Brewing Beer Quotes

How to Overthrow the System: brew your own beer; kick in your Tee Vee; kill your own beef; build your own cabin and piss off the front porch whenever you bloody well feel like it.

She brews a bruise on my heart, and drinks it like a beer. She calls it love, but she would, because she’s drunk on my torment.

120 million of us place the big bang 2,500 years after the Babylonians and Sumerians learned to brew beer.

So, if people didn’t settle down to take up farming, why then did they embark on this entirely new way of living? We have no idea – or actually, we have lots of ideas, but we don’t know if any of them are right. According to Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

Edward Abbey said you must "brew your own beer; kick in you Tee Vee; kill your own beef; build your cabin and piss off the front porch whenever you bloody well feel like it." I already had a good start. As a teenager in rural Maine, after we came to America, I had learned hunting, fishing, and trapping in the wilderness. My Maine mentors had long ago taught me to make home brew. I owned a rifle, and I'd already built a log cabin. The rest should be easy. I thought I'd give it a shot.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

Beer, brewed in cauldrons the size of houses by machines and then served cold. It has no soul. It isn't worthy of the name.

There was an undoubted affinity in his mind between the two great passions of his life: revolution and good brew. The taste of one immediately brought to mind the other.

even been suggested that the eventual domestication of cereals in this area could have grown from a culture which invested heavily, not in bread-making, but in beer-brewing – and that alcohol could have flowed freely, greasing the wheels of social intercourse, at these ancient feasts.

There will be craft beer, brewed by my flatmate on the balcony of our Penge new-build. The Death of Hackney tastes like a sort of fizzy Marmite and smells like a urinary tract infection and is yours for £13 a bottle. Enjoy.

He took another quick swallow of the coffee. Tasted awful to him, though it was good coffee, he’d brewed it himself. A beer was what he wanted. Not to have a beer right now was like not breathing. But it was just too great a risk.

living in cities was one of the things which caused humans to rely on maths. But which part of city living is recorded in our longest-surviving mathematical documents? Brewing beer. Beer gave us some of humankind’s first calculations.

Beer was good, too, but its flavor depended on the skill of the craftsman and the tastes the person drinking it. Unlike wine, whose quality depended entirely on price, a beer's deliciousness was unrelated to its cost, so merchants tended to avoid it. There was no way to know if the particular brew would suit your taste unless you were from the region or town - so when he wanted to appear local, Lawrence would order beer.

Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

Brewing is mentioned rarely in accounts of the Industrial Revolution. Temperance pressures meant it was impolitic for brewers to boast of their achievements and innovations, and few accurate records exist of exactly how it performed in the 19th Century compared to those glamorous, sexy industries like coal mining and steel making.

We drink the barely cool locally brewed Mosi from the leaky mildew-smelling fridge, keeping an eye out for UFOs, unidentified floating objects, in the bottles.

There is an inn, a merry old inn beneath an old grey hill, And there they brew a beer so brown That the Man in the Moon himself came down one night to drink his fill.

AN INVITATION TO MR. LIU Green lees of beer that's newly brewed, A little stove of red clay burns. As evening comes, the sky's about to snow, Can you drink one cup with me?

Edward Abbey said you must "brew your own beer; kick in your Tee Vee; kill your own beef; build your own cabin and piss off the front porch whenever you bloody well feel like it.

When your corporate motto is “Making friends is our business,” it forgives a lot of sins.

What passes for wine among us, is not the juice of the grape. It is an adulterous mixture, brewed up of nauseous ingredients, by dunces, who are bunglers in the art of poison-making; and yet we, and our forefathers, are and have been poisoned by this cursed drench, without taste or flavour—The only genuine and wholesome beveridge in England, is London porter, and Dorchester table-beer; but as for your ale and your gin, your cyder and your perry, and all the trashy family of made wines, I detest them as infernal compositions, contrived for the destruction of the human species.

To have a man whose name is on the label showing such interest, commitment, and determination for the best is a wonderful thing. This is someone who will throw money at quality, who believes in being the best. Never knock it. Would you prefer to have a bean counter in corporate headquarters, someone who never comes near the brewery, making decisions solely on the basis of the bottom line and profit margins?

When Americans think of freedom, we usually imagine a contest between a lone individual and a powerful government. We tend to conclude that the individual should be empowered and the government kept at bay. This is all well and good. But one element of freedom is the choice of associates, and one defense of freedom is the activity of groups to sustain their members. This is why we should engage in activities that are of interest to us, our friends, our families. These need not be expressly political: Václav Havel, the Czech dissident thinker, gave the example of brewing good beer. Insofar as we take pride in these activities, and come to know others who do so as well, we are creating civil society. Sharing in an undertaking teaches us that we can trust people beyond a narrow circle of friends and families, and helps us to recognize authorities from whom we can learn.

At the same moment when massive global institutions seem to rule the world, there is an equally strong countermovement among regular people to claim personal agency in our own lives. We grow food in backyards. We brew beer. We weave cloth and knit blankets. We shop local. We create our own playlists. We tailor delivery of news and entertainment. In every arena, we customize and personalize our lives, creating material environments to make meaning, express a sense of uniqueness, and engage causes that matter to us and the world. It makes perfect sense that we are making our spiritual lives as well, crafting a new theology. And that God is far more personal and close at hand than once imagined.

Among the early commercial adopters of wild beer were the Cottonwood Brewery of Boone, North Carolina, and Joe’s Brewery of Champaign, Illinois. Brewer John Isenhour gained a “cult status” for his production of beers with a lambic profile in the mid-1990s using wild yeast and bacteria that he kept active at various stages of the lambic fermentation cycle. John quite successfully marketed the “Lambic” to his rather conservative clientele in this central Illinois college town as “Belgian lemonade.

Finns drink plenty of olut (beer). Among the major local brews are Karhu, Koff, Olvi and Lapin Kulta. The big brands are all lagers, but you'll also find speciality brewers including Malmgård, a 1614-established, hydro-powered estate. Its beers can be found around Finland.

at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

Terence, this is stupid stuff: You eat your victuals fast enough; There can’t be much amiss, ’tis clear, To see the rate you drink your beer. But oh, good Lord, the verse you make, It gives a chap the belly-ache. The cow, the old cow, she is dead; It sleeps well, the horned head: We poor lads, ’tis our turn now To hear such tunes as killed the cow. Pretty friendship ’tis to rhyme Your friends to death before their time Moping melancholy mad: Come, pipe a tune to dance to, lad.’ Why, if ’tis dancing you would be, There’s brisker pipes than poetry. Say, for what were hop-yards meant, Or why was Burton built on Trent? Oh many a peer of England brews Livelier liquor than the Muse, And malt does more than Milton can To justify God’s ways to man. Ale, man, ale’s the stuff to drink For fellows whom it hurts to think: Look into the pewter pot To see the world as the world’s not. And faith, ’tis pleasant till ’tis past: The mischief is that ’twill not last. Oh I have been to Ludlow fair And left my necktie God knows where, And carried half way home, or near, Pints and quarts of Ludlow beer: Then the world seemed none so bad, And I myself a sterling lad; And down in lovely muck I’ve lain, Happy till I woke again. Then I saw the morning sky: Heigho, the tale was all a lie; The world, it was the old world yet, I was I, my things were wet, And nothing now remained to do But begin the game anew. Therefore, since the world has still Much good, but much less good than ill, And while the sun and moon endure Luck’s a chance, but trouble’s sure, I’d face it as a wise man would, And train for ill and not for good. ’Tis true, the stuff I bring for sale Is not so brisk a brew as ale: Out of a stem that scored the hand I wrung it in a weary land. But take it: if the smack is sour, The better for the embittered hour; It should do good to heart and head When your soul is in my soul’s stead; And I will friend you, if I may, In the dark and cloudy day. There was a king reigned in the East: There, when kings will sit to feast, They get their fill before they think With poisoned meat and poisoned drink. He gathered all that springs to birth From the many-venomed earth; First a little, thence to more, He sampled all her killing store; And easy, smiling, seasoned sound, Sate the king when healths went round. They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to see him drink it up: They shook, they stared as white’s their shirt: Them it was their poison hurt. —I tell the tale that I heard told. Mithridates, he died old.

But one element of freedom is the choice of associates, and one defense of freedom is the activity of groups to sustain their members. This is why we should engage in activities that are of interest to us, our friends, our families. These need not be expressly political: Václav Havel, the Czech dissident thinker, gave the example of brewing good beer.

He gave him a second, then in a bright tone said, “How is it we never had king and emperor on our list of potential careers? When you think about it, it beats the heck out of winemakers, actors, and fishermen.” “You always think everything is so easy,” Royce replied, wiping his eyes. “I’m just a glass-half-full kinda guy. How’s your glass looking these days?” “I have no idea. I’m still trying to get over the sheer size of it.” Hadrian nodded. “Speaking of glasses…” He lifted his head when he heard the sound of a fiddle and pipe. He put his arm around Royce’s shoulder and led him off the bridge. “How about a nice pint of Armigil’s brew?” “You know I hate beer.” “Well, I’m not sure you can really call what she brews beer. Think of it more as… an experience.

[N]ow that growing your own (food, dope, hair, younameit) is hip," wrote the author of an essay widely reprinted in alternative newspapers, "it's time to resurrect the Dope of the Depression - Homebrew." Homemade beer inspired "good vibrations" and a "pleasant high." Unlike the rest of "plastic, mass-produced shit" of modern America, homebrew represented "an exercise of craft" and empowered the "politically oriented" to retaliate against "Augustus [sic] Busch and the other fascists pigs who [were] ripping off the Common Man." "If you're looking for a cheap drunk," added the beer adviser, "go back to Gussie Busch. But if you dig the good vibes from using something you make yourself, plus an improvement in quality over the commercial shit," brew on, brothers and sisters, brew on.

Most of the wine in the world sells for two dollars a bottle. Quite a bit sells for four dollars to five dollars a bottle, and there are many that sell for ten dollars a bottle. Then you have wines that sell for three hundred dollars a bottle. What the world needs is a beer that's worth five dollars a bottle. I think that would be great. If all beer prices are forced down to the level of Busch Bavarian, none of us will be there.

The bookcases are full of previous resolutions, taken up and shelved. No-Sweat Indian Cooking. A Hundred Hikes in the Greater Yellowstone. A Field Guide to Eastern Songbirds. To Eastern Wildflowers. Off the Beaten Path in Europe. Unknown Thailand. Manuals of beer brewing and wine making. Untouched foreign language texts. All those scattered explorations theirs to sample and squander. They have lived like flighty and forgetful gods.

I'll tell you this. I've labored all my life. I've baked and brewed. I've woven, spun, and dyed. I've kept my husband's house and raised his young. And many other things besides. So where was time for holiness? What strength was left for faith? Let monks and nuns and priests have care of that. The dead shall rise? The Lord himself will sit as justicer in manor court? It may be true for all I know. But in the meanwhile bread, beer, work, and rest at night, they're truth enough for me.

Denver’s first permanent structure was said to be a saloon, and more beer is brewed here today than in any other American city, earning it the nickname the “Napa Valley of beer.” For one weekend in the fall it boasts the best selection on earth during the Great American Beer Festival, a New World Oktoberfest that gathers representatives from the nation’s best breweries to tap over 1,600 different kinds of beer—enough to get it listed in Guinness World Records for the most beers tapped in one place.

A bar like this anywhere else, there would be beer signs. You know, the old-school logos, the Clydesdales. And even the new beers, they make signs that consciously reflect the ones that came before. Because that’s the way it’s done. You brew a beer, you make a sign for it. It’s like a pool table in a bar, even though no one really knows how to play pool anymore. Our grandparents shot pool; we get drunk and whack at the balls with warped sticks. No one thinks about it, but it’s nostalgia. It’s a sense of the past, of the way things are done.

And while the most desperate hours of the men within the Perimeter were passing, a second battle had been raging in their rear, back in the continental United States. When American soldiers went into action, it had become customary to provide them with a free issue of candy, cigarettes—and beer. In the places American troops fought, there were rarely any handy taverns or supermarkets. Reported to the home front, the “beer issue” rapidly became a national controversy. Temperance, church, and various civic groups bombarded the Pentagon and Congress with howls of protest against the corruption of American youth. One legislator, himself a man who took a brew now and then, tried a flanking attack against the complainers, saying on the floor of the House, “Water in Korea is more deadly than bullets!” But no one either polled the troops for their opinion or said openly that a man who was old enough to kill and be killed was also old enough to have a beer if he wanted it. Unable to shake the habit of acquiescence, the Army leaders bowed to the storm of public wrath. On 12 September the day the 3rd Battalion, 7th Cavalry, lost half its strength securing Hill 314, Far East Command cut off its beer ration. The troops could still buy beer, but only when and if the PX caught up with them.

According to Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place. One theory, evidently seriously suggested (Jane Jacobs cites it in her landmark work of 1969, The Economy of Cities), was that ‘fortuitous showers’ of cosmic rays caused mutations in grasses that made them suddenly attractive as a food source. The short answer is that no one knows why agriculture developed as it did.

To join the makers of the world is always to feel at least a little more self reliant, a little more omnicompetent. For everyone to bake his own bread or brew his own beer is, we're told, inefficient, and by the usual measures it probably is.....But though it is certainly cheaper and easier to rely on untold, unseen others to provide for our everyday needs, to live that way comes at a price, not least to our sense of competence and independence. We prize these virtues, and yet they have absolutely nothing to do with the efficiencies of modern consumer capitalism. Except perhaps to suggest that there might be some problems with modern consumer capitalism.

When I got beers for all of us, I discovered something mildly amusing about Milwaukee. If you are ever there, order a Budweiser. Seriously, people FLIP OUT at you. I was confused at first, until it was explained to me: The city of Milwaukee is basically owned by Miller Brewing Company, and of course their big rival is Bud, presumably because they are located in St. Louis. Hey, Milwaukeeans, I’m going to let you in on a little secret: Bud, MGD, Bud Light, Miller Lite—it’s all shitty beer. No one cares except fat-assed cow town hicks like you. Get over it and focus on something important, like why you’re out of breath when you go from the La-Z-Boy to the kitchen.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

The pirogues came with live turtles, and with fish, with cloudy beer and wine made from bananas, palm nuts, or sorghum, and with the smoked meat of hippopotamus and crocodile. The vendors did a good trade with our crew and the passengers down at the third-class boat; the laughter, the exclamations, and the argument of bargaining were with us all day, heard but not understood, like voices in the next room. At stopping places, the people who were nourished on these ingredients of a witches' brew poured ashore across the single plank flung down for them, very human in contour, the flesh of the children sweet, the men and women strong and sometimes handsome. We, thank God, were fed on veal and ham and Brussels sprouts, brought frozen from Europe.

She reshelved the sixpack and wrenched herself away to less compelling parts of the store, but it was hard to plan dinner when you felt like throwing up. She returned to the beer shelves like a bird repeating its song. The various beer cans had different decorations but all contained the identical weak low-end brew. It occurred to her to drive to Grand Rapids and buy some actual wine. It occurred to her to drive back to the house without buying anything at all. But then where would she be? A weariness set in as she stood and vacillated: a premonition that none of the possible impending outcomes would bring enough relief or pleasure to justify her current heart-racing wretchedness. She saw, in other words, what it meant to have become a deeply unhappy person.

Eager to reestablish their brand as the “King of Beers,” the company’s board of directors had authorized August Jr., the superintendent of the brewery, to buy several teams of Clydesdale draft horses “for advertising purposes.” Gussie, as he was called, purchased sixteen of the massive 2,000-pound animals for $21,000 at the Kansas City stockyards. He also found two wooden wagons from back in the days when the company employed eight hundred teams of horses to deliver its beer, and set about having them restored to the exacting standards of his late grandfather, brewery founder Adolphus Busch, who liked to conduct weekly inspections from a viewing stand, with his son August at his side as all the drivers passed in parade, hoping to win the $25 prize for the best-kept team and wagon.

Most of what presents itself to us in the marketplace as a product is in truth a web of relationships, between people, yes, but also between ourselves and all the other species on which we still depend. Eating and drinking especially implicate us in the natural world in ways that the industrial economy, with its long and illegible supply chains, would have us forget. The beer in that bottle, I'm reminded as soon as I brew it myself, ultimately comes not from a factory but from nature - from a field of barley snapping in the wind, from a hops vine clambering over a trellis, from a host of invisible microbes feasting on sugars. It took the carefully orchestrated collaboration of three far-flung taxonomic kingdoms - plants, animals, and fungi - to produce that ale. To make it yourself once in a while, to handle the barley and inhale the aroma of hops and yeast, becomes, among other things, a form of observance, a weekend ritual of remembrance.

I was strong in English, and thankful for it. I knew the great Dr. Johnson from his friend Mr. Boswell. There is a friend for you. To sit down and rack the brain to remember every word, and then the glad toil to write it all down. I am thankful to Mr. Boswell for many a peaceful hour, indeed. There is a marvel, hundreds of years after the spirit has gone to new life, that men will bless a name that once had flesh, and laughed, and had good food, and loved to hear good talk. But the great Dr. Johnson was one in a century, and I count myself honoured to have tasted the wine of his speech, even though put to my mouth through the goodness of his friend. For that Englishman is not to be read with the eyes alone, but read out, as with the Word, with a good voice, and a rolling of the tongue, so that the rich taste of magnificent English may come to the ears and go to the head, like the perfumes of the Magi, or like the best of beer, home brewed and long in the cask.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter, or wooden mugs. Since most people couldn’t see the color of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their color and clarity too. Not ten years later, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in color, it was clear and golden, it had bubbles like champagne—it was lager.

YOUR STOVE It may seem inconsequential to consider your stove as a contributor to your beer’s character, but it is. If you use an electric stove and your brewpot is in direct contact with the burner element, then you are scorching malt sugars onto the inside bottom of the pot. Have you noticed that your light ales and light lagers haven’t been as light as you anticipated? Perhaps some of your brews have a discernible burnt flavor. When the hot element of your electric stove (an electric immersion-type heater will also create the same effect) is in direct contact with your pot, it caramelizes sugars during the boil. Caramelizing takes place during any kind of boil, but is exaggerated by the high temperatures of red-hot electric stoves. There is an easy, simple and inexpensive solution. Buy a wire “trivet” and place it between the pot and the stove coil. You also can fashion a simple triangular trivet from a nonlacquered coat hanger. This will greatly reduce the caramelization of your boiling wort.

In the absence of any precise idea as to what railways were, public opinion in Frick was against them; for the human mind in that grassy corner had not the proverbial tendency to admire the unknown, holding rather that it was likely to be against the poor man, and that suspicion was the only wise attitude with regard to it. Even the rumor of Reform had not yet excited any millennial expectations in Frick, there being no definite promise in it, as of gratuitous grains to fatten Hiram Ford’s pig, or of a publican at the “Weights and Scales” who would brew beer for nothing, or of an offer on the part of the three neighboring farmers to raise wages during winter. And without distinct good of this kind in its promises, Reform seemed on a footing with the bragging of peddlers, which was a hint for distrust to every knowing person. The men of Frick were not ill-fed, and were less given to fanaticism than to a strong muscular suspicion; less inclined to believe that they were peculiarly cared for by heaven, than to regard heaven itself as rather disposed to take them in—a disposition observable in the weather.

Rye growers face another challenge: the grain is vulnerable to a fungus called ergot (Claviceps purpurea). The spores attack open flowers, pretending to be a grain of pollen, which gives them access to the ovary. Once inside, the fungus takes the place of the embryonic grain along the stalk, sometimes looking so much like grain that it is difficult to spot an infected plant. Until the late nineteenth century, botanists thought the odd dark growths were part of the normal appearance of rye. Although the fungus does not kill the plant, it is toxic to people: it contains a precursor to LSD that survives the process of being brewed into beer or baked into bread. While a psychoactive beer might sound appealing, the reality was quite horrible. Ergot poisoning causes miscarriage, seizures, and psychosis, and it can be deadly. In the Middle Ages, outbreaks called St. Anthony’s fire or dancing mania made entire villages go crazy at once. Because rye was a peasant grain, outbreaks of the illness were more common among the lower class, fueling revolutions and peasant uprisings. Some historians have speculated that the Salem witch trials came about because girls poisoned by ergot had seizures that led townspeople to conclude that they’d been bewitched. Fortunately, it’s easy to treat rye for ergot infestation: a rinse in a salt solution kills the fungus.

She leaned over the basket again, taking in the mouthwatering aromas wafting out of it. "Fried chicken? Oh, I'm thinking buttermilk fried chicken?" Dylan was once again amused. "How do you do that?" "I like food." "You don't say." "And I love Southern fried chicken." She tried to open the basket, and he tapped her hand jokingly. "Sit," he said. And she did, crossing her legs and plopping down on the blanket. Opening the basket and playing waiter, Dylan began removing flatware and plates and red-checkered napkins, and then wrapped food. "For lunch today in Chez Orchard de Pomme, we have some lovely cheese, made from the milk of my buddy Mike's goat Shelia." He removed the plastic wrap, which covered a small log of fresh white cheese on a small plate, and handed it to her. Grace put her nose to the cheese. It was heavenly. "Oh, Shelia is my new best friend." "It's good stuff. And we have some fresh chili corn bread. The corn, I think, is from Peter Lindsey's new crop, just cut out from the maze, which is right down this hill." He motioned with his head toward the field, and then he handed her a big loaf of the fresh corn bread wrapped loosely in wax paper. "It's still warm!" Delighted, she held it to her cheek. Then he pulled out a large oval Tupperware container. "And, yes, we have Dolly's buttermilk fried chicken." Grace peeled open the top and smelled. "Fabulous." "It is!" He also pulled out a mason jar of sourwood honey, a sack of pecans, and a couple of very cold bottles of a local mountain-brewed beer.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

responsibilities of the colonial wife, who was “expected to cook, wash, sew, milk, spin, clean, and garden,” note Mintz and Kellogg. “Her activities included brewing beer [which was perceived as healthier than water], churning butter, harvesting fruit, keeping chickens, spinning wool, building fires, baking bread, making cheese, boiling laundry, and stitching shirts, petticoats, and other garments. She participated in trade—exchanging surplus fruit, meat, cheese, or butter for tea, candles, coats, or sheets—and manufacturing—salting, pickling,

but an enterprising microbrewer in the Navy Mess suggested that we could use the honey in a beer recipe, which led to the purchase of a home brew kit and made me the first presidential brewmaster. (George Washington, I was told, made his own whiskey.)

The archaeology of ancient Sumerian cities suggests, perhaps unsurprisingly, that among the most promising trades to take up for those with ambitions of climbing the social ladder was brewing and selling beer.

Parties are the basis of international government. Brewing beer wasn’t the sole focus of agriculture. But because it was so well loved and such a status symbol, producing enough of it was of major importance to the state, such as it was 14,000 years ago.

The derelict station, like most of the old downtown section, was fixed in a rigor mortis of past usefulness; shapes flitted among the shadows here and there but it couldn't be said the place was inhabited. The impression that people no longer wanted to live in this part of town was reinforced by the new tall buildings to the east: orthogonal Venusian World's Fair constructions, a giant mega-globe and the expensive hotels thrown up to host a transient population. A freeway loop on stilts cut across the city like the dreadful scar from a dangerous necessary operation. Knoxville had recently undergone some major surgery; its vital organs had been replaced by artificial replicas. It had been transformed into a Conference Centre, one of those places that depends for its prosperity on cartel-constructed hotels that guarantee a standard minimum-quality accommodation for businessmen siphoning off the wealth of other richer cities. Where local industry had declined the franchise commodity and service companies had moved in: Hilton, McDonald's, Texaco. If you had ever wondered how it was you could cross the United States without ever encountering the family hotel, the home-made hamburger or locally-brewed beer, in Knoxville, Tennessee, you can see the reason with your own eyes: the miracle of capitalism regenerating itself on its own corpse.

As people in Britain celebrated their rites at Stonehenge,[*4] one of the first family rulers, around 2500, was Kubaba of Kish, the world’s first female potentate that we know of, who owned taverns and brewed beer, and who was succeeded by her son and grandson. We know nothing else about them but a lot about their world.

What do they do here better than any other place on earth? Answer: Guinness. This delicious, some say magical, probably nutritious, unparalleled beverage. This divine brew is so tasty, creamy, so near chocolatey in its rich, satisfying, buzz-giving qualities, that the difference between the stuff here, and the indifferently poured swill you get where you come from, is like night and day. One is beer, the other, angels sing celestial trombones.

Oddly, most of the emphasis in U.S. beer promotion is on name recognition, so ads feature humor or social situations unrelated to the taste, ingredients, or general quality of the beer. In other words, while advertising should extol the virtues and the various features of a product, mega-brewed beer advertising tends to ignore the beer itself (don't get me started as to why). For examples, try a Swedish bikini team, baseball in the Rockies, and animated frogs. Get the idea? Fun, though. Great creativity. Effective, too. But they say little about beer.

When a hop cone is sliced open it reveals a structure consisting of four parts, the strig, bracts, bracteoles, and lupulin glands

I come bearing brews and treats for Longganisa. There was a gourmet pet store by the restaurant I went to last night and the salesperson promised these treats were both delicious and diet-friendly." Jae held up a four-pack of beer, a bottle of Adeena's cold brew, a bag of Elena's calming tea blend, and a box of organic dog treats. "Where should I put them?" I led him into the kitchen, where Longganisa lay in wait. As soon as he stepped into the room, she pounced on his legs, barking and nudging him until he'd set down everything and stooped down to pet her. "Hey there, Longganisa. I missed you, too." He held out a treat and she went still. "Son jooseyo." She put a chubby paw in his hand and received a treat in return. I laughed to myself at this scene as I washed my hands and got dinner ready. Jae had taken Nisa out one day when I was sick, and his mom had taught my dog the command for "paw" in Korean. Which was adorable in itself, but it wasn't until Jae translated and explained his mom had been politely asking my dog to "please give me your hand" that I melted.

Bungalow number seven sat on the edge of the beach surrounded by tropical plants and flowers of every color, providing privacy. It had the best view of the ocean of all the bungalows at Aloha Village. Sam walked in and headed straight for the refrigerator, grabbing a cold beer. With beer and cell phone in hand, he went out front to the lanai, sat down on the chaise lounge and leaned back. He took a swig of his ice cold brew and looked out at the ocean, and relaxed while going over what just happened at the harbor–with Jessica.

Beer and Brewing is Food and Cooking Know Your Water Source—a Review Calcium Magnesium Total Alkalinity as CaCO3 Sulfate Chloride Sodium Water pH Residual Alkalinity is the Cornerstone of Mash pH What Does the Mash pH Do? Optimum Mash pH Controlling Mash pH Adjusting Residual Alkalinity Adjusting Residual Alkalinity with Salt Additions Reducing Alkalinity with Acid Pre-Boiling to Reduce Alkalinity Mash pH is Water Chemistry plus Malt Chemistry Sparge Water Adjustment The Mash pH sets up the Beer pH Beer pH Controls Beer Flavor Chapter 22 – Adjusting Water for Style: Famous Brewing Waters and Their Beers The Dogma of Virgin Water

Richard Linklater: First, we became a midnight film. We would play for an entire year at certain theaters. They would turn it into a mini-concert where you go in the theater and you could smell the pot smoke. Jason London: I heard stories about how we'd kicked Rocky Horror out of its venues because people wanted to get in to watch Dazed and Confused instead. Anthony Rapp: There was a thing called the Brew and View in Chicago where they served beer and put up a screen at different venues. And I don't know if it was as orchestrated as a Rocky Horror thing but every time Wiley [Wiggins] touched his nose, they drank [me: yeah we did]. Wiley Wiggins: That will kill you! Don't do that!

Meanwhile, I was studying theology. My brother and I were members of an esoteric society that dabbled in mystical practices. I’ll confess I mainly attended because the beer they brewed was very good.

Despite the widespread proliferation of the printed word in the first half of the nineteenth century, lyceums remained “an important element in our social progress” because “oral instruction” remained a necessary and effective pedagogical tool. Lyceums were part of a panoply of voluntary associations that functioned very much like the extension or continuing education courses of the twentieth century. Such institutions spurred a knowledge boom that helped to drive U.S. economic growth by increasing human capital, or what at the time was called “useful knowledge,” which could encompass anything from brewing beer to learning Hebrew to knowing how to apply manure properly to different crops.

The naked blonde on stage could brew a mean beer, rebuild a carburetor in twenty minutes, and finger her pussy on stage like it was the most fun anyone in the whole goddamn world had ever had.

Lambic is flat, since all carbon dioxide produced during lambic fermentation escapes from the barrel. Packaged young, lambic develops carbonation in a manner similar to a cask or bottle of real ale. Real ale is casked or bottled at the end of fermentation with just enough fermentable sugar left in solution to provide a gentle carbonation. The microorganisms responsible for lambic fermentation can consume virtually any type of sugar; therefore, the brewer never bottles young lambic. The fermentation of the remaining sugar in young lambic would produce enough carbon dioxide to shatter the bottle.

Figure 9.2 Common Hop Varieties and Their Typical Alpha Acid Levels

Give me a woman who loves beer and I will conquer the world.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter or wooden mugs. Since most people couldn’t see the colour of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their colour and clarity too. Not ten years later, though, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in colour, it was clear and golden, it had bubbles like champagne – it was lager. This was a beer to be drunk with the eyes as much as with the mouth, and these light golden lagers have continued in this tradition ever since, being designed to be served in a glass. How ironic, then, that so much lager is drunk from an opaque metal can, meaning that the only beer uniquely identifiable for its visual appearance is the epitome of opaqueness, a beer in the old pre-glass tradition, Guinness.

He thought to himself now that if ever he went into the brewing business his posters would have written across the top "Bowen's Beer", and then underneath that in the middle a picture of Mrs. Knowles driniking a lot of it and falling about, and then across the bottom in bold or salient lettering the words "Makes You Drunk".

Bia Hoi One of the great pleasures of travelling in Vietnam, bia hoi – fresh draught beer – is brewed daily, without additives or preservatives, to be drunk within hours. Incredibly cheap and widely available, bia hoi is said to have been introduced to Hanoi by Czech brewers over 40 years ago. Every town has a bia hoi place, often with a street terrace, offering a very local experience. Park (or attempt to park) your rear on one of the tiny plastic stools and get stuck in. Snacks to eat are often sold too.

I have a conflicted view on beer styles. As historical artifacts, they're endlessly fascinating to study. And I think that they generally represent confluences -- and compromises -- of technology, agriculture, cuisine, and geology that make the most of what a region has to offer. That means existing styles are usually quite wonderful to drink, and I'm all for that.

Even as a spectator, beer tastings and festivals are just about the best way to learn about—and enjoy—beer. Many of the events in

it will not be long before the Chinese brew more beer than anyone else. China’s just a shade behind the United States, and its output has been growing a staggering 25 percent a year for the last decade, the fastest in the world.

Growing hops is one of the most labour-intensive parts of the brewing process, and all the workers, at every step of the way, are grossly underpaid. It’s good that we have the chance these days to buy Fair Trade bananas and coffee. Why not extend the scheme to British produce, too? Why not pay more for beer, and pay the highly skilled men and women who work in the gardens the minimum wage?

Beverages. It may seem austere, but water should be your first choice. One hundred percent fruit juices can be enjoyed in small quantities, but fruit drinks and soft drinks are very bad ideas. Teas and coffee, the extracts of plant products, are fine to enjoy, with or without milk, cream, coconut milk, or full-fat soymilk. If an argument can be made for alcoholic beverages, the one genuine standout in health is red wine, a source of flavonoids, anthocyanins, and now-popular resveratrol. Beer, on the other hand, is a wheat-brewed beverage in most instances and is the one clear-cut alcoholic drink to avoid or minimize. Beers also tend to be high in carbohydrates, especially the heavier ales and dark beers.

After the better part of a month working in the fringed cold, we were ready. There were still a few minor things to do but the ship was now completely primed and painted, with her name outlined with spot welds on each side of the bow and the stern. That morning, prior to sailing from Boston, I slipped ashore and bought a case of Budweiser beer. There was a lot of activity around the ship so no one noticed when I returned with beer in my sea bag. I distributed the three six-packs I had sold to classmates and the remaining one was for the guys in my room. I hung the brew out of the porthole, wrapped and tied securely in a towel. For us the porthole wasn’t just a small round window to the outside, it was also our refrigerator for keeping things cold! We didn’t get going until after dark, expecting to be on the Penobscot River back in Maine by daybreak. I was on the afterdeck trying to free lines that were solidly frozen from the cold, when I felt a jarring under foot. Looking over the railings, I saw one of the tugboats right outside of where our room was. He had bumped into us, and now with his engines roaring in reverse, was backing down. What the hell was going on? Instinctively, I knew what had happened. I dropped the mooring lines onto the deck and left the flaking down of them to others. I quickly ran to our room and opened the porthole, confirming what I already knew. Our beer was gone! Damn it, the tugboat was disappearing into the dark and they would be the ones drinking our beer that night! At least we still had some cold pizza. Free of the dock, we headed down the Inner Harbor, past Logan International Airport and Deer Island towards the Atlantic. We had worked hard to get our ship ready, and had every reason to be proud, as we steamed out of Boston Harbor that night. We were on our way back to Castine and to the Academy. By the next morning, we were sailing under the Waldo-Hancock Bridge into Bucksport Harbor.

I also liked they Belgian brewers are notoriously rebellious and mock Americans’ obsession with categorizing beers by style; I saw them as arrogant expressionists ensnared with creation, not categorization.

Somehow, despite all the science homebrewing requires, I’d become irrationally superstitious.

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

Each day, Internet users share more than 1.8 billion photos, according to a report by venture firm Kleiner Perkins Caufield & Byers. For advertisers, the social media posts that include those photos are more valuable than those with just text because pictures reveal how consumers act "in the wild." "You have a window into their world," said Duncan Alney, CEO of Firebelly Marketing in Indianapolis, which uses Ditto Labs' service. Alney, whose firm represents a beer company, learned from Ditto that people drink beer not just with pub grub but also with healthier snacks like hummus. And that consumers who favor mainstream beers also consume craft brews. Other companies use it to interact with fans. Nissan North America found a photo on Twitter of a baby peeking out from behind a cardboard cutout of a Nissan race car driver. Nissan got the Twitter user's permission and reposted the photo on the company's account, garnering 17 retweets and 37 favorites. The original photo was not tagged with "Nissan," so without Ditto the company never would have found it, said Rob Robinson, a senior specialist in social communications at the automaker.

I am always baffled when people say to me, “I don’t like beer,” for they might just as easily say “I don’t like food.” For the reality is that there is a seemingly endless range of beer flavors and styles.

Each sunrise in America ushers in new opportunities to those who keep their chins up … who never lose that lusty courage and willingness that made ours the most envied nation on earth,

On tap there are seven beers (from $11) including the eye-catching GREEN pilsner. Its colour comes from the spirulina in the brewing process.

Designing Great Beers, which has detailed analysis of percentages of ingredients used

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

The keys to not just survival but success, Busch understood, lay in diversification, distribution, and marketing.

American beer is weak and watery, and like network television, is calculated to appeal to the most folks while offending the fewest. It’s the lowest common denominator of brew.

These Big Brewers scorned honest beer in favor of watery swill brewed from cheap corn and rice. The Big Brewers added insult to injury by using crass commercials, linked mostly to professional sporting events, to sell their foul brew to working-class people. By the 1970s, only a handful of brewers remained and American beer was a thin, yellow concoction with no flavor and even less body.

Costa Rica Craft Cerveza Artisanal beers are gaining momentum in Costa Rica, a development that doubtless will thrill visiting beer aficionados. Over the last several years, craft breweries have popped up in various hot spots, bringing creative birras (beers) to palates thirsting for something more complex than the ubiquitous Imperial. Imagine sipping a locally brewed pineapple Hefeweizen, red ale or cacao stout at sunset – it brings a hoppy tear to our eye (Click here).

Sweet Heat Mahogany Chicken Wings 6 SERVINGS The flavor palate of Southeast Asia — sweet, sour, salty, and hot — is captured in this one-pot chicken wing orgy. The streamlined method takes about half an hour and results in the gooiest, most pungent, sticky-fingered chicken wings you can imagine. They’re the perfect food for tailgating, afternoons watching ballgames, or just hanging out. Ingredients 1 tablespoon canola oil 2 garlic cloves, minced 1 dried hot chile pepper 1 tablespoon freshly grated gingerroot 1 cup root beer, any type, purchased or homemade 1⁄3 cup soy sauce 2 pounds chicken wings, sectioned, third joint discarded 1 tablespoon dark sesame oil Instructions Heat the oil in a large skillet over medium-high heat. Add the garlic, chile pepper, and ginger, and sauté until fragrant, about 30 seconds. Add the root beer and soy sauce. Bring to a boil, add the wings, cover, and let simmer for 5 minutes. Uncover the skillet and cook at a slow simmer until the liquid reduces enough to glaze the wings, about 20 minutes. Toss gently every few minutes near the end of cooking to prevent scorching, and stir in the sesame oil. Serve hot.

negative feedback is good medicine for a company even when it is unfounded.

Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.

I can’t think of any other subject where it’s fun to become aware of how ignorant you are. Because here, chasing down the knowledge means drinking more quality beer. James Houston

Worse, because brewing could only take place in utterly corrupt locales such as Chicago,

Bourbon is a type of corn whiskey, requiring that it be made with more than 51% corn.