Author: Randy Mosher

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  Culture

  The Bittersweet Taste of Tradition

  January 1, 2017 - Randy Mosher Tradition is everywhere in the world of beer, from the labels to the glassware to the names and the whole of the beer experience, including the beer itself and the many ways we consume it. Of all the things you might find on a store shelf, beer is among the most tradition-drenched. As beloved as... View Article
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  Full Pints - Travel Features

  Beyond Brahma

  September 1, 2011 - Randy Mosher Our image of Brazil is exotic, tropical, and utterly wild, but there is a good deal more to this huge and varied country. There is jungle, but there is lots of rich agricultural land. It snows in the South. The world’s second largest Oktoberfest is held in Blumenau. Despite abundant poverty, there is a large... View Article
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  Culture - Full Pints

  A Certified Success

  July 1, 2009 - Randy Mosher I have to confess to not being much of a Boy Scout. Actually, I went directly from being a dutiful Cub to the shabbiest excuse for an Explorer that you ever saw, blithely skipping the whole merit badge thing in between. So when I graduated up to homebrewing, I was highly skeptical of the Beer... View Article
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  Brewing Instructions - Recipes - Sidebars

  Just Because I Can Springtime Doppel Alt

  May 1, 2009 - Randy Mosher 5 Gallons (19 liters) OG: 1067/16.3°P Alcohol: 6.0%/vol Bitterness: 50 IBUs Color: deep gold (8 SRM) Yeast: a kölsch or other German ale strain. All-Grain Recipe (calculated at 75% efficiency) 10 lbs (4.5 kg) Pilsener malt 3 lbs (1.4 kg) Vienna malt Mini-Mash Recipe 6 lbs (2.7 kg) Amber pale/pils malt extract (or 6.5 lbs... View Article
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  Brewing Instructions - Full Pints

  Freestylin’

  May 1, 2009 - Randy Mosher For most brewers, our notions of beer are strongly shaped by classic beer styles. Beers like pale ales, stouts and bocks are convenient landmarks, beacons of stability in a sea of possibilities. We tend to jump from style to style, and in doing so they give us support as we learn to brew.
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  Brewing Instructions - Full Pints - Recipes

  Beer Marches On

  March 1, 2009 - Randy Mosher It’s spitting sleet. The sky is a sheet of lead. The wind, damp and raw, burns the flesh. But amidst the gloom of March, there are signs of the unstoppable change of the seasons. Birdsongs share the air with the heavy perfume of well-rested earth. Trees flush a ghostly green, preparing to burst forth with... View Article
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  Brewing Instructions - Recipes - Sidebars

  Strasbourgeois

  March 1, 2009 - Randy Mosher Strasbourg-style Bière de Mars. c. 1850 (after Lacambre) 5 Gallons (19 liters) OG: 1062/15.2°P Alcohol: 5.5%/vol Bitterness: 32 IBUs Color: pale amber (10 SRM) Yeast: a European ale strain. All-Grain Recipe (calculated at 75% efficiency) 9.5 lbs (4.3 kg) English pale ale malt* or 6.5lbs (2.9 kg) English pale ale 3 lbs (1.4 kg) German... View Article
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  Brewing Instructions - Recipes - Sidebars

  Two Botanic Beauties

  January 1, 2009 - Randy Mosher Mr. Clarke’s Dandelion Stout 5 gallons (19 liters) 2.5 oz (71 g) fresh dandelion leaves,* chopped 2.5 oz (71 g) crushed, peeled fresh ginger root 0.5 oz (14 g) balm (Melissa officinalis) herb, dried 1 oz (28 g) brewers licorice juice 6.6 oz (187 g) Splenda (Equal) 1-2 oz (28–57 g) caramel color 1 cup... View Article
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  Brewing Features - Full Pints

  Botanic Brews

  January 1, 2009 - Randy Mosher I’m not much for soda pop. To my taste, most of it is bland, mass-market stuff lacking in real character or subtlety. But in researching old beers, I’ve seen references to earlier “soft” drinks, not entirely alcohol-free, brewed for refreshment and hydration. While ginger and root beers are still made today, other old school brews... View Article