Wednesday, October 23, 2013
Somehow in the hustle and bustle of True Brews being released and general life craziness, I neglected to share a key bit of information: I have a new brewing book in the works! The tentative title is Malts Water Hops Yeast and it will be an introduction to homebrewing basics along with 65 awesome recipes that I've been working on all summer. You want a hefeweizen? You've got a hefeweizen. You want a mango-infused Belgian-style tripel? You've got your mango-infused Belgian-style tripel (plus, perhaps, some coconut). 1-gallon or 5-gallon batches, newbie brewer or old brewing pro — my hope is that there's something in this new book for everyone.
Malts Water Hops Yeast is currently due out summer-ish 2015 from my favorites over at Ten Speed Press. Apologies for the lack of posting while I'm away working on the book. Thanks, everyone!
Monday, July 1, 2013
Ever since strawberries started showing up again at our markets here in Northern California (the real ones), I've been making batches of strawberry kombucha nonstop. It's the perfect thing to do with those few over-ripe or slightly squished strawberries that inevitably come with every pint basket. Kombucha doesn't care if the strawberries aren't the prettiest in the bunch, and once you take a sip, you won't either.
Kombucha and ginger are old bffs, so I throw some into the jar when I have it. The ginger adds a warm, spicy note that, if possible, makes the strawberries shine even more. Try it both ways and see which you like better.
Also, I don't know how the weather is where you are, but my scobys are loving the warm weather — which at least makes one of us. I can see streams of bubbles filtering up through the layers of scoby and the sweet/tart/fruity flavor is spot on. My bottled kombucha is also fizzy to the max. Love.
Makes 1 gallon
3 1/2 quarts water
1 cup white granulated sugar
4 bags black tea (or 1 tablespoons loose tea)
4 bags green tea (or 1 tablespoon loose tea)
2 cups starter tea from last batch of kombucha
1 pint strawberries, hulled and roughly chopped (about 2 cups)
2 tablespoons minced ginger (optional)
Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled.
Remove the tea bags or strain out the loose tea. Stir in the starter tea. Pour the mixture into a 1-gallon glass jar and gently place the scoby on top. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days. Check the kombucha and the scoby periodically.
After seven days, begin tasting the kombucha. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. Measure out your starter tea from this batch of kombucha and set it aside for your next.
Combine the fermented kombucha, diced strawberries, and ginger (if using) in a clean 1-gallon jar (or divide among smaller jars). Cover the mouth of the jar with a few layers of cheese cloth or paper towels secured with a rubber band. Keep the jar at room temperature out of direct sunlight for two days. Strain the strawberries and ginger from the kombucha and bottle. Leave about a half inch of head room in the bottles.
Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Refrigerate to stop carbonation and then consume within a month.
Tuesday, May 14, 2013
Is this book just about beer brewing?
Nope! We have eight whole chapters with eight entirely different fermented beverages going on in here: soda pop, kombucha, kefir (both milk and water kefir), hard cider, beer, mead, sake, and fruit wine. Each chapter starts with a master recipe that will walk you through the particular quirks and techniques for that particular beverage, and is followed by a whole bunch of recipes you can make at home.
My apartment is tiny. Can I still make these brews?
Definitely. All of the recipes in this book are scaled to 1-gallon batches or smaller. This means smaller equipment (and less of it) and less space needed to store all your goods.
Wait, 1-gallon batches? Why so small?
Aside from taking up less space, I think 1-gallon batches are ideal for beginners just learning how to brew things like beer and mead. It's easier to keep track of all the various steps and avoid mistakes when you're working with a gallon or smaller. Plus, smaller batches means you'll drink through them more quickly, which means you get to brew another batch of something else! Also if something does go wrong, it's a lot less painful to pour 1 gallon down the drain than 5 gallons or more. Trust me on that one.
Once you master the 1-gallon batch, it's an easy step up to larger batches. The process is basically the same (using bigger pots and bigger carboys) and all the recipes can be scaled up.
How many bottles can you get out of a gallon?
About 10 bottles.
I've already been brewing beer [or mead, wine, etc.]. Will this book still have something for me?
I hope so! Part of the reason I wrote True Brews was because I wanted to try brewing all these different kinds of beverages — beer was my gateway into homebrewing, and it just made me all the more curious about brewing soda pop...and then mead...and eventually all the rest of them. I think that if you're already knee-deep into brewing one kind of homebrew, chances are good that there's another project in this book that's going to spark your interest.
If I'm brewing all these things, will I need to buy a lot of equipment?
Nah! All the recipes use the same basic brew kit, so you won't find yourself constantly buying new tools just for one project. A lot of the equipment will be things you probably already have in your kitchen, like soup pots and canning jars. The few truly brewing-specific tools, like carboys and racking canes, can easily be found at your local homebrew shop (and since this is the Age of the Hipster, I am willing to bet that you have a local homebrew shop somewhere closeby).
Not me! I live in Nowheresville and there's not a single homebrew shop to be found. Where can I pick up all the special equipment and ingredients I need to make these awesome brews?
The internet is your friend! Here are my favorite sources for homebrewing equipment and supplies:
* MoreBeer - soda, beer, cider, mead, wine
* Northern Brewer - soda, beer, cider, mead, sake, wine
* Cultures for Health - kombucha and kefir
Hopefully this little FAQ takes care of your most burning questions! Wondering about something that I don't mention here? Leave a comment!
Photo Credit: Paige Green (c) 2013 for True Brews
Monday, May 13, 2013
5/21 - Omnivore Books, 6-7pm, 3885a Cesar Chavez Street, San Francisco, CA 94131
6/8 - Homebrewing 101 Lecture at the Brisbane Public Library, 2-4pm, 250 Visitacion Ave, Brisbane, CA 94005
6/17 - Homebrewing 101 Lecture at the Foster City Library, 7-9pm, 1000 E Hillsdale Blvd, Foster City, CA 94404
8/18 - Farm to Fermentation Festival, Santa Rosa, CA
This page will be updated as new events are added.
(Image: Paige Green (c) 2013)
Thursday, May 9, 2013
Woah, dudes. True Brews is about to be a Real Thing in the Real World. After spending so much time with it alone here in my little apartment, I am so giddy with giddiness that it will soon be going out to bookstore shelves and mailboxes and libraries all over. Also a little terrified...but mostly excited, I swear! Maybe 85% excited and 15% terrified. Let's go with that.
Mostly, I just really hope that you all like it. Here's a little peak at the goods:
If you do so choose to get yourself a copy, there are some links to some places where you can buy it on over there on the upper-right. No pressure. Libraries are also my friend. However you get your hands on a copy, please do report back on your brewing adventures. I'd love to clink virtual glasses and hear all about it.