By Randy Mosher

Background, humor and homebrewing converge whilst the artistic and prolific brain of Randy Mosher explores the expressive part of beer in Radical Brewing. Mosher sees homebrewing—and by way of extension craft brewing—as an antidote to company, mass-market beers.

Over 20 years of brewing and beer study, he has probed the depths of beer heritage in either his analyzing and his brewing. Radical Brewing screens the numerous special ales and lagers that experience resulted from his occasion of beer whereas serving as a automobile for discussing an artistic, "outside the lines" method of glossy brewing.

Through all of it, the reader is handled to Mosher's impossible to resist love of beer and brewing in addition to a few very funny asides on beer heritage.

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Extra resources for Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

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Alpha Acid % x ounces ÷ gallons. Also called Alpha Acid Units (AAU). Carbonation Volumes CO 2 Amount of CO dissolved in beer, the volume of the gas compared to the volume of the 2 liquid. Since the density of the gas (and the liquid too for that matter) varies by temperature, the same volume of gas will be at a higher pressure when the temperature is higher. 0 volumes. See p 68. BEER FLAVOR As you taste, it is important to distinguish between flavor and aroma, although it may be hard to pull them apart at times.

To some degree this is dictated by tradition—cellar temperature for British real ales, for example—but generally weaker beers are served cooler than stronger ones. A fine, fruity British ale will taste weird and lifeless if served ice cold. So will a German lager for that matter, which is why they’re served at about 45° F (7° C). Dark, malty, or strong beers may be served warmer than pale ones. High carbonation levels require colder serving temperatures to prevent overfoaming. “We have besides cups made of horns of beastes, of cockernuts, of goords, of eggs of estriches; others made of the shells of divers fishes brought from the Indies and other places, and shining like mother of pearle.

In 1722, porter was born, so the story goes. This might have been just another curious regional specialty, except that it happened in London, one of the largest cities on earth, where a little thing called the Industrial Revolution was just starting. England was coming down from a massive hangover spawned by a curious experiment featuring homebrewed gin and unregulated retailers. The effect on the health of the population was disastrous, and the Crown was motivated to promote the more temperate beverage of beer.

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