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of the fermentation! Brew for
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FEATURES
27 Finder's Guide to Bottles Jen HiU
Everything you should know about longnecks, slope-shouldered 22-ounc-
ers, even crockery. Also, tips for collecting bottles without landing in the
slammer.
• • • • • • • • • • • • • • • • •
DEPARTMENTS COLUMNS
4 Editor's Note 13 Help Me, Mr. Wizard
Homebrew as legal tender. The all-seeing professor of
potables tackles beechwood
6 Pot Shots aging, steeping grains, and
A really hot brewing system growing hop vines.
built by two firemen and a
radio engineer. 17 Tips from the Pros
How can you be sure about
10 Mail your water? Advice from thrE:)e
A brewer asks, "Is there a professional brewers.
direct connection between
facial hair and homebrewing?" 21 Style of the Month
Brown ale: Return to this clas-
72 Last Call sic with a little experience
The trials and tribulations of a under your belt.
first-time kegger.
67 Microbreweries You've
Never Heard Of
John McDermott built his
brewery from used dairy
equipment.
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CIRCLE 61 ON READER SERVICE CARD
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beard. both beginning and advanced courses.
Now, I am not one to be accused of If you can wait awhile, the American
discriminating against those who do Brewer's Guild is planning a series of
not shave. But being a male who courses in Boston in April 1996.
seems to have been cursed with a thin
beard, certain important questions Editorial and Advertising Office:
More on Liquid Yeast Brew Your Own
have now been brought to light: 216 F Street, Suite 160
1. To be a successful homebrewer, Dear BYO: Davis, CA 95616
must I have a full beard before making I have been using liquid yeast and
my first batch? If so, please let me starter worts for several years, and my Tel: (916) 758-4596
Fax: (916) 758-7477
know very soon as I will have to start experience is consistent with the su- E-Mail: BYO@byo.com
growing one now so I can start my first perior results claimed by Sal Emma in
batch before Easter of 1997. his article "Take the Plunge Into Liquid Advertising Contact:
Carl Landau, Publisher
2. If facial hair is merely a product Yeast" (BYO Premier Issue) . One ad-
of one's homebrew, which variety of vantage of the starter wort approach Editorial Contact:
beer should I brew first for a thicker that Emma did not mention is the Craig Bystrynski, Editor
beard rather than a longer one? opportunity to eliminate the bad-tast- edit@byo. com
While certain professors of sociolo- ing chemistry that the yeast generates
gy will now be beating a path to your during its early, rapid-growth phase. Subscriptions Only:
door for this incredible breakthrough To illustrate: I start the contents of Brew Your Own
just remember: If they offer you any an activated "smack pack" in a gallon PO Box 1504
Martinez, CA 94553
money for this discovery, I want some of starter wort made with three cups
of it too. of dry extract. The yeast multiplies Credit card orders only:
Alex St. Clair rapidly and, after several days, settles Tel: 1-800-900-7 594
M-F 8:30-5:00 PST
Minot, ND to the bottom. Fax: (510) 372 -8582
On brewing day I decant and dis-
card the liquid portion (a vile-tasting Special Charter Offer:
Brewing can be a hair-raising experi- brew) and pitch the residual, 1/2 cup 12 issues for $29.95
ence at times. There's no reliable data of yeast slurry, into my keeper wort. Web Site:
relating that effect to a particular type That quantity of yeast gets my keeper http://www.ns.net/BYO
of beer, though. More likely it has to do wort up to a bubbling fermentation
Free Ideas
Dear BYO:
Some things I'd be interested in
reading about:
• What does it require to switch
from bottling with corn sugar carbona-
tion to C0 2? And how much should it
cost? I'm not interested in kegging,
just bottling.
• Beer recipes and information on
CD-ROM. How about a review? Maybe
just a listing of the ones that are out
there.
Don Kaufman
Antioch, CA
Correction
A letter to the editor in the Sep-
tember BYO included a typographical
error. The letter from Leigh Beadle of
Specialty Products International,
CIRCLE 22 ON READER SERVICE CARD
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HOMEBREWINq SUPPLIES I have recently acquired two hop vines (by gift)
./ WESTERN NEW ./ FAST, LOW but do not know what the variety is. Since I just
YORK'S ONLY STORE - planted them this spring, I'm not even close to
COST MAIL having a flower to guess. I was wondering
Dedicated solely to ORDER-
homebrewing and winemaking. where I can get information on buying different
Real UPS charges only, varieties for planting, as well as harvesting,
./ HUGE SELECTION - no inflated "handling" procedures. If you can answer this question, I
170+ Malt Extracts. will be forever in your servitude!
charges.
38 Book Titles Just Hoping,
on Beer Alone. ./ COST-SAVING Kirk Spell
SPECIALS- Rapid City, SD
New items
are here Competitive with "mail
appreciate your enthusiasm, but let's
before you
know you need them.
We have everything!
order only" discounters
-without sacrificing
service and quality.
I just call this one a debt of gratitude.
This is a servitude-free zone.
If these hops were planted early this
spring, you may not have a very good yield
Need straight answers? this year. Assuming the hops began send-
We do our homework, and are never too busy to help you do it right. ing out shoots (hines) in April or May, you
should have started training two or three
Call or write for our FREE catalog: of the hines up a wire work.
7703 Niagara Falls Boulevard • Niagara Falls, New York 14304 During the growing season, hops need
Dan Clevenger
Burke, VA Our 56 page
catalog is a
valuable source
t's nice to get a letter from my neck
I
of home brewing
informacion as well
of the woods! In fact Mr. Wizard's as a great way for
in-laws live right around the corner. experienced brewers
to fin d out what 's
In general, about 1 to 1-1/2 pounds new in the world of
brewing products.
of raspberries per gallon is a good con-
centration. The trick is using them
properly.
Some of the best fruit beers that I
• • •1
·t's the
Brewe rs
have made have fruit added after the
primary fermentation. The brew re-
tains more of the fruit aromas than if
the fruit churned about in the primary
fermenter. This is kind of risky, though.
To try it you must have high-quali- It's the most complete catalog in the industry and regardless
ty raspberries that are clean and of brewing experience, there's something in it for everyone. Best
unbroken. This is required since you of all it's free for the asking, so call the good folks at Brewers
want to add the berries immediately Resource, we'll be happy to rush you a copy.
after gently squashing them. The alco-
hol, low pH, and lack of nutrients in
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l-800-8-BrewTek (827-3983)
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which case the fruit sugars will be fer-
CIRCLE 14 ON READER SERVICE CARD
Brewer: Carol Stoudt might locate a brewpub in a metropol- make ales, in which case the hardness
itan area as opposed to near a great of the water is very important. The salt
Brewery: Stoudt Brewing Company, water site because of the marketing levels dramatically affect a brew's out-
Adamstown, PA benefits from the traffic and location. come, but you can remove or add salts
~ears of professional experience: For a rnicrobrewer, the water source to the water when necessary.
Nine should be a high priority. For many All homebrewers should certainly
Education: Courses with Siebel breweries, an affordable building have their water tested to figure out
Institute and University of California, often outweighs the proximity of which styles of beer would be best
quality water.
Davis; masters in education from Penn
I don't know that if I were a home-
State. brewer, I would necessarily adjust the
I think that water is extraordinari- water. It depends upon what style of
ly important to the brewing process. beer you want to make. Most home-
Historically, small breweries became brewers probably don't want to copy a
popular because of their water source style but rather just brew quality, orig-
and that's the reason for certain beer inal beer.
styles. Just look at the water profile in We brew about 80 percent lagers
Germany, where you have the pilsners at Stoudt Brewing, so we have excel-
in the northern part and the malty, lent water for making southern
Munich-style beers in the south. German-style lagers. We do harden
Ninety-five percent of a beer is water the water for the ales that we make,
and on that criteria alone, water is but again, we're doing 30 batches at a
very important. time. Our water is natural; it comes
Much of the success enjoyed by from deep artesian wells into the
the great breweries comes from their Susquehanna aquifer.
natural water source. Some people A lot of homebrewers primarily
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CIRCLE 58 ON READER SERVICE CARD
Brewer: David Evans me, even as a homebrewer I felt that time as a homebrewer is to filter my
Brewery: Ybor City Brewing Company, water chemistry was pretty important. water using an under-sink cartridge
Tampa Not only from the standpoint of estab- filter from Sears or wherever.
Ye.ars of professional experience: lishing the correct mash pH but getting Cartridge filters usually remove 99.9
the right flavor profile in the finished percent of the chlorine and heavy met-
On e
beer as well. als and that sort of thing. Some filters
Education: Master brewer's prog ram Choosing your water can be fairly will also include an activated carbon
at th e Univers ity of California, Davis. cut and dry. Usually most people don't filter that will remove odors and tur-
My favorite response to the impor- have a choice. Most people will use tap bidity (sediment).
tance of water is that it depends. To water. But what I've done for a long It's usually not necessary for home-
brewers to test their local water sup-
plies themselves. Most municipalities
will provide analyses to homebrewers
free upon request. All you need to do is
call your local water department. Some
departments will actually have a lab,
and the supervisors can give counts in
parts per million of all the important
ions (for example, calcium and bicar-
bonate, chloride, sulfate, and sodium).
Homebrewers should start by look-
ing at the bicarbonate level in the
water; they need to look at the hard-
ness. Homebrewers then need to
adjust their calcium content with
respect to their bicarbonate level.
Those figures will vary from location to
location based on geography and sea-
sonality of the water supply. For exam-
ple when I lived in Colorado , we would
get a lot of snow melt during the
spring, which made for very soft water.
During the summer and fall, water
supply would switch over to reservoirs ,
and we'd get more of the earth salts
(like sulfate) in the water.
In our eHorts to serve you, Most people brewing with soft
water will have to add some source of
calcium. Usually that will take the form
we've found a way to of gypsum. Here in Florida we actually
have rather high sulfate levels in our
city water, so we restrict the amount of
be two places at once. gypsum we use and augment that with
calcium chloride; in essence establish-
ing a balance between our sulfate con-
tent and our chloride content.
Something else that I have noticed
judging homebrew competitions in
CROSBY & BAKER LTD Florida is that a lot of homebrewers
have added gypsum to their water even
Wholesale Home Brew Supplies though the water is already fairly high
Atlanta, Georgia 800-666-2440 in sulfate. It's pretty important to first
establish what your water is and what
Westport, Massachusetts 800-999-2440 is in it before you add any salts. I've
tasted some beers where the brewer
has gone way overboard with gypsum
additives and the beer comes out with
a very dry, salty, parching taste. •
Ingredients:
• 5 lbs. amber malt extract-
preferably British
• 1 lb. British caramel malt
• 1/2 lb. amber malt
(see notes in text)
• 1/4 lb. chocolate malt
• 1lb. dark brown sugar
(or turbinado)
• 1-1/2 oz. Northern Brewer hops
(for 75 min.)
• 1 oz. Goldings (for 30 min.)
• Yeast: Wyeast 1968
Step-By-Step:
Crush caramel, amber, and
chocolate malt and soak in one gal-
lon of water at 150° F for 60 min.
Rinse grains into kettle with one
gallon more hot water (no more
than 170° F). Add malt extract and
bring to boil. Add sufficient water to
keep volume at 2.5 gallons. Add the
brown sugar for the last 30 minutes
of boil. Total boil time is 90 minutes.
Cool by adding to 2.5 gallons of
pre-boiled water; when tempera-
ture of wort falls below 80° F, pitch
yeast. Aerate well! (Open fermenta-
tion works very well here.)
When primary fermentation is
complete, rack to secondary and fol-
low normal brewing procedures.
O.G. = 1.040
CIRCLE 64 ON READER SERVICE CARD T.G. = 1.010
AVAILABLE I N: 3.3 LB . CA S:
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For Only NORTHWESTERN EXTRACT (chalk)
Case of 12- 3.3.lb. ON SALE ! • 1. 5 tsp. Irish moss in boil
$19.95 Mix and Match UnhopfHd
Gold, Amber, Dark or Weizen
5
58~ • Wyeast 1968 ale yeast
True Facts
Myth: The shape of the bottle matters.
Reality: Traditional bottle shapes are dictated by the
technologies of the countries and eras in which the brew
developed.
Those soft-shouldered bottles that contain weiss beer or
pils may or may not coddle the gentle carbonation as the
purists claim, but they were readily available in Germany in
the early part of this century. Here in the States there is a
certain romance of the longneck that owes more to early less filling! " says Byron Williams, a homebrewer in
mechanical bottling equipment than anything else. Just as Missoula, Montana, about using champagne bottles for
you get used to buying flour in a five-pound sack, you get homebrew. He's right: These 750 ml monsters will cut your
used to seeing a standard beer bottle But when you 're a bottling time by half. A champagne bottle also makes for
homebrewer, you have options. nice presentation.
There are lots of bottles out there, from those fat little
Iambic vessels from Belgium to the broad-shouldered stout Bottle Hunting
bottles of Britain. Champagne bottles are more easily obtained than you
might think. Steven Vandervere, also of Northern Brewers,
Size Matters advises would-be bottlers to seek out a place with a good
Bottles come in lots of shapes, but sizes are fairly stan- champagne brunch- "Your lo cal Marriott, say"-and ask
dard: 12-ounce and 22-ounce are the most common. them to save the bottles for you . He cautions , however, that
The advantage to buying 22-ouncers is that when filled , European bottles require a 29-millimeter capacity from
they'll have less head space over the batch, which means your capper. American brands match the 28 mm standard.
less oxidation. You'll also end up capping fewer bottles, so Vandervere's suggestion for asking local bars or restau-
the process will go a bit more quickly. Adds Andy Grace of rants to save bottles need not be limited to champagne bot-
orthern Brewers, a homebrewing supply store in St. Paul, tles. Places that serve Grolsch are a good, cheap source for
Minnesota, "Your friends are more likely to save them for cage-cap bottles. Vandervere cautions, "If you do make a
you instead of tossing or recycling them. " deal with a restaurant, make sure you pick the bottles up
The drawback of filling only 22-ounce bottles is that most promptly, say thank you, and bring them a six-pack."
homebrew is not meant for guzzling and, unless you're shar- If you'll forget to pick up the bottles, you can always
ing, you might not want to drink 22 ounces of beer. dumpster dive. Find a bar that serves a variety of micro -
There's a woman who puts her brew in seven-ounce brews and poach the empties befor e the trash gets picked
ponies because where she was raised women drink pony- up . Make sure they aren't returnables: You don't want to be
sized beers while their manly mates drink out of standard charged with theft. If you live in a neighborhood with curb-
bottles . But that's an outdated concept of thirst and gender. side recycling, you can make the rounds befor e the trucks
On the other end of the size continuum is what goes by do and scavenge your neighbors' old bottles. Better yet, get
le Methode Champenoise, a tongue-in-cheek name adapted to know your neighbors and have them save bottles for you.
from the label of French champagne bottles. "Tastes great, You can also improve your beer exposure while expand-
Modern Conveniences
The advantage to buying bottles
new is time and slime. Chances are you
need to bottle your brew before it gets
to tasting yeasty and you've procrasti-
nated- errr, been too busy- so you It's al l in the packaging
don't have the energy or organization
to clean and sterilize the smelly load of
bottles you've got sitting in your garage. Crown Cap, Cage Cap
While you don't have to spend In 1891 in Baltimore , Maryland,
hours over the sink with new bottles, William Painter invented the universal
you can 't ignore the sterilization pro- beverage bottle cap or crown cap and
For feminine thirsts? cess. You should crank up the tempera- changed the way America drank its
ture of your water heater and run beer. You have him to thank for the
them through a long rinse cycle on the widespread availability of good beer
I
Tired of ABOVE THE REST Do }OU have
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cleaning
bottles ') H orne brewing
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I. Add the
an idea, a different
brew Utat you're
3. Spices can be
added as "dry hops."
spice to the mash, if going to try to make Depending on your
you're brewing with Utat no one else has style, this means
grain. This method ever made. Go for it. adding the spice in
provides a deep the last two minutes
spice flavor but of the boil, at kettle
probably no aroma knockout (when you
whatsoever. Simply put the spice in turn off the heat to stop the boil), or
with the grist, or perhaps as a later in the fermenter (primary or sec-
"" ~·-"'
~ ~':"~ ·.
'
addition to the mash as is often ondary). This will not add as
"V,", .
done with darker specialty grains. much flavor as the first two uses ,
;:~:;:: but the aromatic qualities of the
~·-( '. "
spice will be better preserved.
:.:- ~ A word of caution here: Large
·...:.·
':-. pieces of spices or fruits can and
will clog air locks or blowoff tubing.
The vast majority of spices used for
brewing purposes can (and probably
should) be crushed or ground or
broken up , no matter at what point
you plan to add them. You'll always
get more flavor from freshly ground
spices than from either whole or
commercially pre-ground spices.
.-
4. Much attention has
recently been given to the idea of
potions or teas when using spices.
Free Hops!
Buy two cases of extract and get a full pound of hops ...
malted rye in the mash if you
can find it.
• Rosemary Weizenbier-it's
different.
absolutely FREE! Your choice of Chinook, Cascade or • Sassafras Red Ale-grown-up
Willamette packed in our UV protected, root beer.
• Espresso Marzen-or use
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• Garlic & Oregano "Mild" Ale-
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• Peppermint Pale Ale-a winter
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• Tropical Bitter-with coconut
6121781-8247 FAX 6121781-8529 E-Mail: JIMINMPLS@aol.com sugar and grains of paradise .
"Can it really
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Ingredients: Step-by-Step:
• 1/4 lb . 50° Lovibond crystal malt Crack and steep the grain in two gallons of water, remove at
• 1/8 lb. roasted barley 170° F. Add DME and Hallertau pellets, boil 30 minutes.
• 1/8 lb. malted wheat Add Saaz pellets, boil 10 minutes. Add orange peel and
• 4 lbs. amber unhopped malt extr act spices, boil five minutes and turn off heat. Pour through
• 2 lbs. amber unhopped dry malt extract (DME) strainer into your fermenter and proceed with normal fer-
• orthern Brewer hop pellets (8 alpha acid units) mentation, lagering, and bottling. Age three to four weeks.
• Willamette hop pellets (4 alpha acid units) The orange and spice flavors will be stronger at first but
• 10-14 grams fruity ale yeast (or a liquid culture such as will fade into the background after a month or two.
Wyeast 1084 Irish Ale yeast)
• 1 vanilla bean
• 12 whole cardamom seeds Old Smoky Scots Ale
• 4 oz. cheap vo dka or pure grain alcohol This is not a brew for the faint of heart. The combina-
tion of smoke flavor (especially if peat-smoked malt is used)
Step-by-Step: and pepperiness is very enjoyable and provides a great
Two weeks befor e brewing, chop vanilla bean into counterpoint for the richness of the Scots ale style.
several pieces and coarsely grind the cardamom seeds , Carbonation is low to further emphasize the body. This is
then put them in ajar with the vodka. Soak in a a slow fireside sipping beer.
dark place until ready to use.
Steep the grains in two gallons of water Ingredients:
as it begins to heat up. Remove them at • 1/2 lb . dark crystal malt
170° F. Add extracts (put aside 1 cup of • 1/4 lb. smoked (peat-smoked, if avail-
the dry malt extract for priming), boil a able) malt
total of 45 minutes. Add the • 1/4 lb. roasted barley
Northern Brewer at onset of boil, • 7 lbs. light unhopped malt
the Willamette 15 minutes later. extract
Proceed with your normal fermen- • Fuggles hop pellets (5 alpha
tation. At bottling time, prime with acid units)
the cup of DME you set aside and • 10-14 grams ale yeast (a liq-
add in the potion you made a few uid culture such as Wyeast
weeks earlier (straining out the 17 28 Scottish Ale really empha-
chunks , of course) . Age three to sizes the smokiness and spiciness
four weeks. of this brew)
• 1 tsp . whole cumin seed
• 1 tsp. whole black pepper
Orange Lager • 2/3 cup brown sugar
This brew is light in color
and in body, but the spices and Step-by-Step:
the orange flavor are not over- Crack and steep the grains,
powering, even when the beer is remove at 170° F. Add extract and
young. This brew can be made Fuggles pellets, boil 60 minutes.
bolder by using two cups of Crush the cumin and pepper
orange-blossom honey in the boil together. Turn heat down to sim-
as well. mer and add spice blend; don't
stir in, but let it settle on the
Ingredients: surface. Simmer 15 minutes, then
• 1lb. dextrine malt remove from heat. Fermentation
• 5 lbs. extra-light unhopped should be done at 60° F, with a
DME secondary cellaring at 50° F, then
• Hallertau pellets (4 alpha acid bottled as normal (use brown
units) sugar). Age six weeks for best
• Saaz pellets (4 alpha acid units) blending of flavors and mellow-
• 2 oz. shredded orange peel (prefer- ing of the smokiness.
The Enemy
Germs fall into three categories: bacteria, viruses,
and fungi . Forget about viruses; they don't attack beer.
That leaves bacteria and fungi.
There are all sorts of bacteria. Some thrive with oxy-
gen (called aerobic bacteria) while others thrive without
oxygen (anaerobic) . Some bacteria like to consume sug-
ars such as the sugar in your beer wort; others may con-
sume more complex compounds such as starches. Most
bacteria are active only in a specific temperature range.
This range could include room temperature , or even tem-
peratures up to 120° F. In general the lower the tempera-
ture, the less active the bacteria will be.
Fungi includes molds, mildews, and wild yeasts. Most
molds and mildews will give your brew a basement smell.
This is never a desirable quality.
Yeast also falls into the fungus category, but you are
using a specific strain of yeast to ferment your beer- one
that will give your beer the desired aroma and taste.
Some wild yeasts may have desirable characteristics for
beer making, but don't count on it. It is more likely that
they will ferment too much of what you have, give off
strange esters and aldehyds (weird aromas and
headache-inducing alcohols), and then refuse to settle out
of the wort, leaving it as murky as a stagnant pond.
Available at specialty home brewing stores throughout the United States and Canada. For the dealer nearest you, contact:
~ ' T
Easy-to-Use Gravity Feed
System This system makes all-
I ' grain brewing simple. Works for
W E WROTE THE
BOOK ON HOPS.
mend reading Brewing
Quality Beers, pp. 28-
pitching temperature in seconds
using cold tap water. Compact
All our hops are 32 for important design is easily sterilized. System
packaged in oxygen- includes Sparge Water Vessel.
information regarding Mash-Lauter Vessel, Boiling
barrier bags and heat adding hops to your Vessel,Wort -Chiller and three
sealed. beer. propane stoves.
The alpha acid
content is provided on co?
the package for easy
I 29 Varieties II Allows transfers to kegs under
pressure thanks to a lock down lid -
reference. "Huge selection, with gasket pressure gauge, pressure
Our hops are relief valve and a Cornelius ball lock
conveniently packaged top quality." fitting . Built into the side of the unit
is a chill band. A probe-well in the
and fresh. We recom- Keith Weerts
cone includes a temperature sensor
Windsor, Ca. leading to a control box monitor on
the side. Perfect for test batches &
yeast propagation.
Byron Burch, Proprietor Call (206) 527-5047
840 Piner Road, 114 Santa Rosa, CA 95403 Or send $4 for a complete c_atalog
tcfeductlb 1e trom order;.
g:ree catalog anti artier Cine - Ca[{ 800 544-1867
Customer service- Ca[{ 707 544-2520 Brewers Warehouse ~!~1~~~~~~~~!aceN.E.
CIRCLE 15 ON READ ER SERVICE CARD
CIRCLE 9 ON READER SERVICE CARD
BREW YOUR OWN September 1995 m
W ammack
1" ··l
J ~ .
possiDle beers you could make. There would be different. They would run tlie
are abput 150 varieties of malt · entire range from light to dark, hoppy
·extract, 15 specialty grains, 25 hops, to mild, and from mediocre to good to .
and 32 yeast varieties easily av-ailable great. A major component woul~ be · .
to_a homebrewer today. If you were to different in each beer, and no tWo' pf' , ·
design beers only around those ingre- them would be exactly the sam~. That's ..
dients, using two specialty-grains and what ma"kes this hobby so, much fun.
three hop additions in each recipe, Some of the most important beer-
you could make an awful lot of differ- ingredients available. are th6 .speeialty
ent beers. In fact, if you change only grain_s , also called speci-alo/ malts. A
one major component il) each batch, specialty grain
~ . is any brewing . grain .
moTe than 16 billion different brews other than plain malted barley.
are possible! Plain malted barley is the basis of
The remarkable thing about this beer. Barley from the field is made
mental exercise is that all t)le beers "brewal:ile" by·putting it through the
medium crystal
Special Roast no red various 2 to 8 oz.
with red tint
*Note: Malted Wheat doesn't have enzymes and must be mashed along with a grain that does.
Ingredients: stir in the malt extract syrup and the This introduces oxygen that is needed for
• 6.6 lbs. unhopped light malt extract syrup Willamette bittering hops. early yeast development.
• 4 oz. crystal malt (20° Lovibond) , crushed Turn the heat back on , and stir periodical- As the liquid level drops, keep the siphon
• 4 oz. black patent malt , crushed ly until a rolling boil is reached . Note the just under the surface. As you get to the bot-
• 2 oz. chocolate malt, crushed time it starts boiling. Thirty minutes after tom , you will see all the protein !rub and
•11/2 oz. Willamette hop pellets (about the start of the boil , add the Cascade hops hop particles you are leaving behind. If you
5.0% alpha) bittering for flavoring and stir them in. At 45 minutes siphon off all the clear wort and leave this
• 3/4 oz. Cascade hop pellets (about 4.5% after the start of the boil , add the Irish moss !rub behind , you will prevent a lot of prob-
alpha) flavoring clarifier. At 60 minutes after the start of the lems with protein chill haze in the finished
•1/2 oz. Cascade hop pellets (about 4.5% boil , add the Cascade hops for finishing and beer. Pitch two packs of dry ale yeast right
alpha) finishing stir them in. Cover the brewpot and let it sit into the stream going into the fermenter.
•1 /2 tsp . Irish moss clarifier for about 5 minutes. Close the fermenter with an airlock and
• 2 packs dry ale yeast, or 1 liquid ale yeast Cool the wort as quickly as possible , pre- stopper. After the active primary fermenta-
starter ferably with a wort chiller. Toward the end tion is done , siphon the beer into a five-gal-
• 3/4 cup corn sugar (priming) of the cooling period , quit stirring the wort lon glass carboy for a secondary fermenter.
and let it settle. When the temperature is This time , don 't splash it. When all activity
Step-by-Step: down to 75° F, carefully siphon from the top has stopped , prime the batch with 3/4 cup
Crush the specialty grains and tie them in of the brewpot into a sanitized fermenter. corn sugar and bottle.
a cheesecloth bag . Add five gallons of water A 6 1/2 gallon glass carboy makes a
to the brewpot, and put it on the stove to good primary fermenter, but a plastic pri- Starting Gravity = 1.048
heat. While heating , add the grain bag . Stir mary fermenter will work. During this trans- Final Gravity = 1.013
it around and watch the temperature. fer, keep the pick-up end of your siphon just
Remove the grain at 170° F. Continue heat- under the surface of the wort in the brewpot, This beer is a little heavy for a brown ale ,
ing until a boil is reached. Kill the heat and and let the wort splash into the fermenter. but it tastes great.
0 •
by Tom Fuller
A lot of brewers simply let their
I
t's the end of a hard work week snow bank, you can use these all year.
and, as usual, you can't wait to get fermenter sit in cool water for hours Also, you avoid the risk of shattering
home to do some brewing. With on end or even overnight before pitch- your glass carboy by putting hot wort
the time it all takes , nothing could be ing. Considering the average home- into it-a full-fledged and dangerous
worse than losing a batch by contami- brewer's pitching rate of about one to disaster.
nating it with unwanted wild yeast or two ounces of yeast solution, your wort Immersion chilling is the act of
bacteria. may sit an additional 24 hours before immersing a cooling unit into hot wort,
Often contamination starts in the actual fermentation begins. That's a in this case a copper coil. Cold water
transition period between the boil and long time to expose your brew to bac- flows through the copper then exits,
the pitching of yeast. Why? Within the teria and other unwanted elements. carrying away the heat of the wort.
boil all is safe, but once the wort gets You really should chill. This provides a fairly efficient method
below 170° F, all hell can break loose. Chilling the brew is accomplished of cooling and is inexpensive to con-
There is a whole truckload of nasty through a heat exchanger. Heat is struct. Immersion chilling does have
stuff just waiting to get into your wort. energy, and energy has to go some- its downfalls; it can be quite slow, tak-
The quicker you can pitch the yeast, where. With a heat exchanger you are ing as long as 30 minutes. It also
the better. simply transferring heat to another requires you to stir the wort at regular
For optimal activity, yeast should substance and carrying it away. In this intervals of two or three minutes.
be pitched within 30 to 40 minutes case the other substance is water. A counterflow chiller carries the
after the end of the boil (for five-gallon An ice cube provides
batches). Preferably, the wort should a good example of heat
begin active fermentation within 12 exchange. If you sat an
hours of the end of the boil. With prop- ice cube on your coun-
er chilling temperature and adequate ter with your hand a
starter volume, you could see fermen- few inches above it, you
tation in two or three hours. Because it would feel the coolness.
is inevitable that you will have some otice that's "coolness."
amount of unwanted bacteria in your The ice cube is frozen ,
wort, the sooner fermentation com- yet you do not feel the
mences the quicker the undesirables temperature at that
can be fought off. Therefore, it is degree. The reason is
advantageous to cool your wort as that the heat in the
soon as possible. room is taking that
Wort cooled too slowly, especially frozen cube and carry-
in periods over one hour, may not only ing its temperature
become contaminated but may also away. The cool air
develop a sweet, cooked corn-type almost feels like it is
aroma and flavor known as dimethyl blowing at your fingers.
sulfide (DMS). This is especially a There are many
problem with lighter kilned malts such ways to cool your wort:
as lager and pils. the carboy in the bath-
The largest concern after boil tub trick, the carboy in
should be to reduce the wort to pitch- the snow bank. But
ing temperature in as little time as there are two types of z
w
possible while maintaining sanitation. cooling devices- coun- "'a::5
If you do not bother to cool your wort, terflow and immer- >
z
you might as well not bother to sani- sion- that make these fE
tize your fermenter or hoses either. unnecessary. Unlike the >=
dreds of plates.
Immersion Chiller
The simplest chiller for the home-
brewer to construct is the immersion
chiller; it equals much more than the ,.;
sum of its parts. ·,_._ A
BREWERS! A higher
Since 1979, William's of
Brewing has been the
leader in quality home
brewing supplies.
control.
The FermometerTM!
From our own pure This precision liquid czystal the1mometer pro\~des
malt extracts, to our a convenient way to monitor pitching and fe1mentation
unique mashing and temperatmes. It's self-adhering, water-resistant
fermentation and pro~des a sanitazy altemative to conven-
tional inunersion them1ometers.
equipment, we offer Stop wonying about contan1ination and
quality products for both the beginning and stuck fennentations! Take control of the
advanced brewer. Request a free catalog flavor of yom beerl
today and find out why we are the leader! Inquire at your favorite
home brew shop.
plastic fermenter. Chilling in the fermenter an axe during the intense winters. Hence the term"hard cider"
is advantageous considering you can was born. Early Colonists fermented fresh cider as a way to
transfer wort at 170° to 200° F, when it is preseiVe it. Farmers quaffed a quart or two before a day bust-
much less vulnerable, and you really don't ing their pick in the rocky soil. Often a
need to sanitize your racking cane or tub- village's worth was measured by the number of kegs of cider
ing. However, you should never put hot ./
cellared for the winter.
wort into a glass fermenter. President John Adams calmed his flarulence with a "jill"of
cider each morning. (You may know someone who could use
A nice modification to the immersion
thi~tig.) The "Log-Cabin-and-Hard-Cider" campaign swept
chiller is to add a five- to 10-foot coil to ~ - 1
J>fsidimt William Henry Harrison into office in a landslide
the in-flow tube before the kettle. This }ffid elevated cider to the first politically correct beverage.
additional coil can be submerged into a i So 4l.scover your roots with America's oldest new adult
small bucket of ice to further chill the beverage. Try Woodchuck's luscious Amber and crisp
water before it enters the main chilling ~ Dark & Dry, ' 'The World's Best Tasting Cider''.TM
coil. This modification will reduce chilling
time considerably. T- 4·9 5 To find our where you can purchase Woodchuck Draft Cider in your
area and order your Woodchuck stuff, Call toll free:
95
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by Tom Flores
•••• • • •
Part two of a three-part series. Next
month's topic: yeast. • • • ••
Every time you order a beer, you
• Color: Mail-
lard Reaction products (light • ••
have certain expectations. Picture amber to black colors)
yourself perusing the beer menu at a • Texture: Astringency from tan-
new brewpub. Stout, porter, amber
ale, pale ale, weizen, lager. Each of
nins in the husk (palate-drying and
puckering sensations)
• •
those names creates an image in your
mind. That's what beer styles are all In the Beginning
• • cook-
ing corn or
about: creating a standard that tells
the consumer- you- what to expect
Malt is made by first
soaking the barley to get it
• • hamburgers .
Maillard Reaction refers to just
(within a certain range) when you
place an order.
An important component of a style
to sprout. The wet bar-
ley is then germinat-
ed under con- • • such a phenomenon. Maillard Reac-
tions occur when you brown foods ,
such as toasting bread or grilling
is the beer's flavor. Flavor is a percep-
tion that arises from color, aroma,
trolled condi-
• • tions , which
steak. The process gets its name from
a French chemist who in 1911 defined
taste, texture, and previous experi-
ence. A good beer balances each of
• • degrades some of
the starch and pro-
the reactions between amino acids and
sugars when they are heated. When
these attributes.
Malt-derived flavors fmd their way
• • tein into sugar and
amino acids .
brewer's malt is kilned (this is done by
the malthouse before you buy it) , this
into beer when they are extracted dur-
ing mashing or steeping. Many of
• • Kilning dries and partially
cooks (browns) the malt. The
reaction takes place .
The trick for the maltster is to
the flavors in malt originate dur-
ing the kilning step of the
• • early stages of browning form color-
less compounds that affect the flavor.
brown each type of malt to the perfect
point to
malting process.
There are four major
flavor attrib utes provid-
• Color changes occur during the second
phase of the browning process. This
second phase is also where all of the
ed by brewer's aroma compounds arise.
malt:
Maillard Reaction
""""" When you cook foods in a certain
• • Ifl1 """"" way, they often .Pi~k up
• Aroma: Dimethyl
• • 1fl1 fl1""""" snmlar
sulfide (cooked corn a- flavor attri- • • I fl1"""""
roma) and Maillard Reaction pro- butes. That's true even if • • I
ducts (toasty, caramel, and roasted the basic tastes of the foods are com-
aromas) pletely different; the flavor comes from
• Taste: Maillard Reaction prod- the way they are prepared. Cooking on
ucts (toasty, roasted;.acidic, and burnt a barbecue, for instance, gives food a
tastes) certain smoky flavor-whether you're
Simple to order:
• For a micro keg system order a Keg-A-liter System (Pressurizes
up to 4 bottles for drafting).
• For a Portable draft system with single liquid container order a " PET
Drafter" and a C0 2 filling station .
• For a portable draft system with two liquid containers (up to six liters
of beer) order the " Double Drafter" and C0 2 filling Station .
~~~~~
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astringency to beer. The same extraction
CARBONATES process occurs when you steep tea leaves
BEVERAGES in hot water.
IN A FLASH! Typically, astringency is not a problem
as long as spar ge water temperatures are
ALWAYS not excessive. Most brewers prefer sparge
THE LOWEST PRICES IN CHICAGOIAND! water between 165° F and 170° F, though
CHECK US OUT BEFORE YOU BUY!
some brewer s approach 180° F to increase
.. 13tl Heartland Hydroponics For All Of Your \il] · runoff r ate. Another potential contribution
· ... Brewing and Growing Needs 1~~~1 of tannins is on visual impact; they can
cause haze (polyphenol-protein complex-
Jieart[and Jiydroponics es). Since most homebrewers do not filter
their beer, this is not a major problem.
Vernon Plaza, 115 Townline Road
Vernon Hills, IL 60061 Smoked Malt
(3.5 Miles West of I-94 on Route 60)
Smoked malts used in the brewing of
Phone 800-354-4769 beer use woods such as beech , apple,
alder, and ash to fire the kiln . The smoked
malts ar e not kilned to the point wher e the
CIRCLE 27 ON READER SERVIC E CARD
kernels themselves begin to smoke; all
good smoked malts look h ardly distin-
guishable from Munich malt (until you
Want To Learn More About Beer? smell them) .
Some brewer s also use peat to fire the
kiln . Tradition ally, peat m alt is used in
We've got more than you bargained for! Scotch whiskey. In general, peated malts
pro duce very assertive flavo r s in beer; the
We've been teaching brewers from around the world since medicinal flavors they contribute are too
1872. And hundreds of homebrewers turned professional in just strong for many beer drinkers, even in
the last few years. We have eight different courses and small a dditions.
seminars from just three days to ten weeks. Your head won't The smoked malts made using beech-
wood or the like can make fine beers, even
be able to hold all you can learn here. But you'll leave with
when the grist bill is 100 per cent smoked
heavy notebooks full of great reference material that will help malt. However, with any such malt care
you for years to come. must be taken to balance the smoked fl a -
vor so that the beer does not taste as if you
Not quite that ready yet? just swallowed a pint of liquid smoke .
We have also republished a great brewing text. Jean DeClerck's
two-volume A Textbook ofBrewing. It's has over 1,200 pages The best way to learn about malt fla-
vor s and their effect on your beer is to
of great brewing reading. It's technical and will be a great
experiment and observe car efully. If you
reference no matter if you brew professionally or at home. It's h ave an adventurous spirit you will build,
just $95 including shipping & handling in the US. Call or write over time, a familiarity with specialty
for this great text or to get the lowdown on our courses. malts that can only make tasting and dis -
cussing beer mor e enjoyable. This famil-
SIEBEL INSTITUTE OF TECHNOLOGY iarity with th e various malts is a powerful
4055 W. Peterson Avenue, Chicago, IL 60646 tool in unlocking creativity in the brewing
process.
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BREW BYYOU
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CIRCLE 11 ON READER SERVICE CARD CIRCLE 49 ON READER SERVICE CARD
Advertiser Index
Page Circle Page Circle Page Circle
No. No. No. No. No. No.
Above the Rest Homebrew Supplies .... 28 1 Consolidated Beverage/Coopers .. . Cov. IV 18 Merchant Du Vin ... . ... .... .. . . Cov. Ill 44
Advanced Brewing Technology ...... . . 53 2 Crafty Fox, The ...... .. ... . .. . ..... 55 19 Mid America Brewing Co ............. 68 46
Alternative Beverage . .. . . .. .. . ...... 47 3 Crosby & Baker. ... . ......•.. .. . . .. 20 Morgan's Brewing Co ... .. .. . ........ 44 47
American Brewers' Guild ....... . .... 66 4 Cymba, Inc .......... .. . . . . ........ 59 75 Mr. Beer Microbrewery. ..1 48
Anderson's Orchard & Winery, Inc ... .. . 46 6 Discovery Channel. .. . . ....•.. . .. . .. . 2 76 Mr. Radz Homebrew Supply . . ..... ... 69 49
Antrom Associates .... . ..... ....... 64 5 Dorette .. . . . .. . .. .. .... ... .. . ..... 69 52 Munton & Fison PLC . ...... . . .. .. Cov. II
Assembly Required ...... .. . . .. . . .. . 68 67 Ed me Limited . .. .. . .. ....• • ... . .. .. 5 21 Napa Fermentation Supplies .. ........ 55 50
Beer and Wine Hobby .. . ............ 46 68 Fermentap . ........... ... .. . ...... 26 23 Niagara Tradition.. .. . .. ... . . .... . 14 51
Beer in a Box............... . .. ... . 54 69 Filter Store Plus . .. ..... .. •.... . ... 58 24 Northern Brewer, Ltd ... . . .. ......... 28 45
Beer Talk . . .. . . . . . .. .. . . ... . ...... 68 Fun Fermentations .. . ....... . .. . .. . 50 25 Northwest Taps Magazine ........ ... . 68
Beer Unlimited ............... . . ... 56 8 F.H. Steinbart . . ......... . ......... 11 22 Premier Malt Products ..... .. . .. .. .. 35 53
Beverage People, The . . ............. 41 9 Great Lakes Brew Supply .. ... . .. .... 59 26 ~~n .. . .. .. .. . ... . ............. ~ ~
Bier Garten, The . ....... ... . .. ... . . 68 10 Heartland Hydroponics .. . . . ......... 60 27 Rapids Wholesale Equipment . .. .. . ... 16 55
Brew By You, Inc ..... . . . ..... . •.... 69 11 Home Brewery, The ... . .. . • . ..... . .. 9 29 Regent Software Co .. .. .. . ..... ... .. 65 56
Brew Co .. .. .. . . . . .. . . . ......•.. .. 48 12 Home Brewer's Software ...•. . .. . . .. 54 28 Ryecor Ltd .... ...... . .. . ..... ... .. 19 57
Brew King .. . .. . ............ . ..... 38 71 Homebrewing Depot. .. .... ......... 49 30 SABCO Industries .... . ........ ... .. 18 58
Brew Store, The . ... . .. . .. . . ...•.... 40 Hoptech . .. . ..... .. ......... .. . . . 55 31 Schumacher & Associates .. . . ....... 29 59
Brew Tees T-Shirt Club ...... . . . •.... 19 7 James Page Brewing Co . .... . .. . .. . . 32 33 Siebel Institute of Techn ology......... 60 60
BrewCrafters . . . . . .. . .. . . .. ..••.. .. 16 72 Jet Carboy and Bottle Washer Co ....... 14 34 Specialty Products International . . .... .. 8 61
Brewers Resource ... . .. . .. .... •.... 15 14 Jim's Home Brew Supply .... . ..... . . 49 35 Stella Brew . . .... . . . .............. 68 62
Brewers Warehouse .... . .. . ...• . . .. 41 15 Joseph Cerniglia Winery ............. 53 78 St. Louis Wine & Beermaking .. ....... 26
Brewers' Coop .. ............ . ...... 69 13 Lampman Brewing Publications .... .. . 25 37 Tkach Enterprises .... . ............. 52 63
Brewferm/Farma Imports .. . ...... .. .. 7 16 LD Carlson . . . . ........... 12 36 Vinotheque . .. . ... . ...... .. . . .... . 22 64
Brewmaster's Home Brew Supplies ..... 69 20 Liberty Malt. ......... . ...... .. . ... 33 38 Williams Brewing . . . . . . . 52
Brewmeister, The ................ .. . 69 32 Liquid Bread, Inc .......... .. ....... 63 79 Wind River Brewing Co., Inc .... . .... . 50 82
Briess Malt . . .. ........ . . . . . ...... 68 17 Listermann Manufacturing Co ... .. . .. . 48 39 Wine & Brew By You .... . .. . ........ 68 65
Brimhall Brew Barn . . ..... . .. . •.. .. . 65 73 Malt Shop, The ........... . ........ 68 40
California Concentrate Co ......••.... 66 66 Market Basket, The ... . .... .. . . .. . . . 24 41 The index on this page is provided as a service to our
Cedar Vintage .......... . .. . •• ..... 63 74 Mayer's Cider Mill Inc ... .... ........ 23 42 reader& The publisher does not assume any
Chateau Distributors . . . . . .......... . 26 70 Medicine Rock Div.- Dakota Sup. Co ... . 29 43 liability for errors or omissions.
·. ~ rofessw~al judges at Sacrame~to, California's Summer Sp~ta~u~ Were sll!prisect w~On they
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