Download Cider Made Simple: All About Your Favorite New Drink by Jeff Alworth, Lydia Nichols PDF

By Jeff Alworth, Lydia Nichols

Cider has turn into the recent "it" drink, with a variety of types shooting up on eating place menus and at local bars all over the place. candy, tart, glowing, still—cider has many marvelous (and occasionally unforeseen) characteristics. yet easy methods to select? For this gateway consultant, writer Jeff Alworth traveled to France, England, Spain, Canada, and the U.S., asking questions and ingesting each number of cider he may possibly locate, leading to a compact but entire review. an amazing creation to this complicated and constantly clean beverage, Cider Made easy will provide imbibers the instruments they should pick out the cider that's correct for them.

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Extra resources for Cider Made Simple: All About Your Favorite New Drink

Sample text

This chart breaks the task into brewing, sensory, and intangible areas, all things a good taster should be thinking about when critically tasting a beer. The terms on these two pages will be discussed in detail in the next few chapters. The right-hand side expands the aroma vocabulary of the wide range of beers brewed today. While some are negative in every situation, be aware that many of these are highly dependent on context and beer style—what is appropriate in one style may be completely out of character in another style.

But it is preeminently a mindaltering substance, tapping into the mysteries of our existence (fermentation itself is magic) and the otherworldly functioning of our minds. PATRICK E. MCGOVERN, molecular anthropologist and author of Uncorking the Past and Ancient Wine U N D E R S TA N D I N G B E E R 31 ANATOMY of a BEER Before we start putting a beer together, it might be helpful to take one apart. Beer is a liquid solution of water and alcohol, infused with carbon dioxide, flavored and colored with small amounts of carbohydrates, proteins, minerals, melanoidins, and hundreds of aromatic compounds derived from malt, hops, and yeast.

MALTING In its raw state, barley is almost flavorless and nearly impossible to brew with, but malting transforms it in profound ways, making it much more suitable for brewing. Simply put, malting is nothing more than a controlled sprouting followed by drying that may add varying amounts of color. Malting creates a product with a crumbly texture, a low gelatinization temperature, multiple enzyme systems essential for various brewing tasks, a readily available starch, plentiful proteins for yeast nutrition, and a neutral husk that makes a perfect filter with which to strain the sweet wort out at the end of the mash.

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