Microbrewed Adventures
Page 40
Moose’s Tooth Brewing Co., 88
Morris, Frank, 17
Muller, Gene, 73, 74, 295
Musche, Roger, 184, 185
Musso, Teo, 155, 162, 163
Nelson, Al, 26
New Albion Brewing Co., 3, 11
New Amsterdam Brewing Co., 31, 75
New Belgium Brewery, 57, 58
New Glarus Brewing Co., 66–69, 99, 374
Newman, Alan, 78
Nickel, Tom, 60, 61
Noodapera, Vello, 164, 165, 167
Noonan, Greg, 9
Norske’s Nook, 99
Northampton Brewery, 45–46
Oggi’s Pizza and Brewing Co., 60, 62
Oktoberfest in Munich, 230
Oliver, Garrett, 76
Ortega, Gil, 33
Otter Creek Brewery, 81–84
Pabst Brewing Co., 31
Page, Ron, 94, 95
Palm Brewery, 184
Park Slope Brewery, 9
Parkes, Steve, 82, 83, 302
Party Creations homebrew supply, 91
Paulaner Brauhaus Beijing, 220
Pellforth Brewing Company, 32
Plantation Club Draft House, 95
Portland Brewing Co., 9
Prairie Homebrewing Companions, 98
Pugsley, Alan, 69
Pusch Ridge Brewing Co., 43
Pyramid Brewing Co., 15
Pyramid Wheaten Ale, 14, 15, 247
Radler, 139
Ram Brewery, Indianapolis, 100
Recipes (also see Table of Contents)
Amber lagers
Samuel Adams 1880, 256
Vienna-style Ouro de Habanera (Havana Gold), 359
Amber/red ales
George Killians Irish Red Ale from Pellforth, 259
Black ales and porters
1447 Belgium Zwarte Rose Ale, 277
Irish Cocoa Wood Porter, 312
Quingdao Dark Lager, 367
Switch and Toggles Preposterous Poorter, 350
Zaltitis Baltic Porter, 365
Bock beers
Andech’s Weekday Bock, 325
Masterbrewers Doppelbock, 261
Brown ales
Original Dogbolter Ale–Goose & Firkin, 317
Puritanical Nut Brown Ale, 269
English-style bitter
Beyond the Ordinary Ordinary Bitter, 319
“Original” Ballard Bitter, 242
Fruit beers
Belgian style Cherry-Black Currant (Kriek-Cassis)
Lambic, 353
Magic Bolo #9.1, 300
New Wisconsin Apple/Raspberry/Cherry Beer, 289
German ales/Altbiers
Crazy Old Man Altbier, 330
India pale ales
65–65–65–6.5 India Pale Ale, 292
Telluride India Pale Ale, 272
Light lagers
Czech-Mex Tijuana Urquell, 355
Klibbety Jibbit, 264
Masterbrewers Celebration Light Lager, 263
MickViRay Papazian Pilsener, 310
Printz Helles German Lager, 335
Swakapmund Cowboy Lager, 362
Meads
Castle Metheglin, 323
Sparkling Mead—Tropical Champagne, 370
St, Bartholomew’s Mead, 322
Pale ales
1982 Original Sierra Nevada Pale Ale, 244
Piozzo Italian Pale Ale, 342
Stouts
1981 Boulder Christmas Stout, 254
Bert Grant’s Planet Imperial Stout, 249
Brooklyn’s Original Chocolate Stout, 297
Felicitous Stout, 251
Pumpernickel Rye Stout, 327
Wolaver’s Organic Oatmeal Stout, 302
Strong and/or highly hopped ales
Jeff Bagby’s Hop Whompus 2004, 279
John 1981—a homebrewed version of Charlie 1981, 274
Monastic Bleue Strong Belgian-style Ale, 371
Old Lighthouse in the Fog Barleywine Ale, 315
Sam Adams Triple Bock homebrew recipe, 307
Stone 03, 03, 03 Vertical Epic Ale, 285
Unusual and specialty beers
19th Century Leipziger Gose, 374
Alaskan Winter Spruce Old Ale, 305
Fiji Homebrew—Vale Vakaviti, 370
Flying Fish Baby Saison Farmhouse Ale, 295
Frog & Rosbif’s Brown Wheat Coriander, 337
Mile High Green Chile Ale, 267
Poetic Brighella Italian-Belgian-German-English-American Ale, 340
Quito Abbey Ale—1534, 358
Vello’s Gotlandsdricke, 345
Zeezuiper spiced Nederlander strong ale, 348
Zimbabwe Zephyr Sorghum beer, 362
Wheat beers
Hans Weissbier, 332
Original Pyramid Wheaten Ale, 247
Red Hook Brewery, 1, 10, 11
Red White and Brew Brew-on-Premise and Homebrew Shop, 83
Redhook Brewery, 4, 6
Reich, Matthew, 31
Rhenania Alt, 143
Rio Grand Brewery, 42
River City Brewing Co., 3, 11
Rock Bottom Brewery, 99
Rocket City Homebrewers, Huntsville, Alabama, 101, 102
Rockies Brewing Co., 4
RocMac Brewery, 125, 127
Rogue Ales, 54–56
Samuel Adams Boston Lager, 28, 30, 221
San Juan Brewing Co., Telluride, 50
Sangiorgi, Davide, 159
Savannah Beer Co., 31
Scheer, Fred, 101
Scheldebrouwerj, 171, 172
Scherer, Russ, 47
Second St. Brewery/Pub, 42
Shibilski, Ken, 31
Shipman, Paul, 6, 9
Shipyard Brewing Co., 69
Sierra Nevada Brewing Co., 3, 4, 11–13, 43, 69, 105, 106, 107, 244
Silver Gulch Brewery, 88
Skypeck, Chuck, 101
Slow Food, 74, 231
Smart, Jerry, 31
Smets, Rick, 60, 61
Smith, Bill, 31
Smulowitz, Bill, 31
sorghum beer, 4, 185, 202–206, 362
Spital Brauerei, 141
Spoetzel Brewery, 31
St. Petersburg, Russia, 213, 214
Sterken, Stan, 181
Sterkens Brewery, 181
Stevens Point Brewing Co., 31
Stichting Museumbrouwerij, 173
Stolarz, Richie, 92–93
Stone Brewing Co., 4, 54, 63–66, 284
Stout Billy homebrew shop, 96
Strangebrew Homebrew Shop, 95
Swakapmund, Namibia, 207–210
Swedish Homebrewing Society, 164
Thomas, Dave, 33
Thousand Oaks Brewing Co., 11
Thurn und Taxis Brewery, 141–42
Tijuana Brewery, 188–89
Tippecanoe Homebrew Club, 100
Tropical Brewery, Havana, 198
Troutfish Brewery, 94
Tsingtao Brewery, 221
Turow, Ken, 90, 91
U Flecku, 189
Unionbirrai Microbirrifici, 154
Vermont Pub & Brewery, 9
Vernon Valley Brewery, 45
Victor, Alice, 31
Vinos Pizza Pub and Brewery, 102
Virungs Bryggeri, 168
Wagner, Steve, 63
Ware, Stick, 26
Washington, George, 90
Weissbier, 144
Westmalle Trappist Brewery, 180, 181
Widmer Brothers Brewing Co., 9, 144
Widmer, Kurt and Rob, 9
William S, Newman Brewing Co., 11
Willimantic Brewery and Main Street Café, 94
Windhoek Brewery, Namibia, 201, 208–210
Wine and Hop Shop, Madison, Wisc., 99
WIZARDS homebrew club, 95
Wolaver, Morgan, 81
Wolaver’s Organic Beer, 81–84, 302
Wolf Canyon Brewpub, 42
Woodstock Brewery, 91
Wynkoop Bre
wery, 9, 47
Yakima Brewing Co., 17–19
Yanjing Brewery, 219
Yuengling, Dick, 32
Zaltitis, Karlis, 216
Zavatone, Otto, 26–27
Zhongce Bejiing Beer Company, 217
Zum Schluessel’s Gatzweiler Alt, 143
Zum Uerige Alt, 143–144
Acknowledgments
Many thanks to Guillermo Moscoso, who worked for Anheuser-Busch Inc., St. Louis, for first introducing to me the tale of the Brewery of the Monastery of San Francisco (Quito, Ecuador); Dori Whitney, editor of The Brewer’s Digest, who uncovered the January 1966 issue that featured the brewery; and Lilian Bejarano, working on the restoration of the monastery, who graciously arranged for a tour of the brewery.
About the Author
Charlie Papazian is one of the most prominent and recognized names in the world of beer and brewing. Since founding the Association of Brewers in 1978, which in 2005 merged with the Brewers Association of America to become the Brewers Association, he has guided the development of the American Homebrewers Association (AHA), the Great American Beer Festival and the World Beer Cup. He is the author of the bible of brewing, The Complete Joy of Homebrewing, and is the founding publisher of Zymurrgy (the magazine for homebrewers) and The New Brewer (the magazine for small, professional craftbrewers). He lives in Boulder, Colorado, with his wife, Sandra.
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ALSO BY CHARLIE PAPAZIAN
The Complete Joy of Homebrewing, Third Edition
The Homebrewer’s Companion
Homebrewer’s Gold
Best of Zymurgy
Copyright
Some of these stories have appeared in Zymurgy magazine in a slightly different form.
MICROBREWED ADVENTURES. Copyright © 2005 by Charles Papazian. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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1 Dates and references taken from A Brief History of Mead, originally published in Mead and Other Honey Liquors by Lieutenant Colonel Robert Gayre.
* Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but it is not as full flavored as rapadura. It’s available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
* Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but not as full flavored as rapadura. It’s available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
* If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
* If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
* This is the ale yeast used by Birrificio Lambrate. A well-attenuating English-type yeast can also be used.
* This is the ale yeast used by Birrificio Lambrate. A well-attenuating English-type yeast can also be used.
* The juniper I used were laden with green berries. Juniper is not cedar. The needles on these branches were very thornlike and difficult to handle without gloves.
** Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.
* The juniper I used were laden with green berries. Juniper is not cedar. The needles on these branches were very thornlike and difficult to handle without gloves.
* Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.
* You might also experiment by trying this with barley malt processed in this same manner.