Originally published in the May/June 2011 issue of Zymurgy magazine.
[Editor’s Note: The following is an excerpt from Brewing Better Beer, recently released from Brewers Publications]
Just as a chef must understand the products he or she works with in order to get the best results, a brewer needs to have a solid understanding of the brewing ingredients to be able to control the profile of the finished beer.
The goal is to be able to choose ingredients that allow you to brew what you want, to be able to understand cause-and-effect and how ingredient choices affect the finished beer, and to be able to evaluate new products as they are released.
When it comes to understanding and remembering the taste and aroma of foods, there is no substitute for actually experiencing them. When trying to pick the …