Randy Mosher

March 1, 2011 | Food

Cheese Course Suggestions

1. Three different blue cheeses like Great Hill Blue, Maytag Blue, Jasper Hill Bayley Hazen Blue, with a pair of fairly intense IPAs like New Belgium Ranger IPA, Bell’s Two-Hearted or Stone IPA. 2. Three stinky, washed-rind cheeses like Jasper ...

March 1, 2011 | Food

Recipe Suggestions

Endive-Avocado Salad with Creamy IPA Dressing Cut apart four medium-sized Belgian endives into individual leaves and then diagonally into one-inch pieces. Peel and seed a ripe California avocado and cut into ½” cubes. Toss with a dressing made from one ...

March 1, 2011 | Food

Setting the Table with Beer

Beer is for dining, finally. Wine has long hogged the dining table, consigning beer to the realm of hot dogs and ballparks. And I suppose if we are being honest, much of the yellow fizzy stuff deserved to be there....

September 1, 2009 | Brewing

Thinking About Homebrewing

I spend a lot of time at beer tastings and festivals these days, making a show of myself in a way that encourages people to engage in conversation. People are eager to discuss their discoveries and passions for beer, which ...

March 1, 2008 | Appreciation

Fine Reproductions

As you can imagine from your own fumbling at the dishpan, there isn’t a lot of genuine 16th century glass left intact. So if you want to know what it’s like to hoist one of these ancients pots to your ...

March 1, 2008 | Appreciation

Glasses as Decorative Art

Since the dawn of civilization, people have been drinking their favorite beverage out of special, artistically decorated vessels: pottery and metal at first, befitting the social class. Glass was used in Roman times, but became much more important for drinking ...

March 1, 2007 | Brewing Instructions

A Spring Fling Thing

People these days long to be a little more in touch with the rhythm of the land and the weather; a lively parade of seasonal beers is a delicious way to do it. And while commercial beers are nice, if ...

May 1, 2006 | Recipes

Time-Capsule Recipe: Bohemian Lager

(Ed. Reading about old-timey beer is great, but what if you want to actually taste the same kind of beer that your great-grandfather enjoyed at the end of a hard day’s work? We asked homebrewing expert Randy Mosher to share ...

January 9, 2006 | Recipes

Baltic Porter: A Dark, Delicious Time Capsule

Porter is likely the world’s most confusing beer style. Attempting to unravel its inner secrets through diligent scholarship is futile: the more you study it, the more incomprehensible it becomes. A true shape-shifter of a beer, porter changes continually, generation ...

January 1, 2006 | Recipes

An All About Beer recipe

Motek Welwetu (Polish for “Velvet Hammer”) Baltic Porter 5 gallons (19 liters) OG: 1075/18.2 degrees Plato Alcohol: 6 percent by volume Bitterness: 40 IBUs Color: deep reddish brown (22 to 24 SRM) Yeast: lager or a European ale strain; liquid ...