Randy Mosher > Quotes

“Even as a spectator, beer tastings and festivals are just about the best way to learn about—and enjoy—beer. Many of the events in”
― Randy Mosher, Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

“Smell and taste are processed in parts of our brains that are reactive and emotional rather than intellectual, which is one reason developing a good vocabulary of aromas is so difficult. It’s a long journey from our lizard brain way up to where language is processed.”
― Randy Mosher, Mastering Homebrew: The Complete Guide to Brewing Delicious Beer

“I’m not pointing any fingers, but look at the places where beer is absolutely forbidden. It’s easy to see the contrast.”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“Almost all keg beer sold in the United States is unpasteurized, which is the reason it should always be kept below 38°F (3°C).”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“Worse, because brewing could only take place in utterly corrupt locales such as Chicago,”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“Civilization as well as civility thrive where there is a pot of beer.”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“HOW MUCH FOAM is the proper amount? Most people feel that an inch is about right, although this is a culturally determined preference. The amount is also related to the level of carbonation. Many of the Belgian beers have loads of carbonation, and it’s virtually impossible to pour a beer like Duvel without creating a big, fluffy head. For this reason, many of these beer glasses have a capacity about twice the size of the serving portion. With the right beer, properly poured, you can create a rich, creamy head. To do so, pour the beer right down the middle of the straight-up glass. Trickling down the side is for sissies and will result in a too-gassy beer with little aroma and a poor, quickly dissipating head. A vigorous pour will create a lot of foam, and this is good because when it settles down, the head will be dense and long-lived. It’s also important, especially with bottled beer, to release some of the carbonation. Too much fizz masks things like hop aroma and fills you up quickly. So pour and let the beer settle as many times as you need to in order to fill the glass. There are places in Europe where drinkers are suspicious if the beer arrives too quickly, because they understand what is needed to create a great head on a beer and are willing to delay gratification for a minute or two for the sake of a better experience.”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“Practice makes perfect, but nobody ever complains about practice with beer.”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink

“I have a conflicted view on beer styles. As historical artifacts, they're endlessly fascinating to study. And I think that they generally represent confluences -- and compromises -- of technology, agriculture, cuisine, and geology that make the most of what a region has to offer. That means existing styles are usually quite wonderful to drink, and I'm all for that.”
― Randy Mosher, Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

“Beer makes us happy.”
― Randy Mosher, Tasting Beer: An Insider's Guide to the World's Greatest Drink