-

VOLUME 9 NO. 4 SPECIAL ISSU .1ii :i:::t~:

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/ - The Art of Beer Design· Ingredient Information "\ ~c,

Beer Styles· Recipes· And More! # ~<:>,.::;,.
~~~~
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 /

.C:'•

A Complete Look at ~ager Brewing

and Decoction Mashing ·

Brewing
Lager Beer
By Gregory J. Noonan

.,
'Tis the season for brewing, lager beer. And if
you're planning to do some serious beer-
making, you'll want this comprehensive
guide to brewing at your side.
Since \·Ve first published Brewi11g Lngf.'r Beer in 1986, it has
become a classic reference for brewers nationwide. To
understand why we've sold out three times you have only
to scan its contents:

Part 1: Brewing Constituents

First Greg Noonan gives readers an in-depth look at beer
ingredients and the part they play in brewing. Straining and Cooling the Wort); Primary Fermentation
Ch11 pters include Barley; Malted Barley (Evaluation, (Kraeusening, Pitching the Yeast, Temperature Control, Balling,
Carbohydr11tes, Sugars and Protein); Water (Analysis, pH, Real and Apparent Attenuation and Racking); Secondary
Hard ness, Alkalinity, Cations, Anions and Treatment); Hops; Fermentation (Lagering, Fining, Real Terminal Extract); Bottling;
Yeast (Culturing Pure Strains, Storage and Washing); Bacteria; and Imbibing. A special section also discusses Cleaning and
and Enzymes. Sterilizing Equipment.

Appendices
Part 2: The Brewing Process Here are over 30 pages of invaluable data handily organized
Next, Greg guides you through the entire brewing process in tables and charts for easy reference. Topics incl ude Home-
from planning to bottling the beer. brewing from Malt-Extract Syrup; Infusion Mashing; Step
Chapters include Malting (Steeping, Germination and (Modified Infusion) Mashing; Weights and Measures; Density
Kilning); Crushing the Malt; Mashing (a complete discussion and References; Expected Alcohol Percentage; Hydrometer Correc-
directions for decoction mashing); Boiling the Wort (Boiling tion; Water Hardness Calculations; Brewers Glossary; and others
Hops, H ops Rates, H ot and Cold Breaks, Finishing Hops and too numerous to list here.

Complete with illustrations and 306 pages.

Still At Our Same Low 1986 Price
Only $12o95 ($14o95 Nonmembers)
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Yes, I want copy(ies) of Brewing Lager Beer at $12 .95 ($ 14.95 nonmembers) each. Enclose $3.00 for Postage
and Handling plus $1.00 for each additional book.

Method of payment: Check or MO Visa Mastercard

Name ______________________________________ Card no. ________________________ Exp. date ___
Name on card
Address ------------------------------------ ----------------------------------
City - - - - - - - - - State _____ Zip ___ _ Signature -----------------------------------
Phone ___________________________________
Or Call (303) 447-0816 with your Credit Card Order.

Brewers Publications o PO Box 287 o Boulder, Colorado 80306-0287 o USA o (303) 447-0816 • FAX (303) 447-2825.
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PRINCIPLES
OF PRINCIPLES OF
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~ SCIENCE
BREWING SCIENCE
(!· George Fix
by by
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OCH,CH,oHO

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A stand -alone guide to
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0

" You've read all his articles. You've heard

Softcovor, 246 pp., 1//us. his talks. Now, here's his book.
AHA Members $24.95, Nonmembers $29.95. Include $3.00 Postage and Handling.
Published by Brewers Publications • PO Box 287 • Boulder, CO • 80306-0287 • USA
Or call (303) 44 7-0816 for credit card orders.
 - .. - .., .. .,....,.
----
/

Volume 9, Number 4

SPECIAL ISSUE 1986 CO NTE NTS

SPECIAL ARTICLES

5 What Makes Your Beer Special

...
By Alan Tobey Page 17 Beer Author
Designing Your Own Brew Fred Eckhardt

14 The People Behind the Recipes

Compiled by Christine Schouten

19 Tips and Hints: Page 18 Beer Author

Nancy Vineyard
Edited by Christine Schouten
Guidelines for Using the Recipes

. 20 The Lowdown on Malt Extracts

Compiled by Jill Singleton
AHA Definitive Guide

Page 41 Kriek Beer

24 Beer Styles and Recipes:
Beer Style Descriptions by Charles Hiigel
Edited by Christine Schouten
Illustrated by Steve Lawing
A Homebrew Cookbook

Page 45 Mlirzen Beer

REGULAR FEATURES

4 Editorial 54 Business Support Program

53 AHA Sponsors 55 Classifieds

COVER: Design ing Your Own Beer by Shelley F r e s h m a n = = = = = = = = = = = = = = =

 STAFF.
EDITOR-IN-CHIEF

EDITORIAL Charlie Papaziari

ADVISING EDITORS
,.,flred Eckhordt--:-Portlond, Oregon
PauLFrcedmon-Woshlngton, D.C.
-~-- Miclwel Jackson-London, England
MANAGING EDITOR
CHARLIE PAPAZIAN -,Kathy McClurg
ASSISTANT EDITORS
Lois' Ccinaday, Bill Bauer, Christine
SChOuten; Jill Sin'Sieton
MARKETING DIRECTOR

The Great Stuff , ',-'Daniel -B-radford

VOLUN~EER:.COORDINATOR
)ill 'Singleton
ART DIRECTOR

The Easy Way

David Bjorkman
-ADVERTISING'MANAGER
Liildo Dcividson
CIRCULATION.:MANAGER
Rob Cunov
'OFFICE MANAGER
··Vickie, Simms
So many good beers are available now I don't brew as often." OFFICE SUPPORT
Right? Wrong! A thousand times wrong. Lcivodo Finney, 'Tracy Loysfm, Stephanie
Hoffman
I'll be the first one to be pleasantly surprised by a quality-brewed AMERICAN,- HOMEBREWERS
commercial beer when visiting non-brewing acquaintances. And \"-'-ASSOCIATION -BOARD OF
\''D-IRECTORS
I take great delight when a bar can offer me choices I truly enjoy. CliOii-mcin':- MiClwel weston; Vice Chair·
But what really turns me on is coming home thirsty and having mcin: GrosVenor Merle-Smitl1; Secretory:
, Harris Fabermon; John Jakobi, Chuck
a few of my own homemade beers that I prefer over anything ;Kii:kpatrlck,_ Stuart Kingsbery,, Charles
'!')J ;Mbtzen, Charlie Papazian
available commercially. CORPORATE OFFICERS
For me, there is no comparison to the beer I brew. The only ,-; - - chQflie -Papazian~ President, 'freasurer
-, :Groj;venor Merle-Smith-Vice President
commercially brewed beers I enjoy as much as my own are at the , Charles Moizen-Secretary
brewery or across the bar at brewpubs in the United States, Canada
The AMERICAN HOMEBREWERS
and the United Kingdom. I didn't always feel this way. ASSOCJA,~I()N INC., is a ColOrado non·
Sometimes I learned the hard way. Sometimes I learned the easy p'rofit corporation for literary and educa-
tional jmrposes'Jo benefit homebrewers of
way. I've always preferred the easy way. That's when there's someone beer and all those interested in the art of
h,Oiriebrilwiri'g. AHA iS exempt from Fed:
or something to guide you to that perfect beer. The art and science eral Income Tax under Section 501(c)(3) of
of homebrewing have reached a point where it's possible for thC Internal Revenue_Code. All gifts,'grants
and contri~utions_ are, tax-deduCtible.
everyone to make the kind of beer preferred over any other, the easy ~1embCi'shipjn-'th:e AHA is-Open to
way. ev-e:rY(lne. WeJoli?w<l__ strict policy of non·
'_discriminatio_n in -membership, hiring and
I'm dead serious when I tell you that I often treat myself to one general::P_~rticlpation.
zyriturg'y- is- the journal of the
of my preferred homebrews, completely satisfied, and muse, "This AMERICAN,_HQMEBREWERS ASSOCI·
beer was so easy to make. There must be some way to tell others -/,·T_IO~{ 'tNC:_.,_a-nd, is published five times
a year. Subscription and U.S, memberships
about my satisfaction with home-made beer in a way that will make are US$17 per year. Foreign: US$22 per
brewing great stuff as easy for others as it is for me." year. MOVING_OR CHANGING YOUR
ADDRESS? Let , us know -in writing,
This special issue of zymurgy is all about brewing great stuff ploase.
zYrnu'r8r welcOmes letters, opinions,
the easiest way we know how. We've asked award-winning · ideas;:.stodes and information in general
homebrewers to share with us some of their favorite recipes. A few from_ its· readers .. Correspondence, and
adve_r~is_in~,:inquifies should, be sent ,to
recipes are included simply because I've tasted the beer and thought zymurgy,-_ Box -287;' , Boulder, CO
> 80306:;Cl~8?;USA_ or CALL:_(303)447~0816.
it was so good you should know about it. The American ,, All material: Copyright --1986, AMERICAN
Homebrewers Association thanks all the authors and brewers who HO!v!~B,R:E~,E!{S,:_:(\SSO,qiATION':INC.
N'_O'_matefial_mOy be reproduced without
have contributed their time and efforts to make this an inspiring ,"_Vrittcn permission frOm AHA Inc,
special issue of zymurgy. , . ISSN 0196·5921
:>:_::{:-> .','-: CoVoiPi(.!:c~-__)Y- -D&l( ',Printing,_ Inc.,
The great stuff the easy way-with a combination of malt -,- Boulder~ _Colo., text and guts by Publication
extracts, specialty grains and a good foundation in brewing tech- , -_:_P.E_inte~s por~!- Denver, Colo., and type·
-se~ting,-,~Y :_Graphic· -Directions, Boulder,
niques. We hope to inspire you to think as highly of your beer as :_, _,~Cqlo._Thc:-()Pini~ns aitdviews expressed in
j:;:'arUcle_s are not necessarily those of the
you do of your favorite commercial brands. :-:\~\-:A.l,ll~ricnn Homebrewers Association and
, -\'-i~~::~;asazin~;- zymurgy.
-Charlie Papazian
4 SPECIAL ISSUE 1986 ZYMURGY
 ALAN TOBEY

DESIGNING YOUR OWN BREW

What Makes Your Beer Special

~
/
t is nice to have the ad- -- ·- - After doing some research into

D
~
-··-·-·-·---····· ··-..···-·-·.. ........
vantage of being out of history, what struck me is that the
the beer business for great beer traditions are generally
some time now, and hav- introduced by very specific changes.
ing the freedom to talk Those changes may be technological,
without having to make a living as in the introduction of refrigera-
from it. This is not a startling idea, tion, or they may be by accident,
but one that is new to beer: It helps such as Iambic in Belgium that
to know where we have been to developed over time from accidental
understand where we are and where fermentation. They may also be
we are going. So I'm looking at a ~driven by social changes. I will
cultural-historical approach to discuss some of the principles that
homebrewing. cultural considerations make you
Specifically, I'm looking at some think about in designing a beer with
of the great beer traditions as ethics a particular flavor.
that are still able to instruct us Let's have a look at the tradi-
today. My theme is 'Malem savicium ILLUSTRATION BY SHELLEY FRESHMAN tions of two eras: one in the 16th
fasium bonatur in catasium sterceres.' century and one in the 20th century.
It's a law from the city of Danzig in The first tradition is what I call the
about the 13th century that means, to double his advertising budget." "war between ale and beer." The
loosely translated, ''Whosoever That's also the kind of social deci- introduction of hops into England
makes bad beer shall be thrown in sion that influences the way we have can be traced to A.D. 1520, plus or
the dung heap." And in some sense been. I think in many ways it minus two years. That was the time
that's the flip side of the Reinheits- thresholds another great brewing of Henry VIII during a lot of social
gebot. It's what they never told you tradition. change in England when the Refor-
about the people who broke the law. 'l\vo Traditions mation was starting and the English
I think it's an appropriate theme to church was changing. A famous two·
begin a discussion like this. Perhaps we are on the threshold line poem that dates from the same
Beer flavor is something that's of two traditions. The first may be period that goes like this:
socially important. The decision to ushered in by technological change, 'Hops and turkey, carp and
make beer in a particular way is through bioengineering and genetic beer
ultimately a social decision. I sup- manipulation of yeast. If that's true, Came into England all in one
pose the equivalent of that law today I think it also will usher in a second year.'
would be a lot more market driven tradition-a change in beer flavor
and be something like, "Whosoever that will be socially driven. It may Revolutionary Change
makes bad beer shall be forced to well be possible to genetically Because there was a revolu-
give up market share," or "Whoso- engineer yeast that doesn't need tionary change in English drinking
ever makes bad beer shall be forced malted barley as a substrate. habits, I call it the "war between ale
If that's true, I'm sure it would and beer." My theory is that brew-
save the large brewers a great deal of ing is an event, not just a process,
money, and I'm also sure it would and it has social consequences. By
A former divinity student, Alan influence the flavor of the beer that's making a beer, you're making a
Tobey has been a book editor, produced because there's something social statement. The other view is
technical writer, sociology researcher that ultimately derives from the much more recent, and it begins to
and publishing researcher. He malting process in beer flavor. So in change in the early 20th century. It
formerly was manager for home some sense, we're on the threshold has consequences that come down
winemaking and brewing at Wine and of one beer tradition that may be to us today that have to do with the
The People in Berkeley, Calif., and technologically driven and on the social use of beer in our time.
now is a lecturer on brewing and threshold of another beer tradition
winemaking at the University of that's driven more from the sense of Beer Is Food
California, Davis, a computer consul- style and flavor. That's the one that I Here I'll take as my keynote
tant and software author. want to discuss here. quote a passage from One Hundred
SPECIAL ISSUE 1986 ZYMURGY 5
Years of Brewing, published in 1903 from hard physical labor as a social just a particular brand of beer, not
as a summary of history and review norm and toward a white~collar or just a particular connection of flavor,
of the state-of-the-art about the turn information~age kind of beverage. but a characteristic manner of
of the century. These days, I spend most of my expression. Design, in that sense, is
"Beer above all must not alone day working at a computer terminal. the arrangement of components
be regarded as a luxury but also as a I don't need a beer with a great deal (ingredients) to produce a complete
food product. Millions of the work- of extract to work as a "cheap, and artistic unit, put together to pro-
ing classes find in beer a cheap, healthful stimulant while engaged in duce something characteristic and
healthful stimulant while engaged in hard physical labor." My needs in distinctive that's derived from con~
hard physical labor which besides its terms of beer are mental stimulation trol of the components and the
nourishing effect, possesses other and refreshment, rather than sup~ process.
still more invigorating strength~ port of great physical labor. So I What that means is that a good
replacing qualities. It is owing to its think we've gone through a social beer is either an accident, something
great percentage of extract together change that's reflected, at least in you stumble on and may never
with a moderate amount of alcohol part, in the change toward light beer. reproduce, or something that may
that beer possesses the qualities That's in part a technical change- develop by accident into a
necessary to serve these purposes." the influence of technology in reproducibly good beer. Or else it's a
I think many years later this American brewing that makes lighter designed beverage with style. I think
does not very accurately characterize beer possible. that we're at the point where we
most American beers if we describe But I think the point to note is need to talk about beer as a de~
them as having a "great percentage· that the change in flavor is not just signed beverage with style. When
of extract." an arbitrary one. It's rooted in the judging porters at an AHA competi~
Certainly times have changed, decision about a style of beer that in tion I noticed that the entries went
and the keynote quote for this some sense is perceived to be canso~ all the way from pale ale to extra
decade is a lot shorter. It's one nant with a change in society. I stout. A couple tasted like fairly
sentence. "Everything we ever think that's the kind of doorway decent dark lagers. I think we're at
wanted in a beer and less." I would microbrewers, both amateur and pro- the point of a thousand flavors,
like to think that's not just a fessional, are about to pass through. where the styles are up for grabs,
marketing~related change. In other In fact, we're at the threshold of and even the most committed
words, it's not just a bunch of another era. brewers don't have a sense of what
brewers in their board room Style has a couple of definitions. style means.
deciding the only way to get people It is a characteristic manner of
to drink more beer is by making it expression of distinction, excellence, Style Is Tradition
thinner. I think it's rooted in a kind originality and character. You might Style ultimately comes not from
of change in American culture away use "class" as an analogy. It's not a recipe but from a tradition. In that
sense, novelty is not style in that we
as microbrewers, both amateur and
professional, have been slaves to
THE FIRST ANNUAL MOLE HAVEN recipes. We should be slaves to tradi~
BREWERY LIMITED EDITION POSTER lion. What has style is the local beer,
because if you're doing something
Andrew Boorde's 1542 that's not grounded in where you
are, in the society where you live,
AL~ quote on beer purity, pro-
duced in a limited edition of
you're doing something very wrong.
That's why I think that arbitrary
1000 signed and numbered categories used in competitions are
probably misleading in the sense of
•~ lttnJ 1l. whirb to. .pur prints. The posters are what the next tradition of beer style
l•mpw<ub•tn;\1 " •k th.n ~ nl.arfr~. 17 1/2" by 22 1/2" and are and flavor will be.
printed in red and black What I mean by local beer is
with hand tooled gold something that depends for its style
decoration. This first in a on a number of factors. First of all,
on climate. If I had a Colorado
projected yearly series of brewery, I'd probably be brewing
zymurgetic broadsides is something like Coors. I wouldn't be
brewing something like McEwan's
priced at $20.00 plus $3.00 Scottish Ale, certainly not all year
postage and handling. round. Coors fits the style there;
ORDER FROM: Don Rash, 59 E. 8th St., Wyomng, PA 18644, 1-717-693-6150 McEwans probably would not.
It's widely rumored that when
Coors was developing the recipe for

6 SPECIAL ISSUE 1986 ZYMURGY

George Killian's, they brewed it from scratch. It evolved from a To decide to brew a beer that
exactly to George Killian's original historical accident-refrigeration was isn't just old butt-kicker, the maxi-
recipe and found that, for reasons I too expensive in San Francisco dur- mum high for the minimum bucks,
think were not market driven, the ing the last half of the 19th century. you also have to be aware of what
result was rather a heavy beer to Out of that accident, science, politics you're doing with the rest of your
produce and sell in Colorado, a state and agriculture came together to life. I would like to take that one
with lots of hot summer beer~ produce a particular style of beer extreme further.
drinking time. In fact, the beer that that, at the time it was brewed, was Getting the beer flavor you want
developed was a beer that fit better probably the best beer that could be means knowing who you are. Good
in that climate; a beer sort of brewed. In San Francisco there's a brewing is not brewing for your ego.
inspired by George and adapted to wider choice now, but from that I'm sure there's more than one
the climate of the marketing area of accident has developed a style that microbrewery around because the
the Coors brewery. I don't think has influenced other beers. person who began it decided to
that's bad, marketing questions Another way to look at style is brew the beer that he or she liked. It
aside. Maybe the advertising is a bit personal: what are the flavors you was brewed from the recipe that
misleading, but the beer is probably want? It encompasses the extremes. always got a bronze medal in the
better in terms of market intentions The approaches may be old butt- Sonoma County Harvest Fair and all
than what we have here. kicker versus beer that fits your life. his or her friends thought it was the
In addition to climate a beer Most of us, and certainly myself best thing they'd ever tasted. Yet
depends on agriculture. If we're in included, started brewing beer bfewing beer for commercial pur-
one of the great breadbaskets of the because it was a cheap form of poses is very different from brewing
world, there's probably no point in alcohol. When it was cheaper to pro- for yourself. Brewing for commercial
importing German lager malt. We duce homebrew than it was to buy purposes certainly should be some-
can grow good, true American malt cheap commercial beer, the image thing different from brewing beer
and barley with different flavors but was old butt-kicker, but that gets for your ego.
certainly with a good base for the kind of tiring after a while. After a
kind of beer we find here. few years, you want beer that fits Style Fits In
Fortunately, we're in a time your life. In that sense, beer either The question of style is not a
when world trade is quite easy, for fits thirst or nutrition. Once you question of what you like. It's the
local beer also depends on politics, think about nutrition, you have to question of what fits in. You can
by which I mean world trade. Those think about beer in a less abstract turn that around and say that
of us who brew with Saaz hops sense, and more in a particular developing your brewing art and
from a country with a very different sense-beer that fits the season, the your beer design skills are a way of
political system or with hops from weather and your diet. knowing who you are. In other
other parts of Europe or even China
know that we are dependent for beer
flavors on politics as well as on

PILOT BREWERY ~."'~~~@

agriculture and climate.
Beer Is History (11, •
Local beer also depends on capacity- 31 U.S. gallons- 1 barrel ~ ~
history. As an alternate beverage it
has to compete with soda pop, gin
and .eve!'yth!ng else that's out there
Join the trend
for the thirst of the consuming """"'"""'
public. It also certainly depends on Brew
science. Brewing science means that
which you can control. There's an
increasing number of factors that
with friends
can be controlled, perhaps right
down to the genes of the yeast. The
local beer is the beer that takes into
account what can be controlled. I
think the local beer depends on acci-
dents, or randomness. Someone
happened to produce a beer in a
particular way in a particular place ALL VESSELS FABRICATED BASIC KIT AVAILABLE FOR
that developed a tradition. IN STAINLESS STEEL MALT EXTRACT & GRAIN
Anchor Steam is a very good
example of a beer that doesn't fit Send $3.00 for complete story and catalog.
some of the other criteria you might Pierre Rajottc 5639 Hutchison, Montreal, Qc H2V 4B5 (514) 277-5456
choose if you were designing a beer
SPECIAL ISSUE 1986 ZYMURGY 7
 words, to produce good beer you
Denver in the Fall means only one thing have to have your act together.
Unless you really know who you are,

The where you fit in and what your

lifestyle is, your sense of making
consistent beer with good style and
Great American good design is really limited and
you're back into the realm of

Beer Festival
hundreds 0 f t h e
accident.
What really needs to be taken
into account when designing and
producing a beer with style? Here I
finest
- ... .
domestic beers
for two days of sampling
want to talk about brewing as
cuisine. Cuisine is maybe another
one of those words that has a bad
reputation because of trendiness. We
see trends for the "California
cuisine" that, taken to extreme, was
three slices of raw duck breast and
five slices of raw kiwi fruit. This is
the pursuit of trendiness far its own
sake. I think behind that sense of
cuisine, trendiness is a sense of
cuisine of authenticity. Cuisine, bath
beer and food, is a primary process
that depends for success on mini-
mally processed ingredients.
The converse of that is what I
call the ''Velveeta" effect. If you have
a food product that's as highly proc-
essed as it can be, what you can do
with that is rather limited. I'm not
trying to say that Velveeta is inedible
any more than I would say that a
beer kit makes undrinkable beer. But
Your Order will be shipped within 24 hours. the more you go down the line
toward preprocessed and predeter-
mined products, the less freedom
SEND FOR YOUR FREE CATALOG: you have to create a beer with style.
116 Page Road • Litchfield, NH 03051 • (603) 881·3052 So I would say that the beer
style is produced from ingredients
with as minimal processing as pos-
STOUTS,ALES, LAGERS, PORTERS,BITTERS, PILSNERS, OR MEADS sible. Obviously, you can't make beer
MAKE THE KIND OF BEER YOU LIKE from raw barley right off the plant.
You can rip hops off the vine, rush
THE COMPLETE JOY OF HOME BREWING them to your brew kettle and pro-
duce a beer, but you produce a beer
From America's leading authority on with a different flavor. You come to
home brewing, Charlie Papazian, comes the point where the first step in the
this definitive, easy-to-follow guide to processing is accepted as the
brewing everything from the lightest minimum that's necessary. It's that
lager to the darkest stout. point where the creativity is
THE COMPLETE JOY OF HOME grounded in the basic raw materials.
BREWING includes a complete home Another way to say that is that
brewer's glossary, a fascinating history minimal modification means maxi-
of beer, over 50 fantastic recipes-from mal expression. The more you give
Cherry Fever Stout to Monkey's Paw up your flavor decision to someone
Brown Ale, and much, much more! else, the less you can design a beer
with your own sense of style. The
THE COMPLETE JOY OF HOME more you let some malt-extract
BREWING • Charlie Papazian maker or some hop-extract producer
or some beer-kit producer take away
88369-4 • $8.95 • 352 Pages your freedom to decide, the less your
beer will fit your situation except by
"DEALER INQUIRIES INVITED" AVON BOOKS, Room lllSAHB accident.
1790 Broadway, New York, NY 10019 Tel: 212-399-1357
 Brewing As Cuisine homebrews. You can make a EIGHT PRINCIPLES
dramatic statement by using lots of OF BEER DESIGN
Brewing as cuisine depends on hops, lots of roasted malt, lots of
access to raw materials. For amateur alcohol and lots of sweet malt, but I have eight principles for
and professional microbrewers the unless the question of balance is designing beer; some may be very
access to raw materials is extremely addressed, then you're not quite familiar and some may not be. Prin-
important to the kind of creativity there. ciple No. 1 is what I call the pure
they can have. And finally, I have to put in neutral base. By that I mean that ali
The most important single factor enjoyment of the process because it beers should be based on minimally~
in getting the flavors you want is in is an event and not just an outcome. processed light ingredients, even if
not getting the flavors you don't Unless you factor in enjoyment of you're brewing stout, and again this
want. And here the only real secret the process into your beer style, then is made from 90 percent pale pure
is sanitation. The only really impor~ you'll also be producing beers that ingredients and 10 percent roasted
tant principle in brewing is sanita~ don't fit your life and beers that barley, more or less. No matter what
tion. If you can avoid the flavors you occur by accident. you're brewing, you're brewing
don't want, you're two~thirds of the
way toward beer with a sense of
individual style.
Here the secrets are only four,
and you've heard them all before:
heat, chlorine, stainless and care. Scientific Brewing Systems presents
The more you can put a beer in
something that's real hot, the more -Auto Mash-
you can put your beer in something
that's had chlorine or iodoform or The most significant advance in homebrewing
something that's an actual sterilizing since electi·icity
agent, as opposed to things like
sulfur dioxide that are basically
placebos. The more you can put
The microprocessor technology that put a man on
your beer in touch with stainless
instead of glass or plastic, and the the moon now enables you to ...
more you can make sure that every~
thing that touches the beer is sterile, • Mash with ease and accu·
the more you will avoid getting the racy of professional brewers.
flavors you don't want. tso•
(Stop 3 1:30)
What are the parameters of beer • Masl1 unattended- at night
style? You all know about specific
or while at work.
flavor components, color, body,
aroma, bitterness, sweetness and
roastedness. Those are sort of the • Hit accurate and reproduc·
ground base of beer with style, the ible strike points- you
things that you put together from control the sugar/dextrin
your primary ingredients to produce mal<e·up of your wort.
the basis of what you do. Alcohol is
a component of beer style that we
don't really talk about too much. At Auto·Mash is a totally automatic professional
one extreme, it's the old butt-kicker. quality mashtun for home grain brewers ...
In the middle is something that's a
carrier of flavor rather than a com~ • Fully programmable - acid
ponent of flavor. It's certainly rest, protein rest, starch
something that needs to be con-
sidered in terms of its style. conversion(s), and mash out.

• Microprocessortemperature
Style Is Expectedness
control - accurate 0·2'.
The next point I'll come back to
again is what I call traditionalness, • Waterjacketheating-elimi·
or perhaps even better, expectedness.
Beer drinkers, probably all of us, are nates burnt grain.
tradition oriented. They expect beer
to taste like what they know beer to • Motorized Stirring-ensures
taste like, and things that are uniform mash temperatures.
untraditional or unexpected are not
going to be received to the same
degree as something that tastes like
what they know. For more information, send for "Whole Grain Brewing with Auto-Mash"
Balance is another important Sd.tntific iJJrtwing Systems -1125iJJ Jtmoftf 'Drive, Suite. 256, 9v{artine.z, CJt 94553
thing that is largely neglected in
SPECIAL ISSUE 1986 ZYMURGY 9
 basically a pale beer with some
other things thrown in.
The important ground to every
beer with consistency and style is
making sure that pure light ingre-
An idea dients are what you want and are as
whose time controllable as you want. For that
reason I don't like dark malt extract.
has come... I'll admit to being prejudiced
because in using dark malt extract
you're using something that has
been taken a step farther from the
pure light ingredient. When I brew
and when I advise people what to
brew, every beer in my opinion
should be based on the palest,
lightest, purest~flavored ingredients
possible because that is what carries
the beer no matter what else you
add. I think most homebrewers tend
to minimize the extent to which they
let other people do their work.
Therefore, your light ingredient
should be chosen with the greatest
care.
There are no adjuncts
here, just Australian No Fig Leaves
Barley, and Pride of The corollary of that is Principle
Ringwood Hops • The pack No. 2, what I call ABC, which in
includes Cooper's Yeast. this context means "always brew
Coors." What I mean by that is that
Beer Makers Australia Coors is in some sense one of the
Hopped Malt Extract is not most technically-advanced beers in
diluted with brewer's the world because there's so little to
syrup 1 ike most hopped hide behind. If you have Coors with
malt extracts, resulting a defect, you know it. If you have
in a truer rendition of an Coors that's a little bit stale, you
Australian beer. know it. There's nothing to hide
...again. behind. I was going to call this
"always brew nude" in the sense
It is hand packed in
double poly bags, reducing that we would like to produce a beer
The E.Z. Cap bottle recalls the old
your shipping costs. you can't hide behind. It's beer
saying "If it ain'tbroke, don't fix it."
without fig leaves. And it's a sense
Now, the idea of a simple, attached that whenever you're brewing, the
and resealable cap is more attractive delicacy is what you have to
than ever in combination with a Retailers should like preserve and you do that by some
traditionally styled 16 oz. amber the size: A carton of 12
packs is 12'' x 12'' x 6.5 11 • principles we'll talk about later. But
bottle for the home brewer. The with that in mind, you can't hide
E.Z. Cap bottle is a top quality
behind 10 percent roasted malt, you
North American product designed
$8.50 for a 1. 25Kg pack, can't hide behind an ounce of hops
to enhance your pride in the brew
makes 5 gallons. per gallon because all you get are
it contains.
$2.00 shipping CA, OR, WJI... · defects underneath dramatic
Contact your local brewing supply $3.00 shipping elsewhere. statements, and that's not a beer
dealer for further information. Visa MasterCard - Check with style.
Call or write for more Principle No. 3 is if you make
information. your statement with distinctive
Dealer Inquiries Welcome. spices and condiments, we really are
talking about pinches of this and
Ka.n.ga. B:re"Vil pinches of that. You're taking fiVe
P.O.Box 36~742 gallons of beer that weigh 40 pounds
Milpitas, CA and adding to it an ounce or two of
E.Z. Cap Bottle Distributors 95036-0742 hops, a few ounces of crystal malt,
4224 Chippewa Road N.W. (800) 366-3317 an ounce or two or three or four of
Calgary. Alberta, Canada T2L !A3 (408) 946-1103 black malt. That's where the artistic
( 403) 282-5972 Voice or FAX (press *) statement comes on the ground base
Phone/FAX of the hopefully pure light ingre-
dients. And here's where you really

··~·· ... ~.······~~·· ···~· . ~·~~~~~·-~····~·.

talk about the quality of the ingre- should have a Dionysus for the
dients coming to the fore. If you hops. For those of us who look at ef-
haven't already taken out your fects beyond flavor, the effects are
creative possibility by giving up the not those necessarily of alcohol, but
flavor decision to some processor of of the total components of the beer
your primary ingredients, then what that affect your physiology. You can Barleymalt
you have is the ability to add pure design beers very well to put people & Vine
ingredients with known flavor effects to sleep, to relax them and put them
in amounts that you can control very into a non-Dionysian euphoria. That
New Ens/and's Best Selection Of
precisely. is very much a sense of personal BrewinG Supp/les
The idea is that a small percent- style. It's the sense of Dionysian
age in the beer makes a big effect. euphoria that old butt-kicker doesn't
And here is the place to use the give you and that even drinking too • Full Service Retail Outlet
ingredients that you know best, the much alcohol doesn't give you. In
grain malts, the fresh hops. Unless some sense it's an alternate high • Free Mail Order Catalog
you're doing an absolutely pale beer, that needs to be played up. The way
adding small amounts of the best- to design it is not to design beer • Free Freight (orders over $30)
quality and best-flavored crystal malt ~round alcohol.
that you have, adding the freshest, Principle No. 6 is calculation.
purest and most potent hops are the There's really no excuse for not 1-800-666-7026
ground of your creativity. It's the knowing what it is you're brewing.
configuration that you put on the You can calculate ahead of time and
ground base of the light ingredients. know what you expect to get in the
Then I think another principle way of at least original gravity and 4 Corey St.
[No. 4} that is almost independent is final gravity. Anybody who can't W. Roxbury, MA 02132
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is better than adding one, adding
four hops may be better than adding Unless you know what to expect and
two, using two different flavors of can find out at the beginning and Information
crystal malt from two different the end of your brewing whether or Is The Most Important Ingredient
producers may be better than using not what you produce is what you
one. Adding a tablespoon of expect, all of your beers will be
chocolate malt to a brown beer accidental beers.
along with crystal malt and pale The route to calculating, at least
malt may be the way to add a original gravity and final gravity, are
distinctive sense of flavor that you through two wonderful concepts
can control, and it's a flavor that called degrees of extract and degrees
again you have not given up to the
processors.
of body. Degrees of extract are how
much change in specific gravity is
EDME
Principle No. 5 is that alcohol is produced by adding or processing Malt Products
not a flavor. I mean that in two one ingredient into one gallon of
For convenient beer making
senses. Alcohol is in most senses a wort. Degrees of body are how much
carrier of flavor and in the other of that is left over. Contribution to Rich tasting, economical
sense alcohol is not a flavor campo· body is measured by specific gravity
nent, but it's a designed component by one pound of ingredient in one
if what we're after is a beer that has pound of fermented beer. Complete line of whole-
an effect on us in more than just a With just those kinds of calcula- sale winemaking and
social sense. I don't know how many tions, you can begin to produce
of you have shared with me the reproducible and not accidental
beermaking supplies.
experience of giving to a friend a beers. Body and alcohol are the key.
good happy homebrew that may be 3 You can take that one step further
or 31J.z percent alcohol. After having and talk about ways to calculate
drunk it and sitting around for 10 balance. Here I can't resist putting
minutes, the friend's comment is,
"Boy, this is a strong beer. I can
in my famous cube-root formula for
hop balance. To give you a one- ~ [j) Vineyards, Inc.
ee!e•L£
really feel this." minute version: to calculate hop
Effects of Hops
balance you need to look at things
that contribute to the need for bitter-
••••
••
What they're feeling is not so ness so that talking about degrees of
much the alcohol but all the other bitterness is an arbitrary unit of
things that affect your physiology, bitterness per gallon of beer. The
which in most cases is the hops. thing that's worked best for me is to 30311 Clemens Drive
Hops lower blood pressure, dilate look at cube root of the original Westlake, Ohio 44145
your arteries, and put you in a state gravity times final gravity times the
of relaxed euphoria. We have a difference between the two, taking
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Dionysus of alcohol, but I think we those numbers as specific gravity
SPECIAL ISSUE 1986 ZYMURGY 11
and stripping off the leading digits. but a sociologist and a psychologist
So specific gravity 1.038 would be 38
original gravity and final gravity
~~You Hav~· to produce a beer that has flavor.
Again we're not talking about
1.010 would be final gravity 10 in the To Be Not accidents. Everybody can hap-
formula like this. Take those and hazardly produce a good beer one
multiply them together, take the cube Of:!WABrewmaster time out of 10. Talk about producing
root and divide by a fudge factor, eight beers out of 10 that are good,
which is basically an indicator of BuJA Sociologist that fit your consistent style and fit

,,§~l'~\~~~,~~~~;chjz;s~
personal taste and style. into your life, and you have to make
that a social decision.
Use Bitterness Formulas New Era In Flavor
Using a formula like that gets To.Rroduce A Beer If we're at the threshold of
.fll~tHas Flavor!'
you degrees of bitterness per gallon
and from that, according to the another era in beer flavor, I think
equation, you're easily able to it's time to throw out the images, to
calculate the ounces of hops you not say, "I'm going to brew better
need to produce a specific degree of in the middle of the night by my ale than they brew in Britain," or
bitterness in a particular volume of lager calling to me, "it's bottling "I'm going to produce better steam
beer. What I'd like to suggest is that day." It may not get quite that beer than Fritz Maytag ever did." I
something like this is fairly easily explicit but what you've developed is think that's the wrong approach. It's
calculable and gives you a number a sense of timing, knowing when to an immature approach. It's the
you can hang on. So if you're pro· intervene in the natural process approach of people groping for a
clueing a beer in a particular style, before things go too far. Principle sense of style that we, as an industry
you can say that for the degree of , No. 7 is that fermentation is an art and a movement, are just stepping
style I want to produce, I will prob- of watchfulness and not an art of over that threshold. We're so
ably need to start with this original doing. insecure that all we can cling to is
gravity, to probably produce this our imagined sense of what great
The final and 8th principle is a
final gravity, given that I can pro- beers have been in the past. We can
reiteration of when it comes to
duce a balanced beer in my style by flavor, there are no rules, only expec~ easily make the mistake of clinging
calculating in a reproducible way the tations. I don't think I can say this to that so tightly that we never brew
amount of hops that I want to add strongly enough. Beer flavor is what the beer that we're capable of, that
to the beer. is expected and not so much what is we never produce the beer that
Fermentation is another one of created. What people expect beer to really fits where we are and that
those arts that involves minimal taste like is probably the primary never expresses our own sense of
interference but maximal watchful~ ingredient you should consider in style.
ness. It's not fussing with your beer, designing a beer with a consistent
but it's knowing when to act style. What people expect a beer to I'm advocating upping the ante
decisively. It becomes almost an taste like is a social variable. So you to not just brewing beer, but to
unconscious art. I've been awakened have to be not only a brewmaster knowing yourself in the process of
brewing beer. Think about consisten~
cy, think about the way the beer
belongs where you are, and throw
out the examples of history that we
all use as the first step. I think
unless the genetically~engineered
enzymes take over, we're at the
threshold where our creativity is at
its maximum.
In the last five years, we finally
have access to all of the ingredients
we may ever need to produce beer
in any style we choose to make. We
finally have all of the control we
ever need, even as five~gallon-batch
homebrewers. And finally, I think,
we are beginning to develop a sense
of confidence that will produce the
local beer wherever we are. In five
years I would like to see no
categories in homebrew competi~
lions. I would like to see the local
beer as being the beer that we brew.
And when that day comes, I think
we will have reached the threshold
of the era of beer in the truly
American style.

12 SPECIAL ISSUE 1986 ZYMURGY

G ermentations
Santa Rosa

Advice (707) 544-2520

Catalogs and Mall Orders (800) 544-1867
'Teacliing brewers since 19 78.
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The Home Brewery The Home Brewery

Sam & JoAnn Wammack Simon & Donna Chambers
P. 0. Box 730, Ozark, Mo. 65721 2018 Buttonwood Sl.
Ph. (417) 485-0963 Colton, Ca. 92324
Order Line: 1-800-321-BREW Phone (714) 421-0331

SPECIAL ISSUE 1986 ZYMURGY 13

 CHRISTINE SCHOUTEN

ABOUT THE AUTHORS

The People Behind the Recipes

n a celebration of malt extract beers that can

D
be simply and finely brewed, we have
gathered here a compilation of favorite
recipes from some nationally renowned
home brewers.
Everyone has a style of brewing, you have yours, we
have ours, and that's what we love about our art. The
more we can learn and share about beer styles, what
makes them what they are and how we can produce
what we want, the better brewers we' will become.
Try some of these recipes that appeal to you and see
how they will help you to discover what you like in the
taste of beer.

zymurgy, it says on the cover, is "For the

Homebrewer and Beer Lover." Charles Hiigel, of San
Luis Obispo, Calif., is a member of the AHA strictly as
the latter. He has never brewed beer. As the head beer-
tender and beer-fanatic-in-residence at Spike's Place
Restaurant (the beer connoisseur's refuge between Los
Angeles and San Francisco} it is his duty to be up~to~
date and intimately familiar with all the commercially
brewed beers available in the California market at any
given time. He claims this is a full~time job that would
leave very little time for drinking his own homebrew.
(Sure, it's tough, but somebody's got to do it.) Charles
enjoys being in the front line of the fight to convert large
segments of the American public into beer connoisseurs.
Besides presiding over beer appreciation at the
restaurant, he offers an annual five-week survey of the
world's beer styles and traditions and coordinates the
International Festival of Beers (a one-day survey of the
world's beer styles) as a fund-raiser for local charities.
Charles wrote all the introductory descriptions for the
beer styles in this article.
Gary Bauer is the brewmaster of Vie'nna Brewing Gary Bauer, Milwaukee, Wis.
Co., owner of Brewing Specialties homebrew supply
shop, brewing consultant to several breweries, a chemist country and continues to share brewing knowledge with
and a long-time homebrewer. He lives in one of the great his friends and fellow homebrewers.
brewing cities of the world, Milwaukee, Wis., which was
once known as "New Munich." Gary started homebrew- Byron Burch is nationally recognized as an expert
ing in 1970 while in college and has never stopped. He on homebrewing and winemaking, and has instructed
went from extract brewing to all-grain brewing and ex- others in these arts for the past 14 years. During the
perimented with yeasts from Milwaukee to Munich, past eight years he has been co-owner of Great Fermen-
West Germany. He designed a five-gallon brewery tations, a homebrew supply company with outlets in San
capable of controlling fermentation temperatures and Rafael and Santa Rosa, Calif. His first book, Quality
producing sparkling, clear bottled beer. His determina- Brewing, was a major influence in the growth of the
tion paid off by helping him win numerous awards in homebrew movement during the 1970s and early 1980s,
national AHA competitions. He insists that homebrewers selling 80,000 copies. It has just been extensively rewrit-
are the greatest beer formulators and brewers in the ten, and is being published in june 1986 as Brewing
14 SPECIAL ISSUE 1986 ZYMURGY
 mended three pounds of Blue Ribbon malt, three pounds
of table sugar and a package of baker's yeast. Although
the beer was not great, it was acceptable, and John had
no trouble getting friends to help drink it.
John is now dedicated to all-malt extract beer brewed
with special beer yeast. He sells homebrewing supplies
and strikes his personal blow for quality homebrew by
advising beginners how to make a good batch of beer on
their very first attempt.
Colonel John says ·the greatest barriers to good
homebrew are the 10- to 15-year-old books still on the
market that urge beginners to use large quantities (30
percent by weight or more) of refined white sugar.
john has been a devout and helpful member of the
AHA and a contributor to zymurgy for many years.
Lois Canaday remembers as a little girl watching
her father make homebrewed beer and wine, and
learned in those early years that yeast could perform the
magical task of converting sugars into alcohol. A
valuable lesson indeed for a future homebrewer. Lois put
this knowledge to good use when she helped her hus-
band john make his first batch of homebrew and allayed
the children's fears that a "revenooers" attack was
imminent.
In 1986, Lois made her own first homebrew (a
spruce beer), which received wide acclaim from all who
were fortunate enough to taste it. Even Colonel John
admits that it is a superb beer. With success on her
doorstep, Lois has proceeded with a second brew, a
Pilsener this time, and intends to try many more in the
future.
As the author of Treatise on Lager Beer, now in its
seventh edition, and former publisher of The Amateur
Brewer, Fred Eckhardt was one of the first enthusiasts
to emphasize the importance of all-malt brewing and the
Byron Burch, Santa Rosa, Calif. use of quality ingredients and techniques in homebrew-
ing. Fred publishes Listen to Your Beer, a semi-monthly
Quality Beers. He has addressed both the AHA and the magazine for beer lovers. He is an Advising Editor for
Home Wine and Beer Thade Association national con~ zymurgy, published five times a year by the AHA.
ferences, and is a frequent contributor to zymurgy. His Terry Foster, a chemist, is a technical service
writings have appeared in Home Fermenter's Digest and specialist in the mining industry, a position that requires
The American Wine Society Journal. He claims to be a considerable travel throughout the world, with conse-
"frustrated, occasional poet,'' and, in fact, he once won a quent opportunities to sample an enormous variety of
poetry scholarship in college. He holds a master's degree beers. He started brewing in 1958 in England, and wrote
in literature from San Francisco State University. many articles for both Horne Brewing Fermentation and
Amateur Winemaker. Always a keen student of beer-
John Canaday (Colonel John) made his very own drinking, Terry has been a CAMRA member since 1973.
first batch of homebrew 30 years ago using the time~ In 1978, Dr. Foster's Book of Beer was published in
honored but now outdated sugar recipe. A friend recom- England. This dealt not only with homebrewing, but
SPECIAL ISSUE 1986 ZYMURGY 15
also with the history of beer and the social and
technological aspects of modern British commercial
brewing.
Now a U.S. citizen, Terry has lived here nine years
and has written articles for zymurgy, Amateur Brewer,
and Home Permenter's Digest. He has given presenta-
tions at several AHA annual conventions and judged in
many competitions. Apart from drinking beer, Terry is
particularly interested in trying to translate the chemical
complexities of brewing into simple'techniques for pro-
ducing quality beer at home.
As founding president of the AHA, editor of
zymurgy, publisher of The New Brewer and the newly
founded Brewers Publications, and author of the Com-
plete Joy of Home Brewing, Charlie Papazian considers
himself a full-time zymurgist His travels and conference
tours have taken him to breweries and homebrewers
throughout the United Kingdom, Ireland, New Zealand,
Canada and most areas of the United States.
Russell Schehrer's first homebrew experience took
place in 1973 when his great-grandfather gave him a
recipe off the top of his head; this concoction exploded
after bottling. Much to his parents' dismay a beer
fanatic had been hatched at the age of 16. In 1981 Russ
took Charlie Papazian's course through the Boulder Free
School. The first two solo efforts were interesting (the
first, a lovely "white punk ale;' was drinkable after all
the mistakes mellowed-a time period of a couple years.
Despair followed and he was ready to throw in the
towel. A "make-it-or-break-it" batch proved successful
and he was off (his parents dismay diminished a tad
when they could at least stomach the end product).
After many experimental batches Russ was regularly
producing good brew, had a stockpile of some 25 cases
(which he was forced to will to his parents if he had any
plans on continuing to use their kitchen) and decided to
enter the AHA competition. Russ has had wonderful
success in the two years he's entered competitions and
is enthralled with the idea of microbreweries and
brewpubs. Between beer, bicycling, motorcycling,
mechanics, leather work and traveling, he hardly has
time for a job. During the day Russ is a programmer-
analyst, then in the evening he partakes of his hobbies.

Nancy Vineyard is the manager of Great Fermenta-

tion's Santa Rosa store. She was National Homebrewer
of the Year in 1983, and has won five Best of Class
Awards in national competition, as well as numerous
local awards. She has taught brewing and beer apprecia- Lois Canaday, Boulder, Colo.

16 SPECIAL ISSUE 1986 ZYMURGY

 tion classes for the last three years at Santa Rosa Junior
College and continues to be an adviser for homebrewers
and microbrewers. Nancy likes beer!
Ted Whippie is a lifelong beer drinker, going back to
wartime 3.2~percent Navy beer. His homebrewing
experience goes back only three years. It started follow-
ing a trip to Europe when he found out how bad "bud-
miller" was. He has practiced all phases of brewing-
kits, malt extracts, extract-grains and all grains. His
homebrews regularly place well in competitions.
Ted is a Certified Beer Judge of the National Beer
Judge Certification Program. He has judged national
competitions for the AHA and the Home Wine and Beer
Trade Association as well as regional competitions in
the East.
He is a regular member of the Underground Brewers
homebrew club. He feels that the experience of blind
tasting world-class commercial beers and homebrews in
the club has been invaluable for him.
Ted makes his home in Newtown, Conn. He recently
retired from his profession as a wood scientist. He and
his wife Betty plan to do extensive traveling throughout
Fred Eckhardt, Portland, Ore. North America and hopefully find a lot of homebrewers
to keep his thirst for homebrew quenched as he has not
yet worked out how to homebrew in a travel trailer.

In the spring of 1983 as homebrewing seminars

sponsored by Bacchus & Barleycorn, Kansas, were about
to conclude, some participants decided they didn't want
to forego the sharing of homebrewing ideas, recipes,
tastings and camaraderie with fellow brewers. A
homebrew club, The Kansas City Bier Meisters, was
formed.
During its first year this group of homebrewers
representing the greater Kansas City area adopted a
name and a logo followed by by-laws in the second year.
As well as monthly meetings and tastings, the
Kansas City Bier Meisters have established festive tradi-
tions, including a Maifest and Oktoberfest, both outdoor
festivals featuring kegged homebrew and German
cuisine; a Christmas party and a February competition
that attracted 77 entries in 1986. Their brewers compete
in local and national competitions and have taken
awards including Bruce's Brewery Challenge Cup 1985
and First Place American Pilsener, AHA 1984.
The Bier Meister's current project is producing and
filming a homebrew video.
Founded in January 1982, The Shasta County
Terry Foster, Milford, Conn. Suds'ers and Valley Vintners are an active r.l11b of 16::1
SPECIAL ISSUE 1986 ZYMURGY 17
Charlie Papazian, Boulder, Colo. Ted Whippie, Newtown, Conn.

Russell Schehrer, Denver, Colo. Nancy Vineyard, Santa Rosa, Calif.

thirsty souls, drawing members from Shasta, Siskiyou, North Valley Oktoberfest for the fall.
Tehama and Trinity counties. Exhibiting greater recognition of their craft, the
Shasta County is located at the upper end of the Shasta district fair has incorporated a homebrew and
great Sacramento Valley in California in the shadow of winemaking competition, which they expect will again
two active volcanoes, Mt. Shasta and Mt. Lassen. increase their club membership.
Temperatures range from 26 to 120 degrees F. Located in the fruit growing heartland of California,
Club activities include contests, both local and the Suds 'ers have been a wine and brew club from in-
national, an annual potluck and Christmas party, as well ception. They find this increases the number of women
as monthly meetings. Joining ranks with the Butte within their club and gives a broader scope of topics for
County Brew Crew of Chico, the Suds'ers scheduled a monthly meetings.
18 SPECIAL ISSUE 1986 ZYMURGY
 CHRISTINE SCHOUTEN

TIPS AND HINTS

Guidelines
to Using Recipes
These are simple guidelines well suited for success Sparging, diluting, cooling and taking readings:
in brewing malt extract beers. You may develop your Partially fill the fermenter with cold water. If there are
own variation on these techniques that will work with no grains or hop flowers, add the hot wort directly to
your equipment and brewing routine. the fermenter. If there are grains or hop flowers, pass
the wort through a strainer on its way to the fermenter
and rinse the grains and hops with a little hot water.
Using Specialty Malts: Crush the grains (a rolling Dilute the wort in the fermenter with cold water to
pin works well for crystal, roasted barley or black reach the desired volume. With the wort thoroughly
patent; grain mills must be used for other malts). Boiling mixed, remove a sample to take a temperature and
the grains in the wort can contribute astringent grainy original specific gravity reading. Do not return the
flavors and a haze to your beer. Rather than boiling the unfermented beer sample to the fermenter.
grains, we recommend that you add them to 11fz gallons
of cold water in your brewpot, bring that to a boil and Fermentation: Ale and most dried lager yeasts are
remove the grains with a small strainer. Then continue best started at 70 to 80 degrees F and ale fermentation
boiling the wort. should be maintained at about 60 to 70 degrees F. When
possible, lager fermentation temperatures should be kept
down to 45 to 55 degrees F for best flavor. Choose
Boiling the wort: Dilute your malt extracts with as between a closed (single~stage) or two-stage fermentation
much water as is practical to boil. Lower sugar concen- system. Gelatin finings may be added during fermenta-
trations will give better hop bitterness yields. When the tion (after 2 days) to aid in clarifying the beer. Dissolve
water is boiling, add malt extracts, any other sugars, 1ft teaspoon gelatin in a small amount of cool water and
minerals and boiling hops. Stir well to dissolve the allow to stand for one~half hour. Bring this mixture to a
ingredients and prevent them from scorching. Begin boil and add it to the beer.
timing your boil when it starts again after all of the
ingredients have been added. One~half to one hour is an Bottling: Bottle or keg the beer when fermentation is
adequate boiling time to extract bitterness from the complete. Boil corn sugar or dry malt extract with a pint
hops. Finishing hops for flavor and aromatics should be of water before adding it to the beer. Don't aerate or
added during the final 1 to 10 minutes of the boil. Water splash your beer' when bottling and be sure your keg
treatment minerals can be added at the start of the boiL equipment or bottle caps and bottles are sanitized.
Irish moss (V. teaspoon for 5 gallons) can be added
during the final 5 to 10 minutes of the boil to help settle Keeping records: Keeping a log of recipes and pro-
proteins and clarify the beer. cedures will enable you to duplicate favorite recipes and
improve on them. Keep it simple so record-keeping
Sanitizing equipment: Once the wort has stopped doesn't become a bother; you won't regret it. Include:
boiling, anything that comes in contact with it from that date, name of beer, batch size, ingredients and amounts
point on should be sanitized. This can most easily be used, time of boil, when and how grains and hops were
done in a solution of 1 to 2 ounces of household added, temperature of wort when yeast was pitched,
(chlorine) bleach to every 5 gallons of cold water. Soak original specific gravity, date when beer was racked,
the objects for 20 minutes then rinse thoroughly with date when bottled and amount of priming sugar, final
hot tap water. This includes all sparging, fermenting, specific gravity, and anything else you might want to say
siphoning and bottling equipment. about that brew!

SPECIAL ISSUE 1986 ZYMURGY 19

"'
0

...,
(I)

m
AHA Definitive Guide
C"'l
:;;
,...
c;;
The Lowdown on Malt Extracts
(I)
c::: COMPILED BY JILL SINGLETON
~ A year in the making, the AHA Definitive Guide to Malt Extracts is the most complete and concise reference to products available in
~ the United States and Canada.
:': Whenever possible, we used information provided by the manufacturer. If the manufacturer's information was not available, we were pro-
-< vided valuable assistance by distributors of these products.
~ This Guide will be updated periodically. If you are aware of products not listed here, please bring them to our attention, giving the name
~ of manufacturer and distributor.
-< Yeast Hop
Manufacturer Name Dry or Package Included? Flavored? Barley
•
BU per BU •per
Place of Manufacture Syrup Size Yes or No Yes or No Type can pound Ingredients
Bermaline Ltd.
Victoria Bridge, Scotland
Bermaline Malt Extract s 3.5-pound can N N Scottish malted barley extract

Bierkeller
Germany
Premium German Malt
Extract Unhopped Light s 3.3-pound can y N German malt extract
Premium German Malt
Extract Unhopped Amber s 3.3-pound can y N German malt extract

Bruce's Brewery
London, England
Bruce's Home Brew
Oogbolter s 4-pound can y y malt extract, hop extract, hops and packet
of hop extract, yeast included

California Concentrates
Acampo, California
Alexander's Sun Country
Extra Pale Malt s 4-pound can N N 2-row Klages malted barley extract

Doric
Denmark and Canada
Doric Denmark Danish
Lager Kits s 3.3-pound can y y hopped barley malt extract, dried brewing
yeast (in separate packet)
Doric (Canadian) Extra Pale s 2.5-pound can N y hopped malt and corn extract, caramel

Edme Ltd.
Mistley, England
Edme New Century Ale 4-pound can Y Y hopped malt extract, yeast
Edme Superbrew Light Beer S 3.5-pound can Y Y hopped malt extract, yeast
Edme Superbrew Pale Lager S 3.5-pound can Y Y hopped malt extract
Edme Superbrew Dark Beer S 3.5-pound can Y Y hopped malt extract, yeast
Edme Superbre~ Irish.:J}'pe Stout S 3.5-pound can Y Y hopped malt extract, yeast
*The expression "B.U:' refers to Homebrew Bittering Units. It is a measure of the equivalent number of ounces of hops times the percent alpha acid of the hops in the packaged product.
 ~- ')

Edme Superbrew Gold Bitter s 3.5-pound can y y hopped malt extract

Edme DMS Diastatic Light s 3.5-pound can N diastatic malt extra light
Edme SFX Super Flavex. Dark, Non-Diastatic s 3.5-pound can N super flavex dark
Edme Thaditional Bitter s 4-pound can y y hopped malt extract

Kingsdown Brewery
Swindon, England
(prepared for Edme)
Arkell GWR {Strong Bitter} s 4-pound can y y hopped malt extract

Ironmaster
Durham, England
Ironmaster Special Lager s 4-pound can y y 2-row English 16.0 4.0 hopped malt extract
Ironmaster Thaditional Pale Ale s 4·pound can y y 2-row English 14.0 3.5 hopped malt extract
Ironmaster Special Bitter s 4-pound can y y 2-row English 18.0 4.5 hopped malt extract
Ironmaster Special Export Bitter s 4-pound can y y 2-row English 16.0 4.0 hopped malt extract
Ironmaster Northern Brown Ale s 4-pound can y y 2-row English 12.8 3.2 hopped malt extract
Ironmaster Scottish Mild Ale s 4-pound can y y 2-row English 14.0 3.5 hopped malt extract
Ironmaster Special Stout s 4-pound can y y 2-row English 19.2 4.8 hopped malt extract
Ironmaster Barley Wine s 2.2-pound can y y 2-row English 8.8 4.0 hopped malt extract

Hansberg Export
Germany
Dortmunder Light s 3.3-pound can y N malted barley extract
Bavarian Bock Beer s 3.3-pound can y N malted barley extract
Oktoberfest Amber Ale s 3.3-pound can y N malted barley extract

Viking Brewing Ltd.

Hertsfordshire, England
Geordie Lager s 3.3-pound can y y 2-row English 0.9 0.3 hopped malt extract, caramel
Geordie Mild s 3.3-pound can y y 2-row English 2.7 0.8 hopped barley malt extract, caramel
Geordie Bitter s 3.3-pound can y y 2-row English 3.4 1.0 hopped barley malt extract, caramel
Geordie Scottish Export s 3.3-pound can y y 2·row English 3.0 0.9 hopped barley malt extract, caramel
Geordie American Light s 3.3-pound can y y 2-row English 1.5 0.5 hopped barley malt extract, caramel
Geordie Original Extra Strong s 3.3-pound can y y hopped barley malt extract, caramel
Geordie Yorkshire Bitter s 3.3-pound can y y hopped barley malt extract, caramel,
calcium chloride, salt
Geordie Gold Medal Lager s 4-pound can y y 2-row English 1.1 0.3 hopped malt extract, dried brewing yeast,
caramel
Geordie Gold Medal Bitter s 4-pound can y y 2-row English 4.3 1.1 hopped barley malt extract, caramel
Geordie Gold Medal Export s 4-pound can y y 2-row English 3.3 0.8 hopped barley malt extract, caramel

..,m
en Ireks-Arkady
Germany
Treks Munich Light s 6.6-pound can N N malted barley extract
""'
>
r-
Treks Munich Amber s 6.6-pound can N N malted barley extract

Ilona Products
en Wigan, England
en Kwoffit Export Hofstar Lager s 4-pound can y y wort (malt including pilsen malt and
c: barley, sugar and hops)
m
..... Kwoffit Export Bitter Ale s 4-pound can y y wort (malted barley, sugar and hops)
«> Kwoffit Export Club Mild s 4-pound can y wort (malted barley, sugar and hops)
co Kwoffit Export Mixed (Mild & Bitter) s 4-pound can y y wort (malted barley, sugar and hops)
en Kwoffit Export Irish Stout s 4-pound can y y wort (malted barley, sugar and hops)
N
-<
;;:::
Mountmellick Products Ltd.
Mountmellick, Ireland
c: Mountmellick Light Lager s 4-pound can y y hopped malt extract, dried brewing yeast
==
C')
Mountmellick Export Ale
Mountmellick Dark
s
s
4-pound
4-pound
can
can
y
y
y
y
hopped malt
hopped malt
extract, dried brewing yeast
extract, dried brewing yeast
-< Mountmellick Famous Irish Stout s 4·pound can y y malt extract, roast-barley extract, hop
.....
"" extract
"'
"'
...,
en
m Manufacturer Name Dry or Package
Yeast Hop
Included? Flavored? Barley
•
BU per BU •per
C")
Place of Manufacture Syrup Size Yes or No Yes or No Type can pound Ingredients
>
r-
Munton & Fison, PLC
en Suffolk, England
en Munton & Fison Light s 3.3-pound can N N malted barley extract
c::: s 3.3-pound can N 2-row English malted barley extract
m Munton & Fison Amber N

..,..... Munton
Munton
& Fison Dark
& Fison Light
s
s
3.3-pound can
3.3-pound can
N
N
N
y
2-row
2-row
English
English 7.5 2.3
malted barley extract
hopped malted barley extract
ex>
en Munton & Fison Diastatic s 3.3-pound can N 2-row English malted barley extract
Munton & Fison Old Ale s 3.3-pound can y y 2-row English 12.5 3.8 hopped malted barley extract, d-glucitol
N Munton & Fison American Lite s 3.3-pound can y y 2-row English 5.75 1.7 hopped malt extract, glucose syrup
-< Munton & Fison Lager s 3.3-pound can y y 2-row English 7.5 3.5 hopped malt extract
:;: Munton & Fison Premium s 3,3-pound can y y 2-row English 12,5 3.8 hopped malted barley extract
c::: Munton & Fison Stout s 3,3-pound can y y 2-row English 13]5 4.2 hopped malt extract
""
C')
-<
Munton
Munton
& Fison Light-Hopped Dried Malt Extract
& Fison Amber-Hopped Dried-Malt Extract
D
D
3 pounds & bulk
3 pounds & bulk
N
N
y
y
2-row
2-row
English
English
7.5
n5
2.3
3.5
Munton & Fison Dark-Hopped Dried-Malt Extract D 3 pounds & bulk N y 2-row English 11,5 3.5
Munton & Fison Extra-Dark Dried-Malt Extract D 3 pounds & bulk N N 2-row English
Munton & Fison Amber Dried-Malt Extract (plain) D 3 pounds & bulk N N 2-row English
Munton & Fison Dark Dried-Malt Extract {plain) D 3 pounds & bulk N N 2-row English
Munton & Fison Old Ale s 3.3-pound can y y hopped malt extract, d-glucitol
Munton & Fison Light Dried-Malt Extract (plain) D 3 pounds & bulk N

Paines PLC
St. Neots, England
john Bull Light {plain) s 3,3-pound can N N malted barley extract
John Bull Amber {plain) s 3.3-pound can N N malted barley extract
John Bull Dark (plain) s 3,3-pound can N N malt extract (malted barley, water),
caramel
John Bull Light {hopped) s 3.3-pound can N y 2-row English 9.0 2.7 hopped malted barley extract
John Bull Amber (hopped) s 3.3-pound can N y 2-row English 10,0 3.0 hopped malted barley extract, caramel
John Bull Dark (hopped) s 3.3-pound can N y hopped malted barley extract, caramel
john Bull American Beer s 3.3-pound can y y 2-row English 4.5 1.4 malt extract, hops, iso-hop extract
john Bull American Lite s 3.3-pound can y y 2-row English 5.3 1.6 malt extract, hops, corn syrup, iso-hop
extract
John Bull Canadian Beer s 3.3-pound can y y malt extract, hops, corn syrup, iso-hop
extract
John Bull English Ale s 3,3-pound can y y malt extract, hops, caramel, iso-hop
extract
john Bull English Ale (low carbohydrate) s 3.3-pound can y y malt extract, corn syrup, hops, iso-hop
extract
John Bull European Lager s 3.3-pound can y y malt extract, hops, iso-hop extract
John Bull European Lager (low carbohydrate) s 3.3-pound can y y malt extract, hops, iso-hop extract
John Bull Stout s 3.3-pound can y y malt extract, hops, iso-hops, rroasted
barley, caramel, hop extract
John Bull Master Class Lager s 4-pound can y y 2-row English 13.5 3.4 malt extract, iso-hop extract, coloring,
caramel, pelletized Hallertauer hops,
glucose, Irish moss, sodium bicarbonate
John Bull Master Class Bitter s 4-pound can y y 2-row English 18.0 4.6 malt extract, iso-hop extract, coloring,
caramel, pelletized Kent hops, glucose,
Irish moss, sodium bicarbonate

Laaglander
The Netherlands
Laaglander Dutch Light Lager s 3.3-pound can y y 2-row Cont. 10.5 3.2 hopped malt extract
Laaglander Dutch Dark Lager s 3.3-pound can y y 2-row Cont. 6.0 1.8 hopped malt extract, roasted barley,
caramel
 ,,
'

Laaglander Traditional Strong Ale s 3.3-pound can y y 2-row Cont. 10.5 3.2 hopped malt extract, roasted barley,
caramel
Laaglander Irish Stout s 3.3-pound can y y 2-row Cont. 15.0 4.5 hopped malt extract, malted barley,
caramel
Laaglander Irish Ale s 3.3-pound can y y 9.0 2.7 hopped malt extract, caramel
Laaglander Light Dried Malt Extract D 3 pounds & bulk N
Laaglander Amber Dried Malt Extract D 3 pounds & bulk N
Laaglander Dark Dried Malt Extract D 3 pounds & bulk N
Laaglander Strong Ale s 3.3-pound can y y

Premier Malt Products, Inc.

Detroit, Michigan
Premier Light s 2.2-pound can y N hopped malted barley extract
Premier Extra Ale s 2.2-pound can y y hopped malted barley and corn
Premier Pale Dry s 2.2-pound can y y hopped barley malt and corn
Premier Light s 2.2-pound can y y hopped barley malt
Premier Dark s 2.2-pound can y y hopped barley malt
Premier Reserve Gold Label s 3.3-pound can y y hopped malted barley extract

Specialty Products Int'l.

Chapel Hill, North Carolina
Superbrau Canadian Lager s 3.125-pound can N y 6-row American 5.9 1.9 hopped malted barley extract. corn syrup
Oktoberfest Amber s 3.125-pound can N y 6-row American 5.9 1.9 hopped malted barley extract, corn syrup,
calcium sulfate

Tom Caxton
England
1bm Caxton Scottish Ale s 3.3-pound can y y hopped malt extract, dried isinglass
finings
Tom Caxton Pilsner Strong Beer s 3.3-pound can y y malt extract, hop extract, dried isinglass
finings, unmalted barley syrup
Tom Caxton Export Strong Bitter s 3.3-pound can y y hopped malt extract, dried isinglass
finings
lbm Caxton Best Bitter s 2-pound can y hopped malt extract, dried isinglass
finings
lbm Caxton Midland Mild s 2-pound can y y (unmalted) barley syrup, malt extract,
caramel. hops
1bm Caxton Irish Stout s 2-pound can y y hopped malt extract

en Tom Caxton Barley Wine s 2-pound can y hopped malt extract

"'t:l
m
C")
Unican Foods, Ltd.
):> Bristol England
r- Unican Light Ale s 3.13-pound can y y concentrated hopped barley malt wo':t,
caramel, ammonium sulfate, calcium
en sulfate, citric acid
en s y y concentrated hopped barley malt wort,
c::: Unican Extra Strong Lager 3.13-pound can
m sodium chloride, ammonium sulfate, citric
~
acid
s 3.13-pound can y y concentrated hopped barley malt wort,
""
CX>
Unican Northern Mild
caramel, sodium chloride, ammonium
"'
N
sulfate, citric acid

-<
:s:
c:::
:<I
c;')
-<
..,""
 CHARLES HIIGEL
EDITED BY CHRISTINE SCHOUTEN
IllUSTRATED BY STEVE LAWING

A HOMEBREW COOKBOOK

Beer Styles and Recipes

CONTINENTAL LIGHT LAGERS just "Pils." In many cases, the name of the beer is
(VARIATIONS ON PILSENER) simply the name of the town with the "-er" suffix (e.g.
"Warsteiner" and "Bitburger"). These beers are even
n the beginning, there was ale. All brewers drier than Pilsner Urquell, and the selection and use of

D employed a yeast that worked at the top of

the fermentation vessel. Over the years, it
was observed that if the fermentation
temperatures could be kept very low, the
yeast would sink to the bottom, and with an extended
aging time {lagering) the result was a pleasingly clear
beer. As the industrial revolution made refrigeration
the hops (particularly in bittering applications) are each
brewer's source of individuality. The color is light to
gold, and the use of 100 percent malt gives the beer full
body and a background sweetness. The long aging times
at cold temperatures result in the yeasty flavor com-
ponents all but dropping out, leaving the hops and malt
to play for the attention of the palate. These beers are
commercially feasible, brewers in Vienna, Austria; ideally served at between 45 and 50 degrees F, and the
Munich, Germany; and Plzetl, Czechoslovakia, perfected bitterness makes an excellent way to awaken the
bottom fermentation at about the same time. But it was tastebuds during the early courses of a meal.
the Pilsen brewery that achieved the greatest
breakthrough: a beautiful, brilliant, golden-colored beer.
It has been suggested that a contributing factor to DORTMUNDER
the rapid spread of popularity of the new beer was that
the industrial revolution also had made glassware Europe's greatest brewing city has given its name to
economical enough for the everyday beer drinker, slowly a beer style, but its largest breweries primarily export a
replacing pewter and ceramic steins. The visual appeal traditional Pils. A proper Dortmunder, also referred to
of a beer suddenly became an important part of the as "Special" or "Export;' should be less dry than a Pils,
beer's enjoyment-and nobody had ever seen a beer that but not as malty as the Mi.inchners, and a little stronger
looked as nice as Pilsener. But whatever the reasons, than either. The roundness of flavor and full body make
Europe's beer·drinking habits underwent more change in this the greatest of the Pilsener variations for serving
the middle years of the 19th century than in all the with your main course. Serve at 50 degrees F in a
history of brewing up to that time. The old style of stemmed tulip goblet.
brewing was left to the British Isles and pockets of
resistance in Belgium; Cologne and DUsseldorf, Tasting reference:
Germany. Contrast Dortmunder Union Pilsener·type beer with
As the lager revolution spread, a few classic varia· Dortmunder Kronen Classic {a Pils vs. a Dortmunder).
tions on Pilsener became associated with some of the
great brewing cities. The Carlsberg Brewery, whose
pioneering research led to the first isolation of a single-
cell yeast culture, became famous for a lighter, more MliNCHNER HELL (Munich "Bionde'1
evenly balanced style, that probably has more imitators
worldwide than the original Pilsener. Dortmund became The very conservative Bavarians were the last to
associated with a slightly stronger, slightly maltier varia· adapt light-colored beers, so it's not surprising that their
tion. The thirst of America's Great Plains and the wide variation on Pilsener still maintains the malty palate of
availability of corn led European immigrant brewers to a their dark beers. Hops are used generously, but almost
much lighter, more refreshing brew we call "American entirely for bitterness, so the aroma is pure malt.
Pilsener." The Bavarians, whose roots were in dark Although these beers are very robust, they are brewed to
beers, finally have drifted into lighter·colored brewing a lower alcohol strength than the other Pilsener types-a
styles, but still maintain the robust maltiness of the wise practice considering the tradition of serving this
original "Mi.inchners." beer in full-liter portions. Milnchners should be only
slightly chilled and are recommended when the beer is
the main course.
PILS
Tasting Reference:
The drink of preference all over Germany remains Contrast two beers from the same Bavarian brewery;
the local interpretation of Pilsener, often abbreviated to for instance, Spaten Pils vs. Spaten Munich Light or
24 SPECIAL ISSUE 1986 ZYMURGY
 •

Paulaner Urtyp vs. Paulaner Pils. Contrast Pilsner

Urquell with Carlsberg. Caution: the odds are against
finding fresh examples of European light lagers, but
that's why you're homebrewing, right?

"Bauer's European Light Lager"

Gary Bauer

The freshest ingredients, coldest aging, and purest

yeast are essential to produce the classic light lager. The
use of all malt produces a slightly fuller-bodied, more
flavorful beer than the American counterpart.

Recipe for 5 gallons

6 lbs. dry light hopped malt extract
•;. lb. crushed crystal malt
1/4 oz. Saaz hops for finishing
2 pkts. Red Star lager yeast
3,4 C. corn sugar for bottling h oz. Saaz hops for aroma
1

Original gravity: 1.045 'h oz. Saaz hops for dry hopping
A good lager yeast; if Red Star, use 3 pkts.
Add the crushed crystal malt to 1'h gallons of cold Dry malt extract for bottling
water and bring to a boil. When the boil starts, remove Original gravity: 1.044
the grains with a strainer and add the malt extract. Boil Final gravity: 1.009
for one hour, adding the Saaz hops for the last 10 Alcohol content: 3.7 percent by weight (4.7 by volume)
minutes. Strain and sparge the wort into cold water to
make 5 gallons. Bring 2 gallons of water to a boil, add the dry
Add yeast when the temperature is below 75 degrees extract, mixing it well, then the Hansberg extract syrup.
F and ferment at 50 to 55 degrees F until done. Age at Return to a boil and after 15 minutes add half the bitter-
35 at 40 degrees F for 3 weeks. Bottle condition at 40 to ing hops. One-half hour later add the rest of the bitter-
50 degrees F for 4 weeks. ing hops and continue boiling for 30 minutes. Add the·
aromatic hops, remove from heat and let the wort settle
for 30 minutes. Sparge into cold water to make 5 gallons
"Continental Pilsener Style" and add the dry-hopping pellets.
Fred Eckhardt Add the yeast at 65 to 70 degrees F and ferment at
55 degrees to final gravity plus 2 points. Rack and finish
the ferment at 40 degrees, then lower the temperature to
You cannot produce a true continental flavor in your 32 degrees and lager for about one month for each 25
beer without the use of Hallertauer or Saaz hops, and
original gravity points. Add additional lager yeast, dry
continental malt extracts. Since warmer fermentation
malt extract or extra wort for kraeusening when bottling.
temperatures will alter the flavor characteristics, cool is
best for this lager.
German beer often is consumed a little warmer than
American palates call for; that is, about 50 to 55 degrees "Continental Light Lager"
F.
Shasta County Suds'ers • Myron Moore
Recipe for 5 gallons
3.3 lbs. Hansberg Dortmunder light malt extract syrup This very simple recipe won first place in its class at
2'h lbs. pale dried malt extract the 1985 Home Wine and Beer Trade Association
Ph oz. Saaz hops (6 percent alpha resin), for bittering Annual Competition.

SPECIAL ISSUE 1986 ZYMURGY 25

 AMERICAN PILSENERS
l
·-:c The style of beer that is so distinctively American

·..,
evolved to meet the needs of a different kind of beer
drinking. While most of America's brewers had their
roots in Northern Europe, it didn't take long for them to
realize that the great expanse of the frontier generated a
different kind of thirst.
A look at a map will remind you that the southern-
most of Europe's great brewing cities, Munich, is about
the same latitude as Montreal. Copenhagen and Edin-
burgh are clear off the map. The point is-Europeans
treat their beer like food. Americans have learned to
treat beer as a thirst quencher. (We're not alone, by the
way. Australia has virtually abandoned its British roots
in favor of light lagers, many of which are mighty close
approximations of the American style.)
Of course, it didn't hurt that the brewers were
virtually surrounded by cheap and abundant corn,
Alexander's malt syrup is chosen for its exclusive which not only makes a lighter-bodied brew, but one
use of Klages malted barley in its formulation. While that can be priced more competitively.
rendering a slightly darker than desired color, the malt Since the turn of the century, the emphasis on
gives a very fine flavor and good head retention. refreshment has become more exaggerated. Hops have
Dry malt is chosen over corn sugar to achieve added been cut dramatically from brewer recipes in an effort to
body and flavor without the sourness of sugar. reduce bitterness and any prolonged aftertaste, and pro-
Tettnanger hops were used because of their fine bit- portions of corn or rice have crept up to keep down the
taring qualities and the desire to achieve a continental beer's maltiness. The result is not so much "the sum of
beer character. its parts" as "the remainder that's left"-a beer style
Jura hops, while quite difficult to acquire, have a that can be called well-balanced because all the flavors
very spicy, fruity nose, which makes this beer a are equally submissive.
delightful thirst-quencher for any occasion. The best of the American Pilseners have a mild hop
character and a nice background fruitiness. The best
Recipe for 5 gallons will be free of flaws because it is easier to judge a light
4 lbs. Alexander's plain malt syrup beer not on its positive attributes but on the absence of
1 lb. Munton and Fison light dry malt extract negative flavors, which are almost impossible to hide.
11/1 oz. Tettnanger leaf hops, for boiling As for serving suggestions, rotate your stock. These
1h oz. Jura leaf hops, for finishing . beers have a Very short shelf life. Serve cold, but not
1 tsp. Irish moss frozen. If a brewer is proud of his beer, he'll serve it no
1 C. corn sugar, to prime colder than 40 degrees F.
2 pkts. Red Star lager yeast
Original gravity: 1.042 "Libeerty Pilsener"
Terminal gravity: 1.014
Charlie Papazian
Add the malt extracts and boiling hops to 2 gallons
of boiling water. Boil one hour adding the Irish moss for The tricks to brewing American Pilsener styles are
the last 5 minutes and the finishing hops for the last 2 many. Cleanliness is essential. A light hand with the
minutes of the boil. hops is important. Cool fermentation temperatures really
Strain and sparge into sanitized fermenter with cold make a difference. There is no substitute for true lager
water to make 5 gallons. yeast. Simplicity is a virtue. Libeerty Pilsener is an
Pitch the yeast when temperature is below 75 American-style Pilsener that is light, refreshing and easy,
degrees F and ferment at 50 to 55 degrees F. Bottle yet well balanced with the hops.
when fermentation is complete. Don't let the simplicity of this recipe deter you.
26 SPECIAL ISSUE 1986 ZYMURGY
 Recipe for 5 gallons
3 'h lbs. plain light dried malt extract
4 Homebrew Bittering Units (I used 1 oz. of 4-percent
alpha acid Cascade hops) for boiling
1h oz. Cascade hops for finishing (I like my American

Pilseners with a lot of hop aroma but without the

bitterness)
2 pkts. lager yeast or liquid yeast culture
% C. corn sugar for bottling
Original gravities: 1.032 to -36
Terminal gravities: 1.008 to -12

Simply boil the malt extract and boiling hops in 11J2

gallons of water for one hour. Add the finishing hops
during the final 2 minutes. Strain and sparge wort into
3112 gallons of cold water.
Pitch lager yeast when temperature is about 70
degrees F and attempt to continue fermentation at
temperatures as low as 45 degrees F if practical. Even
getting the temperature below 60 degrees F will help
tremendously. "Yours is the One!"
Nancy Vineyard
"American Pils"
The balanced and delicate flavors of the classic
Colonel John Canaday American Pilsener come from a blend of malt and rice
or malt and corn. This recipe favors rice to achieve a
This Pilsener is quite pale in color and light in body, crisp, clean-flavored lager, without bitterness or heavy
with a hop bitterness and aroma character that surpass body. Try it with a blend of German hops to produce an
that of most American Pilseners. "import" or premium style of beer.

Recipe for 5 gallons Recipe for 5 gallons

4 lbs. Alexander's pale malt extract 3.5 lbs. light dried malt extract
1f2 lb. light dry malt extract 1 lb. rice syrup
1 C. (4 oz.) crushed crystal malt % oz. Cluster hops, first bittering addition
8 Homebrew Bittering Units of Cascade hops for boiling % oz. Hallertauer hops, second bittering addition
1h oz. Cascade hops for aroma 1h oz. Hallertauer or Tettnanger hops for aroma
1 pkt. Red Star lager yeast 14 gr. Red St~r lager yeast
% C. corn sugar for bottling 1 C. corn sugar for priming
Original gravities: 1.032 to 36 Original gravities: 1.034 to 38
Terminal gravities: 1.008 to 12 Terminal gravities: 1.008 to 12
..J Add the crystal malt to one gallon of water and heat Dissolve all the dry malt and rice syrup in as much
almost to boiling. Remove the grains and add the malt water as your boiling kettle can hold and still allow
syrup, dry extract and boiling hops. Boil for one hour. room for foaming in the head space. Bring the kettle to
Add the aroma hops during the last two minutes of a boil and add the first bittering hops, stirring to prevent
boiling. boilover. Boil for 35 minutes then add the second bitter-
Transfer the wort to the fermenter and add cold or ing hops. Continue boiling for 30 minutes, add the
chilled water to make 5 gallons and reach a temperature aromatic hops and turn off the heat. Cover the pot and
below 80 degrees F. cool in a water bath. Pour into a fermenter with water
Add yeast and ferment below 60 degrees F, if possi- to make 5 gallons and add the yeast. Cover and ferment
ble. Prime and bottle when all signs of ferment have in a dark, cool place.
stopped. ©1986, Nancy Vineyard
SPECIAL ISSUE 1986 ZYMURGY 27
 PALE ALE It was not wise to raise thee so,
'Tis what thou wilt not bear;
The amber color of a "pale" ale may lead the modern Better had thou been brought more low,
American drinker to wonder, pale compared to what?, And made "not pale but fair."
forgetting that Brown Ale, Porter and Stout long preceded
the reigning favorite in England. Go travel o'er the ocean brine,
To grace some Nabob's cup;
A canal linking the inland brewing town of Burton-on- Thy figure will not do for mine,
Trent to the North Sea port city of Hull opened up the So I must give thee up.
outside world to the pleasures of Allsopp's and Bass by
the late 1700s. "India Pale Ale" became a nickname for With chamomile the goblet fill,
some of the stronger brews destined for the far reaches of The cold infusion pour;
the empire.) But it was not until the mid-1800s that Pale I'll quaff the dose, the draught I'll swill,
Ale invaded London's Porter stronghold. Such was the And sigh for thee no more!
impact on London drinking that in the 1850s a couple of
southern brewers opened branches on the Trent to take The Lover's Farewell to Pale Ale
advantage of the local water. A six-shilling-per-barrel sur- Punch Magazine, 1856
charge tacked on by Bass to cover war taxes in 1856
caused near revolt all over the country: But Bass survived and prospered, and Pale Ales
remained secure enough to withstand inroads made by
lager beer in the 20th century, and are showing signs of
Farewell, my bright, my brisk, my pale, increased popularity in the American market, particularly
I cannot say my sweet, in the Pacific Northwest.
For thou art bitter, oh, my ale! Bottled beer accounts for a very small percentage of
With hops, I trust, replete. British consumption, but it does serve its purposes. First,
it allows a pub to offer a selection of beers aside from the
Henceforth thou art estranged from me; house brand, including the stronger specialty beers from
And dost thou ask me why? the same brewery. Second, bottles are considerably easier
Thou wilt not suit my low degree, to take home and serve with dinner than barrels. Third,
Since thou hast got so high. they're convenient for exporting beer to faraway places.
28 SPECIAL ISSUE 1986 ZYMURGY
All three applications suggest the need for a longer shelf taste. The dextrin powder gives it fullness and a slight
life, and the ability to withstand some abuse during touch of sweetness to balance the spicy flavors of Nugget
handling. Draft Bitter, the traditional pub drink, is par- and Northern Brewer hops. East Kent Golding hops add a
ticularly fragile, so Pale Ale, the bottled version, is brewed distinctly British twist. The use of a favorite ale yeast
to a higher strength (averaging around 5 percent alcohol could make this a brew worth fighting over.
by volume) and considerably greater carbonation, both of
which help to stabilize the beer. Like Bitter, Pale Ale is Recipe for 5 gallons
aggressively hopped, but the maltiness is likely to assert 3 lbs. British amber dry malt extract
itself a little more in the stronger drink. 2 lbs. British light dry malt extract
1f2 oz. 100 percent dextrin powder
Tasting Reference: 2 tsp. gypsum
Bass Ale, Samuel Smith's Pale Ale, Sierra Nevada Pale 1f4 tsp. Epsom salts
Ale 1/4 tsp. salt
1 1/8 oz. Northern Brewer pellet hops, first bittering
addition
"Suffolk Special" 1112 oz. Nugget pellets and 1/8 oz. Eroica pellets, second
Terry Foster bittering addition
'h oz. East Kent Golding pellets for aroma (dry hopped)
Obviously, a pale extract must form the foundation for 14 gm. Muntona or EDME ale yeast
3/4 C. corn sugar for priming
this beer. just a dab of crystal is added to improve
mouthfeel and add a little nuttiness, without deepening Original gravity: 1.038 to 1.042
the color. Many British imported pale ales are toned Terminal gravity: 1.010 to 1.014
down for the U.S. market, but this has to be a noticeably
bitter beer. So, with no roasted malts to hide any harsh- Dissolve all the dry malt, gypsum, Epsom salts, salt
ness, the hop bitterness must be very clean, which means and dextrin powder in as much water as your boiling
using very fresh hops, making the widely available, kettle can hold and still allow room for foaming in the
medium alpha-acid (7 percent) Clusters a good choice. head space. Bring the kettle to a boil and add the first
Geldings are the classical aroma hop for pale ales, giving bittering hops, stirring to prevent boilover. Boil for 30
a fruity spiciness, again, so long as they are good and minutes and add the second bittering hops. Boil for 30
fresh. The addition of a little gypsum, though optional, more minutes. Thrn off the heat, cover, and cool in a
tends to Improve the beer by making it a little drier, and water bath. Pour into a fermenter with water to make 5
by enhancing the hop bitterness. gallons and add the yeast and aromatic hops. Cover and
Overall, this is a good full-bodied beer, with the ferment in a dark, cool place.
sweetness of the malt partly hidden by its high bitterness. ©1986, Byron Burch
It has a fragrant, slightly spicy hop nose, and a good
aromatic hop character that also helps to balance the
bitterness.
"Gold Rooster Pale Ale"
Recipe for 5 gallons Ted Whippie
7 lbs. pale malt extract syrup
2 oz. crushed crystal malt
2112 oz. Cluster hops for bittering Without question my favorite malt~extract brew is a
l/2 oz. Golding hops for aroma pale ale made with all extract, some crystal malt for color
1f2 tsp. gypsum and body, and moderate happiness. This is a good beer
2 pkts. ale yeast or liquid ale culture for day-to-day drinking. The only problem is that a batch
% C. corn sugar for priming doesn't last very long!
Original gravity: 1.048 to 1.052 This beer is an excellent representation of the English
Terminal gravity: 1.008 to 1.012 Pale Ale style and better than many being imported into
this country. It is not ultra happy but does have a hop
Mix the extract and crystal malt with 2 gallons of bouquet, which is often lacking in the English brews.
water. Bring this to a boil and strain out the grains; add Because it is bottle conditioned, which takes about four
the bittering hops and boil for one hour. At the end of the weeks to be ready, the balance between malt and hops is
boil, add the aroma hops; let the wort cool for 5 to 10 very mellow With no yeasty overtones.
minutes, strain out the hops and add the wort to cold
water to make 5 gallons. Recipe for 5 gallons
Pitch the yeast directly if dried or as a starter if using 6.6 lbs. Munton and Fison plain light malt extract
a liquid culture. Ferment out at 60 to 70 degrees F. Prime 'h lb. crushed crystal malt
and drink when conditioned. This beer should be drunk 1 tsp. water crystals if water is soft
at 50 to 55 degrees F, i.e. cool, not chilled. 1 oz. Northern Brewer hops for boiling
1 oz. Cascade hops for boiling (total 12 HBU for boiling)
1 tsp. Irish moss
"Falkland Island Pale Ale" 1 oz. Cascade hops for finishing
2 pkts. EDME ale yeast
Byron Burch V. oz. Cascade hops for dry hopping
1 tsp. gelatin finings
This is a good basic ale, solid as a rock, though more % C. corn sugar 'for priming
restrained than some in both amber color and caramel Original gravity: 1.044

SPECIAL ISSUE 1986 ZYMURGY 29

 If you have a good local source of water, we can send you everything else you
need to make good beer. We have the grain malts and the malt extracts which
are the heart of beer; the rice extracts and corn sugar which lighten and
carbonate the brew; the Cara-Pils, Flaked Barley or pure Dextrin powder to add
body; Munich Malt for toastiness, Wheat Malt for increased head density, Crystal
Malts for caramel sweetness, and all the various flavors and colors of other
specialty malts, including Chocolate Malt, Black Malt, Roasted Umnalted Barley. . .
Philosophers disagree as to whether there can ever be too much happiness.
Some prefer the spicy European Lager hops, others the clean, sharp Ale hops of
the English tradition. Relatively new are the ultra bitter, high-Alpha acid muscle
hops, and newest of all, the high-Aroma varieties. With hop strength anywhere
from 3 to 13, you can't just think in terms of ounces anymore. That's why we put
the alpha acid of that particular batch on the triple-laminated Barrier Bag,
which keeps the hop strong and aromatic by keeping air and moisture out. We
miss the aroma of hops in the store, we ship all the aroma to you!
TI1e soul of the beer, its animating principle, is in the Yeast. The Wyeast line of
THE INFINITE VARIETY laboratory pure cultures is grown in sterile liquid medium, sealed in the duplex
bag, the bag-in-a-bag which lets you activate the yeast under conditions of total
OF THE MODES OF BEER sterility. You don't break the seal until you pitch the yeast.
Dry yeast technology took a giant step forward in 1990, with Lallemand's improved yeast drying process. Fermentastic English
Ale and Fermentastic German Lager are probably the cleanest dry yeasts ever available to the home brewer. Of course, we also
carry the old standbys which have kept us all in good beer all these years, EDME, Munton & Fison, Kitzinger and Red Star.
There is more, the best bookshelf in America, all the equipment
fERMENTJ\ij and chemistty you could wish for ... an almost complete list is
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 Add crystal malt to 2 gallons of cold water and bring Fuggle hops are chosen for their versatility for fine bitter~
to a boil. When near boil remove from heat, strain out ness, flavor and aroma. The gypsum will harden the water
grains and dissolve the extract and water crystals (if to make it more typical of the region this ale was origi~
needed). Bring to a boil and after 30 minutes add the nally brewed in, and the salt adds a slight mineral bitter-
Northern Brewer hops; after 30 minutes more add the ness to that.
Cascade boiling hops and continue boil for 30 minutes
adding Irish moss for the last 15 minutes. At the end of
boil remove from heat, add the finishing hops and let the Recipe for 5 gallons
wort settle for 30 minutes. Sparge into a fermenter with 3'h lbs. EDME English Bitter malt extract kit
cold water to make 5 gallons. 4 lbs. light dried malt extract
Pitch yeast at 75 degrees F. After a few days of 1 C. light brown sugar
3/4 oz. Fuggles hops for bitterness and flavor
fermentation, rack the beer and add the dry hops and
gelatin. 1f1 oz. Fuggles hops for aroma
Bottle when fermentation is complete and condition 2 tsp. gypsum
for 4 weeks. 1 tsp. non~iodized salt
2 oz. light oak chips and the liquid boiled in
EDME ale yeast (in kit)
3/4 C. corn sugar for priming
·~mber Ale"
Russ Schehrer Original gravity: 1.054

This beer was first brewed in fall 1982 from Charlie

Papazian's first book. It is the simplest of my standard Mix extracts, brown sugar and minerals with 1112
beers and is the most reliable (four years with the same gallons water and bring to a boil. Add bittering hops and
basic recipe). The first batch was my first "good" beer boil for 30 minutes, adding the aroma hops for the last 5
and sealed my interest in homebrewing. The two ounces minutes of the boil. Strain out the hops and add wort to
of Bullion hops referred to here may be a little too heavy-
handed; that batch was excessively bitter. I have only
made this beer with very hard water so some gypsum
would need to be added with softer water. Although I dry
hop now I have done a last~minute boil with the finish All New
hops with little recognizable difference in beers. One of
these batches took second place for Pale Ale in 1985. SIMON AND SCHUSTER
Recipe for 5 gallons POCKET GUIDE TO BEER
6.6 lbs. Munton and Fison light extract or 6 lbs. dry light
malt extract by Michael Jackson
11/z lbs. crushed crystal malt
"He ... describes beers with poetic discrimination."
2 oz. Cascade or 2 oz. Bullion hops for bittering The New York Times
1 oz. Cascade hops for finishing
Pinch Irish moss This connoisseur's com·
EDME ale yeast panion to the world's
% C. corn sugar to prime fine beers is the most
Original gravity: 1.040 to 1.052 extensive handbook
Terminal gravity: 1.012 to 1.019 ever written for beer
buyers. Here, Michael
Add the crystal malt to 2 gallons of cold water and Jackson places domes-
bring to a boil. Strain out the grains, add the malt extract tic beers and imports in
and return to a boil. Add the bittering hops and continue context, country by
country, brewery by
boil for one hour, adding Irish moss for the last 5 brewery, with concise,
minutes. Add the finishing hops for the last minute of the witty expositions of
boil or dry hop in your fermenter. Sparge into fermenter their merits and faults.
with cold water to make 5 gallons. Whether you travel the
Pitch yeast at about 75 degrees F and bottle when world for your beer, or a
fermentation is complete. well-stocked supermar·
ket, you'll find this guide
indispensable.

"India Pale Ale" LOOK FOR THE

Gary Bauer SECOND EDITION
COMING SOON
This golden, hoppy classic has a relatively high rate of FROM THE
malt and alcohol. To acquire these same characteristics,
generous portions of both malt and hops are used. The
AMERICAN
wood chips in this formula serve as a substitution for the HOMEBREWERS
original method of aging the beer "in wood for 40 days." ASSOCIATION.
The brown sugar contributes some extra flavor here.
SPECIAL ISSUE 1986 ZYMURGY 31
cold water to make 5 gallons. Boil the oak chips in a pint
of water for 5 minutes and add the chips and liquid to
the primary after it has cooled.
Pitch yeast and ferment at 60 degrees F until done.
Prime and bottle condition for 3 weeks at 50 to 60
degrees F and age for 3 weeks more.

"Classic India Pale Ale"

Ted Whipple

Another of my favorite brews, especially for cold

winter days (or nights), is the Classic India Pale Ale. My BROWN ALES
efforts don't quite reach the point of perfection of Ballan-
tine's India Pale Ale, but on the other hand I don't "age Brown Ales were probably the original beers. Most of
in wood." Nevertheless, this is a mighty good beer. the world's brewing styles can trace their oyigins to a
Because of higher alcohol content and high hopping, general time and place, but Brown Ales have just always
this brew should have siX weeks of conditioning; and it been there. Not surprisingly, among the surviving regional
will get better after that. I sure wish I still had some of traditions, there is a wide range of opinion on what
my first batch; unfortunately, it was all gone while it was Brown Ale is.
still getting better! In its British draft form, it's called Dark Mild; and is
often the weakest brew a brewery will offer, with a gravity
Recipe for 5 gallons as low as 1.034. It is where many a young beer drinker
7 lbs. EDME DMS unhopped light malt extract gets his start, and where many an aging one returns when
1 lb. Muhton and Fison dried light malt extract his capacity is no longer what it was.
1 lb. crushed crystal malt The bottled versions, with names like john Brown Ale
1 tsp. water crystals if water is soft and Nut Brown Ale, vary regionally in strength from 5
1% oz. Northern Brewer hops for boiling percent to 6 percent alcohol by volume, with the stronger
1 oz. Cascade hops for boiling (total 15.5 HBU for boiling) end of the scale widely available in the far north of
1 tsp. Irish moss England.
1 oz. Cascade hops for finishing The common link between all interpretations of the
ll.z oz. Cascade hops for dry hopping style is an inclination toward the malty side, even to the
2 pkts. EDME ale yeast point of being sweet. Carbonation always is minimal, and
3f.t C. corn sugar for priming there is just a hint of hop aroma and bite. The bottled
Original gravity: 1.056 brown ales are particularly associated with British food,
as is reflected by the fact that they outsell bottled Pale
Add crystal malt to 2 gallons of cold water and bring Ales.
to a boil. When near boiling remove from heat and
dissolve malt extracts and water crystals (if needed). Bring Tasting References:
to a boil and add the Northern Brewer hops. Thirty Samuel Smith's Nut Brown Ale or Newcastle Brown
minutes later add the Cascade boiling hops and continue Ale.
boil for 30 minutes more, adding Irish moss for the last
15 minutes. At the end of the boil remove from heat, add "Brown Ale"
the finishing hops and let the wort settle for 30 minutes.
Sparge into fermenter with cold water to make 5 gallons.
Colonel John Canaday
Pitch yeast at 75 degrees F. Ferment for 3 days then
rack, add dry hops and bottle when fermentation is com~ This brew may have more alcohol and body than most
plete. Condition for 6 weeks. browns because it is difficult not to use all of that second
32 SPECIAL ISSUE 1986 ZYMURGY
can of malt syrup, once it is opened. Perhaps we can be
forgiven this excess when the results are superior flavor,
quality and aroma.

Recipe for 5 gallons

7 lbs. EDME SFX malt extract
lf2 lb. crushed crystal malt
lf2 C. crushed chocolate malt
10 Homebrew Bittering Units of Fuggle hops for boiling
112 oz. Fuggle hops for aroma

1 pkt. EDME ale yeast

3/4 C. corn sugar for bottling

Original gravity: 1.050

Terminal gravity: 1.012

Add the grains to 3 quarts of water and heat almost to

boiling. Remove the grains, and add the malt syrup and
boiling hops. Boil for one hour and add the aroma hops
during the last 2 minutes of boiling.
Transfer the wort to the fermenter and add cold or "Dusseldorf Alt"
chilled water to make 5 gallons and reach a temperature Fred Eckhardt
below 80 degrees F. Prime and bottle when all signs of
ferment have stopped. This is a recipe developed for the Mid~Atlantic States
.. Iomebrewers Conference, September 1985, based on Kurt
Widmer's Portland microbrewed Widmer Alt.
"Trcmspontine Treat"
Recipe for 5 gallons
Terry Foster 3.3 lbs. German malt extract
1 lb. crushed dark caramel (crystal) malt, 40 Lovibond
Amber malt extract, with its slightly fuller flavor than color
the pale variety, makes a good jumping~off point for this 1/4 C. crushed dark roasted barley
basically malty~sweet beer. A fair amount of crystal malt 1.8 oz. Perle or Northern Brewer hops (10 percent alpha
is added to improve texture and add a good caramel acid) for bittering
flavor. But it is the chocolate malt that really enhances the 1.2 oz. Tettnanger or Hallertauer hops (4 percent alpha
flavor of this brew. This roasted malt adds a chewy, nutty, acid) for aroma. Use loose hops if possible.
non~bitter flavor, as well as providing the color needed in A top~fermenting Alt yeast if possible, otherwise 2 pkts.
this style. Commercial British Brown Ales are often EDME ale yeast
colored with licorice, but I find the chocolate malt has a Dry malt extract for bottling
far superior effect on flavor. Fuggles are a traditional Original gravity: 1.047
brown ale hop, and suit perfectly with their low alpha- Terminal gravity: 1.010
acid content, because hop bitterness should be merely Alcohol content: 3.9 percent by weight, 4.9 by volume
detectable in this type of beer. The addition of just a little
salt helps to round out the malt flavors and make the beer Place the caramel malt in a nylon bag in the pot with
smoother. 2 gallons of water and bring it to a boil. When the water
This is a dark but translucent beer; light, but fairly is near boiling remove the bag of grains, squeezing as
malty with a pleasant nutty background. Its lightness, much fluid from it as you can. Bring it to a boil and add
coupled with a relatively low carbonation level, makes it the extract. Fifteen minutes after the actual start of the
perfect as a "session" beer. boil, add half the bittering hops. One hour later, add the
rest of the bittering hops, then add the roasted barley.
After 15 minutes more of boil add the aromatic hops,
Recipe for 5 gallons
5 lbs. amber malt extract syrup remove from the heat and let stand for 30 minutes.
1/2 lb. crushed crystal malt
Sparge and add to cold water to make 5 gallons. Add
6 oz. crushed chocolate malt yeast at 65 to•70 degrees F and ferment at 50 to 60
degrees, the cooler the better. When fermentation is com~
2 oz. Fuggles hops for bittering
1f2 tsp. salt {non~iodized)
plete, rack the beer and age as a lager for 2 weeks at 32
2 pkts. ale yeast degrees F. You may need to add some lager yeast at
lfz C. corn sugar for priming
bottling.
Original gravity: 1.037 to 1.039
Terminal gravity: 1.006 to 1.009 PORTER
Mix extract and grains and salt with 2 gallons of When treading London's well-known ground,
water. Bring this to a boil and strain out the grains; add If e'er I feel my spirits tire,
the bittering hops and boil for one hour. Strain out the I haul my sail, look up around
hops and add the wort to cold water to make 5 gallons. In search of Whitbread's best entire.
Pitch the yeast and ferment out at 60 to 70 degrees F I spy the name of Calvert,
Prime and drink as soon as the beer is conditioned. This Of Curtis, Cox, and Co.;
beer should be drunk at 50 to 55 degrees F; i.e., cool, not I give a cheer and bawl for 't,
chilled. 'A pot of porter, ho!'
SPECIAL ISSUE 1986 ZYMURGY 33
 HID I.SIGHffiS, ROCKWOOl.:, HYDROBONICS, , ORGANICS, 'EffiC.

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> HOMEBREW EQtJIBMENm, MALm EXTRACffiS, HOPS,> YEASffi, ETC.

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34 SPECIAL ISSUE 1986 ZYMURGY

 Again, I hope, before I die, 1lf2 oz. Cascade hops for boiling
Of England's can the taste to try; 112 oz. Cascade hops for finishing

For many a league I'd go about 0 to 4 tsp. gypsum (as needed)

To take a draught of Gifford's stout Pinch of Irish moss
I spy the name of Truman, EDME ale yeast
Of Maddox, Meux, and Co.; 3/4 C. corn sugar to prime

The sight makes me a new man, Original gravity: 1.050 to 1.054

'A pot of porter, ho!' Terminal gravity: 1.011 to 1.022

"A Pot Of Porter, Ho!," circa 1800 Add the grains to 1'h gallons of cold water and bring
to a boil. Strain the grains, add the malt extract and gyp-
The original Porter is traced to 1722 when a suburban sum and return to a boil. Add the bittering hops and con-
London brewer offered a beer that claimed to combine tinue to boil for 1 hour, adding the Irish moss for the last
the merits of the entire range of popular London ales of 5 minutes. Add the finishing hops for the last minute of
the day. This, he called "Entire," but the style [for reasons the boil or dry hop in your fermenter. Sparge into the
lost in myth) became famous under the name Porter. It fermenter with cold water to make 5 gallons.
was the first beer style to gain popularity throughout Pitch yeast and ferment at 60 degrees; bottle when
England and Ireland, and many of today's brewing giants fermentation is complete.
[notably Whitbread, Charrington, and Guinness) built their
fortunes on its success. It's popularity eventually gave way
to Burton Ale in England, and Dublin Stout in Ireland, "Ted's Porter No. 2"
and by 1973 was declared extinct in England. But the Ted Whipple
British Empire was built during Porter's reign, and you
can still find good examples brewed all over the world.
It's now experiencing a modest revival with a few British A simple brew to make and also one of the
breweries. Underground Brewers' favorites is my Porter No. 2. In this
As the predecessor to Stout, it is easy to describe porter the use of a small amount of crushed black patent
Porter by contrasting it to the famous Irish brew. boiled with the dark malt extract produced a very good
Although Porter is a very dark beer, it is not opaque, like moderately-flavored porter. It will not "blow your head
Stout. If you hold it up to the light it should be easy to off," but you will be able to "drink more than one!" There
see a deep red hue. Although it is generously hopped, it seems to be no harshness from boiling the black patent-
should be considerably to the malty side of Stout, with maybe there is enough other flavor to cover it up. But not
just enough black malt to give it a hint of roasted flavor. having to steep the malt separately does keep it simple
The alcohol strength should be sturdy, but not overly and you can use less.
powerful, say 6 percent by volume. This places Porter
neatly between the bitter stout and the sweeter Strong Recipe for 5 gallons
Ales-a well-balanced dark ale in every regard. 6.6 lbs. English unhopped dark malt extract
3 oz. lightly crushed black patent malt
Tasting References: 1 tsp. water crystals if water is soft
Samuel Smith's Taddy Porter or Anchor Steam's 1'h oz. Bullion hops for boiling [11.5 HBU)
Anchor Porter. 1 tsp. Irish moss
1!2 oz. Bullion hops for finishing
2 pkts. EDME ale yeast
3/~ C. corn sugar for priming
"Toluene Porter" Original gravity: 1.045
Russ Schehrer
Add water crystals to 2 gallons of boiling water;
The original, a printed recipe at my local homebrew remove from heat and add extract and black malt and mix
shop, was supposed to be like an Anchor Porter. Sounded well before returning to heat. Return to a boil and add
like a good idea to me, since I wasn't too sure what a one half of the boiling hops; after 30 minutes add the rest
porter was and needed a new beer in the fall of 1983. of the boiling hops and continue boiling for 30 minutes
During the cooling process I dropped my thermometer more, adding the Irish moss for the last 15 minutes. At
into the carboy and it broke. What a smell! After resisting the end of the boil remove from heat, add the finishing
the temptation to throw the whole lot out in the yard I hops and let the wort settle for 30 minutes. Sparge into
called the manufacturer and found out that the compo- cold water to make 5 gallons.
nent was toluene and that it would evaporate at room Force cool if necessary and add yeast at 75 degrees F.
temperature (no problem at 130 degrees F then). The yeast Bottle when fermentation is complete.
took well and it turned out well. That batch won first in
1984 while another took Best of Show in 1985. I have
stuck to the Cascade ratios since I've had nothing but
good success. I usually dry hop for the finish although I "Essential Porter"
have done a last-minute boil finish.
Nancy Vineyard
Recipe for 5 gallons
6.5 lbs. dried dark malt extract A rich and creamy ale, the Essential Porter has
llf2 lbs. crushed crystal malt nothing bitter to overwhelm the palate. Much of the ex-
'h lb. crushed black patent malt pected roasted character is actually hidden by the crystal
SPECIAL ISSUE 1986 ZYMURGY 35
malt sweetness and the smooth, well-rounded flavors from bittering hops and boil for one hour, adding the aroma
the Nugget hops. hops for the last 5 minutes of the boil. If your brewing
water is very soft, add 1f2 tsp. gypsum and 1f2 tsp. precipi-
Recipe for 5 gallons tated chalk at the start of boil. At the end of the boil, let
5 lbs. dark dry malt the wort cool for 5 to 10 minutes, strain out the hops and
2 lbs. cracked crystal malt add wort to cold water to make 5 gallons.
% lb. cracked black patent malt Pitch the yeast directly if dried, or as a starter if using
1j4 lb. cracked wheat malt a liquid culture. Ferment out at 60 to 70 degrees, prime
4 oz. 100 percent dextrin and bottle. This beer will be ready after 3 to 4 weeks, but
% oz. Nugget hops, first bittering addition will be better kept for at least 2 to 3 months and should
1 oz. Nugget hops, second bittering addition be drunk cool, but not chilled.
2 oz. Hallertauer hop pellets for aroma
111J2 gm. EDME ale yeast
% C. corn sugar for bottling STOUT

Heat one gallon of water to a boil, stir in the cracked No major beer style is as closely associated with a
malts and turn off the heat. Add one gallon hot tap water single brewery as Stout is with Dublin's Guinness
and cover the pot, leave to steep for 30 minutes. Strain the brewery. Guinness had enormous success with Porter, and
malt through a colander, collecting the runoff into your had already conquered the Irish market befo~e it intro-
boiling kettle. If your kettle can hold more water, rinse the duced Extra Stout Porter in the late 1700s. Whereas the
malts with hot tap water, one or so gallons, then discard word "stout" was originally intended to mean "strong," it
the spent grains. Stir in the dark dry malt and the dex- has since come to refer to the very black color and
trin, bring to a boil, stirring to prevent boilover. Add the heavily roasted flavor.
first bittering hops and boil for 30 minutes. Add the One key to Guinness' continued success is its univer-
second bittering hops and boil for 35 minutes. Turn off sal availability. None of the British brewers consider it to
the heat and add the aromatic hops. Cover and cool the be competition, so they allow it into their tied-house pubs
wort in a water bath, then pour into the fermenter, adding as their token dry stout, and offer a much sweeter black
the rest of the cold water and the yeast. Ferment in a brew as the British version of Stout.
dark place. Since one brewery dominates the style, there would
©1986, Nancy Vineyard seem to be agreement on its characteristics. But even
within Guinness' product line there is a bewildering
range of brews. The draft version, like its Bitter-Pale Ale
"Pearly King Porter" counterparts, is considerably milder in strength and car-
Terry Foster bonation than the bottled "Extra Stout." Then there is the
bottle-conditioned Guinness available in England and a
strong "Foreign Extra Stout" brewed in subsidiary
This is a dark, strong beer, so a good amount of dark breweries all over the world.
extract makes a suitable base. The crystal malt adds a In essence, a good Dublin Stout should not be par-
redness to the color, and mouthfeel and nuttiness to the ticularly strong in alcohol, as is often assumed by the
flavor. Black and chocolate malts add further color, along frightened modern American consumer. Quite the con-
with a dry, astringent tang. The two dark grains are trary, it should be the type of beer you can easily drink by
mixed, because the smoother flavor of the chocolate the pint. Its primary flavors come from the use of roasted
moderates the harshness from the black. The beer has a unmalted barley and black malt, along with generous
good hop bitterness, provided by the high alpha-acid doses of bittering hops, but never in such high propor-
(about 10 percent) Northern Brewer hop. The newer vari- tions that they obliterate the nice ale yeast flavors that
ety, Eroica, is used for aroma, giving a full, pungent result from top fermentation and cellar temperature
flavor, which nicely adds to the complexity of this beer. conditioning.
Overall, this porter has a deep, red-brown, translucent
color. It has lots of malty body, which is enhanced by the Tasting References:
relatively low carbonation. The body is balanced by the Dry Stout (Dublin Stout); Draft Guinness and
clean hop bitterness, which dominates, but does not hide Guinness Extra Stout; Sweet Stout (London Stout);
the rather coarser bitterness from the dark malts. Mackeson XXX
Recipe for 5 gallons
6 lbs. dark dry malt extract "Fooled 'Em Again Dry Stout"
2 lbs. crushed crystal malt
-l oz. crushed chocolate malt
Byron Burch
4 oz. crushed black malt
1% oz. Northern Brewer hops for bittering This is an adaptation of an excellent porter recipe
% oz. Eroica hops for aroma that has been upgraded (or downgraded, if you prefer)
2 pkts. ale yeast or liquid Guinness culture into a most drinkable dry stout. Eroica and Cascade hops
1
h C. corn sugar for priming contribute a delicacy of hop flavors while Nugget and
Original gravity: 1.058 to 1.062 Willamette add an assertive spiciness. These yeasts will
Terminal gravity: 1.014 to 1.018 help get the most character from your hops. The black
grains send two different kinds of roasted character danc-
Mix the extract and grains with 2 gallons of water. ing around your mouth; crystal malt contributes an over-
Bring this to a boil and strain out the grains; add the tone of caramel sweetness, and mild ale malt contributes

36 SPECIAL ISSUE 1986 ZYMURGY

 the fresh grain aromatic so essential
to most beers. The fooler is the dex-
trin, which takes an otherwise
austere and somewhat assertive brew
and lends a remarkable smoothness
and subtlety to the whole.

Recipe for 5 gallons

5 lbs. British dark dry malt extract
2 lbs. crushed crystal malt
Ph lbs. crushed mild ale malt
12 oz. chocolate malt, whole
4 oz. roasted barley, whole
-
-= 6 oz. 100 percent dextrin powder
1f2 oz. Eroica pellets and % oz. Nug-

-- get pellets, first bittering addition

% oz. Nugget pellets, second bitter-
ing addition
1 oz. Cascade pellets and 1 oz.
Willamette pellets for aroma
14 gm. EDME or Muntona ale yeast

Tie the crystal and mild ale

malts loosely in cheesecloth or a
muslin bag. Heat a gallon of water
to approximately 165 degrees F, turn
off the heat and add the grain,
letting it steep for an hour. Remove
your "tea bag" of grain and wring it
out, collecting the water in the
boiling kettle. Pour the rest of the
steeping water into the kettle as
well. Add the dry malt, dextrin
powder and as much water as your
boiling kettle can hold and still
allow foaming in the head space.
Bring the kettle to a boil and add
the first bittering hops, stirring to
prevent boilover. Boil for 30 minutes
and add the second bittering hops
(along with the chocolate malt and
roasted barley tied up in
cheesecloth). Boil for 30 more
minutes. Thrn off the heat, cover and
cool in a water bath. Pour into a
fermenter with the rest of the water
and add the yeast and aromatic
hops. Cover and ferment in a dark,
cool place.
©1986, Byron Burch

SPECIAL ISSUE 1986 ZYMURGY 37

 "Kansas City Bier Meister Stout" malt and hop bitterness than does a standard dried yeast.
In fact. the yeast and the use of roasted barley as the
Kansas City Bier Meisters predominant dark malt are the keys to successful brewing
of this black, dry, bitter, yet full-bodied classical beer style.
This stout is a full-bodied, mildly-carbonated brew Note that, unlike porter, the bitterness in stout is
with a rich brown head. It is characterized by a malty dominated by the roasted malts, rather than by the hops.
flavor with delicate hop balance.
To fortify the light-bodied character of the Laaglander Recipe for 5 gallons
Irish Stout, the john Bull dark malt extract and the spray- 5 lbs. dark dry malt extract
dried malt are added. The roasted barley is used to to 1 lb. crushed crystal malt
give the beer the characteristic stout aroma and flavor. 1'h lb. crushed roasted barley
Not only does chocolate malt impart flavor and aroma, 4 oz. crushed black malt
but it adds a roundness to the flavor. A "little bit of bite" 2 oz. Northern Brewer hops for bittering
and color are added by the black patent malt. Liquid Guinness yeast culture
The sharp bitterness of the Bullion hop offsets the % C. corn sugar as priming
sweetness contributed by the crystal malt. The Fuggle Original gravity: 1.050 to 1.054
hops were staged; in the boil for flavor and bitterness and Terminal gravity: 1.010 to 1.012
in the finish for a soft hop aroma.
Mix extract and grains with 2 gallons of water. Bring
Recipe for 5 gallons this to a boil and strain out the grains; add the bittering
3.3 lbs. Laaglander Irish Stout extract hops and boil for one hour. At the end of the boil strain
3.3 lbs. john Bull dark malt extract out the hops and add the wort to cold water to make 5
2 lbs. spray-dried dark malt gallons.
2 lbs. crushed crystal malt Pitch the yeast culture as a starter and ferment out at
% lb. whole roasted barley 60 to 70 degrees F. Prime and age for at least 2 to 3
'I< lb. whole chocolate malt weeks; it will be at its best from 4 to 6 weeks and should
1 Tbs. whole black patent malt be drunk cool but not chilled.
1 oz. Bullion leaf hops and 'h oz. Fuggle leaf hops for
bittering
V2 oz. Fuggle leaf hops for finishing "Choc-o·lot Mousse"
1f2 tsp. gelatin finings Nancy Vineyard
1 pkt. EDME ale yeast
3f4 C. corn sugar for priming
Original gravity: 1.068 Dark malt syrups contain a great deal of roasted malts
Terminal gravity: 1.019 for dark color and for rich malted-bitter flavors. Playing
off this rich base, Northern Brewer hops contribute minty,
Add the grains to one-half gallon water at 155 degrees spicy peaks of flavor that assuage the malt bitterness. Very
F and hold at that temperature for one hour. Strain and little priming sugar is needed for this beer, as it typically
rinse the grains and mix this liquid with the extracts and continues to create C0 2 from the complex sugars of the
as much water as your pot will allow without boiling over. dark extract syrup during storage.
Bring this to a boil, add the bittering hops and boil for 45
minutes. Remove from the heat and add the finishing Recipe for 5 gallons
hops. Cool the wort for 30 minutes, strain out the hops 7 lbs. dark malt extract
and add to cold water to make 5 gallons. Add the yeast 3 oz. Northern Brewer hops for bittering
when the temperature is at 70 to 75 degrees F. 2 oz. Willamette hops for aroma
After 3 days of fermentation dissolve the gelatin 11'h gm. EDME ale yeast
finings in a small amount of cool water and allow to 1/3 C. corn sugar for priming (or save 2h C. extract)
stand for one.half hour. Bring this mixture to a boil and
add it to the beer. Mix the extract into several gallons of water in the
Bottle when fermentation is complete and allow 3 boiling pot and bring to a boil. Add 'h the bittering hops
weeks for conditioning, but it will continue to improve for and boil for 40 minutes. Add the rest of the bittering hops
several months. and boil for 20 minutes. Thrn off the heat and add the
aromatic hops, cOver and cool the wort. Pour the wort
into the fermenter with water to make 5 gallons and add
"Park Royal Peril" the yeast. Ferment in a dark place.
Terry Foster ©1986, Nancy Vineyard

Dark malt extract forms a most suitable base for this "Baculum Ale"
malty beer, with extra body being added from the fairly
large amount of crystal malt. Much of the bitter, astrin· Russ Schehrer
gent flavor comes from the use of a high proportion of
roasted barley, along with a little black malt to enhance My success with stouts has been less than eventful.
the inherent harshness of the brew. A fairly high hop I've got one that reminds me of asphalt, another of a
bitterness also is necessary to offset the maltiness, and porter, another of too much licorice. When I saw this kit,
this is given by the high alpha-acid hop, Northern Brewer, I decided to give it a try; I had never tried a kit before. I
a traditional favorite for this beer. The use of a Guinness varied the instruction by making it all malt and adding
culture yeast seems to result in a better blending of the some finish hops. The results were very good, not a stout
38 SPECIAL ISSUE 1986 ZYMURGY
as in Guinness, but a stout and very palatable. A baculum
is the penis bone present in certain mammals, such as the
whale.

Recipe for 5 gallons

7 lbs. EDME Irish Type Stout Superbrew Kit
1 oz. Northern Brewer hops for finishing
11/z tsp. gypsum .. .
Pinch of Irish moss
Yeast supplied with kit
.. ...
..... ..:: . . . -il····. ~~. .,...1.
% C. corn sugar for priming
Original gravity: 1.045

Add the extract and gypsum to 1lfz gallons of boiling

water and continue boil for 30 minutes, adding the Irish
moss and finishing hops for the last 5 minutes of the boil.
Sparge into cold water to make 5 gallons, pitch the
yeast and bottle when fermentation is complete.

STRONG ALES

Strong Ales are the opposite of the American thirst~

quencher beers. These are beers to spend time with, beers
to.t soothe the weary soul. People who turn to distilled
spirits and liqueurs for after~dinner drinks and bedtime
nightcaps rob themselves of the healthful and sustaining
attributes offered by a good hearty ale.
There is no one style of strong ale. The more pro~
found the flavors in a beer, the wider the possibilities for
variation and the slower you drink them, the more time
you have for exploration of detail.
The range starts wit.h the British "Old Ales" and
"Scots Ales," which may run as low as 6 percent alcohol
by volume, or as high as 9 percent. Holding the middle
ground are the individualistic Belgian ales, no two of
which are alike, but range from 6 percent to 12 percent,
and from quite pale to a dark copper. The strongest ales
are popularly referred to as "Barleywine" and "Imperial"
or "Russian" Stout. These ales combine extraordinary
strength and vigorous hopping rates to deliver a very
intense brew that mellows with extended bottle aging.

Tasting References:
Old Ale: Theakston's Old Peculier.
Scots Ale: McEwan's Scotch Ale. with a distinct hop bitterness. It is an enjoyable drink
Belgian Trappists: Orval (under 6 percent, pale with distinct character and is certainly comparable in
amber); Chimay Red (6.6 percent, copper); Chimay Blue quality to the few remaining commercial examples of Old
(8.75 percent, dark). Ales brewed in Britain, which are really just strong mild
Belgian Specialties: Duvel (8.2 percent, very pale); ales. Try it as a one-to~one mixture with British Bitter, a
Affligem (9 percent, pale amber); Kwak (9.5 percent dark). drink known as "Mother~in~Law" because she's "Old and
Barleywine: Anchor Old Foghorn. Bitter!"
Imperial Stout: Koff Stout (Finland); Courage's
Russian Imperial Stout. Recipe for 5 gallons
6.6 lbs. Munton and Fison Old Ale Kit extract
"Peculiar Old Ale" Yeast supplied with the kits
1/z C. corn sugar for priming
Terry Foster Original gravity: 1.046 to 1.048
Terminal gravity: 1.010 to 1.012
I was reluctant to give a kit recipe, because too many
of these rely on large amounts of added sugar, resulting Add the extract to 2 gallons of boiling water. For this
in thin, disappointing beers. That this recipe is similar to beer it is only necessary to boil the wort for 15 to 20
one published by Charlie Papazian in The Joy of Home minutes. Add the wort to cold water in your fermenter to
Brewing is something for which I will not apologize, since make 5 gallons, pitch the yeast and ferment out at 60 to
this Old Ale kit is most definitely a cut above the rest. 70 degrees F. Prime and let it age for at least 3 to 4
The beer has a good copper color, darker than that of a weeks; it will improve if it's kept longer. Drink it at 50 to
bitter. It is definitely, though not overpoweringly malty, 55 degrees, i.e. cool, not chilled.
SPECIAL ISSUE 1986 ZYMURGY 39
 "Munton and Fison 'Old Ale' Kit" Recipe for 5 gallons
Ted Whippie 12 lbs. dry amber malt extract
1f4 lb. dry dark malt extract
8 oz. 100 percent dextrin powder
Without question the best and also the easiest kit of 21J4 oz. Northern Brewer pellets and % oz. Eroica pellets,
my experience is the "Old Ale" by Munton and Fison. first bittering addition
This kit makes a small batch (only 18 12-ounce bottles) of 2 oz. Nugget pellets, second bittering addition
an all-malt strong ale. Just follow the instructions on the 3 oz. Cascade pellets for aroma
can exactly. There are some real surprises there! The malt 10 gm. Pasteur Champagne wine yeast
extract is diluted with water with no boiling, no sugar is % C. corn sugar for priming
added and after primary fermentation the ale is bottled
with no priming sugar. As they should be, cleanliness and Dissolve all the dry malt and dextrin powder in 4
sterilization are emphasized. gallons of water and heat to boiling. Add the first bitter-
In this kit the 3.3 pounds of hopped malt extract is ing hops, stirring to prevent boilover. Boil 30 minutes, and
diluted with only a little· over 11fz gallons of water, which add the second bittering hops. Boil for 30 more minutes.
makes a real potent beer. The recommended conditioning Turn off the heat, cover and cool in a water bath. Pour
period of four weeks is a real minimum. It seems to keep into a fermenter with water to make 5 gallons and add
getting better as time goes by. Maybe one should make the yeast and aromatic hops. Cover and ferment in a dark,
two batches at a time so that it will last! cool place. Age for at least six months in the bottle.
Original gravity: 1.068

"Barleywine Style Strong Ale"

"Elephant Malt Liquor" Fred Eckhardt
Laaglander Light Kit
Gary Bauer Based on the Queen's Jubilee Ale in Amateur Brewer
No.3, 1977.
In many American states and some foreign countries,
it is not lawful to call a brew "beer" or "ale" if it exceeds Recipe for 5 gallons
a certain strength; therefore, the term malt liquor has 3.3 lbs. light malt extract
come into existence to satisfy labeling laws. Malt liquor is 3.3 lbs. amber malt extract
higher in alcohol and fermented at warmer temperatures 3.3 lbs. dark malt extract
than typical for lagers. Alcohol content is usually 5.5 per- 3 lbs. crushed caramel (crystal) malt. 40-Lovibond color
cent to 7.5 percent and the body should be medium to 3 oz. Eroica (or Cornel) (10 percent alpha acid) or
medium~full, preferably with a malty aroma. substitute 2lfz oz. Galena hops, for bittering
1 oz. Fuggles or substitute Cascades (5 percent alpha acid)
Recipe for 5 gallons for aroma
6.6 lbs. Laaglander light malt extract kits Optional water treatment: 1 tsp. gypsum and 1/8 tsp. Ep~
2 lbs. corn sugar som salts for medium hard water, double for soft water
4 oz. malta-dextrine 2 or 3 pkts. EDME ale yeast
1f.l oz. Cascade hops for aroma Dry malt extract for priming
Yeast included with kits Original gravity: 1.087
% C. corn sugar for priming Terminal gravity: 1.022
Original gravity: 1.060 Alcohol content: 6.9 percent by weight, 8.8 by volume

Boil Ph gallons of water; add the extract, corn sugar Place the crystal malt in a nylon bag with 2 gallons of
and malta-dextrine and boil for 30 minutes. Add the cold water in your pot and bring to a boiL When near
aroma hops for the last 5 minutes of the boiL Sparge and boil remove the bag of grains, squeezing as much liquid
add wort to cold water to make 5 gallons. from it as you can, dissolve the malt extract and water
Pitch yeast and ferment at 54 to 57 degrees F until treatment and bring to a boil. After 15 minutes of boil
done. Prime and condition for 3 weeks at 40 to 50 add one-half the bittering hops; after 30 minutes more
degrees and age for 3 weeks more. add the rest of the bittering hops and continue the boil
for 30 minute$. Add the aromatic hops and remove from
the heat; let the wort settle for 30 minutes. Sparge into
your fermenter with cold water to make 5 gallons.
"Take No Prisoners Barley Wine" Pitch the yeast at 65 to 70 degrees F and ferment at
Byron Burch 50 to 60 degrees. After ferment has finished, rack the ale
and age at 65 degrees for 2 weeks. then bottle-age for 3 to
This is a brew that takes command early and keeps it. 6 months or longer.
With plenty of malt sweetness and hop bitterness blend-
ing together as aging time goes by, it produces something
akin to an all-out assault on your taste buds. A wine yeast "Spoonstander Imperial Stout"
is used because it has a higher alcohol tolerance. This
type of beer is for after-dinner sipping. The temptation, Byron Burch
however, is to have too many in a row. This could make it
as hard for you to stand as it was for Custer. Treat it with If you're a brewer looking for more head, this is the
respect. beer for you. I've seen two or three inches of the richest,
40 SPECIAL ISSUE 1986 ZYMURGY
creamiest head imaginable form when a pitcher of this
stuff is poured, staying for 30 minutes or so, even after
the beer is gone. All of the exceedingly complex roasted
malt and bitter hop flavors are present in substantial
amounts, suitable for the respectable alcohol content.
creating a remarkable balance at an unusual level of
intensity. Fresh and robust at first, this stout will take on
a rich mellowness as the months go by.

Recipe for 5 gallons

5 lbs. British extra dark dry malt extract
3.3 lbs. British dark malt extract
8 oz. crushed black patent malt
5 lbs. white rice syrup
1 lb. corn sugar
5 oz. lactose
23/4 oz. Northern Brewer pellets and 1f4 oz. Cluster pellets,
first bittering addition
1% oz. Nugget pellets and 1f4 oz. Eroica pellets, second
bittering addition
2 oz. Cascade pellets and lf4 oz. Saaz pellets for aroma
10 gm. Pasteur Champagne wine yeast
% C. corn sugar for priming

Dissolve all the dry malt, malt extract, rice syrup and
corn sugar in 5 gallons of water and heat to boiling. Add
the first bittering hops, stirring to prevent boilover. Boil 30
minutes, and add the second bittering hops, along with
the black patent malt (tied in cheesecloth). Boil for 30
minutes more. Thrn off the heat, cover and cool in a
water bath. Pour into a fermenter and add the aromatic
hops. Cover and ferment in a dark, cool place.
Age at least three months in the bottle.
©1986, Byron Burch

SPECIALTY BEERS

These are the beers classified in the "It Takes All

Kinds" category. Actually the world's most unusual beers WHITE BEERS
are not the product of some crazed brewer's vivid imaginM
ation, but are the leftovers from the ancient days before Another ancient Belgian wheat beer style is the
brewers understood fermentation, or even before the "White" beer found in Hoegaarden. It's brewed in proporM
discovery of the benefits of hops. Now that modern tions of 40 percent wheat, 10 percent oatmeal, 50 percent
techniques have taken most of the mystery out of brewing, barley malt and hopped with an unusual blend of British
some brewers decide they still like the way the old beer and Czech hops. But even stranger, the aroma is spiced
tastes, and continue to allow the old flavors into the beer. with a touch of coriander and Cura<;ao. Bottle condition-
ing and aging completes one of the world's true brewing
LAMBIC delicacies.
Another wheat beer with the nickname "white" is
One style experiencing a revival of popularity is the found in Berlin. This refreshment specialty is brewed to a
Lambie family of wheat beers brewed in a tiny area on very low gravi'ty, then a lacticMacid fermentation is
the south fringe of Brussels, Belgium. Sometimes called induced by the addition of a sour-milk culture. Why
"wild" or "spontaneously fermenting" beers, Lambics are anyone would go out of their way to brew a sour beer
fermented by a natural microorganism present in the air. would seem a baffling question, until you try the beer
While this practice would give a modern brewer nightM with the traditional dash of raspberry syrup or essence of
mares, many people like the sour and fruity flavors that woodruff. The combination of sweet and sour in a light,
result. The initial Lambie fermentation is only the beginM low-alcohol beer becomes perhaps the most refreshing of
ning. The art comes in the aging and blending. Aging for all the world's brews.
two summers mellows the beer considerably. "Gueuze" is
a blend of old and young lambic that is then aged another
year in the bottle. "Kriek" is a popular variation where RAUCHBIER (smoked)
black cherries are macerated in young Iambic for several
months and then bottle-aged for up to three more years, One of the world's all-but-forgotten traditions is the
slowly maturing from a stronglyMflavored cherry beer to a smoking of malt over a wood flame. The city of Bamberg,
wonderful blend of the sweet and sour influences. in Bavaria, seems to be the last place to appreciate what
SPECIAL ISSUE 1986 ZYMURGY 41
 second bittering hops. Boil for 30 minutes more. Turn ott
the heat and add the cherry juice, aromatic hops, water to
make 5 gallons and the yeast starter. Cover and ferment in
a dark, cool place.
©1986, Byron Burch

"Cherry Pils''
Gary Bauer

Recipe for 5 gallons

6 lbs. dry light malt extract
46 oz. pure cherry juice (no preservatives)
1 oz. Saaz hops for hittering
1/2 oz. Saaz hops for flavor and aroma

2 pkts. Red Star lager yeast

% C. corn sugar for priming
Original gravity: 1.045

Add the malt extract and bittering hops to Ph

gallons of boiling water and boil for 30 minutes. Add
this process can do for the tlavor of beer. The smoke from the flavor and aroma hops and continue the boil for
moist beechwood permeates the malt and thus the beer, 20 minutes more. Strain hops and add wort to cold
crealing one of the best beers imaginable to accompany water to make 4% gallons. Add the cherry juice to
German cheeses and sausages. the cooled wort.
Pitch the yeast and ferment at 60 degrees F until
Tasting References: done. Prime and condition for 3 weeks at 50 to 60
MDI'! Subite Krick Lambie; Hoegaarden White; degrees before drinking.
Berliner Kincll Weisse; Kaiserdom Rauchbier.
"Framboise (Raspberry II)"
Phil Schuchman
"First Time Cherry Ale" of the Kansas City Bier Meisters
Byron Burch
Framboise is a lightwbodied, crisp beer. The unfer-
If you've been fascinated by Belgian Kriek Lambie mentable dextrins in the john Bull malt extract add body
beers, and would like to try making one, here's a good, to the beer. Both the Burton water salts and the Adolph's
though easy. recipe suitable for your first effort. With its meat tenderizer are used for the papain they contain. The
unusual flavor profile combining malt, hops and cherry, key flavors of the beer are the hops and raspberries.
accentuated by a unique yeast, this brew yields a Hallertauer hops are used for their distinctive character
memorable complexity you may find addictive. No matter in a lightly hopped beer. Loose-pack frozen raspberries
how many kinds of beer you enjoy in your lifetime, you are used because they contain less sugar than other
never forget your first cherry. frozen raspberries and the cost of fresh berries is too
high.
Recipe for 5 gollons
7 lbs. light malt extract Recipe for 5 gallons
2 lbs. amber dry malt 3.3 lbs. john Bull light malt extract
4 oz. 100 percent dextrin powder 4.2 lbs. light dry' malt extract
1 gallon bottled cherry juice or cherry cider % pkt. Burton water salts
1fJ oz. Nugget pellets, first bittering addition 2fa tsp. Adolph's 100 percent natural meat tenderizer
118 oz. Nugget pellets and 118 oz. Willamette pellets, sec- 1 pkt. Vierka Hallertau hop pellets
ond bittering addition 1 tsp. Irish moss
% oz. Willamette pellets and % oz. Cas_cade pellets for 3.3 lbs. loose-pack frozen raspberries
aroma 1 pkt. Vierka light lager yeast
Yeast starter made with yeast cultured from a bottle of 1f3 tsp. organic yeast nutrient
Chi may 1 tsp. gelatin
3
/4 C. corn sugar for priming 12 C. corn sugar to prime
1

Original gravity: 1.060

Dissolve the malt extract, dry malt and dextrin Terminal gravity: 1.022
powder in as much water as your boiling kettle can hold
and still allow room for foaming in the head space. Bring Dissolve all malts and water treatments in two gallons
the kettle to a boil and add the first bittering hops, stir- of boiling water. Boil for one hour, adding hops and Irish
ring to prevent boilover. Boil for 30 minutes and add the moss during the last 20 minutes. Sparge and add to
42 SPECIAL ISSUE 1986 ZYMURGY
raspberries (processed in a blender} in an insulated Original gravity: 1.044
cooler. Let stand 30 minutes. Add water and ice (for a fast Terminal gravity: 1.011
break) to make 51JJ gallons. Rack after 1 week and add
yeast nutrient. Fine with gelatin and top off after 2 weeks. Dissolve the malt extracts in one gallon of hot water,
Use double-stage fermentation in glass at 68 degrees F for add boiling hops and spruce sprigs. Boil for one hour,
6 weeks. stirring to turn under the floating needles. There is no
need to add aroma hops, the spruce needles take care of
"Marion Berry Ale" that.
Russ Schehrer Transfer the wort to the fermenter and add cold water
to make 5 gallons and reach a temperature below 80
degrees F. Add the yeast and ferment at 60 degrees F, if
This beer has been made with cherries (small, very possible. Prime and bottle when all signs of ferment have
sour pie cherries) and blackberries as well as marion ber- stopped.
ries; all have been wonderful. Laaglander dry extract is
probably the best because of its light color (the berries
show off their color with the lighter malt). This recipe "California Steam Beer, Brew 61"
was made once and the bottles were a little overcar-
bonated. No doubt I bottled a little early since the final Fred Eckhardt
gravity should have been a little lower given the ingre-
dients and yeast used. The marion berries I used were a Adopted from my 1971 recipe, this is a California Ale.
little too tart for plain snacks but made a wonderful pie, a
good batch of mead and a great ale. Recipe for 5 gallons
4 lbs. Alexander pale malt extract. (This brand is quite
Recipe for 5 gallons variable in strength. Shake the can; if it sloshes, find
3.3 lbs. Munton and Fison light malt extract or 3 lbs. dry another, or speak to the management for an adjust-
light malt extract ment; however, the quality of the end product is usu-
lf2 lb. corn sugar ally worth the chance you take. If you are trying to
2 oz. Bullion and % oz. Cascade hops for bittering make a genuine steam beer taste-alike, the malts used
1f2 oz. Tettnanger hops for finishing at Alexander's are very close to those used at Anchor.)
Pinch of Irish moss 2% lbs. pale dry malt extract, use the besl
3 lbs. marion berries 2 oz. Northern Brewer hops (can substitule Brewer's Gold)
Champagne yeast for bittering
% C. corn sugar to prime V2 oz. Northern Brewer hops for aroma
Original gravity: 1.055 Use a good lager yeast; if Red Star use 3 pkts.
Terminal gravity: 1.014 Dry malt extract for priming
Original gravity: 1.048 (depends on the Alexander's qual-
Add the extract, corn sugar and bittering hops to 2 ity, which varies)
gallons of boiling water. Boil for 30 minutes, adding the Terminal gravity: 1.011
Irish moss for the last five minutes. Remove from heat Alcohol content: 3.9 percent by weight, 5 by volume
and add the hand-mashed berries and finishing hops to
the pot and let them steep for 30 minutes. Without sparg- Bring 2 gallons of water to a boil. add the dry malt
ing, add the entire wort to cold water to make 5 gallons extract, mixing it well, then the Alexander extract syrup.
in a pail-style fermenter. Return to a boil and after 15 minutes add half the bitter-
Pitch yeast and after 3 days rack to a carboy; bottle ing hops. One-half hour later add the rest of the bittering
when fermentation is complete. Let this age in the bottle hops and continue the boil for 30 minutes. Add the aro-
for at least a month. matic hops, remove from heat and lel the wort settle for
30 minutes. Sparge into cold water to make 5 gallons.
Add the yeast at 65 to 70 degrees F and ferment at 50
"Spruce Beer" to 60 degrees. When ferment has finished, rack and age in
Lois Canaday a carboy for 2 weeks longer at 55 degrees before bottling.

The spruce sprigs impart to this ale an aroma and

flavor that seem even more delightful than that obtained
"Mast-and·Sail Progressive Steam Beer"
from hops. Also, it tasted and smelled very sntisfying after Byron Burch
only one day in the bottle. We didn't even look to see that
it was still cloudy. This is a rich, amber beer, with a touch of sweetness
It will be impossible to let this spruce ale sit in the from the malt and dextrin powder punctuated by the
bottle long enough to gain any age! mintlike assertiveness of Northern Brewer. The use of Red
Star lager yeast and the addition of a full cup of corn
Recipe for 5 gallons sugar at bottling time moves this beer toward a crisp, dry
3% lbs. EDME SFX extract finish, leaving lesser brews in its wake.
2 lbs. Munton and Fison dark dry extract
4 to 6 oz. of new growth spruce sprigs (stems, needles Recipe for 5 gallons
and all) 5 lbs. British amber dry malt extract
7 bittering units (HB U) of Cascade hops 1f2 oz. 100 percent dextrin powder
1 pkt. Edme ale yeast 1 tsp. gypsum
3A C. corn sugar for bottling % tsp. salt

SPECIAL ISSUE 1986 ZYMURGY 43

1 1/8 oz. Northern Brewer pellets, first bittering addition in the fruit does a fantastic job of balancing this mead's
1 1/8 oz. Northern Brewer pellets, second bittering sweetness without being assertive.
addition This is a winner, and while other fruits may be substi-
1h oz. Northern Brewer or Cascade pellets for aroma tuted (red raspberry, blueberry, cherry, etc.) there is no
14 gm. Red Star lager yeast comparison to the quality of black raspberries. If you even
1 C. corn sugar to prime think this sounds good, then you will absolutely fall in
love with this mead.
Dissolve the dry malt, gypsum, salt and dextrin
powder in as much water as your boiling kettle can hold Recipe for 5 gallons
and still allow room for foaming in the head space. Bring 14 lbs. very light clover honey
the kettle to a boil and add the first bittering hops, stir- 10 lbs. black raspberries (fresh-crushed or frozen; not
ring to prevent boilover. Boil for 30 minutes and add the sweetened)
second bittering hops. Boil for 30 minutes more. Thrn off 5 tsp. yeast nutrient
the heat, cover and cool in a water bath. Pour into a 2 pkts. wine or sherry yeast
fermenter with water to make 5 gallons, adding the yeast Original gravity: 1.100 to 1.110
and aromatic hops. Cover and ferment in a cool dark
place. Dissolve the honey and yeast nutrient in 2 gallons of
©1986, Byron Burch water and bring to a boil for 30 minutes. Add the crushed
black raspberries to the boiling honey water and turn off
the heat. Do not bring back to a boil, rather let the fruit
steep at pasteurization temperatures of about 150 to 160
MEAD degrees F.
Add all of the sweet honey-fruit liquor to 3 gallons of
Mead is a fermented beverage unto itself. Neither a cold water in your fermenter, which must he an open
beer nor a wine, it is yeast-fermented honey water, prob- type such as a sanitized 6lf.a- to 10-gallon plastic container.
ably one of the first fermented beverages concocted by Top up your brew with cold water to make 6 gallons.
man. Throughout the ancient civilizations we find that Pitch a good strong yeast culture and let honey, water and
mead was a legendary and celebratory drink. fruit ferment for 5 to 6 days.
Traditionally mead has been brewed with the ratio of After the initial 5 to 6 days of fermentation transfer
one gallon of water to three to five pounds of honey, the fermenting mead to a secondary fermenter by first
resulting in a very slow fermentation and an extremely removing the fruit with a strainer {boil the strainer in
sweet beverage. The high sugar content of the wort will water to sterilize). Then siphon into a secondary
not fully ferment, because the higher alcohol levels inhibit fermenter and attach fermentation lock.
the yeast fermentation. Fermentation will proceed anywhere from one month
Commercial mead is scarcely available, but as a home- to five months depending on the strain of yeast and its
brewer you can try what you like with fermenting honey. strength. Let fermentation proceed to completion.
Contemporary mead, as many of us brew it, is dryer than Bottle without priming sugar. The mead is ready to
the traditional beverage, and with conditioning it can be drink immediately, though it will improve some with age.
made sparkling, reminiscent of Champagne essence.
The possible variations are endless, as with all your
homebrew endeavors, but the basic categories are these: "Sparkling Mead"
Traditional Mead-This is a basic mead brewed with Russ Schehrer
honey and water in the proportions of two-and-a-half
pounds honey per one gallon water.
Metheglin-A basic mead infused with herbs or There have been countless versions of ginger mead.
spices (our beloved hops or ginger root or lemongrass are Most of them can be attributed to Charlie Papazian. Well,
favorites). I have my own version. A few bottles remain from my
Melomel-A mixture of fruit juices with honey. When first batch in 1982 and they are beautiful. I have made a
that fruit is grapes it is called a pyment; apple juice and couple more batches with the same success. The amount
honey produce a cyser. of ginger has gone down from 3 ounces to being an
Berries of all sorts make for really fine mead flavors. optional ingredient, along with the hops. Champagne
Brewing mead is simple, like beer, but requires yeast is desirable over beer yeast because of the character
patience for the slow fermentation and long aging process it imparts on mead, namely, a lower terminal gravity and
that mellows its flavor. We all know that time passes lighter body. This recipe has been the basis for many
quickly, so why not let our mead age along with us and meads including a whole world of berried meads
enjoy the maturity? (raspberry, black raspberry, blackberry, and marion berry).
Yes Virginia, meads are an aphrodisiac.

"Purple Haze Hendrix Mead" Recipe for 5 gallons

6 lbs. lignt honey
Charlie Papazian Y2 oz. or less fresh, grated ginger root
2 lbs. corn sugar
I have had great meads and I have had great meads. % oz. Willamette hops for finishing
This is one I have had time after time and its impressive- Pinch of Irish moss
ness never seems to diminish. A still mead, this brew is 2 tsp. yeast nutrient
sweet yet mystically balanced with the purple essence of Champagne yeast
black raspberries. A small amount of tannin and acidity % C. corn sugar for priming

44 SPECIAL ISSUE 1986 ZYMURGY

Original gravity: 1.065
Terminal gravity: 0.992 to 0.997

Dissolve the honey, corn sugar and yeast nutrient with

ginger root in 2 gallons of water and bring to a boil for
30 minutes, adding the Irish moss for the last 5 minutes.
Add the finishing hops and remove from the heat; let it
settle for 10 minutes. Sparge into a fermenter with cold
water to make 5 gallons and pitch the yeast.
Fermentation will proceed taking 1 to 5 months to be
complete. Prime with corn sugar and bottle when fermen~
tation is complete. Let this mead age, and age, for six
months to a year or more.

MARZEN (or Vienna or Oktoberfest)

Of the brewers who first introduced bottom fermenta~

tion, perhaps the most famous was Anton Dreher of Vien~
na. His contribution was the reddish amber~colored lager
brewed with what we now call "Vienna malts." The style
is no longer the dominant style in Vienna (as Dreher
turned his energies to the awesome task of converting
Italians into beer drinkers) and has been adapted by the
Bavarians as a special brew associated with the Recipe for 5 gallons
Oktoberfest. 5 lbs. amber dried malt, or 6 lbs. light malt syrup
It is ironic that Munich's Spaten Brewery should be 2 lbs. cracked crystal malt
credited with starting the tradition of an amber~colored 1f.t lb. Munich malt or 2 tablespoons roasted barley,
Oktoberfest beer. It was Spaten's Gabriel Sedlmayr who cracked
pioneered refrigerated fermentation, thus removing one of '!< oz. Nugget hops, first bittering addition
the fundamental reasons for having a festival in October % oz. Hallertauer hops, second bittering addition
at all-the ceremonial killing-off of the last of the March 1 teaspoon gypsum and 1 teaspoon salt
Beer. March Beer was the last brew of the previous 1 oz. Hallertauer or Cascade hops for aroma
winter season, brewed extra strong to last through the 14 gm. Red Star lager yeast
non~brewing summer months. Fortunately, Sedlmayr 1 C. corn sugar for priming
recognized a good party when he saw one, and intra~
duced bottomMfermented Mi:irzenbier brewed along the Boil one quart of water in a saucepan and add the
lines of the Vienna style. crystal and Munich malt and an additional two cups tap
As with the other darker styles of Bavaria, amber water. Stir for several minutes to release the color and
beers are being edged out in favor of lighter~colored beers. aroma of the malts. Strain out the malt, collecting the
even at the Oktoberfest. If you request a Miirzenbier, liquid into the boiling pot. Rinse the malt thoroughly with
however, it can still be found, and most breweries offer it several quarts of tap water and discard spent grains.
year round, some shortening the name simply to Fest. Stir in the amber dry malt and the gypsum and salt,
The color of a Mfirzenbier is its most attractive bring to a boil and add the first bittering hops. Continue
feature. It's a deep amber with a reddish tint, and its to boil for 30 minutes and add the second bittering hops.
clarity should be no less brilliant than a Pilsener. The Boil another 20 minutes, then turn off heat, cover the pan
aroma should be of gently-roasted malt, and the flavor and begin cooling. When the wort is cooled below 180
should affirm that impression. The alcohol content range& degrees F, stir in the aromatic hops. Finish cooling the
from 5 percent to 6 percent by volume. Serve at cellar wort. Pour the wort into a fermenter with water to make 5
temperatures and don't feel like you have to wait until gallons and add.the yeast. Ferment in a cool, dark place.
October. ©1986, Nancy Vineyard

Tasting Reference:
Spaten UrMMiirzen Oktoberfest or Paulaner Wies'n
Miirzen. CONTINENTAL DARK (Miinchner Dunkel)

When cold fermentation was being pioneered, it was

"Reggie's Best" Munich that became associated with dark beers. Whereas
Nancy Vineyard most of the world's brewers consider a Pilsener to be
their normal brew and dark beers a specialty, the
A malty example of the style is produced here with Bavarians still consider a good dark brew to be
an extra large volume of crystal malt. But a counterpoint fundamental. The traditional Miinchners rarely exceed 5
to this sweetness is provided by the dry finish of the percent alcohol by volume (the better to drink in quanti-
Munich malt or roasted barley. This style of beer is a ty), and have a robust malty (but not too sweet) flavor that
showcase for the homerun finish of Nugget hops. goes very well with food, particularly roast beef. If you
SPECIAL ISSUE 1986 ZYMURGY 45
are ever going to pull your prized ·stein down off the 1 tsp. Irish moss
shelf, this is the beer to drink out of it. lfz oz. Hallertauer hops for finishing
2 pkts. Vierka lager yeast
Tasting Reference: 1 tsp. gelatin
Kiilmbacher Monkshof Kloster~Schwarzbier. % C. corn sugar for priming
Original gravity: 1.045

"Down Under Dark Lager" Bring 2 gallons of water to a boil and add water
Charlie Papazian crystals if needed. Add extract and black malt with the
heat off, mix well before turning the heat on again.
Boil for a total of one-and-a-half hours. After one-half
Here's a rich, deep, dark brew that needs an introduc~ hour add half the boiling hops; after one hour add the
tion. The malt extract used is extremely dark, so there is rest of the boiling hops. Fifteen minutes from the end of
no need to darken it with specialty roasted grains. the boil add the Irish moss; at end of boil turn off the
Toasted malt adds a great malt aroma to the character heat and add the finishing hops.
and the finishing hops add a zesty freshness that will Let the wort settle for half an hour then sparge into
amaze you and your friends. This is a real crowd pleaser fermenter with cold water to make 5 gallons. Force cool
for those who think (or know) they like dark beer but to 75 degrees F (bathtub full of cold water works great!)
don't like it too bitter. It is fuller flavored than a Becks or and pitch the yeast. Ferment as a lager in very cool
a St. Pauli Girl dark and much darker, but very smooth. temperatures.
Recipe for 5 gallons "MC:irzenbier"
6 lbs. plain dark Australian malt extract syrup
% lb. toasted malted barley
Fred Eckhardt
8 Homebrew Bittering Units (I used 3f4 oz. of 10 percent
alpha acid Eroica hops) for boiling This recipe is from 1971, and I used it to formulate
1 oz. Tettnanger or Hallertauer hops for finishing my M§rzenbier recipe for the second edition of the
2 pkts. of lager yeast or liquid yeast culture Treatise on Lager Beer that year.
% C. corn sugar for bottling
Original gravity: 1.040 to 1.045 Recipe for 5 gallons
Final gravity: 1.012 to 1.017 3.3 lbs. Munton and Fison amber malt extract syrup
4 lbs. pale dried extract
Toast uncrushed malted barley in a 350 degree F oven 1 oz. Perle or Northern Brewer hops at about 10 percent
for 10 to 15 minutes. Remove from oven and crush. Add to alpha acid, (pellets or flowers) for bittering
l'h gallons of cold water and bring to a boil. When boil- 1 1h oz. Hallertauer hops at about 5 percent alpha acid,
ing commences remove grains with a strainer. (pellets or flowers) for aroma
Add malt extract and boiling hops and boil for one A good lager yeast; if Red Star use 3 pkts.
hour. During the final one to two minutes add the 1 C. dry malt extract for priming
finishing hops. Strain and sparge the wort into three Original gravity: 1.056
gallons of cold water in your sanitized fermenter. Terminal gravity: 1.013
Add yeast when temperature is below 75 degrees F. Alcohol content 4.6 percent by weight (5.8 percent by
Ferment at lager temperatures (50 to 60 degrees is volume)
preferable for homebrewers, 40 to 50 degrees is better if
practical). Bring 2 gallons of water to a boiL Add the dry extract,
Bottle with corn sugar when fermentation is complete. mixing it well, then the extract syrup. Return to a boil
and after 15 minutes add half the bittering hops. One-half
hour later add the rest of the bittering hops and continue
"Munchner" boil for 30 minutes. Add the aromatic hops, remove from
Ted Whippie heat and let the wort settle for 30 minutes. Sparge into
cold water to make 5 gallons.
Add the yeast at 65 to 70 degrees F and ferment at 55
For a change of taste nothing beats a dark lager degrees to a gravity of 1.015. Rack and finish the ferment
brewed in the Bavarian Dunkel style. Residual maltiness, a at 40 degrees, then 1lower the temperature to 32 degrees
light body and the distinctive Hallertauer hops make a and lager for about one month for each 25 original grav~
welcome change from English ales. ity points. Add additional lager yeast along with priming
This beer makes a very authentic Munich Dunkel. The malt when bottling.
Ireks malt extract seems to ferment out a little better for
this beer style than do the English extracts. Although the
boiling of grains is generally not recommended, it does "Oktoberfest"
not seem to contribute harshness in this beer when the
black malt is kept whole. However, boiling of the malt Russell Schehrer
does give a good coffee brown color.
Last fall our homebrew club decided to try variations
Recipe for 5 gallons on a theme: one of Charlie Papazian's recipes was used
6.6 lbs. Ireks Munich amber extract and individuality was optional. This Oktoberfest turned
2 oz. black patent malt, whole out wonderfully and is one of my standard beers. This
1 tsp. water crystals if water is soft yeast culture has provided good results for a few of the
l'h oz. Hallertauer hops (6.5 AAU) for boiling club members. Hallertauer hops were used because it is

46 SPECIAL ISSUE 1986 ZYMURGY

an Oktoberfest. The beer seemed to age quickly; I Recipe for 5 gallons
remember enjoying it quite a bit while bottling. 6.6 lbs. Ireks-Arkady Munich amber malt extract
lfz C. crushed black patent malt
Recipe for 5 gallons 14 Homebrew Bittering Units of Hallertauer hops for
6 lbs. amber malt extract boiling
8 oz. crushed crystal malt 1 oz. of Hallertauer hops for aroma
2 oz. crushed roasted barley Lager yeast
3 oz. Hallertauer hops for bittering % C. corn sugar for bottling
1
h oz. Hallertauer hops for finishing Original gravity: 1.046
Pinch of Irish moss Terminal gravity: 1.011
Liquid German lager yeast culture
Original gravity: 1.047 Add grains to one gallon of water and heat almost to
Terminal gravity: 1.018 boiling. Remove the grains and add the malt extract and
boiling hops. Boil for one hour and add the aroma hops
Add grains to 2 gallons of cold water and bring to a during the last two minutes of boiling.
boil. Strain out the grains, add the extract and return to a Transfer the wort to the fermenter and add cold or
boil. Add the bittering hops and continue the boil for one chilled water to reach a temperature below 80 degrees F.
hour, adding Irish moss for the last 5 minutes and Add lager yeast and ferment at a temperature below
finishing hops for the final minute. 60 degrees F. Prime and bottle when all signs of ferment
Sparge into fermenter with cold water to make 5 have stopped.
gallons. Pitch yeast at 65 to 70 degrees and ferment at 40
to 50 degrees if possible. Bottle when fermentation is
complete.
"Joe's Continental Dark Lager"
Shasta County Suds'ers • Joe Werner
"Bauer's Oktoberfest"
Gary Bauer This fine dark lager won second place in the Fifth
California State Homebrew Competition and continues to
Munich has a reputation for making maltier, fuller- be a club favorite.
bodied beers with a hint of sweetness rather than Munton and Fison malt extract syrup was chosen for
dryness. Hence, the formula stresses fresh maltiness com- its easy availability and great reputation. By combining
bined with a taste brought on by the alcoholic strength, the light and dark an amber appearance was achieved
longer aging and the use of mellow European hops. that was heightened with the use of crystal malt. The
crystal malt also assisted in the achievement of a creamy,
Recipe for 5 gallons long-lasting head.
7 lbs. EDME DMS malt extract Irish moss was used to assist in coagulation of protein
1 lb. dry amber malt extract matter, and gelatin finings were added to give the beer
1 oz. Hallertauer hops for bittering that crystal-clear, polished appearance.
1f2 oz. Hallertauer hops for flavor The use of Hallertaur and Saaz hops gives just the
1
h oz. Hallertauer hops for aroma desired degree of hop bite and aromatic qualities.
2 pkts. Red Star lager yeast
% C. corn sugar for priming
Original gravity: 1.053 to 1.055 Recipe for 5 gallons
3.3 lbs. Munton and Fison unhopped dark malt syrup
Mix the extracts with 11h gallons of boiling water. 3.3 lbs. Munton and Fison unhopped light malt syrup
Add bittering hops and boil for one-half hour; add flavor- 1 C. English crystal malt crushed
ing hops and continue the boil for another half hour. Add 1 tsp. Irish moss
the aroma hops for the last 5 minutes of the boiL Strain 2 oz. Saaz and 1fz oz. Hallertauer hop pellets for bittering
out the hops and add the wort to cold water to make 5 'h oz. Hallertauer hop pellets for finishing
gallons. 2 pkts. Red Star lager yeast
Pitch the yeast when temperature is below 75 degrees 1 tsp. gypsum (if needed)
F. Ferment out at 50 to 60 degfees F. Prime and condition 1 tsp. salt (if needed)
for 4 weeks at 40 to 50 degrees and age for 3 weeks at 30 V2 oz. gelatin finings
to 50 degrees. 1 C. corn sugar for bottling
Original gravity: 1.045
Final gravity: 1.013

"Continental Dark Lager"

Add the crystal malt to 1'h gallons of cold water and
Colonel John Canaday bring to a boil. Strain out the grain, add the extracts and
bittering hops and boil for one hour. Add the finishing
The color of this beer will be somewhere between a hops, remove from heat and let the wort sit for 15
rich amber and a dark brown. A glance at the ingredient minutes. Strain out hbps and add to cold water to make 5
list might indicate that this beer is too simple to be good, gallons.
but when you use the finest ingredients you will find that Pitch yeast when temperature is below 75 degrees F.
quality is spelled s-i-m-p-1-i-c-i-t-y. Bottle when fermentation is complete.

SPECIAL ISSUE 1986 ZYMURGY 47

 The origins of Bock beer are traced to the town ot
Einbeck in Lower Saxony, Germany's greatest brewing city
in the 13th and 14th centuries. The Einbeck brew's fame
was such that it was exported all over Europe for special
occasions, and was brewed particularly strong to extend
the shelf life. Enough demand was created in Bavaria for
the style to be adapted by local brewers, and it is the
Bavarians who have made the style their own {corrupting
the name over the centuries to "Oanbock," and then just
"Bock").
Surprisingly, it was an order of Italian monks that
took the next step and introduced an even stronger beer
style (7.5 percent alcohol and up) that came to be known
as Doppel or double bock. The monks of the order of St.
Francis of Paula named their beer "Salvator" after the
Savior. All subsequent Doppelbocks pay tribute to the
original by using the "-ator" suffix in their name. EKU's
Kulminator is a famous example, whose name is also very
descriptive, as the beer is over 13 percent alcohol in
strength.
Although the Bavarian Bock and Doppelbock beers
come in a variety of colors, they are all dominated by the
malty flavor that is a component in all Bavarian lager
styles. The aroma and the flavor place malt squarely in
the foreground, and the long aging effectively removes the
yeast fruitiness associated with strong ales.

Tasting References:
Hell-Bock: Kulmbacher Schweizerhofbrau Bock; Bock:
BOCK AND DOPPELBOCK
Kiilmbacher Monkshof Kloster-Bock; Doppelbock:
Paulaner Salvator.
Bock is the most easily confused of all beer styles. All
generalizations in describing Bock must be followed by an
exception. But first of all, forget the absurd notion that it :'The Long Road Bock"
has anything to do with cleaning the bottom of barrels, (Made with the Great Fermentations Bock Kit)
probably the most widespread of all beer myths.
Generalization One-Bock beer traditionally is Byron Burch
associated with springtime, especially the month of May.
But sometimes it's released in December (bock is German This is a fully dark bock with plenty of roasted
for billygoat, thus Capricorn, thus December) and character, and relatively light hopping. Lactose sweetens
Doppelbock is associated with the Friihjahrsbierfest in the brew considerably and rounds off the flavors. If you
March. wish to explore the world of bocks, this kit will get you
Generalization Two-Bock beer traditionally is dark. under way.
But Munich's Paulaner Brewery introduced "Hell-Bocks"
(pale-bocks) in the 1920s and most Bavarian breweries Recipe for 5 gallons
now offer a Bock beer brewed with pale malts. 6.6 lbs. dark hopped malt extract
Finally, the one generalization' you can rely upon- 1 pkg. aromatic hops
Bock beer is strong, at least 61/4 percent alcohol by 1 pkg. water treatment and yeast nutrient
volume. However, the popular American Bocks are usually 14 gr. Muntona ale yeast
just a dark version of their normal beer. 1 pkg. priming sugar with lactose
48 SPECIAL ISSUE 1986 ZYMURGY
 Dissolve the malt extract and water treatment pack in
one or more gallons of warm water, as much as your
kettle will permit and still leave room for foaming. Bring
to a boil, stirring and watching for boilover. Boil for 30
minutes. Thrn off the heat and cool in a water bath. Pour
into a fermenter with water to make 5 gallons, add the
yeast and aromatic hops. Cover and ferment in a dark
cool place. '
©1986, Byron Burch

"Bauer's Bock"
Gary Bauer

Bock beer is famed for being rich, malty, full-bodied

and robust in flavor. A generous amount of malt is used
in this formula to obtain these characteristics.

Recipe for 5 gallons

3.5 lbs. EDME dark malt extract syrup
4 lbs. dry dark malt extract
1J2 lb. crushed crystal malt Recipe for 5 gallons
1!2 tsp. non-iodized salt 6.6 lbs. Ireks-Arkady Munich Amber German malt extract
1 oz. Hallertauer hop pellets for bittering 2 lbs. caramel (crystal) malt crushed, preferably 40 to 60
% oz. Hallertauer pellets for flavor Lovibond color
1/4 oz. Hallertauer pellets for aroma
2 oz. Hallertauer hops (5 percent alpha acid) for bittering
2 pkts. Red Star lager yeast 1f2 oz. Hallertauer hops for aroma
% C. corn sugar for bottling A good lager yeast; if Red Star use 3 pkts.
Original gravity: 1.050 to 1.055 1 C. Dry malt extract for priming
Original gravity: 1.058
Add crystal malt to llh gallons water and bring to a Terminal gravity: 1.014
boil. Strain out the grains and add the malt extracts and Alcohol content:,4.7 percent by weight, 5.9 by volume
bittering hops. After boiling for 30 minutes add the flavor-
ing hops and continue boil for 30 minutes more. Add the Place the caramel malt in a nylon bag, add it to 2
aroma hops for the last 15 minutes of the boil. Strain out gallons of water in your pot and bring it to a boil. When
the hops and add the wort to cold water to make 5 it is near boiling remove the bag of grain, squeezing as
much liquid from it as you can. Bring to a boil and add
gallons.
Pitch yeast and ferment at 50 to 60 degrees F until the extract. Return to a boil and after 15 minutes add half
done. Prime and condition for 3 weeks at 40 to 50 the bittering hops. One-half hour later add the rest of the
degrees and let age for 3 weeks more. bittering hops and continue boiling for 30 minutes. Add
the aroma hops, remove from heat and let the wort settle
for 30 minutes. Sparge into cold water to make 5 gallons.
"Bock Beer" Add the yeast at 65 to 70 degrees F and ferment at 55
degrees to a gravity of 1.016. Rack and finish the ferment
Fred Eckhardt at 40 degrees, then lower the temperature to 32 degrees
and lager for about one month for each 25 original gravi-
This recipe is adapted from my 1978 bock beer recipe ty points. Add additional lager yeast at bottling alono0 with
in Amateur Brewer No. 5. priming malt.

SPECIAL ISSUE 1986 ZYMURGY 49

 "Blister Lips Doppeibock" dried malt extract and boiling hops. Bring to a boil and
hold at a rolling boil for 1% hours. During the final 15
Charlie Papazian minutes add the Tettnanger hops. During the final two
minutes add the Cascade finishing hops.
Blister Lips Doppelbock is a hefty full-bodied, full- Strain and sparge the hot wort into a sanitized
flavored, full-strength lager beer that has all the charm of fermenter filled with two gallons of cold water. When
a German-style doppelbock, without being excessively wort has cooled to below 75 degrees F, pitch your yeast.
sweet to the palate. Because this is a high-gravity beer When visible signs of fermentation begin, try to keep
care should be exercised before fermentation to aerate fermentation at lager temperatures of 50 to 60 degrees or
fully the wort so that proper attenuation is reached. If all lower if possible. Bottle with -% cup corn sugar when
is well you should have a light chocolate brown lager, fermentation is complete.
sweet but balanced with a palate-cleansing hop bitterness
at a strength of 9 percent alcohol by volume. This is a
brew to bottle in the smallest bottles you have and let age BITTER
for at least six months in the bottle before you really
break inlo the stash. Bitter is the kind of beer you want to marry. You
might like to horse around on the side with the exotic
Recipe for 5 gallons types, but you wouldn't introduce them to your mother.
lZ1f2 lbs. plain light dried malt extract Bitter is a beer you can live with day in and day out.
6 oz. crushed chocolate malt {for a light brown color) The British drink Bitter in the pub, and take Pale Ale
8 oz. crushed crystal malt (for color, head retention and home in the bottle (or send it in kegs to the United
slight caramel aroma) States). It would be simple enough to say that Bitter is the
25 Homebrew Bittering Units boiling hops (I used 2% oz. draft equivalent of Pale Ale, since they may be labeled
of 10 percent alpha acid Eroica hops) under the same name, but they are actually two different
1 oz. Tettnanger flavor hops beer styles.
1 oz. Cascade finishing hops Bitter is one of the weaker of the world's traditional
2 pkts. lager yeast or strong liquid yeast culture brews, the majority of examples being in the
% C. corn sugar for bottling neighborhood of 4 percent alcohol by volume. It is also
Original gravity: 1.093 to 1.100 very lightly carbonated when served in its natural state
Terminal gravity: 1.020 to 1.030 [conditioned in the barrel and hand-pumped from the
cellar via a beer engine). The result is a beer that is easy
Add the crushed chocolate and crystal malt grains to to drink in quantity, which is nice, because the British
one gallon of cold water and bring to boil. When boiling pint measure is a very generous portion and several
begins, strain out grains. Add ZV2 more gallons of water, rounds may be called for on any given evening.

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(509)-328-4850 Dept. 86 • PO Box 94 7
Greenfield, MA 01302
(413) 773-5920

50 SPECIAL ISSUE 1986 ZYMURGY

 A generous dose of bittering hops gives the style its hop character makes this a subtly complex brew, even
name, but not to the point of being out of balance with though it is, and is meant to be, a good "drinking" beer.
the malt. Top fermentation and natural conditioning at
cellar temperatures result in a beer where the yeast Recipe for 5 gallons
flavors remain a central part of its character. 51f2 lbs. pale malt extract syrup
1J2 lb. crushed crystal malt
Tasting Reference: 2 oz. Talisman hops for bittering
British draft Bitter is not stable enough for export, but 1f.t oz. Saaz hops for aroma
several breweries have attempted to bottle it: Theakston's 2 pkts. ale yeast
Best Bitter, Greene King, and Pope's 1880 Beer are 1fz C. corn sugar for priming
reasonable facsimiles of the draft style. Several North Original gravity: 1.040 to 1.042
American microbreweries specialize in the style. If you're Terminal gravity: 1.006 to 1.010
ever in Hopland, Calif., ask for their Peregrine Ale.
Mix the extract and crystal malt with 2 gallons of
water. Bring this to a boil and strain out the grains; add
''A Prince of a Bitter" bittering hops and boil for one hour. Add the aroma hops
at the end of the boil, let the wort cool for 5 to 10
Nancy Vineyard minutes, strain out the hops, and add the wort to cold
water to make 5 gallons. Pitch the yeast and ferment out
A good example of the style should give back a hint at 60 to 70 degrees F.
of amber color when held to the light, and should have a
bright hop bitterness to accent the medium malt If you have the equipment, this is better as a draft,
character. This version shows well under these above- rather than a bottled beer. Prime and drink as soon as it
named criteria and offers its awn reward in the spicy is conditioned (1 to 2 weeks). This beer should be drunk
combination of continental hops added piecemeal at 50 to 55 degrees F; i.e. cool, not chilled.
throughout the boil.

Recipe for 5 gallons

4 lbs. light dry malt extract
'h lb. crystal malt "Taunton Hill Celebration Bitter"
2 tsp. gypsum Ted Whippie
1 tsp. salt
112 oz. Spalt hops, first bittering addition
1/2 oz. Northern Brewer hops, second bittering addition The highlight of our summer picnics is the keg of
1h oz. Styrian Golding hops, third bittering addition Taunton Hill Celebration Bitter. This is a brew made in
14 gm. Muntona ale yeast the traditional English pub manner; fermented quickly,
1h C. corn sugar for priming conditioned in the keg just long enough to almost clear
and meant to be drunk quickly. This is an ale with good
Dissolve the dry malt in water in boiling pot. Bring to malt character and a lot of hops- typical of the ales from
a boil, stirring to prevent scorching and boilover. Add the southern England.
gypsum, salt and first tittering hops, and boil for 20
miuutes. Add the second bittering hops and boil for 20
more minutes. Add the third bittering hops and boil for a Recipe for 5 gallons
final 20 minutes. Thrn off the heat and add the whole 6.6 lbs. john Bull light malt extract
crystal malt, cover and cool the pot in a water bath. Pour 1J2 lb. crushed crystal malt
the wort through a strainer into the fermenter. Add cold 1 tsp. water crystals if water is soft
water to make five gallons and then add the yeast. Fer- 1 oz. Northern Brewer hops for boiling
ment in a cool, dark place. 1'h oz. Cascade hops for boiling (total 14 HBU for boiling)
©1986, Nancy Vineyard 1 tsp. Irish moss
1 oz. Cascade hops for finishing
2 pkts. EDME ale yeast
"Ploughman's Revenge" 1/2. C. corn sugar for priming
Terry Foster Original gravity: 1.036

This is a coarser beer than pale ale, with a relatively Add crystal malt to 2 gallons of cold water and bring
high proportion of crystal malt added, heightening the to a boiL When boil starts, remove from heat, strain out
color to a deep copper hue, improving its body and the grains and dissolve extract and water crystals (if
adding a nice caramel overtone to the smoothness of the needed). Return to a boil and after one-half hour add the
pale malt. As the name implies, it should have a definite Northern Brewer hops. Boil 30 minutes more and add the
hop bitterness, so Talisman hops were chosen because Cascade hops and continue boil for 30 minutes, adding
they give a sharp, not harsh flavor. Saaz were selected for Irish moss for the last 15 minutes. Remove from heat and
their delicate, slightly sweet spiciness in the nose and on add the finishing hops and let the wort settle for 30
the palate. Note the lower amount of priming sugar-this minutes. Sparge into a fermenter with cold water to make
is traditionally a cask-conditioned, low-carbonated, draft 5 gallons.
beer. Excessive gas, as with many ales, hides much of the Pitch yeast at about 75 degrees F and ferment for 3 to
maltiness of this brew. The balance of malt, bitterness and 4 days. Rack to keg, prime and condition for 5 to 6 days.

SPECIAL ISSUE 1986 ZYMURGY 51

 "Carp Ale" h C. corn sugar to prime
1

Russ Schehrer Original gravity: 1.050 to 1.052

Terminal gravity: 1.012 to 1.019
Through a series of connections three or four years Add crystal malt to 2 gallons of cold water and bring
ago, I received a copy of a chart of recipes. From this I to a boiL Strain out grains, add the extracts and gypsum
brewed my first Carp Ale; it was supposed to be like a [if needed) and return to a boil. Add the boiling hops and
Bass Ale: bass-a fish, carp-a tacky fish. This recipe continue boil for one hour, adding Irish moss for the last
summarizes my recipes for this brew. It represents some 5 minutes. Add the finishing hops for the last minute of
10 different batches over the last three years and has the boil or dry hop them in your fermenter. Sparge into
always resulted in a very palatable beer. Regarding ingre- fermenter with cold water to make 5 gallons.
dients, the gypsum has varied with my water source. If Pitch yeast at about 75 degrees F and bottle when
hard well water was used, then no gypsum {or very little) fermentation is complete. This beer will only require a
was added compared with softer city water. Hops week or so to condition.
depended on what was available. Although I like using
Northern Brewer or Bullion with ·an English-style· bitter, "Surrey Special Bitter"
Cascades are usually quite fresh and easily obtainable,
hence their use. Dry hopping as well as a last-minute boil Terry Foster
have been used for finishing, although I currently dry hop This straightforward beer has a nice coppery color
everything. I usually rack with one teaspoon of gelatin. from the amber extract. The use of amber results in a
Carp Ale won second place as a Pale Ale in 1984 and the little more body and mouth feel, than if just a pale extract
British Bitter Champion award in 1985. were used. The use of a fair amount of the medium
alpha·acid hop, Cascades, gives a clean, fairly high level of
Recipe for 5 gallons bitterness with a trace of floral character in the
3.3 lbs. Munton and Fison light extract or 3 lbs. dry light background.
malt extract This is a good, standard-strength beer, with not too
3.3 lbs. Munton and Fison amber extract or 3 lbs. dry much complexity, but a pleasant maltiness hacked off
amber malt extract with a hearty hop bitterness. It may never charm or
1 lb. crushed crystal malt intrigue you, yet it will somehow seem to slip down much
3 oz. Fuggle hops for boiling and 1 oz. Goldings for more easily than you expect. Its drinkability is helped by
finishing the unusually low level of carbonation; higher levels can
or make this beer seem thin and excessively bitter.
3 oz. Cascade for boiling and 1 oz. Willamette
for finishing Recipe for 5 gallons
or 6.6 lbs. amber malt extract syrup
2 oz. Northern Brewer for boiling and 1 oz. Cascade for 21fz oz. Cascade hops for bittering
finishing 2 pkts. dried ale yeast
0 to 6 tsp. gypsum [as needed) lf4 C. corn sugar for priming
Pinch of Irish moss Original gravity: 1.046 to 1.048
EDME ale yeast Terminal gravity: 1.008 to 1.010
Mix the malt extract with 2
gallons of water and bring to a boil;
add the bittering hops and boil for
dog's nose. A mixed drink of hot beer laced with gin and flavored with sugar. one hour. Strain out the hops and
invenase. An enzyme that hydrolyZes disaccharides to monosaccharides. add the wort to cold water to make
5 gallons.
godisgood. An early name given to yeast by English brewers who did not Pitch the yeast and ferment out at
understand its chemistry and workings. 60 to 70 degrees F. Prime and drink
ebulum. In old England, an ale flavored with elder, juniper, ginger and other as soon as it is ready {2 to 3 weeks).
herbs and spices. This makes an excellent draft beer,
it should be drunk at 50 to 55
distiller's beer. FuUy fermented, non-hopped, aU-malt beer that is distiUed degrees F; i.e., cool, not chilled.
directly into whiskey.
cant. The piece of wood, at the head of the cask, in which a tap hole is pierced.
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52 SPECIAL ISSUE 1986 ZYMURGY

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PENNSYLVANIA
Th(l: Br~wstcr, ,Ed and :,CaFl ·_cooper.; 1001 -~VV.,:16t~'-A\Ie,;.U,t0_S~,_Gainos'-:Hle_ '·AfubiCr:ti(oOdSt'oVe' &:)'V'illc Cei!O.r.- JOhri' Costa, Butler and'BClhleliein
ILLINOIS :. 'Pike_s, A111blcr
vlnU,:t_o::wine :S~oi,_;,· Mn~l}- yO_mrie_~,-,_~_6 _'~:')~h:i~i~n _'St. :co~'i CitY gounJry, Wines, Shirley'·Martini.3333.Babi::ock Blvd:, PittSburgh
IOWA . . . . .. TEXAS .
Wi ~e )Mirlci:-'.G iC~' F!c_~i'~ri'ck;: 4 -i:o: ,:vnsi;~j ngt~~--- SL:'?0_ s&x·: :i6_6;:::Crid~r::;:; :<DeFalco_:'Wiml:&),fousO-BCor;- Fi'ank H: Browne. :12215 COlt_Rd., Dallas
Fall&:· UTAH
KANSAS ¥o_dri't~i'n .B~~~~'::I{iCk: Danieis, 1190' Ncwgate Mall.: 6Sdan'
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MARYLAND . . .... . . .
WASHINGTON
B~c-\v-:. ¥a'si~r~-_).;fd:./:~:UCb-~rt~ R-~-d~}: 1_i2'6~ )i!i'fki ~s: A\;?:~:::R6~k~ill~; Ji~•s;·I10ril'obr~W' Sup6Iy, ·Tom B~IUngCr, North, 2613 Division, Spokane
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'Cape·: Cod :'nr·eWCr)i-: ~~p'ill~. S,CJ_;~:_)ViUhi_nr_ &f~Jt_i~:g:iie, _<i2_G ;:1;J_id~,(e:;J{_d:;\B_QX ;Milwaukee-, -·-
113f:l,.- So_utb.Ghalh(lrn: >:-;:,;:~:::_': :_ ',.:_,_< .:,:<-,:,>:-_<;-::--_,i.-;· __ :·,;':-f:.;::--';:'-'<<:'·;_:-_><L:::': -,,: ·, -~it_upt:Bar·r.SI<iind' CoOri'erage Co. 'Inc., Eugene Haupt, 1432 South .FirSt-,
:WinCmakers).:t<L\:~ancr:::c_rosby,_,BOx;y._4o~;-:_999 M_ain )~d.;--\yestpo_rt ;:_-;·::-\--St:,_~~ilwaukee -:·: - _ ,
Tho:_\yHchos:_Brewi_'Ginny;_Un~ · Rob:Siocks'; ·:z,s::Buk_c_r_ St{Fox,bOro _:(,\ ThC'.Win~maker: ~hop, David Mitchell, 434_ Sla\Q:St.; _~1a~JS()~
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