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Brew Your Own is an American magazine, particularly concerned with the process of homebrewing beer. [1] The magazine is published eight times annually from offices in Manchester Village, Vermont. [2] Brew Your Own was launched in 1995 and is the largest circulation magazine for people interested in making their own beer at home. [3]
People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
A home-brewing setup showing accumulated trub, or lees, at the bottom of the carboy. In the process of brewing beer, trub (/ t r u b / or / t r u p /) [1] is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left ...
A house party calls for a little fizzy, be it alcohol or not!
Choose from your favorite IPA, amber ale, pilsner or any other type of brew. However, these meatballs also get a kick of spice from a mix of BBQ sauce, garlic and chili powder.
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John J. Palmer is the author of the self-published book, How to Brew and an active member of the homebrewing community.. Palmer began writing How to Brew in 1995. The website The Real Beer Page hosted the first edition of the book at howtobrew.com. [1] Palmer self-published a print edition of How to Brew in 2000.
Magic Hat #9 fruit beer in a mug. Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruit flavouring and adjuncts. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only ...
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