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Tapping
a homebrewer's imagination: RADICAL BREWING
Though
I write about beer, I've never wanted to make beer at home, preferring
to focus on food. But then I read RADICAL BREWING by Randy Mosher,
and found that the flavors of a well-made homebrew can outshine anything
a commercial brewer could afford to produce. Chanterelle mushrooms
in a sparkling ale? I tasted it and found it enchanting. 
Such
magic can be found throughout the pages of RADICAL BREWING. Mosher's
imagination in the home brewery at last matches the culinary creativity
of a great chef. Little coincidence that Randy's wife clains to live
in the best restaurant in Chicago, that is, at home with Randy in
the kitchen!
Almost
every page of RADICAL BREWING overflows with nuggets of historical
lore, tips on styles and brewing. Though not a beginner's guide, it
still can be inspirational to a beginner. Perhaps that's why Mosher
is such a sought-after speaker on beer appreciation and brewing
Mosher's
BuckAPound brewery is documented in the book, and that alone makes
the book worthwhile. It's a great way to use up scrap and odds-and-ends
of gear he finds at junk yards, garage sales, and e-bay. "Most
of my glassware collection I've found on e-bay," Mosher adds.
By the
time I left the BuckAPound brewery, I imagined brewing a new concoction,
a shiitake mushroom ale to pair with spicy soba noodles.... hmm, home
brewing could be fun for a home cook like me, after all.
For more
information, visit Mosher's site, www.radicalbrewing.com.
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