New York—a diverse state that hugs the Great Lakes—is home to the Adirondacks, the Hudson River Valley, and, of course, The Big Apple. Most anything can be experienced in the state of New York. The state also has a rich brewing history, and today it is home to many fine breweries and brewpubs, some of... View Article
In the preface to American Still Life, drinks journalist F. Paul Pacult ac-knowledges that he was focused almost solely on wine until 1989, when he was given an assignment by the New York Times to write editorial copy for a special advertising section on Scotch whisky. Pacult’s world up to that point was pretty much... View Article
Got the homebrewing thing down? Think you know a lot about fermenting? Think again. Beyond beer, cider, mead and wine, there’s a whole wide world of fermented foods and beverages. Lots of people dabble in sourdough and some make vinegar or yogurt. The production of each requires a similar set of skills. But there is... View Article
A necessary text for the experienced as well as the very-first-time amateur, The Compleat Meadmaker by Ken Schramm both humbles the reader and inspires awe. It is both comprehensive and comprehensible in all areas important to the mead maker.
Twenty-four years ago, the very first issue of All About Beer Magazine mentioned recent research into alcohol and cardiac health. The conclusion: moderate alcohol consumption is good for you. People were surprised and skeptical.
After a historically brief period of banishment that saw beer restricted to the bar stool or the rec room couch, about a decade ago, beer slipped back into the kitchen, and tentatively pulled up a chair at the dining table.
There is almost no limit to the tinkering mind of a homebrewer. Among the flavored, classic or hybridized brews, there is yet another subset: historical beers. Until now, homebrewers had little guidance at the ready to produce some of these antique brews.
Author Charles Bamforth doesn’t have much patience with those who hold forth on how a beer should taste or what it should contain, “without the remotest understanding of the real science and technology of the brewer’s art and the trials and tribulations of everyday existence in a brewing company.”
Guido Deboeck advises international institutions such as the World Bank about technology, but it’s clear his passion in life is rooted in the region of Belgium southwest of Brussels, where his great-grandfather founded the Girardin Brewery 120 years ago. In Un“Beer”ably Delicious, Deboeck has written a far-reaching account of beer culture. In it, he conveys... View Article
