Brew Beer Like a Yeti

Craft Beer & Brewing Magazine - - The Mash - By Jereme Zim­mer­man, Chelsea Green Pub­lish­ing

From the num­ber of books pub­lished on the sub­ject, you’d think a gruit rev­o­lu­tion was un­der­way. The Home­brewer’s Al­manac from the founders of Scratch Brew­ing may still be our de­fin­i­tive tome on the sub­ject of for­aged in­gre­di­ents, but the lat­est from the author of Make Mead Like a Vik­ing of­fers a his­tor­i­cally-rooted trea­tise on brew­ing process that will be use­ful for any­one head­ing back to the fu­ture. Grounded tech­niques, more than recipes, are the fo­cus here, and Zim­mer­man walks through them in plain, easy-tounder­stand lan­guage that clearly con­veys safety con­cerns and other is­sues that arise when work­ing with more prim­i­tive tools. It’s not for ev­ery­one, but for those who want to re­ally brew the hard way, it’s an ex­cel­lent ref­er­ence. —Jamie Bogner

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