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From brewing with spruce to new and inventive ways to help fund your homebrew club, this issue of Zymurgy is packed. Did you know that as an all-grain brewer, you may already have everything you need to cook sous vide? Give it a try!
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By Jack Horzempa
Here’s a tip for your next homebrew day: by the time you receive this copy of Zymurgy, a spruce tree near you might just be prime for picking.
It’s tempting to lump grisette in with saison, but this working-class ale from Hainaut is a distinctive style in its own right.
If you’re an all-grain brewer, you may already have everything you need to cook sous vide. Make your mash tun do double duty and create your own haute cuisine at home.
Ready to take your homebrew club to the next level? Serving beer at a local even can earn you the cash you need to support the programs your members want.
When national Prohibition became law, Portland’s FH Steinbart was two years old. A century later, America’s oldest homebrew store is still keeping it independent and local.
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
