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December 1998
From malt and mashing techniques to the ingredients used to conditioning and serving, we’ll teach you how to brew like the British. Plus, pro tips on using nitrogen and a recipe for a spiced dubbel.
In this issue
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mr-wizard
Why does my beer taste like Anbesol?
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articleMaking Port at Home
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recipeDubbel Trubbel
Here is my recipe for a spiced dubbel, not patterned after any one commercial example but rather an amalgam of several but with a bit of a twist. It is moderately strong, medium dark, spicy from both the yeast and the flavorings added. I recommend aging it well, trying it several different times over the course of a couple of years. In effect you will probably find that you have brewed several different small batches in one, as the flavors really evolve over time.
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article
Brewing Like the British
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articlePep Up Your Holiday Parties
Make your beer stand out at any celebration by paying close attention to glassware, pairing food and beer, and proper serving techniques.
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articleSuperior Stout
A good stout begins with a classic coffee-like flavor, says Owen Hutchins. From there it’s a matter of manipulating the recipe to include an array of subtle flavors.
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