Zym-Cover-JA2002-1
July/August 2002

July/August 2002

Check out the featured stories such as Notes From a Fruit Beer Fancier: Aesthetics, Practicalities, and Utter Trickery, From Grain to Grapes: Wine Making for Brewers, Brewing’s Sweetest Secret, German Soft Pretzels: A Twisted Alternative to Brewing, and AOB on the Road.

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About Zymurgy

Cover Story

Notes From a Fruit Beer Fancier: Aesthetics, Practicalities, and Utter Trickery

By Randy Mosher

Many foods and drinks exhibit fruit in a gaudy or ostentatious way that undermines the true beauty it can bring to beer. Here we examine techniques you can use to turn good beer into a great beverage that displays complexity, subtlety, and a more-ish drinkability.

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Zymurgy: July/August 2002

From Grain to Grapes: Wine Making for Brewer

By: Alan Moen

Up to one-third of home brewers drink wine on a regular basis, so it only makes sense that they’ll want to make some wine sooner or later. In this article, we hear from a long-time brewer turned winemaker and grape grower about how to get started on home wine production.

Link to article

Zymurgy: July/August 2002

Brewing’s Sweetest Secret

By: Bob Grossman

What’s old is new again! After years of working to get people away from dumping table sugar into their beers and undermining its flavor, a new breed of brewing pioneers seeks out mysterious dark flavorful sugars and gently doses them into beers. And surprise! You can get great flavors in beer from this oft despised source.

Link to article

Zymurgy: July/August 2002

German Soft Pretzels: A Twisted Alternative to Brewing

By: Jeff Renner

Fresh home-brewed beer cries out for a suitable culinary companion and sometimes the perfect match is a hot soft pretzel. Our favorite baker/brewer gives up the secrets long held by German bakers for making up a perfect brown, bread treat.

Link to article

Zymurgy: July/August 2002

AOB on the Road

By:

A pictorial review of Charlie Papazian’s spring swing through the middles to visit homebrew stores, homebrew clubs, and brew pubs.

Recipes in this Issue

  • Real Root Beer
  • Fruit beer
  • Fruit Lambic-style Ale
  • Quick Honey Cream Ale
  • Strong Belgian ale/Belgian Strong Ale
  • Belgian-style Trippel
  • Cyser
  • Traditional Mead
  • Troegs ESB Clone
  • Toad Spit Stout
  • German Soft Pretzels
  • Real Ginger Ale
  • Enkel-Belgium Single Abbey Beer
  • 1744 Litchfield Keeping Beer
  • Lemon Balm Ale
  • 18th Century Sage Ale
  • Plum Passion Wine
  • Ramblin’ Rosé Grape Wine
  • Tim Dallmann’s Awl-Most Alt
  • Nick’s R.P.A. (Rye Pale Ale)
  • Dana Johnson’s Grape Nuts Pilsner
  • Mark Latham’s Sassy Saison
  • John Adam’s Lighter Shade of Pale Ale
  • Scott Jackson’s Power of the Schwarz

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