Burnt out on brewing pilsners, lagers, and IPAs? Check out Drew Beechum and Denny Conn’s book Experimental Homebrewing, an oversized tome that uses as its apparent thesis that anything in your kitchen can be used to make beer.
Cilantro? Mushrooms? Peanut butter? You’ll need to get up earlier in the morning than that to stump this duo. There’s bacon beer in here. And beer made with a cut up chicken.
That said, most of Experimental Homebrewing is devoted to using more traditional ingredients in interesting ways to create more avant garde and hybrid styles of beers. Often a small amount of a slightly exotic ingredient — like pepper or chiles — will be called for to take things on a minor detour.
If you’re interested in pushing the homebrew boundaries — and really believe that the sky is the limit — this book is a must-read.
B+ / $16 / [BUY IT NOW FROM AMAZON]
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