Boreal Brewer Chad H. was surprised when he read through the March/April edition of the Zymurgy Magazine to see a picture of his mash tun. “I saw an orange cooler, and thought, geez, that looks just like mine. I looked closer and recognized my writing on the cooler and wood on my deck.” The author had found the picture from one of Chad’s web sites.
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Ale was brewed for centuries without hops. Before the 1400s, ale was flavored with herbs such as rosemary and thyme. Yet the antiseptic quality of hops helped to preserve ale from spoiling and later became a vital part of its flavor.