Zymurgy Magazine | November/December 2002

November/December 2002

Check out the featured stories such as The Green, The Red, and the Spicy, 10 Ways to Get More Flavor from Specialty Grains and Malts, Bell’s Expedition Stout: A Beer Beyond the Dreams of Avarice, The Gluten-Free beer Challenge: Brewing Without Barley, Wheat, or Rye, For Geeks Only!, and Extract Experiment.

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About Zymurgy

Cover Story

10 Ways to Get More Flavor from Specialty Grains and Malts

By Randy Mosher

The world of beer formulation can follow careful rules…or it can explore the full spectrum of beer flavor through a bit of innovation. A Master of Malts shares his tips and secrets for getting unique flavors and complex malt profiles in every beer.

Zymurgy: November/December 2002

Extract Experiment

By: Jim Larsen

OmaHops Brew Up: Munton’s Amber Extract

Zymurgy: November/December 2002

The Green, The Red, and The Spicy

By: Michael J. Hall, Ph.D.

Hot peppers find their way into beer and more in New Mexico, so we have gone to the source to find out about the ins and outs of putting these spicy fruits into your beer—and mead too. Fire up your Scoville’s and check this one out.

Zymurgy: November/December 2002

Bell’s Expedition Stout: A Beer Beyond The Dreams of Avarice

By: Grek Kitsock

Long favored by Slavic kings and queens, imperial stout has been inherited by a new wave of czars driven by flavor and the concept of beer as food. Of course when it comes to attitude, there’s one brewery that is certainly king of the midwest. So put the chip on your shoulder, the swagger in your walk and get brewing!

Zymurgy: November/December 2002

The Gluten-Free Beer Challenge: Brewing Without Barley, Wheat, or Rye

By: Sean Sweeney

You might think that taking barley and wheat out of beer would make it impossible to brew, but not so for determined homebrew explorers. Driven by food allergies among friends and loved ones, they have conquered the making of beer without its most sacred ingredient.