Beer Magazine (March/April 2009)

Beer Magazine (March/April 2009)

Language: English

Pages: 410

ISBN: 2:00035293

Format: PDF / Kindle (mobi) / ePub

Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer

In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks

1000 Best Wine Secrets

Home Distillation Handbook

Bourbon Empire: The Past and Future of America’s Whiskey















White Rogue’s Half-E-Weizen Shock Top Belgian White If seafood is your thing, steamed Amadeus Biere Blanche Hitachino Nest White Ale Special Edition - White Ale mussels would be the food of choice Arbor Brewing Brasserie Blonde Hoegaarden Grand Cru Spring Heat Spiced Wheat to pair with a Witbier. The orange Sparkling Ale Hoegaarden Original White Ale St. Bernardus Wit Belgian Double Wit Holgate Brewhouse White Ale Stegmaier Midsummer White peel and coriander spices of the beer

Bube’s to be a direct descendent of Alois Bube. feast and wil elaborate on that experience later beer and other craft or imported beers. The in this article. These feasts are liberal y rated PG- bartender, Josh Longo, explained that the CATACOMBS RESTAURANT s Dining in the 13, but I wouldn’t take anyone under the age of lack of macrobrew taps is intentional so that Catacombs is a unique fine dining experience. 18. The humor and other “activities” can be a guests can experience the

it in things multiply this amount like pie can be added to the mash, to the boil, for bottle and keg or to the primary or secondary fermenters. The additions. If you keg spices alone can also be added to a keg. you can also dose Chilies—(chilies are fruit too) each serving with Fresh, roasted, or dried. The longer the chilies drops of fruit extract remain in the beer, the hotter it gets so it’s right at the tap. important to be able to remove them when the desired level of heat is

travel and pasteurization will change the flavor of any beer. So if you can, get a taste of one right at the brewery; the only way you could get it fresher would be to swim in the tanks. We’ve listed a few breweries to give you a head start with Googling to find out what’s near you. .ORTH #OAST "REWING s Old #38 Stout "REWERY /MMEGANG s O’mmegang Stout !VERY "REWING s Out Of Bounds Stout 'REAT ,AKES "REWING s Irish Dry Stout !NHEUSER "USCH s Bare Knuckle Stout -AGIC (AT "REWING s Matty

thin head that 60º (out of 10) dies fast. 55º Aroma: 50º 13 Faint for its appearance, yet loaded with sweet malt (out of 15) goodness; slight alcohol vapors tickle the nose. 45º Taste: 40º 38 Heavy, sticky, and very complex; so many balanced (out of 40) fl avors it is hard to isolate any one. 35º Finish: 32º 34 Fleeting hop bite; surprisingly clean (out of 35) fi nish with alcohol warming. Brewery: Shmaltz Brewing Co. Style: American Imperial Brown Ale Website:

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