Quotes About Brewing

I am an incorrigible coffee geek. I make espresso.

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.

It is the way in which the Dark returns, Harrier. I will explain, if you like. Oh, no, Harrier said. I'd much rather not know a thing about what we're facing. Let me get dressed first. A few minutes later Harrier came back, dressed for the day. He made another cup of hot cordial for Tiercel, refilled the kettle and started the water brewing for tea, and set some dried fruit to soak for griddle-cakes. Okay. Now. Ruin my day, he invited.

When I opened my first brew-pub, I did not include a checkbox on hiring applications that required applicants to disclose criminal convictions. And we were better for it.

American poet who wrote: "If Barley be wanting to make into malt

Note, that yeast of good Beer, is better then that of Ale.

licorice is used with some frequency in dark beers to increase head, as a coloring agent, and to sweeten the end product (see Hops listing below).

Brewing was often viewed as an appropriate activity for widows, who found it hard to farm land.

was what he called faint tea, too weak to climb out of the pot

concluded that the amount of heat exposure needed to kill off the wild yeast in honey is as little as five minutes at 150 F (66° C), or about 22 minutes at 140 F (60° C). I recommend the lower and slower approach.

I suggest you start with three coffees: a good Costa Rica Tarrazu (if possible a La Minita Estate Tarrazu); a Kenya AA, and a Sumatra Mandheling or Lintong.

Be ever courteous should the case allow--sweet malt is ever made by gentle fire.

The best brewer sometimes makes bad beer.

All cold brew coffee is more or less made the same way - by long-steeping coarse coffee grounds in unheated water - but it's not all created equal.

The uncle ignored Gracie's father. 'In any event,' he went on, 'when brewers combine hops with yeast and grain and water, and allow the mixture to ferment -- to rot -- it magically produces an elixir so gassy with blue-collar cheer, so regal with glints of gold, so titillating with potential mischief, so triumphantly refreshing, that it seizes the soul and thrusts it toward that ethereal plateau where, to paraphrase Baudelaire, all human whimsies float and merge.

According to Chinese tradition, the first cup of tea was brewed by the emperor Shen Nung, whose reign is traditionally dated to 2737–2697 BCE.

When the coffee had finished brewing, he took the pot out from under, poured the entire sugar bowl into it, and followed that up with as much of the half-and-half as he could fit in. Then he took a test sip.

I drink regular pour-over coffee, black. It's all about the beans. I'm always stocked at home with single-origin coffees from around the world, never more than two weeks old, kept in airtight containers.

Buy a man a beer, and he wastes an hour. Teach a man to brew, and he wastes a lifetime.

En route to California I had a few drinks with an American executive for Falstaff Brewing Company who said he'd been a hobo from '37 to '39. He talked about a friend of his who had lost his legs beneath a freight train and died. He told me he knew something about farm labor contractors. Killers, he called them. And said it again, Killers.

My life is, like, sponsored by Keurig.

Let no man thirst for good beer.

Beer is made by men, wine by God.

My coffee had grown cold. I looked down and saw a half cut of cold coffee staring back at me. That meant, in my haste, I had not sucked it down so fast that I hadn't truly tasted it. Working with Marshall, I learned how to find and brew great coffee, but living with Hack, I learned how to taste it. Big difference.