Zymurgy Magazine | September/October 2020

September/October 2020

The September/October 2020 Zymurgy is now available! Check out the featured stories, such as Cidermaking For Brewers, Making Hard Cider from Juice, The Lost White Beers of Belgium, Milkshake IPA Demystified, and British Hops: Traditional and Modern.

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About Zymurgy

Cover Story

Cidermaking for Brewers

By Abram Goldman-Armstrong

From Norman cidre bouche and German apfelwein to English scrumpy and New England cider, there’s a cider for every palate. Learn to think like a cidermaker and turn apples into delicious elixirs in this overview of traditional cider methods.

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Zymurgy: September/October 2020

Making Hard Cider from Juice

By: Jason Phelps

Most store-bought apple juice is made from culinary apples that lack the complexity we want for the most interesting hard ciders. Fortunately, there are tools and techniques we can use to transform these plain sources into delicious outcomes.

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Zymurgy: September/October 2020

The Lost White Beers of Belgium

By: Roel Mulder

Classic witbier is popular in Belgium and in many American taprooms, but it’s easy to forget that it was almost lost for good. Its survival can be credited to one man, and its story is one of Europe’s first craft brewer and of the biggest brewery in the world.

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Zymurgy: September/October 2020

Milkshake IPA Demystified

By: Christiana Bockisch

Think of milkshake IPA, and you might think craft beer has gone too far or that it’s an abomination. But it doesn’t have to be! By adding a low level of sweetess, fruit acids in milkshake IPA are slightly offset, allowing fruit and hope flavors to shine through.

Zymurgy: September/October 2020

British Hops

By: Felcity Beaumont

Hop growers in Kent and Suffolk refer to hop fields as hop gardens. Those in Herefordshire and Worcestershire call them hop yards. No matter what you call the fields, British hops all benefit from the same maritime climate and terroir.