Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More

Shelf Talker by | Sep 2015 | Issue #104

Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More
by Mary Izett
Voyageur Press
June 2015, $19.99

Like so many of us, Mary Izett found life getting in the way of her brew days. So she adapted. She made smaller batches, brewed beer in a bag and explored alternative fermentables, like kombucha, boozy sodas and short meads. In Speed Brewing, Izett applies her chemistry background and BJCP expertise to designing original recipes that ferment in just days or weeks. Many aren’t available on the market—like buch and water kefir—while others are culled from far-flung places, like the Caribbean soda Mauby or the Finnish lemon beverage Vappu. A prolific homebrewer herself, Izett makes it easy to tweak and customize the recipes—so we can swap out the anise seed for chai tea in a Pennsylvania Swankey, or choose the perfect yeast for a lavender cider. Cleverly filling a niche, Speed Brewing gives homebrewing back to the time-strapped, and challenges accomplished homebrewers to step out of their comfort zone.