Zymurgy Magazine | July/August 2001

July/August 2001

Check out the featured stories, such as Going Sour On German Beer, The Subtle Glory That Is Sake, Australian For Homebrew, Belgian Barm And Barrels: Making Flanders Red And Brown Ales, The Culture Of Lambic Brewing, and For Geeks Only!!!

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About Zymurgy

Cover Story

Going Sour On German Beer

By Jeff Sparrow

The perfect refresher for post-yard work summer weekends, Berliner Weisse proves that the Germans have cross bred with the Belgians from time to time in the past.

Zymurgy: July/August 2001

For Geeks Only!!!

By: John Palmer and Brian Kern

Lauter Dynamics: Design Priorities Based on Fluid Flow Studies.

Zymurgy: July/August 2001

The Subtle Glory That Is Sake

By: Fred Eckhardt

Neither quite beer nor wine, sake has found a home among American homebrewers willing to make anything tasty that gets its start from grains. Here is a taste of the lore and legends of sake–as well as the essential knowledge we need to start brewing our own.

Zymurgy: July/August 2001

Australian For Homebrew

By: Greg Kitsock

The Cooper’s Brewery in Australia is known in some circles as the maker of what may be the only indigenous Australian beer style. But in this story, we learn just how close their widely distributed malt extract is to that famous Australian brew.

Zymurgy: July/August 2001

Belgian Barm And Barrels: Making Flanders Red And Brown Ales

By: Matt Stinchfield

Among the Belgian beers, Flanders red ale is both enigmatic and enchanting. Few who taste it walk away unchanged. In this feature, a dedicated fan of the style delves into its mysteries and comes up with sure-fire tips for brewing it at home.

Zymurgy: July/August 2001

The Culture Of Lambic Brewing

By: John L. Isenhour, Ph.D.

So many organisms have been implicated in the making of lambic beers that it would take a Ph.D. to catalog them all. Our author blends his scientific knowledge with his practical experience to reveal the secrets to making lambic both at home and beyond.