Author: Randy Mosher
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Brewing Features - Full Pints -
Culture - Full Pints
The Art of Tasting Beer
November 1, 2006 - Randy Mosher I imagine you need no instruction on drinking beer. Happily slurping fresh pints at a favorite hangout is a joy that takes little practice to perform with confidence. After my own first half-dozen beers, I had it cold. But appreciating beer means understanding its complexities. You will need to develop a palate that is guided... View Article -
Culture - Sidebars
Major Flavor and Aroma Groups in Beer
November 1, 2006 - Randy Mosher Malt Aroma Nearly all malt flavor and aroma comes from the chemical reactions that occur when malt is kilned. The same chemistry as bread toasting or coffee roasting gives a wide range of possible sensations: bready, nutty, malty, toasty, roasty coffee, chocolate, burnt. Different combinations of time, temperature and other factors create this range. Part... View Article -
Culture - Sidebars
A Dirty Half-Dozen Off Flavors
November 1, 2006 - Randy Mosher While we all wish it weren’t so, you will sometimes encounter off-flavors in beer. Poor brewhouse technique, problems during fermentation or packaging, product mishandling, even dirty draft lines can all contribute. Here’s a roundup of some of the most common miscreants. -
Brewing Instructions - Full Pints - Recipes
A Perfect Turkey Beer
November 1, 2006 - Randy Mosher Food magazines must love this time of year. Throngs of unconfident cooks, dreading the duty of roasting the ceremonial family bird, look to the latest issue of Bon Vivant for step-by-step directions that will produce the plump, caramelized icon on the cover. Great, problem solved. But what to drink? -
Brewing Instructions - Recipes - Sidebars
Pilgrim’s Joy Thanksgiving Ale
November 1, 2006 - Randy Mosher 5 gallons/19 Liters OG: 1060/14.8 degrees P Alcohol: 5.8–6.2%/vol Color: pale amber Bitterness: 31 IBU All-Grain Recipe (calculated @ 75% efficiency) 5 pounds/ 1.4 kg Pilsener malt 2 pounds/0.9 kg Vienna malt 1.5 pounds/680 g Melanoidin malt 1.5 pounds/680 g Barbados or demerara sugar Note: Melanoidin malt is a moist-kilned malt akin to a darker... View Article -
Brewing Instructions - Recipes - Sidebars
Anyfest’lldo Ale
September 1, 2006 - Randy Mosher 5 gallons/19 liters OG: 1046/11.4°P Alcohol: 4.4% ABV Color: pale amber Bitterness: 22 IBU Yeast: do I have to tell you everything? All-Grain Recipe (calculated @ 75% efficiency) 3 pounds/ 1.4 kilos pilsener malt 2 pounds /0.9 kilos pale ale malt 2 pounds /0.9 kilos malted wheat 1.5 pounds /680 grams melanoidin Mash should be... View Article -
Brewing Instructions - Full Pints - Recipes
Brewing the Perfect Party Beer
September 1, 2006 - Randy Mosher As homebrewers, we are often called upon to brew something special to celebrate a milestone: a wedding, a graduation, or just surviving another year in the cubicle. When the audience is entirely beer-maniacal, anything goes. But the real test of a brewer is to please those used to cold, chilly and canned, while upholding your... View Article -
Brewing Instructions - Recipes - Sidebars
Rosewood Dark Old Ale
July 1, 2006 - Randy Mosher 5 gallons (19 liters) OG: 1085/15.5 degrees Plato Alcohol: 8 to 9% by volume Bitterness: 45 IBUs Color: 25 SRM (deep ruby) Yeast: British ale strain, Wyeast 1099 or 1275; White Labs WLP 002, WLP 005 All-grain recipe calculated at 75 percent efficiency All-Grain Recipe 14 pounds (6.4 kg) English mild ale malt 1.5 pounds... View Article