Homebrew Beer -- Experience Tantalizing Tastes From Unique Beer Making Ingredients: Fermentation Series, #1

By Eric Andrews

Do You Want Practically Free Beer, Wine, Soda, etc. for the Rest of Your Life?

If you answered yes, then this book is for you.

Homebrew Beer begins with the author's personal recollections of his journey to learn how to home brew beer and leads into his current experiments with such beer-making supplies as ginger, potatoes, rice, and herbs. Ginger appears to be an extremely versatile ingredient in beer recipes. The author shows you how to use it in beer, wine, mead, and ale.

In this very personal beer brewing book, you are also given specific information regarding how to control the fermentation process for both alcoholic (beer fermentation) and nonalcoholic brews (ginger ale and/ or root beer).

• Language: English
• Publisher: Joyce Zborower, M.A.
• Release date: Dec 8, 2015
• ISBN: 9781516370368

Book preview

DISCLAIMER

This book is for readers 18 years of age and older.

Please don’t be stupid and kill yourself! While the author has made significant effort to provide accurate information, the information provided in Homebrew Beer should NOT be considered complete and exhaustive of the topic. The author, the publisher or its associates DISCLAIM ANY LIABILITY FOR ANY LOSS, INJURY, DEATH OR ANY LEGAL CONSEQUENCES IN CONNECTION WITH YOUR USE OF THE INFORMATION CONTAINED HEREIN. YOUR USE OF ANY INFORMATION PROVIDED HERE IS TOTALLY YOUR RESPONSIBILITY.

You should never disregard medical advice or delay in seeking it because of something you have read here. This information is not intended as and should not be used in place of a visit to or consultation with or the advice of a physician or other qualified health care provider.

If you do decide to act on the contents of this book, be very careful and remember to do your homework FIRST and accept all consequences of your actions. The material in this book is written for entertainment purposes ONLY. Enjoy!

Table of Contents

DISCLAIMER

Personal Culture of Brewing

The Alcoholic Experiments

Mythological Culture of Brewing

Variance in Method or Approaches

Ginger Beer

Other uses for a Ginger Bug

Rice Beer

Rice Chang [Rice Wine]

Potato Beer

Herbal Beers

Herbal Meads

Medicinal Herbal Brews

Conclusion

EXCERPT

CONTEMPORARY  MALNUTRITION

One Last Thing Before You Go. . .

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Homebrew Beer

Experience tantalizing tastes from unique beer making ingredients

Personal Culture of Brewing

I have long been a fan of ginger ale. Toward the beginning of my life, I had no idea that fermentation could be such an easy and enjoyable process. When I was young, I assumed that soda came from the store. The stores probably bought it in bulk, and it would come in big trucks from a manufacturing plant. The plant itself would have hundreds of thousands of dollars in equipment. My worldview was so small that I did not even consider what it would be like to create my own sodas, or that it was possible.

As I entered my late teenage years, I experimented with alcohol. I remember the first hard alcohol that I had flushed me with warmth in my stomach and loosened my nerves – it was a pleasant experience. Around that point, I had discovered that if I got past the bitter taste of beer, I could become intoxicated. I also learned that there were some beers that were more alcoholic than others.

I heard the premise that some beers were more sophisticated than other beers, and that the more sophisticated beers were more expensive, and came from other countries where the culture of fermentation was obviously more alive than it was in the United States. At this point, I still imagined that brewing beer was a long and involved process, involving detailed science and secret recipes. At this time, I was about seventeen years old, and a two dollar bottle of wine and a pack of fancy cigarettes was a treat for a weekend.

From that point, I began traveling, and reached the Pacific Northwest. I realized that there were domestic microbreweries that people patronized with pride. I lived with a few alcoholics, and became an alcoholic myself. I learned much about the economy of beer, and the nuances of different varieties of alcohol, and I felt the poverty of wanting to purchase alcohol all of the time, but always scrounging up money in order to purchase cheap beer, or malt liquor—I feel as though this state of desperation occurs in most alcoholics that turn into home brewers. Around this time I began to be aware that it was possible to brew my own alcohol, but I did not yet have the motivation to perform the necessary research and experimentation.

I remember finding one person who made cider each year, and I watched him bottling the cider in the kitchen of a community house in Corvallis, OR. He looked like a rich alchemist. He was actually a poor, seasonal farm worker, but he knew how to find apples, press them, and turn them into cider. He also had several cases of already high proof cider, and would have several more within the next few months. This was a person who knew what they were doing – the secret was obviously to make the alcohol