty, there is a large... View Article
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  Culture - Full Pints

  A Certified Success

  July 1, 2009 - Randy Mosher I have to confess to not being much of a Boy Scout. Actually, I went directly from being a dutiful Cub to the shabbiest excuse for an Explorer that you ever saw, blithely skipping the whole merit badge thing in between. So when I graduated up to homebrewing, I was highly skeptical of the Beer... View Article
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  Brewing Instructions - Full Pints

  Freestylin’

  May 1, 2009 - Randy Mosher For most brewers, our notions of beer are strongly shaped by classic beer styles. Beers like pale ales, stouts and bocks are convenient landmarks, beacons of stability in a sea of possibilities. We tend to jump from style to style, and in doing so they give us support as we learn to brew.
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  Brewing Instructions - Recipes - Sidebars

  Just Because I Can Springtime Doppel Alt

  May 1, 2009 - Randy Mosher 5 Gallons (19 liters) OG: 1067/16.3°P Alcohol: 6.0%/vol Bitterness: 50 IBUs Color: deep gold (8 SRM) Yeast: a kölsch or other German ale strain. All-Grain Recipe (calculated at 75% efficiency) 10 lbs (4.5 kg) Pilsener malt 3 lbs (1.4 kg) Vienna malt Mini-Mash Recipe 6 lbs (2.7 kg) Amber pale/pils malt extract (or 6.5 lbs... View Article
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  Brewing Instructions - Recipes - Sidebars

  Strasbourgeois

  March 1, 2009 - Randy Mosher Strasbourg-style Bière de Mars. c. 1850 (after Lacambre) 5 Gallons (19 liters) OG: 1062/15.2°P Alcohol: 5.5%/vol Bitterness: 32 IBUs Color: pale amber (10 SRM) Yeast: a European ale strain. All-Grain Recipe (calculated at 75% efficiency) 9.5 lbs (4.3 kg) English pale ale malt* or 6.5lbs (2.9 kg) English pale ale 3 lbs (1.4 kg) German... View Article