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YeastFarts - for the love of beer

Coffee table beer books

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... or should that be bar table?  Anyway, as I've begun collecting books on beer I've now accumulated a couple very enjoyable ones that I consider light enough to be appropriate for the coffee table or the toilet tank.  The two books are The Beer Book and the "Eyewitness companions" Beer.

The first of these, The Beer Book, is largely a collection of photos of beer bottles from breweries throughout the world.  Breweries are presented by region or nationality and for each brewery the book provides a blurb about the brewery itself and then a brief description of a few beers from that brewery.  Interspersed throughout are vignettes with features of various aspects of beer and the brewing industry.  The production value of this book it pretty high- it's hardbound and has glossy, color pages throughout.

The second book lists the esteemed beer expert Michael Jackson as its editor-in-chief.  The bulk of this book is also descriptions of breweries and their beers.  The layout is different and there are far less pictures of bottles.  While both books include introductory chapters this one is a better read and goes into some detail about beers from certain regions.

While these books are similar and could be seen as substitutes for one another, I've enjoyed them both and learned bits from each.  I haven't had them long enough to determine if I will refer to one more frequently than the other.  The one area where the companion "Beer" book has a clear advantage is in form factor- it's smaller and could arguably be considered a pocket guide that could inconspicuously accompany you to your favorite beer bar.

Last Updated on Wednesday, 25 March 2009 18:30
 

Sparkling berry mead

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Updated May 28

I've taken the plunge and brewed my first batch of mead.  With my wife's help we made pretty quick work of it and the concoction that went into the fermenter smelled heavenly.  Here's what we did:

Ingredients (targeting a 2 gal batch ) :

  • 6 lbs tupelo honey from Florida's panhandle
  • 2 lbs fresh strawberries
  • 12 oz fresh rasberries
  • 12 oz fresh blackberries
  • 3 gal purified water
  • 1/2 tsp yeast nutrient
  • 1 packet Red Star Premier Cuvee active dry wine yeast
  • 1/2 cup dextrose for priming
Last Updated on Thursday, 28 May 2009 18:54 Read more...
 

On bottles

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I bottle.  Eventually I'd like to keg, but now I bottle.  Bottles and bottle maintenance are a pain in the ass, that's why folks who brew for awhile seem to invariably move to kegs.  So here's a couple bits I've learned about bottles that you may find helpful.

You can buy clean, new, unlabeled bottles.  This approach is expensive, so you'll probably end up collecting from the commercial beer you consume.  While you're stockpiling bottles your purchasing of beer becomes influenced by the bottles the beer comes in.  I go for brown domestic craft-brew bottles with the longer shank under the lip (because I use an emily bottle capper and the shorter shank underneath most import bottles won't work).  Green bottles from Beck's and St. Pauli Girl work too (longer, American style shank).

Last Updated on Sunday, 10 May 2009 18:53 Read more...
 

"How to Brew" - review

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Yesterday I received several books on beer and brewing.  The first one I've dug into is John Palmer's "How to Brew" with the subtitle "Everything you need to know to brew beer right the first time".  I quickly got sucked in by the detail oriented nerdiness of this book, and spent hours reading it the first night. 

The other book I have is Papazian's "Joy of Homebrewing" so I can't help but compare the two.  I really like the JoH and I'm glad it was the book I started with.  Papazian's approach is very readable, and he continually stresses the idea that in spite of the complexity of brewing the homebrewer, especially the beginner, should relax and enjoy the process.  After spending a good amount of time with JoH I felt like a had a good general understanding of the sorts of brewing that I was doing - extract and specialty-grain brewing, but I've still been less-than-confident about moving into all-grain brewing.  Papzian gives all-grain brewing a decent treatment, but he didn't dive into enough technical details to give me the sense that I fully understood the various options available to the all-grain brewer.

Last Updated on Friday, 13 February 2009 07:03 Read more...
 

Austria - beer, etc

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During our European trip in the summer of 2008 we spent a lot of time in the southeastern Austrian state of Styria.  Most of our time was spent in the rural area around Stainz which is a town south of the city of Graz and surrounded by a scenic, hilly countryside.

While staying with our friends in Stainz we were introduced to several good beers; unfortunately I don't remember them all.  The ones I do remember were a Marzen from Gosser which was an OK lager beer, and a zwickle also from Gosser which was quite enjoyable with its unfiltered, hazy goodness.  The other beer I encountered was Puntigamer which was the local blue-color light lager beer, and was pretty unremarkable other than being popular.

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Dusseldorf - Altstadt and Altbier

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This past summer my wife and I were able to spend a few weeks in Europe.  One of the stops we made was in Dusseldorf, Germany to visit with my wife's friend and former exchange student from high school.  Anna and her boyfriend, Sandor, were our gracious guests.  On a summer Saturday night we all headed down to the Altstadt, or "old city", to see the local social scene.  Sandor referred to the Altstadt as "the world's longest bar", which turned out to be pretty descriptive.

Dusseldorf's Altstadt is a large, contiguous area of pedestrian streets lined with bars and brewpubs.  Many or most of these had outdoor tables where you walk up, elbow in, and wait for a server to come by.  When a server comes ordering is simple- you simply indicate how many beers you want.  The server will then bring your requested number of the local specialty- Altbier!  A lot of these places are brewpubs that serve their own altbier, while those that don't brew their own serve other locally made alts.

Last Updated on Friday, 06 February 2009 07:18 Read more...
 


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