Zymurgy Magazine | January/February 2001

January/February 2001

Check out the featured stories, such as Roast, Toast, Season and Spice, Introduction To Home Malting, Malt Wisdom, Cult Classics: Sierra Nevada Celebration Ale, New Department: Extract Experiements, American Homebrewers Association FAQ, For Geeks Only: The Use of Handheld Refractometers by Homebrewers and Observations on Mash Hopping.

Free Zymurgy Online Preview

Access this issue and 20 years of digital archives for $4.99/month. Subscribe Now

AHA Member-Only Content

Access this issue and 20 years of digital archives for $4.99/month

Subscribe for $4.99

Already a member? Login here

About Zymurgy

Cover Story

Roast, Toast, Season And Spice

By Randy Mosher

Making your own custom grains can add complexity and unique flavor components to your brews. And, best of all, it can be done right in your own kitchen. Here’s how.

Zymurgy: January/February 2001

Introduction To Home Malting

By: George DePiro

In the old days, every brewer was a maltster. And if you couldn’t make good malt, you didn’t make good beer. The world has changed of course, but some folks just have to do things the hard way. This article tells what you need to know to start practicing the maltster’s art in your brewery.

Zymurgy: January/February 2001

Malt Wisdom

By: Peter Blum

A master maltster might taste a sample of malt and tell you not only the type of malt and variety of barley, but what state that barley was grown in. In this age of change in the brewing world, such wisdom adds valuable insight and perspective to our practice of the brewer’s art.

Zymurgy: January/February 2001

Cult Classics: Sierra Nevada Celebration Ale

By: Greg Kitsock

Seasonal strong beers have long been the stuff of legend among American craft beer drinkers. This feature chronicles the history and culture of one of the most well-known and most anticipated of these annual legends.

Zymurgy: January/February 2001

New Department: Extract Experiments

By: Jay Ankeney

Our newest department puts kits into the hands of good brewers to see what they’ll come up with. The resulting five recipes show the way to some great extract beers.