“Malt: A Practical Guide from Field to Brewhouse” completes the Brewing Elements Series from Brewers Publications. The book “delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.”
The cover of this book includes the words “mad science” and the fellow on the front has that certain look. No surprise that the 30-plus recipes in this book include beers made with mushrooms and watermelon (different beers, but in the spirit of the book you can do whatever you want).
However, authors Drew Beechum and Denny Conn — both “can I have my picture taken with you?” superstars in the homebrewing community — also are interested in experiments that include ways to make beer better. They ask questions like: Do you get different hop aromas from hops steeped at different temperatures? Can you change your flavor and aroma characteristics by pitching different amounts of yeast?
“Experimental Homebrewing: Mad Science in the Pursuit of Great Beer” comes with a list of coded experiments, so you can feel like a scientist yourself.
It’s always a sad day when a beer doctor suggests to a homebrewer that her or his beer might be “fermentably challenged.”
The Cool Brewing Fermentation Cooler works much more effectively to keep fermentation temperatures from soaring, and thus ruining a batch, than swamp coolers or other homemade coolers.
It is designed specifically to accommodate standard 5-gallon and 6.5-gallon fermentation buckets and carboys, and is built to hold ice packs, ice, or anything cold (such a frozen-2-liter jugs) and 100 percent waterproof. It costs $56 plus shipping.
Sadly, those who were hoping to find Randy Mosher’s new book, “Mastering Home Brew: The Complete Guide to Brewing Delicious Beer,” under the tree next month will have to wait — the release has been delayed until spring. Mosher showed off some of the pages earlier this year at the National Homebrew Conference and it is clear it will belong on any list of essential homebrewing books.
Here are some others, starting with the newest release in Brewers Publications “Brewers Elements Series”:
A recent survey conducted by the Brewers Association found that American homebrewers make about 62 million gallons of beer each year.
Obviously, the hobby is on the rise. Fewer than one in 25 homebrewers belong to the American Homebrewers Association, but that number is also on the rise and gift memberships are easy to purchase.
– Zymurgy magazine & eZymurgy
– Discounts at some breweries and brewpubs
– Access to all of HomebrewersAssociation.org
– AHA Member Deals
– the AHA Forum
– AHA Rallies
– Competition, Event & Book Discounts