Brewing a Truly Local Beer
By Coleman Wood
The author takes on a quest to craft a homebrew using locally sourced malt, hops, water, and yeast.
American sake brewers are mastering the brewing techniques to produce complex sake. This sacred drink, which dates back to 710 AD, is also fairly easy to make at home.
Some beer festivals are the perfect opportunity to show the softer side of homebrewing with the art of soda making. These are beverages designed to cool and quench.
The author, wanting to serve his Berliner weisse mit schuss, finds few options for syrups without artificial colors and ingredients. The solution? He decides to craft his own.
Recipes in this Issue
- 10 Year Biere de Garde 11-29-10
- Someplace You Gotta Go Coconut Porter
- Batch 100 Barleywine
- Southern Belle Blonde Ale
- Two Cents Plain Soda
- Club Soda
- Dr. Drew’s Rejuvenating Blueberry Ginger Tonic
- Ketsara Thai Tea Soda
- Szechuan Cherry Surprise
- Lemon Lime Ginger
- Lemon Lime Delite Soda
- Crème Brûlée Soda
- Prickly Pear Ginger Soda
- Cucumber Mint Basil Lemongrass Soda
- Drew’s Bluebier
- Berliner Weisse
- Himbeersirup (Raspberry Syrup)
- Waldmeistersirup (Woodruff Syrup)
- Zitonensirup (Lemon Syrup)
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