Runs With Beer

There?s no place like home for brewing beer. In this book, you learn the secrets of the master brewers?and how you can brew you own beer yourself. Beginners and more experienced homebrewers alike will benefit from the expert tips and fresh ideas in this easy-to-follow, step-by-step guide. With this book, you learn how to:Choose among barley, hops, and maltsMaster the chemistry of homebrewingTake the appropriate cleaning and sanitizing stepsAdapt the best recipes to their personal tastesEnter (and win!) beer competitionsFeaturing 100 delicious recipes, this guide is all you need to ferment endless brewing possibilities. Cheers!

About the Author

Drew Beechum (Valley Village, CA) has been brewing for almost a decade and has won numerous medals for his beer. He was the president of the Maltose Falcons, America?s oldest homebrewing society, for four years?longer than anyone else. Mr. Beechum also writes a monthly column for BeerAdvocate, the magazine o (more…)

Raise a pint to the WORLD’S BEST BEERS! This extensive exploration of the 1,000 tastiest brews on earth is not your average guidebook—it’s a complete look into the history, production, and flavor of every beer worth drinking. “Brewery Profiles” take you country-by-country to the finest breweries in places like Argentina, Japan, Germany, Belgium, Britain, and New Zealand, and provide fun facts, stats, and anecdotes. There’s even an explanation of which beers go with which foods. Next time you eat shellfish, try it with a Pilsner. Having a hearty stout? It pairs perfectly with some vanilla ice cream. So drink up!

About the Author

Ben McFarland is an award-winning beer expert who was voted Britain’s Beer Writer of the Year in both 2004 and 2006. He is co-author of Good Beer Guide West Coast USA, and is a regular commentator on ale-related matters for many publications, including Beers of the World magazine, The Guardian, The Times, and (more…)

Since 1978, Zymurgy magazine, official journal of the American Homebrewers Association, has served homebrewers with recipes, practical tips, debates, lore and entertainment. Now Charlie Papazian, founder of the magazine and first name in homebrewing, has combed through classic issues of Zymurgy for this unprecedented collection, packed with popular, timeless homebrewing wisdom for beginners and advanced homebrewers alike–Award-winning homebrew recipes, and recipes that use your brew as a cook ingredientWhats in your water–and why finding out can make all the difference to your beerHow to make exotic brews like stone beer, Swedish gotlandscrika or Dusseldorf AltbierSwitching to gain brewing–all you need to know about malts and malt extractHow to make authentic English bitters and serve it properly at homeHow to construct a homemade bottle fillerExperimenting wit herbs, spices and different strains of yeast for new tastes in your home brewAND, MUCH, MUCH MORE!

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The best way is to keep the room that the brew is fermenting in at the temperature you want. If that is not possible or economical then there are a couple other options.
First, a fermentation chest. This is an old refrigerator or chest freezer that uses a temperature controller to keep the temp constant. These can be quite expensive, as you must first find an old fridge or freezer, then pick up a temp controller, then set it all up.
Another option is to use a heating pad or belt. The ‘Brew Belt’ is a rubberized heating strip designed for use with plastic primary fermenting buckets or ‘Better Bottle’ plastic carboys. The ‘FermWrap’ is a small heating pad, designed for glass carboys, that sticks to the side of a carboy. Both of these work well, and help to keep a brew warmer than the surrounding room’s temperature, but you lack complete control of the brew’s temperature.
Temperature controllers, Brew Belts, and FermWraps can all be purchased at just about any homebrew shop, or online at http://www.midwestsupplies.com or http://www.austinhomebrew.com
Feel free to email me if you have any further questions.

It depends on how strong a beer flavor you want. I was just at a brewery and they used a dark ale in their version.
Beer cheese soup sounds soooooo yummy right now too…….

I have a stew recipe that calls for Belgian Pale Ale. Last time I used Guinness instead because … well because I’m Irish.
Do you think the type of beer you use makes a difference?

try to have a bottle of vinegar open or just pour it on a bowl

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I make beer cheese soup at work, and by far the best beer to use is killians. You should not use any light beers because they are too watery tasting. Here are a couple of good recipes.
Cheese and Beer Soup
Ingredients
(1 servings)
1 c Finely chopped bacon
1/2 Green bell pepper, chopped fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer (medium, such as killians)
1/4 c Chopped parsley
Salt and pepper to taste
Instructions
Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Cheddar Cheese And Beer Soup With Tempura Broccoli Florets
Yield: 1
Ingredients
1 stick butter
1/2 c flour
1/2 c minced onions
1/4 c minced celery
1 salt
1 cayenne
1 bottle medium beer (such as killians);
-(12-ounce)
4 c chicken stock
2 c whole milk
1 lb sharp cheddar cheese; grated
1 ds crystal hot sauce
————————FOR THE TEMPURA——————————-
2/3 c all-purpose flour
1/2 c cornstarch
1 lg egg; beaten
1 c seltzer water
8 fresh broccoli florets;
-blanched
1 tb finely chopped fresh parsley
– leaves
Instructions
In a large saucepan, over medium heat, melt the butter. Stir in the flour
and
cook, stirring constantly for 4 minutes to make a blond roux. Add the
onions
and celery. Season with salt and pepper. Continue to cook for 2 minutes or
until the vegetables are wilted. Stir in the beer and stock. Bring the
mixture
to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and
cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
Reduce the heat and keep warm.
Preheat the fryer to 375 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda
water.
Mix well to make a smooth batter. Season with salt and cayenne. Dip each
floret into the batter, shaking off any excess. Carefully add the battered
broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and
drain on paper towels. Season with salt.
To serve, ladle the soup into each bowl. Garnish with the Tempura Florets
and
parsley.
Yield: 8 servings