American Beers and Prohibition
American beers, pre and post-Prohibition. The Wiz knows…
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November 1998
Tips and techniques for beer recipe design, 7 practical kegging tips, and a complete guide to using liquid yeast.
In this issue
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recipeFunky Mead — Metheglin
Mead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
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article
Setting the Record Straight
Knowing what you have done in the past can improve the beers you make in the future.
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article
The Art of Recipe Design
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article
7 Ways to Improve Your Kegging
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