Here's the latest article from the Beer and Brewing site at BellaOnline.com.
Fuller Smith & Turner - London Style
On the North side of the River Thames, a slate footpath, dotted with hitching posts on the far end, leads the curious pub-seeker through a lapse in time, into a narrow alleyway of classic brownstone and stucco.
Ask the Beer Fox - Astringency in Beer
Concerning astringency in beer, you recommend removing the brown scum as it is formed, thus preventing it being stirred back in. Where can I find additional info about this brown astringent scum?
Beer Cookery - Grand Scallops Joliette
The Beer Fox says, “Scallops marinated in herbed juices, broiled on skewers, and served on a bed of lightly tossed pasta is a truly ‘grand’ creation.”
Beer Fox Tip of the Week:
If you are ready to brew that first batch of beer, consider taking a tip from those who have come before you and will stand behind you. Seasoned homebrewers say, "Keep Records."
You will be using a variety of ingredients. You may be using processes - procedures, equipment, varying temperatures, etc. - that can change the character of the beer. Recipes will vary.
Most importantly, when you make the greatest, most delicious beer in the world, you will want to duplicate it.
Keep records in a simply designed homebrew log. Note the following:
1. Name of the Beer
2. Date brewing began
3. How many gallons you brewed
4. Details of ingredients used and quantities of each
5. Length of the boil
6. Timing of additions such as grains, hops, spices - also include how they were added
7. Temperature of wort when yeast was pitched
8. Specific gravity at the beginning
9. Date when beer was transferred - if more than one transfer, note all dates and specifics
10. Date of bottling - include quantity of priming sugar added
11. Final Specific gravity
12. Note all important details - your thoughts along the way, significant comments, expectations
After you have brewed 6-12 batches, you will be amazed at your comments, growth and advancement.
Beer Fox Laugh of the Week:
A woman walked into the kitchen to find her husband stalking around with a fly swatter.
"What are you doing?" she asked.
"Hunting Flies," he responded.
"Oh! Killing any?" she asked.
"Yep, 3 males, 2 Females," he replied.
Intrigued, she asked, "How can you tell them apart?"
He responded, "3 were on a beer can, 2 were on the phone."
Ohio college professor Tim Breuning will be livin' it up at the 25th Great American Beer Festival in Denver, Colorado this year (September 28-30, 2006) as the winner of the Great American Beer Tour, sponsored by the Brewers' Association of Boulder, Colorado.
The competition was heated, as more than 200 participants visited local breweries during American Craft Week from May 15 -21, 2006, earning points for prizes while expanding their experience with the great diversity available in local breweries throughout the USA.
For details on the 2007 competition, visit http://www.greatamericanbeertour.org
Craft Brew of the Week Award:
Bourbon County Stout - Goose Island, Chicago, Illinois, USA
Style - American Double Stout
Solid black body glows with an ethereal mahogany light, while its cocoa brown head surges up with foamy persistence. The olfactory senses are treated to a symphony of whiskey, black currants, molasses, imported chocolate, vanilla bean, leather and anise.
The tongue is numbed with an intense infusion of velvety bourbon-dressed chocolate, while coconut, apples and sweet, ripe berries wrestle with playful rhythms within the recesses of your mouth. Caramel, smoke, espresso and red wine join in the melee.
A killer brew that'll knock you to the stars!
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Carolyn Smagalski, Beer and Brewing Editor
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