From the HBD Archive
From: a.e.mossberg <aem@mthvax.miami.edu>
Subject: misc responses...
Date: 1989-02-07 14:52:57 GMT

In Homebrew #69, ....

Michael Bergman and Roger Locniskar ask about ginger beer-

I used Telford's Nut Brown Ale, boiled for 30 minutes with four
ounces of fresh, grated ginger, and no extra hops. It came out very
gingery, a true "Ginger Ale", with a dark caramel color.

Michael also mentioned that some people think mead takes a long time to
ferment. It does, compared to beer. But remember the relative quantity
of sugar involved. More importantly, mead takes a long time to develop
character.

Len Reed mentions a bad experience with dry hopping. Yep, that's why
dry hopping is generally counterindicated.

And I included a message regarding Mexican beers.. Toward the end it mentions
Tecate, and how they advertise it with lime (lemon?) and salt. Ugh! With
a lemon twist is how Corona is advertised here. Corona is an insult to
commercial beers, let alone those we produce. Tecate, while still no
comparison to our excellent brews, is drinkable. (barely.)

aem
--
a.e.mossberg aem@mthvax.miami.edu MIAVAX::AEM (Span) aem@umiami.BITNET (soon)
Wet manure is slippery. - OSHA

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