BeerAdvocate #34 - November 2009. Pictured: Sean Z. Paxton's south of the border cornbread stuffing with beer, caramelized onions, and chorizo

BeerAdvocate #34 – November 2009

Be sure to check out this month’s issue of BeerAdvocate magazine! It concludes my two-part “Back to Basics” series that focused on the four main ingredients that combine to make our beloved beer.

This month’s feature took an in-depth look at water and yeast, the backbone of every great brew, and how such seemingly simple ingredients can have such a large effect on the final beer’s aroma, flavor, and mouthfeel. Tomme Arthur of The Lost Abbey chimed in and shared his feelings on water quality and working with sometimes finicky microorganisms.

Hops and malt were the center of discussion in last month’s issue, drawing on insight from some of the nation’s brewers. Mitch Steele (Stone Brewing Co.), Vinnie Cilurzo (Russian River Brewing Co.), and Sam Calagione (Dogfish Head) wax poetic about their love for craft beer, harping on the finer points of selecting the right hop strain and the delicate balance it must achieve with just the right amount of carefully malted barley.

In case you missed either issue, they are both still available for purchase through BeerAdvocate — Issue #33 (Part 1: Malt & Hops) and Issue #34 (Part 2: Water & Yeast). Happy reading!