Author: Randy Mosher
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Brewing Instructions - Full Pints - Recipes -
Food - Sidebars
Resources
March 1, 2008 - Randy Mosher www.cheesesociety.org This trade association (ACS) has a good deal of useful information on its site, including a membership directory that lists not only cheesemakers, but specialty retailers as well. www.cheesemaking.com In case you need another hobby. Honest, the microwaved mozzarella is like a miracle! The Atlas of American Artisan Cheese, by Jeff Roberts. This is... View Article -
Food - Sidebars
Getting Started With Beer and Cheese
March 1, 2008 - Randy Mosher Cheese offers the same kind of variety, subtlety, sense of terroir and sheer bliss of a great beer, so there’s no reason not to dive right in. As a beer lover, you are already more than halfway there. Here’s my thoughts for getting started. -
Food - Sidebars
Cheese Primer
March 1, 2008 - Randy Mosher Semi-Soft—These are the familiar cheeses, such as Colby and Jack that have little or no rind, and are not treated with bacteria or fungus. Pasta Filata—These are kneaded cheeses, like Mozzarella and Provolone. The fresher varieties tend to have simple, milky flavors. Wax-Dipped—This is the classic American method, in which cheeses are sealed in an... View Article -
Brewing Instructions - Recipes - Sidebars
Night & Day
March 1, 2008 - Randy Mosher Blanche de Noire 5 Gallons (19 Liters) OG: 1065/16°P Alcohol: 6.2–6.7%/vol Bitterness: 20 IBUs Color: Mahogany, with a pale tan head Yeast: Belgian wheat strain such as Wyeast 3942 or White Labs WL400, or your favorite Belgian yeast All-grain recipe calculated at 75% efficiency All grain recipe: 3 pounds/1.4 kilos pale ale malt 3 pounds... View Article -
Food - Full Pints - REVIEWED_POSTS
Cheese and Beer: A Perfect Partnership
March 1, 2008 - Randy Mosher Beer and cheese have a lot on common. As Brooklyn Brewing’s brewmaster, Garrett Oliver, is fond of pointing out, cheese is grass processed by microbes in the cow’s stomach, and beer is grass processed by the brewer and the action of a microbe, yeast. -
Full Pints - Homebrewing Features
Passing Judgment
January 1, 2008 - Randy Mosher At first, most of us were happy enough to brew a beer that didn’t poison anyone. However, as with all hobbyists, homebrewers get restless and start looking for ways to improve our game. Eventually, we may become relaxed enough about brewing to start cooking up our own recipes, or bold enough to enter a competition.... View Article -
Brewing Instructions - Full Pints
Harvest Ales, Redux
November 1, 2007 - Randy Mosher Picture yourself living in a pre-industrial Northern Europe. You and the rest of the village have toiled through a long, hot summer in the fields drinking screechy small beers and the last precious remnants of the March beer. Eventually, the new barley is ready to harvest, but you still have to wait for its long... View Article -
Brewing Instructions - Recipes - Sidebars
Angry European Red Lager
September 1, 2007 - Randy Mosher A few years back, red ales were iconic for the industrial breweries’ first ham-handed attempts to grab a piece of craft beer glory. Consciously or not, craft brewers have since taken red ale to a place they know the big brewers won’t follow: into the land of juiced-up, over-hopped ales of no small gravity. Here’s... View Article