Author: Randy Mosher
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The Taster -
The TasterInto the Haze
May 1, 2017 - Randy Mosher A crystal-clear beer glowing in afternoon light can be a showstopper, but for certain styles, haziness holds its own joys. Like most things in beer, haze is a lot more complicated than it appears. A beer’s clarity depends on many factors: ingredients, process, yeast, fermentation, the traditional practices that define a style, as well as the... View Article -
InfographicInfographic: Visualizing Tasting Beer: Aroma, Malt and Hops
April 4, 2017 - Randy Mosher Tasting Beer by Randy Mosher is widely considered to be one of the great books that have helped countless people become better beer drinkers. A wholly revised edition of the book, complete with updated information and all-new graphics and photos, will be released this spring. “I’ve always tried to use graphics as a tool to... View Article -
Brewing FeaturesHot Process: Exploring the Role of Heat in Brewing
March 1, 2017 - Randy Mosher As you feel the comforting cool sensation of that beer in your hand, consider that our universe encompasses an almost incomprehensible range of temperatures, from atom-slowing cold to raging infernos not even Dante could have imagined. We are fortunate to live in the zone where liquid water is possible, making life—and beer—possible. Heat is a form... View Article -
The TasterLagers Versus Ales
March 1, 2017 - Randy Mosher It is common to slice the beer world into two irreconcilable sectors. Lagers are the yin: cooling, clean and constrained; ales are the bold, brash, ebullient yang. When it comes to pairing with food, some have even made an analogy between white or red wines and lagers or ales. The mind seeks simplicity, so a... View Article -
The TasterHeadlong Into Sour
November 8, 2016 - Randy Mosher For all its history, beer has lived with the curse and blessing of acidity. In most places today, sour beers are a minor specialty, but when they’re balanced and aromatic, they can be among the best and most complex experiences any beverage can offer. When out of control or in the wrong context, acidity, and... View Article -
The TasterThat’s the Hops Talking
November 1, 2016 - Randy Mosher You don’t need inside knowledge to know that hoppy beers are hyper-trendy these days. The demand seems inexhaustible. In the U.S., “Gimme an IPA” has replaced the more generic bar call for “a beer.” There are white, black, red, double, triple, session and Belgian variations, all slurped up eagerly. With so much hoppy liquid moving... View Article -
The TasterThe Mark of a True Connoisseur
July 1, 2016 - Randy Mosher Back in the 1970s, the United States was a vast beer desert. With little difference between brands except the color of the cans, our beer defied connoisseurship. While I do know people who were capable of distinguishing between beers made at different Pabst facilities back in the day, the big brewers had no need for... View Article -
The TasterThe Elemental Stench of Sulfur
May 1, 2016 - Randy Mosher A single element might seem an odd choice as a theme for a beer article, but this one is truly special. Of all the things in the universe our noses are capable of smelling, sulfur compounds are by far the stinkiest. Because of their importance in a host of biochemical processes, quite a few volatile... View Article