No fixed plans. Not intent upon arriving.
Beer Recipe of the Week: Ettonante on Homebrewers Association:
Ettonante is French for "amazing," which describes this Belgian dark strong ale perfectly. Taking silver in the 2001 National Homebrew Competition, this ale has a big fruity palate with a nice touch of alcoholic warming.
In Stores Now on Shoebox:
Inside: You being born, yet another great moment.
Why College Binge Drinkers Are Happier, Have High Status | Healthland | TIME.com
Surprisingly little research is conducted on the positive effects sought by drug users and what they actually achieve via their drug consumption; the assumption is that alcohol and other drugs are always bad and their users are irrational. But until more studies like this are conducted, prevention programs are unlikely to improve. We can’t prevent what we don’t understand.
Beer Recipe of the Week: Licorice Ale on Homebrewers Association:
Licorice Ale is a rendition of 400-year-old recipe that was given to Native Americans by settlers to appease cold symptoms. There might not be any hops on the ingredients list, but there are plenty of herbs and spices to keep things interesting!
Beer Recipe of the Week: Amarillo Pale Ale on Homebrewers Association:
This gold medal recipe uses only Amarillo hops in just about every step of the brewing process. First wort, boil, and dry-hop additions instills spicy-citrus aroma and flavors that balances well with the malt profile.
Brew Your Own: The How-To Homebrew Beer Magazine – Story Index – Brewing History – Archaeobeer
The key ingredient that seems to anchor the switch from hunting and gathering to gardening, herding and farming, is the domestication of starchy staple foods. The first of these were grains — particularly wheat and barley — domesticated in the Near East and Asia Minor beginning around 12,000–10,000 years ago. Wheat and rice were largely responsible for fueling similar cultural evolution in Asia. Likewise, sorghum and yams were domesticated in Africa; as were maize, potatoes and cassava in the Americas.
Domesticated starchy staples revolutionized life because they provided huge amounts of energy and, especially, because they could be stored to feed folks even through lean seasons. As I noted, wheat and barley were among the very first domesticated plant foods. And what do we do with wheat and barley? Well, we make beer, of course, and for that reason some archaeologists have argued that beer was the reason that people settled down and began to farm in the first place.
Mike McDole…Brew System…Recipes?
We often use flameout and knockout interchangeably, since flameout and initiation of chilling usually occur back to back, but I believe knockout actually refers to the chilling step, which would usually coincide with transferring the beer to the fermenter.
Mead Recipe of the Week: Adore on Homebrewers Association:
Adore, a semi-sweet standard melomel, was awarded Best in Show at the 2011 National Homebrewers Conference and gained creator, Monique Scovil, the title of 2011's Meadmaker of the Year.
How to Brew – By John Palmer – How Are They Used?
Only low alpha finishing hops should be used for [first wort hopping (FWH)], and the amount should be no less than 30% of the total amount of hops used in the boil. This FWH addition therefore should be taken from the hops intended for finishing additions.
Beer Recipe of the Week: Big Ass Barleywine on Homebrewers Association:
Can this beer be an English barleywine when it is made only with U.S. hops? Or maybe an American barleywine with reserved hop character? We'll let you decide!
