Zym-Cover-ND2005-1
November/December 2005

November/December 2005

Check out the featured stories, such as Making Wort for Extreme Beers, Yeast for Your Beast, For Big Beers, Hop to It, Beyond Barley(wine), and American Beer Month.

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About Zymurgy


Cover Story

Making Wort for Extreme Beers

By Jamil Zainasheff

Just as you can’t cut a “normal” recipe in half and make a small beer, you can’t simply double or triple a recipe and make a big beer. Making wort for big beers requires focus.

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Zymurgy: November/December 2005

American Beer Month

Craft brewers large and small found unique ways to celebrate American Beer Month in July.

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Zymurgy: November/December 2005

Yeast for Your Beast

Really big beers need two things: a lot of very healthy yeast and a high percentage of fermentable sugar. The founder of White Labs steers you in the right direction.

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Zymurgy: November/December 2005

For Big Beers, Hop to It

Just as with lighter beers, big beers require finesse and fine tuning to avoid unharmonious flavors and a harsh finish. We look at unique ways to use hops before and after the boil as well as some alternatives.

Link to article

Zymurgy: November/December 2005

Beyond Barley(wine)

In this issue of thinking big about beer, barleywine gets a makeover with the nontraditional use of wheat, rye, and oats instead of malted barley.

Recipes in this Issue

  • Not-So Pilsner Malt Extract
  • Not-So Pilsner All-Grain
  • Baltic Porter
  • AleSmith Horny Devil Ale
  • Dogfish Head 120 Minute IPA
  • Dunkle Weizen Wine
  • Ding Ding Double IPA
  • Cold Fusion Rye Wine
  • The Eccentric Strong Oat Ale
  • 1 Store 7 Wheat Wine

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