Zymurgy Magazine | November/December 2006

November/December 2006

Check out the featured stories, such as Beer and Food: A Match Made in Culinary Heaven, Cooking with Beer, Seasonal Beers: A Tale of Arctic Ale, Brewing with Food: Oddities in the Mash Tun, and Brewing Extreme Lagers.

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About Zymurgy

Cover Story

Beer and Food: A Match Made in Culinary Heaven

By Randy Mosher

Beer is an inspiring companion to food, with its enormous range of flavors, aromas and textures. But pairing beer and food is not nearly as complicated as you might think.

Zymurgy: November/December 2006

Brewing Extreme Lagers

By: Sam Calagione

An excerpt from the Dogfish Head Craft Brewery’s founder and president’s latest book, Extreme Brewing, explores one of the most recent trends in U.S. brewing.

Zymurgy: November/December 2006

Cooking with Beer

By: Lucy Saunders

Holiday ales and winter seasonals are often extravagantly rich in dark roasted malts, making them versatile ingredients for glazes, gravies and sauces, even sweet syrups.

Zymurgy: November/December 2006

Seasonal Beers: A Tale of Arctic Ale

By: Amahl Turczyn Scheppach

Winter ales are special for many reasons, especially in the context of our collective brewing heritage. We take a look at one special special beer brewed with a ship’s crew in mind.

Zymurgy: November/December 2006

Brewing with Food: Oddities in the Mash Tun

By: Jonny Lieberman

“This stuff really wants to be beer.” This is the author’s standard response to brewers’ questions about offbeat ingredients they are planning to sneak into the mash tun.