By Charlie Papazian
America's grasp domestic brewer
exhibits you ways to make the simplest beers at the world.
In 1996, the brewers of the area met the final word challenge:the global Beer Cup overseas pageant. extra than250 breweries entered their most interesting creations in sixty-one differentcategories prior to a global panel of beermaking experts.Only the main wonderful examples of the brewmaster's artqualified for the head award: the Gold Cup. And now, you could tasteall those prize-winning brews -- at home.
Here's all you must comprehend to make 5 gallons of every Gold Cupchampion brew. in response to brewery info, lab research, tasting notes,and Charlie Papazian's quarter-century of domestic brewing experiencehere are recipes encompassing:
- British ales, bitters, porters, and stouts
- Ale within the American, German, and Belgian types
- top rate, darkish, ice, and dry lagers
- mild beers
- Malt liquors
- Herb, spice, and fruit beers e Non-alcoholic malt beverages
- And a lot more.
Chock-full of knowledge concerning the profitable breweries, brewing types andinternational beermaking traditions, Home Brewer's Gold represents thestate of the artwork in domestic brewing.
The world's most sensible beers, served up via America's maximum domestic brewer --
This book's for you!
Read Online or Download Home Brewer's Gold: Prize-Winning Recipes from the 1996 World Beer Cup Competition PDF
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Additional resources for Home Brewer's Gold: Prize-Winning Recipes from the 1996 World Beer Cup Competition
044-1. 056 (11-14 °Plato) obvious Extract-Final Gravity (°Plato): 1. 008-1. 016 (2-4 °Plato) Alcohol by way of weight (volume): three. 8-4. four% (4. 8-5. 2%) Bitterness (IBU): 15-25 colour SRM (EBC): 12-18 (40-90 EBC) Gold Cup Winner Liefmans Goudenband Brouwerij Liefmans (Liefmans Brewery) Aalstrstraat 2 hundred 9700 Oudenaarde, Belgium Brewmaster: Filip de Velder verified 1679 construction: 25,600 bbl. (30,000 hl. ) the precise date the brewery used to be based isn't recognized, yet an excise registry confirms that the brewery was once in complete job in 1679. Over three hundred years later, beer remains to be fermented at Liefmans in Oudenaarde. within the early Nineties Brewery Riva of Dentrergem got Liefmans Brewery. it truly is at Brewery Riva At left, Filip de Welder, Brewmaster that the wort is produced, yet so certain are the surroundings and fermentation on the unique brewery that the unfermented wort is trucked to Oudenaarde for a fancy fermentation concerning a century-old blend of yeast and micro organism. Fermentation happens first in open tanks and secondarily in closed tanks. younger beer is saved for numerous months, and then blends of alternative batches are mixed to set up the constant personality of Liefmans brown ales. Like homebrew, Liefmans Goudenband is bottle-conditioned with a small dose of sugar, then is kept in big cellars for a minimum of 3 months prior to being published on the market. apparently, the Gold Cup-winning Goudenband is a departure from the five½ percent-alcohol Goudenband of years prior, shortly weighing in at a really powerful eight percentage alcohol through quantity. Liefmans Frambozen (raspberry) and Liefmans Kriek (cherry) are made from a brown ale wort of lesser energy after which mixed with fruit after 3 or 4 months of fermentation and getting older. The addition of fruit initiates new fermentation, and then the beer is elderly extra earlier than bottling. The complicated flavors of all 3 Liefmans items advance with age. It definitely is an issue of private choice finding out at which element to get pleasure from those distinct and specific items. personality DESCRIPTION OF GOLD CUP-WINNING LIEFMANS GOUDENBAND The event starts off with the pop of a cork, then keeps with greetings from a brown-hued ale with glimpses of orange. advanced and intelligible, an unique aroma turns into a prelude to an expected acidic-sour style. yet first a mild effusion of fragrant, candy, caramel, toasted/roasted malt personality glimmers in the course of the daring acidity and fruitiness. there's a feel of mysteriousness and antiquity evoked as one dwells with the unique. Then, like a whisper, a chocolatelike aroma emerges in concord with the general advanced fragrant personality. Any hop personality is all yet misplaced within the stability of fruitiness and malt. If one remains with the aroma lengthy sufficient, the sour-acidic aroma turns into a pass among oxidized-acetic acid and lactic acid that's woody in nature; the acidity isn't really severe in sharpness. Like a candy and bitter plum, the outside harboring the acidity whereas the flesh awaits voluptuously.