Zymurgy Magazine | September/October 2002

September/October 2002

Check out the featured stories such as Homebrewing Indigenous Beverages of the American Southwest, Getting Good and Sour: Conditioning Wood Barrels for Sour Beer Production, Unconventional Hopping for the Conventional Brewer, Lactomel: The Drink of Milk and Honey, Beer Without All The Alcohol, and For Geeks Only! Thermal Response of Beer in Glass Fermenters.

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About Zymurgy

Cover Story

Homebrewing Indigenous Beverages of the American Southwest

By Greg Sower

Those who lived the stone-age life of the desert southeast lacked most of today’s modern comforts. Still they managed to enjoy beer that most basic feature of civilization. See how these resourceful people produced delightful beverages from meager resources and discover the secret ingredients that can bring wonderful new flavors to your modern-day brews.

Zymurgy: September/October 2002

Getting Good and Sour: Conditioning Wood Barrels for Sour Beer Production

By: Jeff Sparrow

By now most folks know that the beauty of many Belgian beers lies in their bugs. The real question is how to get them into your fermentation in proportions that make for a desirable finished beer. Our man on the sour beer beat has been checking it out and shares all.

Zymurgy: September/October 2002

Unconventional Hopping for the Conventional Brewer

By: Marc Sedam

If you still limit your hop additions to the 90 minutes of your rolling boil, you should feel a bit like Rip Van Winkel awakening from his nap. The world has changed and people put hops in a lot of new places these days. Check out the brave-hop world!

Zymurgy: September/October 2002

Lactomel: The Drink of Milk and Honey

By: Lars D. H. Hedbor

Sure, your mom may have given you milk and honey to drink when you were a kid, but we’re betting she didn’t ferment it into alcoholic tonics first! Here’s the lowdown on mixing two of the most nutritious substances on earth into one seriously off-beat cocktail.