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andnowCheeseBeerSodaCiderWineVinegarMead2006 Spring Catalog and Beverage People NewsSpecial Occasion Beerby Bob PeakWeddings, anniversaries, family reunions—homebrew is always a welcome guest. Theseoccasions are also the opportunity to make aspecial beer for that special occasion.Byron and Nancy’s daughter Neva and herfiancé Jason West are planning a garden weddingfor the summer of 2006. My wife Marty and I decided we would like to make and share a special,custom-designed beer for this very meaningfulevent. Neva and Jason both like Cream Ales,and we all agree that cream ale is a style enjoyedeven by those who don’t much care for DoubleChocolate Espresso Stout, Triple Imperial Super HopIPA, or other exotics of the homebrew set. Justbecause it is easy-drinking and approachabledoesn’t mean cream ale can’t be full flavored!Of course, we could have made one of themany fine recipes already on file at The BeveragePeople or available in books. But we wanted thisto be a first-of-its-kind commemorative beer:Neva and Jason’s Garden Wedding Cream Ale.Recipes abound, but how do you makeup an entirely new beer and ensure that it willbe calibrated to the correct alcohol, color, maltbalance, hop finish, and mouthfeel? First, welooked up Cream Ale in the Beer Judge Certification Program style guidelines (www.bjcp.org). I won’t cover all the details here, but it isone of the “light hybrid beers”, notable for itseasy-drinking character, malty creaminess, andmild—often spicy—hopping. Sounds delicious,doesn’t it?The first thing to figure out for a new recipeis the grain bill. Cream ale historically has included American ingredients—often a combinationof two-row and six-row barley. Adjuncts, suchas flaked maize (corn), glucose, or other sugarsare also common. Marty and I decided to usemostly Two-row Barley, a little Six-row, a poundof Flaked Maize, a pound of Dry Rice Extract,and a little Carapils for slight residual sweetness.We decided the adjunct amounts because theycome in one-pound bags, the Carapils based onother experiences with that grain, and then theTwo-row and Six-row to hit a starting gravity inthe range listed by BJCP (pretty wide at 1.038to 1.054). Our target starting gravity of 1.055should drop to 1.010 or a bit lower giving us analcohol of 5 to 5 1/2 %. We targeted our1.055 using a value of 1.028 per poundof Two or Six-row Malt, a value of 1.045for the Dry Rice Extract and a value of30 for the Flaked Maize.If we wanted to make this beerwith a partial mash instead of all grain,we would substitute 5 lbs. of Light DryMalt (yielding an equivalent 1.045 forthe Two and Six-row Malt) and do amodified mash with the Carapils alongwith the Flaked Maize.For this beer, we knew the colorwould be alright, since the grainbill isall pale malts and adjuncts. These maltswill yield a blonde ale defined as palegold to deep yellow in color. For a moredeeply colored beer, we would followRay Daniels’ guidelines for beer color inDesigning Great Beers, pages 40-45.In order to balance the fairlystraightforward malt flavors, we neededto keep the hops down to a dull roar. Wecould use any variety of hops in creamale, but Marty and I both like some ofthe slightly spicy German hops thatallow you to use quite a bit withoutoverwhelming the total hop IBU. Thisshould help us keep the malt profile richbut crisp at the same time.So, we selected Perle for bittering (60minutes) and Hallertau for flavor (30 minutes). To keep hop aroma low, we made nohop additions later than 30 minutes.Finally, we have neutral deionizedwater available from a special filter at thehouse, so our need for brewing salts is abit higher than an average Sonoma Countyhouse. In Byron’s book, Brewing QualityBeers, he suggests a pinch of salt, 1/2 to ateaspoon of Gypsum, both for lenghthening flavor and good mouthfeel, and again apinch of Calcium Carbonate just to reduceany malt astringency. If you have typicalSonoma County water, you could leave outthe gypsum. In addition, I like to add a 1/2teaspoon of yeast nutrient, because happyyeasts make happy beer.So there we have it. A brand new, completely original, stylistically correct SpecialOccasion Beer for Jason and Neva’s wedding. When you’re in the store next, afterJune of course, ask us how it turned out!Neva and Jason’s “GardenWedding” Cream Ale (AG5)5 lbs. U.S. 2-row Pale Malt (1.7L)2 lbs. U.S. 6-row Pale Malt (1.8 L)1/2 lb. Carapils Malt (1.2 L)1 lb. Flaked Maize (Corn) (0.8L)1 lb. Dry Rice Extract1/3 tsp. Gypsum1/8 tsp. Calcium Chloride1/8 tsp. Calcium Carbonate1 tsp. Irish Moss1/2 teaspoon Yeast Nutrient1/2 oz. Perle Hop Pellets (60 Min.) 13.4 IBU1 oz. Hallertau Hop Plugs (30 Min.) 5.2 IBUWater to five gallons3/4 cup Corn Sugar for Priming1 vial 1056 Chico Ale or WLP002 English AleYeastSG 1.055IBU 18.6Mash grains, except Carapils, including Flaked Maize and Dry Rice Extract,together at 150F. for 60 minutes. AddCarapils for last 15 or 20 minutes ofmash. Use a 90 minute boil, adding hopsfrom above recommendations. Warm orcool fermentation, depending on desiredfruitiness. Cold conditioning optional.840 PINER ROAD, #14, SANTA ROSA, CA 95403 (707) 544-2520

A Martini by Any Other Namejust sound wrong to us old-timers, whether the idea is agood one or not. I’m sure we’ll be able to adjust, but it maytake rigorous research.In any case, you can now try your hand at some ofthe more imaginative new drinks, and by making the liqueurs at home, you can keep the cost of your study downto a reasonable level. The recipes that follow, either for aone-cup small batch or the full 40-ounce whole-bottle version are easy to follow. From the list of liqueurs, pick the liqueur type you will be making. Also, in the list of liqueursbelow, you will find our recommendation for the appropriate base recipe from one of the four recipes that follow.They are BP1 (Medium), BP2 (Sweet), BP3 (Very Sweet), andBP4 (Cream).In addition to the ingredients listed, you will needsome kitchen measuring cups, and spoons, a pitcher orblender jar to hold up to 40 oz. and a saucepan for dissolving the sugar. After the mixing, you can begin to drinkyour own liqueur right away if you wish. Or you can makea cocktail such as a Margarita with the Triple Sec, or justshake up some vodka with Cafelua and cream to make aWhite Russian and serve it neat if you like or over ice fora cool after dinner cocktail. See Cocktail Recipes, Rightsidebar.by Byron Burch and Bob PeakDon’t look now, but liqueurs (and the drinks made withthem) have been discovered by a new generation of youngadults. If you think liqueurs and cordials are primarilyserved by old ladies from crystal decanters perched atoplace-lined silver trays, think again! Not only that, as youmight expect, this generation is using them in creative ways.This shift should probably have been expected. Itfits right in with changes we’ve seen in other areas. Thepast forty years, for instance, have seen a change in manypeople’s taste in beer. We all know that, because the “GoodBeer Revolution” has been well publicized. There has alsobeen a shift in wine tastes. A few years ago, it seemed likeeverybody wanted only to make super-tannic monsterwines that would be undrinkable for decades. These days,there’s lots more interest in finesse and elegance.If there are any “liqueur purists” out there, the newdevelopments may have them shuddering. That’s not aproblem for those of us who’ve tried to show some creativity over the years when making beers and meads. However,we admit being taken aback the first time we heard someone ask for a “Chocolate Martini” at a party. Some thingsTop Shelf Flavors at The Beverage People:Cat. pple SchnappsBlackberry SchnappsCafeluaCherry BrandyChocolate MintCoffee MariaCrème de CacaoCrème de MentheDictineHazelnutIrish CreamItalianoOrange BrandyPeach SchnappsSkyebuieSwiss Chocolate AlmondTriple SecBase BP1BP1BP2BP3BP2Compare with.AnisetteAmaretto di SerranoApple liqueurBlackberry liqueurKahlua (Coffee liqueur)Cherry HeeringVandermint liqueurTia MariaChocolate liqueurCrème de MentheBenedictineFrangelicoBailey’s Irish CreamGallianoGrand MarnierPeche LiqueurDrambuieChocolate AlmondTriple SecWe may love the metric system eeh, but not everybody does! Being from New Zealand, the labels onour delicious new Top Shelf liqueur extracts include mixing instructions in milliliters (or advise usingTop Shelf’s proprietary pre-mixed syrup bases). We’ve decided instead to formulate comparable recipesusing regular ingredients on hand here at The Beverage People, or at the grocery store.The Beverage People2Spring 2006

Base Recipes:Liqueur Cocktail RecipesMedium Liqueur Base Recipe: BP1IngredientTop Shelf ExtractVodka 80 proofTable sugar (sucrose)Corn Sugar (dextrose)WaterFor 1 cup (8 oz.)2 tsp.1/2 cup 1 Tbsp.2 Tbsp.1 1/2 Tbsp.6 Tbsp.Full 40-oz. Batch50 ml. Bottle2 3/4 cups1/2 cup 2 Tbsp.1/2 cup1 3/4 cupsIn a saucepan, mix sugars with water. Place over medium heat and stir to dissolve. Simmer one minute, remove from heat. When cool, mix the syrup withvodka and extract. Stir or shake to blend, bottle, enjoy!Sweet Liqueur Base Recipe: BP2IngredientTop Shelf ExtractVodka 80 proofTable sugar (sucrose)Corn Sugar (dextrose)WaterFor 1 cup (8 oz.)2 tsp.1/2 cup 1 Tbsp.3 Tbsp.2 Tbsp.5 Tbsp.Full 40-oz. Batch50 ml. Bottle2 3/4 cups1 cup 1 Tbsp.1/2 cup 2 Tbsp.1 1/2 cupsIn a saucepan, mix sugars with water. Place over medium heat and stir to dissolve. Simmer one minute, remove from heat. When cool, mix the syrup withvodka and extract. Stir or shake to blend, bottle, enjoy!Very Sweet Liqueur Base Recipe: BP3IngredientTop Shelf ExtractVodka 80 proofTable sugar (sucrose)Corn Sugar (dextrose)WaterFor 1 cup (8 oz.)2 tsp.1/2 cup 1 Tbsp.1/4 cup1 1/2 Tbsp.3 Tbsp.Full 40-oz. Batch50 ml. Bottle2 3/4 cups1 1/4 cup1/2 cup1 cupIn a saucepan, mix sugars with water. Place over medium heat and stir to dissolve. Mixture will be very thick, but the sugar will dissolve. Simmer one minute, remove from heat. When cool, mix the syrup with vodka and extract. Stir orshake to blend, bottle, enjoy!Cream Liqueur Base Recipe: BP4IngredientFor 1 cup (8 oz.)Top Shelf Extract2 tsp.Vodka 80 proof1/2 cupCoffee Mate( Non-dairy creamer, original flavor)1/3 cupTable sugar (sucrose)2 Tbsp.Water5 Tbsp.Full 40-oz. Batch50 ml. Bottle2 1/2 cups1 2/3 cups10 Tbsp.1 1/2 cupIn a saucepan, bring water and sugar to a boil. Simmer one minute.Remove from heat and whisk in Coffee Mate to blend. Cool, stirringoccasionally. Add to vodka in a mixing container, add extract, and stiror shake to blend. Bottle and enjoy!Where America Learns to Brewwww.thebeveragepeople.com3Perhaps the novelty Martini is the placeto start. These can be made a lot ofdifferent ways. The simplest way is topour equal parts of any liqueur and vodka over the rocks. Once you’ve donethis, you can try varying the percentagesto suit your own taste, and maybe evencombining two or more liqueurs, orcrushing the ice and shaking the drink ifyou have a shaker. With something thisbasic, your interpretation rules.Here are some recipes you maywant to try:Death by Chocolate1 oz. Irish Crème1/2 oz. Crème de Cacao1/2 oz VodkaScoop Chocolate Ice Cream1 cup crushed Ice1. In a blender, add the ingredients.2. Blend until smooth3. Pour into a parfait glass.4. Top with whipped cream and chocolatecurls.Washington Apple1 oz. Vodka1 oz. Apple Schnapps1 oz. Cranberry Juice1. Fill mixing glass with ice2. Add ingredients.3. Shake4. Strain into a chilled shot glassBlackberry Demitasse1 oz. Blackberry Schnapps1/2 oz. Brandy1 Tablespoon Blackberry Jelly1 teaspoon Water1/2 teaspoon Lemon Juice1. Heat the ingredients enough todissolve the jelly, stirring well.2. Pour into a demitasse cup3. Serve with a sliver of lemonOil Slick1 oz. Vodka1 oz. Crème de Cacao1 oz. CreamFloat of Dark Rum1. Fill a small glass with ice2. Layer vodka, crème de cacao andcream3. Float dark rum on topRecipes from The Complete Bartender, Feller, Berkley Books,NY 2003800 544-1867

Brewing with “The Beverage People” KitsMaking delicious, handcrafted beers is a time-honored process anyone can enjoy!Basic EquipmentFor beginners, trying tochoose among all the optionsfor homebrewing can be confusing. We want you to be successful from the very beginning, so our recommendationsare based on over 20 years ofexperience.This list will set you on yourway to successful brewing athome.1. Brewing Quality Beers, thebook for award winning brewers.2. A Brew Kettle of at leastfour gallons capacity.3. A Primary Fermentor of atleast seven gallons capacity.This may be either plastic,glass, or stainless steel.4. A five-gallon glass Secondary Fermentor, or “carboy.”5. A Fermentation Air Lockand Stopper to fit both fermentors.6. A Siphon Assembly (RackingTube, Hose, and Hose Clamp).7. A Bottle Filler.8. Bottle Caps.9. A Capper.10. Beer Bottles(Approximately 52 12 oz.bottles).11. Cleaner such as TDC.Follow these simple step-by-step instructions1. Bring at least three gallons ofwater to a boil.2. Dissolve the water treatmentsalts.3. If your kit contains cracked grain,begin by adding grain to a saucepanof hot water. Allow to steep atapproximately 150 F for the timeindicated (30-60 min.). Strain, rinsewith hot tap water, and collect theliquid in your boiling kettle, discarding the grain.4. Stir in the Dried Malt Extract(and Dried Rice Extract or DextrinPowder if called for in your kit).Stir in dried malt extract.5. Bring to a boil.6. Add hops as recommended inyour kit instructions (usually after 15minutes and 30 minutes).7. Complete the one-hour boil.8. Cool (if possible, use a WortChiller).9. You now have unfermented beer,or “Wort.” Transfer your Wort to asanitized Primary Fermentor. Whenthe temperature approaches 70 F,add the Yeast.10. Fermentation usually startswithin 24 hours. Keep the Fermentor tightly covered, with a Fermentation Air Lock attached.The Air Lock should be filledhalf full of water, and the lid attached.Drop in hops to boil.11. After three to seven daysof active fermentation, or whenbubbling has virtually stoppedin the Lock and the foam hasreceded to the surface of theWort, the beer is ready totransfer to a sanitized SecondaryFermentor.Siphon carefully, splashingthe beer as little as possible. Fillup to the carboy neck, and attach a Fermentation Lock.Cont. next page.12. Sanitizer such as BTF. 1997 Scott Manchester, pg. 4-5 photos used with permissionfrom Joby Books. Carboy photos from Jay Reed.13. Bottle and Carboy Brushes.The Beverage PeopleAdd cracked grain.4Spring 2006

Turn to the next page for our lineup of quality equipment and ingredient kits!BottlingPrimary Fermentationsplit between two 5 gallon carboys. Active yeastproduces heavy foam for 3to 7 days.1. Sanitize bottles by standing them for at least two minutes in an Iodophor solution(1 Tablespoon Iodophor infive gallons of water). Afteremptying them, store thebottles upside-down in theircases until ready to use. Ifpossible, sanitize your bottlesseveral days before you needthem.2. Boil Priming Sugar in 1/2to 3/4 cup water.3. Siphon beer from glassSecondary Fermentor back toyour sanitized Primary Fermentor.4. Thoroughly stir PrimingSugar syrup into the beer.5. With your BottleFiller, fill your bottles towithin 1/2 inch of thetop. Cap, and set asideto carbonate for 1-2weeks at room temperature.6. Chill down a bottleand pop the cap. Pourgently to leave the yeastsediment behind. Enjoy!Racking to fill a Secondary Fermentor.12. Give the beer three days, ormore, of settling (as directed inyour kit instructions).13. Finish the brew by following theinstructions for bottling in next box.Optional Equipment1.2.3.4.Wort Chiller.Outdoor Propane Burner.Thermometer.Hydrometer and Test Jar.Where America Learns to Brewwww.thebeveragepeople.comSuccess!5800 544-1867

Begin with an Equipment KitStandard Equipment Kit(photo right)Brewing your ownbeer will save 35to 50% of the costof commercialbrands and you'llbe having fun inthe process.Our brewery contains a full size 6.8 gallon plasticfermentor and lid, a five-gallon glass carboy forsecondary storage, a fermentation lock and adapter,a siphon assembly, a bottle filler, an “Emily” capper,144 crown caps, a stirring spoon, a bottle brush, acleaner (TDC) a sanitizer (BTF) and the book Brewing Quality Beers, by Burch.BD21 . 69.95Our Standard Kit is discount priced to save you 14.00 off list prices.The “Beverage People” Standard Equipment Kit.Deluxe Equipment Kit(photo left)Most serious brewers want to ferment entirelyin glass containers.This kit makes it possible by adding a sevengallon glass carboy, fermentation lock, andadapter and a carboy brush to the standardequipment kit.BD22 . 99.95Our Deluxe Kit is discount priced to save you 15.00off list prices.SubstitutionsYou may exchange the EmilyCapper for theSuper M Capper(see pg. 18) inany EquipmentKit.Just add 20.00 and request "Super M"with your order.The “Beverage People” Deluxe Equipment Kit.Super Brewer Equipment Kit(photo right)Everything included from both the standard anddeluxe kits plus a thermometer, a triple scalehydrometer and a test jar. And you get a 30 qt.stainless steel brewing kettle and a PrecisionWort Chiller! (Homebrewer and propane burnershown not included.)BD23 . 225.95Our Super Brewer Kit is discount priced to save you 45.00 off list prices. Start with the best! 1999 Mitch Rice, Studio Fifteen,Page 6, 7 and product photos.The Beverage PeopleThe “Beverage People” Super Brewer Equipment Kit.6Spring 2006

Advance to Your Own All Grain Brewery5 Gallon Personal All-Grain BreweryAbout Our KitsOur kits adaptcommercial brewing methods tothe needs of homebrewer and pilotbreweries.Each kit will enable you to brewany style of beeryou'd like and eachis expandable.Make larger bachesjust by adding morecontainers. Brewgreat beer everytime.No matter howfar you go with thehobby, everythingin our kits will continue to be useful.Also, see page 20for beer bottles.Our personalized 5 gallon allgrain brewery comes with avery sturdy iron stand on wheelswith three 70,000 BTU propaneburners. Just like the our professional brewery. The burners aremanifolded to one adjustableregulator, allowing independentoperation of each burner. The 7gallon Progressive stainlesspots include lids and each potincludes a stainless ball valvedrain and appropriate strainingand rinsing equipmentPB08 The Complete PersonalBrewery . 995.00(Rack is 16"W x 32"L x 50"H)Components available separately:K40 Mash/Lauter Kettle .125.00K41 Hot Liquor Kettle 120.00K42 Boiling Kettle .115.00SP54 Shower Tree .11.95SP55 Mash Strainer Alone.19.95Josie Whitmire (5' 5" tall) with the 5 GallonPersonal Brewery!10 Gallon Professional All-Grain BreweryWe've spent 20 years perfecting our brewerydesign to benefit both home brewers and pilotbreweries The brewery excels at utilizinga small space with our offset burners andall gravity flow. No high overhead flames,no pumping or heavy lifting of kettles isneeded.One fully adjustable regulator operates allthree burners independently. Included arethree 15 gallon Polarware stainless steelkettles with lids: the mash/lauter kettle comeswith a mash strainer, and the hot liquor kettlewith a shower tree for gentle sparging of thegrain. All kettles come with 1/2" stainless steelshut off valves and tubing for draining.(Propane bottle not included.)PB09 The Complete 10 Gallon ProfessionalBrewery .1495.00(Rack is 19"W x 38"L x 50"H)Components available separately:K13 Mash/Lauter Kettle .279.00K12 Hot Liquor Kettle .269.00K11 Boiling Kettle .259.00SP54 Shower Tree Alone .11.95SP55 Mash Strainer Alone .19.95Where America Learns to Brewwww.thebeveragepeople.comRobyn Burch (5'7"tall) shown with the 10 GallonProfessional Brewery!7800 544-1867

Select your Extract Kit - 5 gal.BD19 India Pale Ale (IPA)One of the historic pale ale styles, our IPA follows Englishtradion. Dating from mid-1700, this style offers a pretty ambercolor, full body, and overt hops bitterness and aroma. One ofour most popular kits . 31.95BD20 ESB - Extra Special Bitter (*)Our ESB is a smooth, satisfying beverage with no sharp edges.Rich color and full, round body in a medium gravity ale. (Despite the name, it’s less bitter than most IPA's)BD08 Porter (*)The beer of the Industrial Revolution. This smooth, creamydark ale reflects profoundly its origins in 18th century Britain.Dark, toasty, and medium hopped it is a thick, strong beverage.BD09 Irish style Stout (*)Love those black stouts from Ireland? You can make a greatversion at home with this kit. Black color, firm hops, a dry finish (for stout), and a very rich flavor profile, great on draft.Kits above are each . 34.95Ingredients in kits will vary with kit selected.Our kits are premeasured to insure your success. Completeinstructions will guide you through your first beer andintroduce you to 25 different beers. The recipes are testedby our award winning staff. Move from kits to our recipesbeginning on page 26. Kits with an Asterick (*) come withliquid yeast.BD121 Dark Chocolate PorterPorters have had a long tradition of added flavorings. Whilereferences cite a long list of strange ingredients, we add only thefamiliar and very agreeable “Scharffen Berger” cocoa powder,with mellow and warm cocoa aromas and flavors.BD36 “Deaf Dog” Bark & Bite Strong Coffee Stout(*)A fabulous combination of flavors from dark caramel and blackmalts melded with the freshness of great coffee. Truly a NorthernCalifornian’s cup of tea.North American BeersBD01 American style Light Lager (*)A blonde to golden beer with a crisp, smooth taste. Richer inflavor and body than most commercial examples.BD02 American style Dark Lager (*)BD54 Oatmeal Stout (*)This is a premium dark beer in the North American style. Likesome of the best known south-of-the-border examples, it has arefreshing taste and a long, complex finish.Oatmeal has long been a popular grain addition for stouts. Thisoatmeal stout is rich, and malty, black in color with mild bitterness. The oatmeal contributes a thick and creamy head and aslight sweetness in the finish.Kits above are each . 36.95BD03 Canadian style Pale Ale (*)Drawing on historical British influences—but incorporating thebright, crisp addition of rice extract—this beer is lighter thanmost European ales and richer than a lager. It has ale fruitinesscombined with North American crispness.Kits above are each . 25.95Our crisp, refreshing wheat beer is the modern Californiamicrobrewery style. Moderately hopped and brewed with aclean, neutral ale yeast, it can easily serve as your weekend“lawnmower beer” while offering a much more satisfyingexperience. . 26.95BD05 HefeWeizen with White labs yeast #300 . 29.95BD53 Cream Ale (*)An adaptation of American Lagers, cream ales are golden, refreshingbeers that are fermented as ales—kept in cold storage before bottling. Ours has a rich, creamy, long-lasting head and mild smoothflavors, followed by mild hop bitterness. . 34.95BD06 British style Pale AleEnglish AlesBD120 Honey Wheat BeerA Beverage People specialty that includes a jar of our ownMeadmakers Magic pure clover honey. Similar in style tothe above wheat beer, the honey fermentation adds a specialcreamy aftertaste. . 31.95The heart of your very own brewpub. A rich, smooth amber alewith pronounced fruitiness, distinct hop character, and a complex finish. Anyone who ever ordered a pint would likely haveanother. (About that brewpub )BD15 Fruit AlesBD07 Nut Brown AleTake your wheat beer to a new level! Enhance a Californiastyle wheat with your choice of natural fruit flavor: peach,raspberry, blueberry, blackberry, or apricot. . 34.95Echoing the historic ales of England’s Newcastle district, thisrecipe for a nut brown ale is less hoppy than American (or Texasstyle) brown ales and higher in gravity than its London cousins.An ale that’s not as dark or heavy as stout or porter, but richerthan most pale ales.Kits above are each . 29.95The Beverage PeopleWheat BeersBD04 Wheat BeerEuropean BeersBD10 Light Lager (European Pilsner) (*)Of the great Old World beers, pilsner is actually one of the8Spring 2006

European Beers cont.BD24 Royal Imperial (Russian Stout) (*)youngest, dating only to about 1842. Enjoyed with some variations the world over, our recipe for this classic beer reflects thegolden color, rich body, and fragrant hops characteristic of theoriginal. Very refreshing.Byron Burch, founder of The Beverage People, won“Homebrewer of the Year” with the stout that inspired thisrecipe. A very high gravity stout with rich chocolate and roastmalt flavors, it epitomizes the ale style “originally brewed forCatherine II, Empress of all the Russias” in the 1780’s. Thisversion is a wonderful beer for a cold winter’s night. . 44.95BD11 German Amber (Altbier) (*)While commercial German brewing is dominated by lagers, fineexamples of ales are still brewed there. This style is primarilyfrom the Dusseldorf region. Ours is a rich, complex, amber alewith the unique nutty taste of “Special B” malt. Our kit comeswith an authentic German Ale yeast strain.BD12 Amber Lager , Oktoberfest (*)These rich amber lager beers are closely related to the Märzen(March) beers of Munich, Germany. Before refrigeration, beersmade in March had to last all summer until brewing resumed inthe fall. Celebrate with our amber, complex, toasty Oktoberfest.If it seems familiar, it may be because the Austrian's broughtamber lager brewing to Mexico.Yeast ChoicesAlthough most of our ingredient kits come with aliquid yeast, you may request a different yeast at noadditional charge.You may also change any kit with a dry yeast toa liquid yeast. Ask us and we'll happily make theselection for you. Yeast upgrade is 2.95.BD13 Dark Lager (*)Our recipe is in the Bavarian style: malty, with a firm finish. Likethe Oktoberest beers, this beer can be found in Mexico as well inthe example of Negra Modelo .Kits above are each . 31.95BD26 Bock (*)or choose anAll-Grain Recipe - 5 gal.Strong BeersOurs is a bock in the true Munich style—a strong lager, lightlyhopped, with a rich body and creamy head. This is one of theclassic German beers, rarely seen in commercial production inNorth America. . 34.95We're now making available, by mailorder, our method ofproviding recipes for All-Grain brewers. We do as muchmeasuring, to fit the ingredients to the batch, as we can, usingoff the shelf packages. This means you will need a small scaleto weigh hops and kitchen measuring cups and spoons.Wesupply the brewing parameters: specific gravity, hop IBU's,mashing times and temperatures and boiling times.BD122 Irish Strong Red Ale (*)While Irish brewing is perhaps best known for its black stouts,some ales in Ireland have been red since before detailed brewingrecords were kept—the exact origin for the style is unknown.What is known—and is still true today—is that these beers arerich, and malty, mild in bitterness, and of a distinctly reddish hue.Our recipe includes the specialty malt, “Melanoidin”, for truered beer color and malt flavor.RC17 “It's The Water” Czech-style Pilsner (*)From it's Bohemian origins in the 19th century to the modern day,this style is recognized as a world class lager. Our recipe withfine Pilsner malt, Czech hops and yeast, is sure to please. 26.95BD18 Belgian Strong Ale (*)Belgian ales are well known for their strength and the diversityof their flavoring ingredients. Our example is light in color, butbig on flavor; smooth and strong. We include a Belgian ingredient—“candi sugar”, giving it authentic old-world character.RC18 “Twisted Knot” British Pale Ale (*)Based on British 2 row pale malt and enhanced with three different Crystal (Caramel) malts, this recipe produces a classic pubstyle pale ale for the all-grain brewer. . 32.95BD119 Scotch Strong Ale (*)RC19 “Oh Calcutta” India Pale Ale (*)Be aware, laddie (or lassie): if it says “Scotch Ale” (like thisone), it's a wee bit stronger than a beverage called “Scottish Ale.”This strong beer gained international renown as early as 1578.Our version is an amber, malty ale that may bring you visions ofkilts and highland dancing.Kits above are each . 36.95With an original gravity of 1.066 and hopped to 46 IBU withmultiple raw hop varieties, this recipe produces a full flavoredand complex IPA. . 36.95RC20 “Black Bay” Porter (*)Chocolate and caramel malts mingle to color and flavor this bolddark ale. The resulting porter is full of warm aromas and richflavors. 31.95BD17 Barley WineRC21 “Shades of Night” Oatmeal Stout (*)A British tradition, this beer is one that truly deserves vintagedating. A very high gravity ale, it is best aged to perfection forfour to six months. A winter warmer, i

vodka and extract. Stir or shake to blend, bottle, enjoy! Very Sweet Liqueur Base Recipe: BP3 Ingredient For 1 cup (8 oz.) Full 40-oz. Batch Top Shelf Extract 2 tsp. 50 ml. Bottle Vodka 80 proof 1/2 cup 1 Tbsp. 2 3/4 cups Table sugar (sucrose) 1/4 cup 1 1/4 cup Corn