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."


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Martyn Cornell -

Using the brew kettle for "sprouting grains as part of the baking process"? I can see that you might steep raw grain in a brew kettle before starting to malt it, if you didn't have any other suitable vessel to steep grain in (eg a tin bath, a half-barrel, a water trough) but how is this "part of the baking process"?

Alan -

I also thought that you sprouted on a flat surface to enable uniform dampness. If you fill a kettle with grain and wet it the lower kernels and topmost will have a very different experience. If I know that, I assume a 1640s Swede would.