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Extra resources for Beer Magazine (March/April 2009)

Sample text

Of course, because of its alcohol content, beer freezes at a point that’s already slightly below freezing, the exact point depending on the percentage of alcohol. Alcohol itself freezes at -173° F. Beer is like a Gremlin. No light, no feeding after midnight.... &ROSTY THE "AR 'LASS 054 )4 ). + Goldilocks beverage in that extremes on either Beer is essentially a Go end of the temperature sspectrum will damage it. Just as too cold will ruin in your beer, so will too hot. And where is the best place to crank up the he heat?

D OMG, it’s from New of Abita Turbodog. An she Ale. ” t shi a e giv n’t t up with, “Yeah, I did tha ow foll , ent nm iro env ozone layer. contest to deplete the interest her in a farting (yeaah), it’s her glass looks thick porters and stouts. If gs— thin l rs. ’s Mil t Lef h wit ng wro go hard to porter. alanced, very drinkable Steam makes a well-b in. uel Smith wins here aga h, oat-kissed taste: Sam oot sm n ow ir the e Oatmeal stouts hav brew. to find a bad oatmeal But honestly, it’s hard N w BEHIND THE BREW words & photos: De rek Buono I ’ve only been to Te xas once before, an d all I can really re in Houston.

The result will be a fairly dry beer with hints of fruit on the tongue and little to no fruit aroma. The activity of primary fermentation scrubs out the aromatics and pushes the great fruit aroma out of the beer. If you can smell fruit when your beer is fermenting that means the aroma is leaving your beer with each bubble in the airlock. SOME COMMON HOMEBREWING FRUITS: Oranges/Citrus Juice is acidic, not very flavorful, and will add tartness. Most flavor is in the peel; the white part (pith) is bitter.

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