The Naked Brewer: Fearless Homebrewing Tips, Tricks & by Christina Perozzi, Hallie Beaune

By Christina Perozzi, Hallie Beaune

For beginner and skilled homebrewers alike, a year’s worthy of homebrew recipes and how-tos that might arm you with the elemental knowledge any homebrewer must construct their brewing knowledge.

In The bare Brewer, Christina Perozzi and Hallie Beaune offer a spectrum of seasonal homebrew recipes with anything for each beer-loving palate, from a Black Smoke light, Crisp summer time Kolsch, or Honey Chamomile Blonde excellent for summer time, to heartier brews like a Pecan Pie Brown, Imperial Blood pink, or Fig and Clove Dubbel. This brewers’ instruction manual may help you grasp tips like:

* Recipes for simple tinctures, syrups, and preserves that may develop into specified additions on your homebrew.
* the head 10 Brewing Don’ts to help you be the main profitable brewer attainable.
* find out how to make a whiskey barrel–aged beer by way of including whiskey-soaked wooden cubes in your brew.
* easy methods to make a scrumptious German brew with only a fifteen-minute boil.

The bare Brewer exhibits you ways to make tasty, fascinating, and cutting edge brews within the convenience of your house that you'll be proud to proportion with friends.

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Pkg. instant vanilla pudding 1 14-oz. indd 37 thirty-seven • • 8/27/15 10:06 AM MON Spicy Chicken Baked Tacos Simple and delicious—perfect for a busy weeknight! You should totally try it. Tonight. INGREDIENTS 1 lb. cooked, shredded chicken breast (see how I get it on page 12) 1 jalapeno pepper, chopped (remove the seeds for less heat) 1 package taco seasoning 1 box frozen spinach, defrosted and excess water squeezed out 2 cups salsa extra virgin olive oil 6-8 taco shells 2 cups shredded Pepper Jack cheese Preheat oven to 425°.

If you’re serving your kiddos, you can just use a little less jalapeno. This is totally kid-friendly! INGREDIENTS 1 l b. ) 1 8-oz. can crushed pineapple 8-10 green onions, chopped 5 burrito-sized tortillas Preheat your oven to 375°. In a mixing bowl, combine chicken, BBQ sauce, jalapeno pepper, pineapple, and green onions. Spoon chicken mixture down the center of each of your tortillas. Roll the tortillas burrito style by folding the ends down and then folding over each side. Place the burritos seam side down on a foil lined baking sheet that has been lightly greased.

If you’re not into kale, feel free to substitute fresh spinach instead. Just mix and match it for your family! INGREDIENTS 1 lb. Italian sausage (turkey, chicken, or pork) 1 lb. pasta (we used penne) 1 shallot, chopped 2 cups chopped mushrooms (any variety you like) 4 cups kale, torn into bite-sized pieces (just a few big handfuls) 1 cup chicken stock 1 cup Parmesan cheese, grated splash of half and half, whipping cream, or milk salt and pepper extra virgin olive oil In a large skillet over medium-high heat, drizzle in just a tablespoon or so of olive oil.

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