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Title details for The Perfect Keg by Ian Coutts - Available

The Perfect Keg

by Ian Coutts
ebook
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The perfect keg. Filled with perfect beer. A symphony of flavors in the mouth. The right blend of sweet and bitter. The fluid in that keg represents a year's work. Actually brewing it took a few weeks. But to make it truly the perfect keg, Ian Coutts had to go right back to fundamentals. This beer didn't start with a beer-making kit, which is what most homebrewers use. And it didn't rely on pre-roasted industrial malt, which is how commercial brewers big and small do it. Coutts made his own malt, aerating wet barley with an aquarium bubbler and blasting it with a hair dryer. Of course, to do that he needed barley. So he grew his own. Hops, too. Yeast, he went out and captured. And that's it. With this beer, the only additives are knowledge and history. There were plenty of adventures, misadventures, and missteps along the way, but Ian writes about them with humor and aplomb, including his own recipes and those of people he worked with in the brewing process, proving it's possible to make the perfect keg of wholly natural beer in one year.

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Publisher: Greystone Books

OverDrive Read

  • ISBN: 9781771000093
  • Release date: May 31, 2014

EPUB ebook

  • ISBN: 9781771000093
  • File size: 1131 KB
  • Release date: May 31, 2014

Formats

OverDrive Read
EPUB ebook

subjects

Biography & Autobiography Cooking & Food Essays Nonfiction

Languages

English

The perfect keg. Filled with perfect beer. A symphony of flavors in the mouth. The right blend of sweet and bitter. The fluid in that keg represents a year's work. Actually brewing it took a few weeks. But to make it truly the perfect keg, Ian Coutts had to go right back to fundamentals. This beer didn't start with a beer-making kit, which is what most homebrewers use. And it didn't rely on pre-roasted industrial malt, which is how commercial brewers big and small do it. Coutts made his own malt, aerating wet barley with an aquarium bubbler and blasting it with a hair dryer. Of course, to do that he needed barley. So he grew his own. Hops, too. Yeast, he went out and captured. And that's it. With this beer, the only additives are knowledge and history. There were plenty of adventures, misadventures, and missteps along the way, but Ian writes about them with humor and aplomb, including his own recipes and those of people he worked with in the brewing process, proving it's possible to make the perfect keg of wholly natural beer in one year.

Expand title description text
Biography & Autobiography Cooking & Food Essays Nonfiction
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