Mosher, one of the most respected men in beer and homebrewing, brings the ultimate guide to the craft, whether it is your first batch or thousandth. The book is definitely dense, but with Randy's wit, plain-spoken instruction, and hundreds of colorful graphics and illustrations, the book is approachable for everyone.
BYRON CENTER, MI
Malts are often described as the "backbone" of beer. They provide the body, mouthfeel, and sugars necessary to create an almost unlimited array of beers. It's the base that hops and yeast build off of to create our favorite beers. Yet it seems that most of our attention goes to the newest hop cross breeds or to funky wild yeasts. We felt that malt was given the backseat so we wanted to shed some light on this important brewing ingredient.
In our first edition of Homebrew Banter, we reviewed Chicago homebrew resources. Now that we have that out of the way we can dive into brewing the stuff we love to drink. When it comes to brewing at home, there are a few ways to go from raw ingredients to bubbly goodness. Factors, such as time, space, equipment and cost all play a part in your brew day. For our second installment of Homebrew Banter, we're going to walk you through the pros and cons of three brewing methods. Extract, Brew in a Bag and All Grain. No matter what route you go, you have everything you need to brew award winning beer.