Date: November 1997

7 result(s).

Fruit Beer: Tips from the Pros

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Brewer:  Peter Bouckaert Brewery:  New Belgium Brewing Co., Ft. Collins, Colo. Years of experience: Nine Education: Degree in biochemistry in brewery and fermentation technology from CTL in Ghent, Belgium House Beers: Fat Tire (amber ale), Sunshine Wheat, Old Cherry Ale, Abbey (Belgian double abbey style), Trippel (Belgian triple abbey style); special releases include Frambozen, Saison, Abbey Grand

Highland Holiday Ale

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A smoky, herbal holiday ale for those looking to experiment with this kind of combination. There are some options and advice available with this recipe if brewers want to tweak this recipe to their taste.

The Natural Way to Carbonate

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What is a German-style homebrewer to do? The poor fellow has sworn allegiance to Reinheitsgebot, the German purity law of 1516, and called all other brewers Schweinhunden for using ingredients other than malt, hops, water, and yeast. What many Reinheitsgebot purists fail to realize is that they cannot add priming sugar or extraneous CO2 to

Creating New Hop Varieties

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Ever wondered where your hops come from? You might know where they are grown, but what do you know about their origin? Many varieties used today were invented to enhance the best traits of several breeds. Suppose you’re tasting your latest beer and you decide the hop nose you gave it is wrong. Not too spicy, exactly. Not

Brewing for Special Occasions

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Toasting a special occasion with an adult beverage of your choice is a time-honored tradition. Homebrewers, of course, have the advantage of toasting their special events with really special beverages — homemade ones. But some homebrewers take it to the next level, creating special versions of their favorite homebrews expressly for an important celebration. What

Wheats of the World

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From traditional Bavarian weisse to American wheat, six tasty ways to make refreshing wheat beer. Includes a starter recipe for your own experiments.

The Adjuncts

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The array of non-malted adjuncts is almost as amazing as the number of specialty malts available. Basically, any grain can be used, to some degree, in brewing. The most used adjuncts are wheat, corn (maize), rice, oats, rye, sorghum, and potatoes (yes, potatoes). In most cases these adjuncts will require mashing; they all contain starch,

7 result(s) found.