The votes are in! Check out Zymurgy’s 17th annual Best Beers in America results. This issue is also packed with technical how-to, from brewing with hot rocks to understanding reverse osmosis.
Zymurgy’s 17th Annual Best Beers in America
By Jill Redding
New-school beers might be getting all the hype these days but old-school brewers are still at the top of their class.
If you have ever searched the internet or brewing literature, you might have found dozens of similar equations for calculating alcohol content. But where do these equations come from and which one is the most accurate? Take a deep dive into ABV to find out.
Dealing with over-carbonated beer is one potential danger of natural carbonation, and a recently identified cause of over-carbonation is Saccharomyces cerevisiae var. diastaticus. Learn how to deal with this potential contaminate to avoid gushers and bottle bombs.
How would you make beer if you didn’t have a metal kettle? You could use a vessel to hold the hot liquid, but how would you heat the liquid? How about hot rocks? Very hot rocks. Read how the Oregon Brew Crew made steinbier and avoid injury in the process.
Reverse Osmosis (RO) is a modern method that provides high-purity water for brewing. In this first article of a two-part series, we examine what RO is, which system components Homebrewers should look for, and what simply adds unnecessary cost.
Recipes in this Issue
- Avocado Saison
- We Don’t Need No Stinkin’ IBUS
- Tropicalia Catharina Sour
- Saison Capitale
- Cigar City Jai Alai IPA Classic Clone
- Left Hand Milk Stout Clone
- Three Floyds Brewing Zombie Dust IPA Clone
- Tree House Brewing Company Julius Clone
- Boscos Famous Flaming Stone
- Dragon of the Black Pool
Meet the Editor-in-Chief
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