Zym-Cover-JF2004-1
January/February 2004

January/February 2004

Check out the featured stories, such as The Belhaven Brewery: Scotland’s Oldest Surviving Brewery, A (Quaffable) History Of The IRA, Great American Beer Festival® Shines, Can You Say Kartoffelferienbier?, You Decide: Best Beers In America Competition, For Geeks Only!, and Last Drop.

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About Zymurgy


Cover Story

The Belhaven Brewery: Scotland’s Oldest Surviving Brewery

By Neil Spake

The rich history of brewing in Scotland comes to life in the centuries of tradition that have led to the modern Belhaven brewery. We trace the origins of this venerable brewery and sneak a peek at its largely unknown past to help you make great tasting Scottish ales.

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Zymurgy: January/February 2004

You Decide: Best Beers In America Competition

Quiz your palate and interrogate your taste buds to decide on your personal list of America’s top beers and then vote.

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Zymurgy: January/February 2004

A (Quaffable) History Of The IRA

Irish Red Ale, that is! Stout’s not the only beer the Irish have given us and indeed the traditions of the drinking of the red may pre-date stout itself. In this issue we not only tell you about where it came from and what it’s like, we give you the whole scoop for making your own tasty red ale.

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Zymurgy: January/February 2004

Great American Beer Festival® Shines

Our roving reporter asks the Great American Beer Festival® what it has done for him lately and comes up with some pretty good answers. With new events and activities as well as a lot more space–but still the same great beers–GABF continues to rock. Also included: a complete listing of this year’s winners for easy reference.

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Zymurgy: January/February 2004

Can You Say Kartoffelferienbier?

While barley is the preferred grain for most brews, plenty of other starches can be used to supply–or supplement–the sugars needed for fermentation. You probably know about rice, corn, wheat and rye, but since we were doing our bit on Irish beers we figured why not take a good look at potatoes. Now you can amaze your friends with a little spud brew.

Recipes in this Issue

  • Temple Bar Tippler
  • Red Irish Eyes Are Smiling
  • Potato Beer Mash
  • Wheat Pilsener Lager All Malt Extract
  • Wheat Pilsener Lager All-Grain
  • German Amber Lager
  • Barley Wine & Imperial Stout
  • Stout
  • Smoked Beer
  • Porter
  • New Entrants
  • Barleywine
  • Belhaven Scottish Ale Clone
  • Belhaven St Andrew’s Ale Cone

Meet the Editor-in-Chief

Dave Carpenter

Dave brewed his first batch in 2009 and started writing about beer soon thereafter. In addition to geeking out on beer and language, Dave enjoys hiking, traveling, and other gerunds as well. Email Dave