A Good Beer Blog

-------

Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


Comments

Comments are locked. No additional comments may be posted.

Jack -

I wonder if Goldstein used the same ingredient to start the fermentation process that I'm told the women who brewed chicha did? They used their own saliva for its natural yeast and that got things going. Yum.

Alan -

I think I recall that point being made by Hornsey in his book - though, when you think about it, swapping spit with strangers and beer are not exactly strange bedfellows.

Jonathan -

I actually think the yeast was gleaned off of a dirty sock. I read in a book that they used to call yeast addition "pitching the ol' stocking." Granted, that's a rough translation.

David -

Chicha - traditional beer in the andean zone - is normally made of a special variety of maiz (corn), and its use extended and extends all over the andean territory, including with this the nearby coastal desserts and valleys; it's very tasty. The molle beer from Moquegua - which is to what Goldstein refers - must be a located variety made of a native tree with many other grants. The chewing (saliva) of herbs is used in the amazonian jungle tradition to make masato, another very ancient sort of beer... but that's something else.