November/December 2014

Nov/Dec 2014

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About Zymurgy

Cover Story

World’s Earliest Abbey Ales

By Horst Dornbusch

Abbey ales today are associated primarily with the brewing culture of Belgium, but the true roots of monastic brewing belong to all of Continental Europe.

Zymurgy: November/December 2014

Decoction: Worth the Effort?

By: Timothy Phelps and Joseph Fuller

No one in our club had ever done a side-by-side comparison to provide concrete proof that doing a decoction does or does not in fact make a difference—until now.

Zymurgy: November/December 2014

Zymurgy’s Holiday Gift Guide

By: Zymurgy Editors

Looking for the perfect holiday gift for the beer lovers or homebrewers in your life? A peek at what’s new in the world of beer- and homebrew-related products and books.

Zymurgy: November/December 2014

Belgium Beer Tour

By: Jill Redding

Last November, I had the good fortune to be invited with a group of U.S. beer journalists to tour Belgium, on behalf of the Belgian Family Brewers.

Zymurgy: November/December 2014

Parti-Gyle: Debunking the Myths

By: Ron Pattinson

Parti-guyling, at its most sophisticated, is a beautifully elegant and economical method of brewing, offering the brewer both consistency and flexibility.

Zymurgy: November/December 2014

Frozen: Making Ice Cider

By: Nathan Williams

Ice cider, like ordinary hard cider, is a fermented drink made from apples, but the juice from the apples is concentrated before fermentation by freezing—that’s the ice part—and fermentation is […]