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Book Review: Experimental Homebrewing


91MiyOQmJzLBurnt 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.


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Christopher Null

Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content company.

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  1. Anonymous October 18, 2015

    I would love to make some home brew and get some good batches done so that I can share a lot of it with my son-in-law and quite few friends. This sounds exciting to make!!!!

  2. Jules October 19, 2015

    Above commenter sounds like a dream father in law


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