Pyment
Pyment is a product fermented with grapes and honey. This recipe also adds some tropical fruit to round out the character.
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March/April 2002
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.
In this issue
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recipe -
recipeBasic Sweet Mead
A low-key, one-gallon (3.8-L) batch of mead. This is a great recipe to experiment with several different honey varietals for comparison sake.
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recipe
Basic Dry Mead
A basic dry mead recipe. This is a great opportunity to test several honey varietals.
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mr-wizard
Brewing with softened water?
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mr-wizard
Bottling nitrogen-charged beer
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project
Build the Ultimate Equipment Rack: Projects
Hang your hoses and brewing gear in style with this homemade rack.
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recipeMac & Jack’s African Amber clone
A clone recipe for a hoppy, big amber beer from Washington state.
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recipeNorth Coast’s Old Rasputin clone
This rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.
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article
Brewing with Chocolate Malt: Tips from the Pros
Expert advice on finding sweet success with chocolate malts.
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article
Mead: Honey in a Glass
How to make a batch of mead, a classic fermented beverage that’s been around – and been enjoyed – for at least six thousand years. With simple recipes, step-by-step instructions and a guide to different kinds of honey, from clover to orange blossom and tupelo.
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articleGrain on the Brain
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.