Original Article: http://dartreview.com/archives/2004/04/11/barretts_mixology.php
Sunday, April 11, 2004
Ale
5-6 lbs Malt Extract
1-2 oz Hops
5-10 grams Dried Ale
Yeast
3/4 cup Corn Sugar
Water
Add malt to about 2 gallons of boiling water and cook for about 15-20 minutes, adding the hops towards the end for flavor. Strain the delicious mixture into a a food-quality bucket with 3 gallons of cold water. When the mixture drops to room temperature, add the yeast, then hermetically seal the bucket and attach an air lock allowing air out of the container. Leave the wort to ferment 10-14 days before opening, then add the corn sugar, siphon into bottles, and seal. After about 7-10 days, your ale should be carbonated and ready to drink.
Recently, I was given perhaps the hardest assignment I've had in four years at Dartmouth. This issue, as you should know by now, is the inaugural issue of Editor in Chief Joseph Rago. So, being one who tries always to please his superiors, I immediately asked Joe if there were any things in particular about which he wanted me to write my mixology. You can imagine my shock when he asked me if I could come up with a drink that related somehow to his Bjorn Lomborg-esque editorial.
Luckily for all of us, no task is too big for a true Mixologist, and I quickly realized that an ale would be the perfect solution. The beauty of a homebrewed ale, you see, is that it has to be allowed to ferment, and fermentation is a beautiful thing. The process involves yeast breaking down sugars into two good friends of ours: alcohol and carbon dioxide. I'm sure by now you've all heard the old tale of carbon dioxide leading to better winters: So, hardly being one to shatter childhood myths, I urge you all to brew away.