By Randy Mosher
Published September 2007, Volume 28, Number 4
It must be something about the Reinheitsgebot. This ancient and hallowed document, scribed onto goatskin, the symbol of all that is Germanic brewing, has intimidated us all into keeping to the straight and narrow—even though it technically doesn’t even apply to Germans themselves anymore. While we Americans seem willing to twist venerable British styles into unrecognizability, we have much more of a worshipful attitude regarding Continental lagers. Let’s see if we can change that.
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By Randy Mosher
Published July 2007, Volume 28, Number 3
One of the great frustrations of researching beer history is not being able to actually taste the beers. You can try to brew a facsimile, but the further back you go, the less certainty you have. Prior to about 1600, you sometimes have just a few words to go by. Earlier than 1750 or so, written recipes remain tantalizingly vague. And complete recipes of a more recent date may employ different terminology, hard to pin down ingredients, or obscure procedures to a point where the modern-day brewer cannot be sure if his or her efforts are anything more than wishful brewing.
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By Randy Mosher
Published March 2007, Volume 28, Number 1
People these days long to be a little more in touch with the rhythm of the land and the weather; a lively parade of seasonal beers is a delicious way to do it. And while commercial beers are nice, if you brew it yourself you can have a beer perfectly suited to your taste and mood, season after season. Right now the gales of winter are still blowing, but spring is just around the corner. Time to get brewing.
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By Randy Mosher
Published March 2006, Volume 27, Number 1
As a writer, brewer and marketing guy, I love words. Words have the power to convey thoughts, inspire the imagination and reveal hidden secrets, so I don’t take it likely when I say this: We just have to kill one.
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By Randy Mosher
Published November 2005, Volume 26, Number 5
Not to make a big deal out of it, but when I started to brew we had to crush our malt with big flat rocks, climbing splintery telephone poles in our skivvies to harvest brown, pea-sized hops that reeked of creosote. The only reliable guidebook was written in ancient Armenian and was missing more than a few pages. Malt extract had to be chipped off a giant block with an adze.
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By Randy Mosher
Published September 2004, Volume 25, Number 4
We think of India pale ales as representing the glory of the British Empire. And indeed, they served as global ambassadors of England at its zenith, shipping to the far-flung corners of the Earth. Everywhere they reached, they made an impression. This pale, clear, hoppy beer was a dramatic change from the darker and less hoppy beers generally popular in the 19th century. India pale ales were not just different, they were modern.
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