Radical Brewing

Foreword by Michael Jackson Introduction: Changing the World One Glass at a Time Chapter 1: An Embellished History of Beer Chapter 2: What is This Thing Called Beer? What Makes a Beer? Body and Texture Units of Measurement Beer Flavor Elements of Aroma The Fine Art of drinking Beer Chapter 3: An Overview of Brewing Why Homebrew? The Brewing Process in a Nutshell Stuff Get on With it: Your First Radical Brew How Not to Screw It Up Extract + Mini Mash Brewing Mashing Made Easy Basic Infusion Mashing Mashing Made Difficult Chapter 4: Basic Ingredients Malt, Glorious Malt Malt Types Chart More Hops! Hop Variety Chart Is it or is it Not the Water? Godisgood: The Mystery of Yeast Chapter 5: How to Build a Beer It’s Art, I Tell You: Putting a Recipe Together Cypherin’: Calculating in the Brewery On to a Recipe It’s All About Process Fermenting and Conditioning About the Recipes in This Book Recipe Worksheet Chapter 6: Is it Any Good? The Basics of Critical Tasting Your Strange Brain A Dirty Dozen of Off-Flavors Chapter 7: Basic Drinkers Extraordinary Ordinaries: British Bitter (Not So Dumb) Blondes A Flash of Brilliance: British Summer Ale A Sparkle in Your Ale Kick-Ass IPAs Brown is Beautiful Intire Butt: Porter Twelve Ways to Improve a Stout
Chapter 8: Lager On! A Perfect Pilsner Decoctions: Are They Worth the Bother? Munich Dunkel Almost Porter: German Schwarzbier Alternate Bocks Chapter 9: Belgians are Easy Belgian Pale Ales Brews of Beelzebub; Strong Pale Ales Saison: Beer of Heavenly Balance Three Times the Fun—Abbey Beers Chapter 10: Big Honkin’ Brews Big Things: the Demands of Big Beer Dragon’s Milk: English October Beer Imperial Pale Ale English Doble-Doble Towards a Portlike Beer Chapter 11: Beyond Barley Wheat and Weizen Adjunct Grain Chart GoseBier of Jena A Smattering of Adjunct Recipes Chapter 12: Hops Are Just Another Herb, Mon Using Herbs and Spices Herb and Spice Chart Wassail: Twelve Beers of Christmas And More... Chapter 13: Tooting your Fruit Fruits for Brewing Chart Techniques for Brewing With Fruit Oranges and Other Citrus Drink Your Vegetables Hole Chipotle, It’s Chile Beer! Shrooms, Man! Chapter 14: Bent Beers Taking Liberties with Styles Smokin: Beers, That is Historic Smoked Beer Styles Sugar, Sugar Radical Techniques Just Plain Crazy Chapter 15: Spooky Belgium A Perfectly White Beer Off-White Oud Bruin: Flanders Sour Brown Lambic
Chapter 16: Rolling Your Own Going Organic Malting Your Own Barley Roasting Your Own Growing Hops Chapter 17: Forward into the Past Historical Weights and Measures Very Ancient Beers The Age of Gruit Heather Ale of Scotland Old Ingredients and Quantities Finnish Sahti Devon White Ale Kvass and other Russian Beers Ales & Beers of Jolly Old England Thick Gooey Beers Outlaw Ales of Northern Germany The Horrors of Colonial Ales Chapter 18: Save the Bees! A Bit About Honey True Mead Bragot and Beyond Chapter 19: Don’t Try This Alone The Glory of Brew Clubs Big Barrels O’ Beer Stone Beer Get-Togethers and Beer Tastings You Can Take it With You Chapter 20: Building a Buckapound Brewery Some Generalities Raw Materials and How to Work Them Automation The Buckapound Brewery Chapter 21: Beer & Food What Goes With That? Cooking With Beer Cooking With Beer Ingredients Chapter 22: What’s Next? So much to do Going Pro Appendix Web Links Brewing Organizations List of Recipes Bibliography

Foreword: The Marvel of Mosher

By Michael Jackson
Writer and Journalist

The world desperately needs more Moshers. If only we had more Moshers, the Tasmanian tiger might return from extinction. Mike Tyson at his peak would be able to step into the ring with Muhammad Ali. We would be able to see and hear the great performers who pre-dated the recording of sound. I might even now be sipping a pre-Prohibition beer and checking whether Buddy Bolden could be heard across Lake Ponchartrain. Or I might be sampling Harwood’s Porter in a London pub, or an India Pale Ale aboard a clipper heading for Calcutta.

To be truthful, I know only one Mosher. He is Randy, which in the United Kingdom, where I live, means feeling sexy. I know nothing of his private life, but there is passion in the heart of this seemingly quiet, kindly man. His activities are probably a threat to our morals. Passion, imagination, and tenacity are a challenge to the established order. So are people whose definition of progress is not acquiescence.

As a teenager, I learned this when I saw an item on television about a London pub in which the walls were lined with friezes showing merry monks. The pub was scheduled to be demolished to make way for road widening. In the TV programme, a slightly crazy-looking English poet was arguing that the pub was a temple to the pleasures of drinking and should be saved. It was. The poet’s name was Betjeman. I thought at the time that we needed more Betjemen.

We don’t call them that; we know them as conservationists. A pity. I prefer Betjemen. Until now, there has been no name for people who go a stage beyond conservation, and somehow bring back pleasures that have been lost.

A revivalist? Randy does more than that. He and I once presented a tasting of rare Northern European beer styles, using examples that he had brewed. One of the styles was Grodzisk, from Poland. I had tasted the last commercially-brewed Grodzisk; Randy had only read about the style. Despite this, he made a beer that tasted like the Grodzisk I had enjoyed.

A beer archaeologist? People like Randy can find old “recipes” for some of the beers that have been lost, but they are very hard to interpret. The brewer of a century ago knew what “Mr. Smith’s malt” tasted like, but we do not. Nor do we know that characteristics of hops that long preceded today’s varieties.

A scholar? Randy’s researches represent diligent scholarship, and make possible a Jurassic Park of beer styles.

So what is he? He is a Mosher.

Not much to say about this guy except I call him Cupric Rotondo. © 2004, Brewers Publications, Boulder, CO

A photo of me in my Buckapound Brewery, in the era when Radical Brewing came out. Photo: Jonathan Levin Photography

Just one of the many linoleum cuts I put together for the book. © 2004, Brewers Publications, Boulder, CO

Author photo in Radical Brewing. I’m holding a “flip” glass, c.1800, made to hold about a gallon of a warmed beer-nog type of drink, meant to be passed around the party. © 2004, Brewers Publications, Boulder, CO