Microbrewed Adventures - Charles Papazian [173]
Acknowledgments
Many thanks to Guillermo Moscoso, who worked for Anheuser-Busch Inc., St. Louis, for first introducing to me the tale of the Brewery of the Monastery of San Francisco (Quito, Ecuador); Dori Whitney, editor of The Brewer’s Digest, who uncovered the January 1966 issue that featured the brewery; and Lilian Bejarano, working on the restoration of the monastery, who graciously arranged for a tour of the brewery.
About the Author
Charlie Papazian is one of the most prominent and recognized names in the world of beer and brewing. Since founding the Association of Brewers in 1978, which in 2005 merged with the Brewers Association of America to become the Brewers Association, he has guided the development of the American Homebrewers Association (AHA), the Great American Beer Festival and the World Beer Cup. He is the author of the bible of brewing, The Complete Joy of Homebrewing, and is the founding publisher of Zymurrgy (the magazine for homebrewers) and The New Brewer (the magazine for small, professional craftbrewers). He lives in Boulder, Colorado, with his wife, Sandra.
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ALSO BY CHARLIE PAPAZIAN
The Complete Joy of Homebrewing, Third Edition
The Homebrewer’s Companion
Homebrewer’s Gold
Best of Zymurgy
Copyright
Some of these stories have appeared in Zymurgy magazine in a slightly different form.
MICROBREWED ADVENTURES. Copyright © 2005 by Charles Papazian. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
FIRST EDITION
Library of Congress Cataloging-in-Publication Data has been applied for.
EPub Edition © April 2010 ISBN: 978-0-06-201856-4
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1 Dates and references taken from A Brief History of Mead, originally published in Mead and Other Honey Liquors by Lieutenant Colonel Robert Gayre.
* Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but it is not as full flavored as rapadura. It’s available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
* Note: Invert sugar #2 is not easy to find in America, but what seems to be an excellent substitute is very dark rapadura. This is dried and granulated pure cane sugar juice from Brazil. Sucanat is another type of cane juice sugar, but not as full flavored as rapadura. It’s available at health-food stores or in the “natural sugar” section of your more natural-conscious grocery store.
* If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
* If you enjoy the character of German-style wheat beer, use German wheat beer yeast.
* This is the