Zymurgy Magazine | 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.

Zymurgy: January/February 2004

You Decide: Best Beers In America Competition

By: Ray Daniels

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

Zymurgy: January/February 2004

A (Quaffable) History Of The IRA

By: Jeff Sparrow

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.

Zymurgy: January/February 2004

Great American Beer Festival® Shines

By: Jeff Sparrow

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.

Zymurgy: January/February 2004

Can You Say Kartoffelferienbier?

By: Horst Dornbusch

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.