By Randy Mosher
Background, humor and homebrewing converge while the artistic and prolific brain of Randy Mosher explores the expressive aspect of beer in Radical Brewing. Mosher sees homebrewing—and by way of extension craft brewing—as an antidote to company, mass-market beers.
Over 20 years of brewing and beer learn, he has probed the depths of beer historical past in either his studying and his brewing. Radical Brewing monitors the numerous special ales and lagers that experience resulted from his party of beer whereas serving as a automobile for discussing an artistic, "outside the lines" method of smooth brewing.
Through all of it, the reader is taken care of to Mosher's impossible to resist love of beer and brewing in addition to a few very funny asides on beer heritage.
Read or Download Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass PDF
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Extra resources for Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass
Sample text
Malt extract has been largely stripped of aroma, which is why a pound of crystal malt or a mini-mash makes such a dramatic improvement. Terpenoids Hop aromatics, mainly, which differ greatly according to variety. Hop aromas come from the plant and dissolve into the beer unscathed. However, boiling does drive them out again, which is why aromatic hops are added at the end of the boil, and sometimes even (as in dry hopping) during fermentation. Excess CO2 gas given off during fermentation will also scrub hop aroma out of beer.
Fortunately it doesn’t require a lot of managing. Use proper techniques in other respects, and pH will usually take care of itself. To strip it to its essence, brewing is a two-stage process. First, hot water is mixed with crushed barley and allowed to stand in a process called mashing. 5° C). In under an hour the enzymes convert most of the malt starch into sugar, and the mash becomes sweet as a result. In the second stage, the liquid—now called wort—is collected and boiled with the hops. That’s the simple version.
Two world wars had the same effect here as in Europe: weaker beers. And with the horrifying excesses of prohibition sandwiched in between, people largely forgot what real beer was like. Consumers of the mid-twentieth century were enraptured with the new consumer culture, and were only too eager to cast off the past. Like my father, who planed the claw feet off the family’s Victorian dining-room chairs, postwar Americans wanted modern products for their sparkling modern lives. Dave Brubeck on the hi-fi, Formica on the dinette, and name-brand, crystal-clear canned beer chilling in the fridge.