When it's too hot to brew I make up a batch of soda. Lately on my days off, the last thing I want to do is stand in the blistering hot sun for a whole brew session. My kegs go empty and I grow thirsty, this soda pop recipe is my quick fit.
I was recently in Columbia, SC where a creative mixologist gave me a drink with all the flavor elements of Tom Yom Khai soup. My imagination, being the way it is, devised a mead recipe with the flavor elements of Thai cooking.
Since the ABC frowns on homebrewers pouring homebrew during a beer festival, the folks at LA Beer Week could only allow us to pour soda. So you know what - pour soda we did - the world's finest rejuvenating tonic!
Some of the old time members might remember me bringing this dangerous concoction. You never taste the alcohol until too late. This started as a flight of fancy, and progressed to absurd heights. If you are thinking about Mike's, put it out of your mind. I started brewing this in 1992 and it got wackier with every batch.
For all the mead makers out there! This is a historical recipe taken from a 1500's source. The recipe is verbatim from the book. Notice how the author determines gravity, by the must floating an egg!!! The book has been used for historical research in brewing and cookery. The book is available for downloading at Project Guttenberg (www.gutenberg.org). Title: The Closet of Sir Kenelm Digby Knight Opened
While thinking of other sugars to ferment, my mind went wandering into unusual places. I was thinking of different sugar sources to ferment while eating pancakes. Maple syrup? It's about 70% sugar, a little less than honey; its very flavorful and has its own distinct character.
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