Microbrewed Adventures (50 page)
Sangiorgi, Davide, 159
Savannah Beer Co., 31
Scheer, Fred, 101
Scheldebrouwerj, 171, 172
Scherer, Russ, 47
Second St. Brewery/Pub, 42
Shibilski, Ken, 31
Shipman, Paul, 6, 9
Shipyard Brewing Co., 69
Sierra Nevada Brewing Co., 3, 4, 11â13, 43, 69, 105, 106, 107, 244
Silver Gulch Brewery, 88
Skypeck, Chuck, 101
Slow Food, 74, 231
Smart, Jerry, 31
Smets, Rick, 60, 61
Smith, Bill, 31
Smulowitz, Bill, 31
sorghum beer, 4, 185, 202â206, 362
Spital Brauerei, 141
Spoetzel Brewery, 31
St. Petersburg, Russia, 213, 214
Sterken, Stan, 181
Sterkens Brewery, 181
Stevens Point Brewing Co., 31
Stichting Museumbrouwerij, 173
Stolarz, Richie, 92â93
Stone Brewing Co., 4, 54, 63â66, 284
Stout Billy homebrew shop, 96
Strangebrew Homebrew Shop, 95
Swakapmund, Namibia, 207â210
Swedish Homebrewing Society, 164
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Thomas, Dave, 33
Thousand Oaks Brewing Co., 11
Thurn und Taxis Brewery, 141â42
Tijuana Brewery, 188â89
Tippecanoe Homebrew Club, 100
Tropical Brewery, Havana, 198
Troutfish Brewery, 94
Tsingtao Brewery, 221
Turow, Ken, 90, 91
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U Flecku, 189
Unionbirrai Microbirrifici, 154
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Vermont Pub & Brewery, 9
Vernon Valley Brewery, 45
Victor, Alice, 31
Vinos Pizza Pub and Brewery, 102
Virungs Bryggeri, 168
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Wagner, Steve, 63
Ware, Stick, 26
Washington, George, 90
Weissbier, 144
Westmalle Trappist Brewery, 180, 181
Widmer Brothers Brewing Co., 9, 144
Widmer, Kurt and Rob, 9
William S, Newman Brewing Co., 11
Willimantic Brewery and Main Street Café, 94
Windhoek Brewery, Namibia, 201, 208â210
Wine and Hop Shop, Madison, Wisc., 99
WIZARDS homebrew club, 95
Wolaver, Morgan, 81
Wolaver's Organic Beer, 81â84, 302
Wolf Canyon Brewpub, 42
Woodstock Brewery, 91
Wynkoop Brewery, 9, 47
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Yakima Brewing Co., 17â19
Yanjing Brewery, 219
Yuengling, Dick, 32
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Zaltitis, Karlis, 216
Zavatone, Otto, 26â27
Zhongce Bejiing Beer Company, 217
Zum Schluessel's Gatzweiler Alt, 143
Zum Uerige Alt, 143â144
M
any thanks to Guillermo Moscoso, who worked for Anheuser-Busch Inc., St. Louis, for first introducing to me the tale of the Brewery of the Monastery of San Francisco (Quito, Ecuador); Dori Whitney, editor of
The Brewer's Digest
, who uncovered the January 1966 issue that featured the brewery; and Lilian Bejarano, working on the restoration of the monastery, who graciously arranged for a tour of the brewery.
Charlie Papazian
is one of the most prominent and recognized names in the world of beer and brewing. Since founding the Association of Brewers in 1978, which in 2005 merged with the Brewers Association of America to become the Brewers Association, he has guided the development of the American Homebrewers Association (AHA), the Great American Beer Festival and the World Beer Cup. He is the author of the bible of brewing,
The Complete Joy of Homebrewing
, and is the founding publisher of
Zymurrgy
(the magazine for homebrewers) and
The New Brewer
(the magazine for small, professional craftbrewers). He lives in Boulder, Colorado, with his wife, Sandra.
Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.
The Complete Joy of Homebrewing, Third Edition
The Homebrewer's Companion
Homebrewer's Gold
Best of Zymurgy
Some of these stories have appeared in
Zymurgy
magazine in a slightly different form.
MICROBREWED ADVENTURES
. Copyright © 2005 by Charles Papazian. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
FIRST EDITION
Library of Congress Cataloging-in-Publication Data has been applied for.
EPub Edition © April 2010 ISBN: 978-0-06-201856-4
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1
Dates and references taken from
A Brief History of Mead
, originally published in
Mead and Other Honey Liquors
by Lieutenant Colonel Robert Gayre.
*
Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but it is not as full flavored as rapadura. It's available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
*
Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but not as full flavored as rapadura. It's available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
*
If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
*
If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
*
This is the ale yeast used by Birrificio Lambrate. A well-attenuating English-type yeast can also be used.
*
This is the ale yeast used by Birrificio Lambrate. A well-attenuating English-type yeast can also be used.
*
The juniper I used were laden with green berries. Juniper is not cedar. The needles on these branches were very thornlike and difficult to handle without gloves.
**
Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.
*
The juniper I used were laden with green berries. Juniper is not cedar. The needles on these branches were very thornlike and difficult to handle without gloves.
*
Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.
*
You might also experiment by trying this with barley malt processed in this same manner.
