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Summer 2000
We explore four classic British clone recipes. Plus, we show you how to put a spigot in your brew kettle and fix a bad batch of beer with your nose.
In this issue
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recipeCyser Apple Honey Mead
A cyser is traditionally a “sack mead,” or a sweet mead, that’s made with honey and apples. This cyser is quite like a wine, and will have a wine’s higher alcohol content when it’s finished. An important note: When buying the apple juice or cider, be sure it doesn’t contain any preservatives — like potassium sorbate, sodium benzoate or sulfites — which would kill the yeast. Check at a health-food store or find a cider producer who’ll sell you juice right off the press.
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recipeRaspberry Melomel
This raspberry melomel is perfect for summer brewing. It’s even more perfect for conjuring up memories of summer when it’s opened and enjoyed later.
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mr-wizardWhat’s the usefulness of beer foam?
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mr-wizard
Using leftover wort to prime next beer
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recipeBiére de Garde
A style all its own, really, Biére de Garde’s closest related beer would be Saisons. But Biére de Garde’s often will lack the spicy yeast character of Saisons, providing a more malt-forward style that can often be sweeter that Saisons. Find a classic recipe here.
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recipeWilliams Brothers Brewing Co.’s Fraoch Heather Ale clone
Heather can be found in abundance in Scotland, although not native to the region. Combining bittering properties and aromatic oils, heather can be used an alternative to hops to produce gruit.
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articleFruit Cocktail: Make a Melomel
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article
3 Ways to Carbonate Your Keg
Wait, Shake or Inject: Three foolproof ways to carbonate beer in the keg.
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article
Golden Ale
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articleBeer Meets Meat
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article
The Big Stink