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Digital Subscriptions > PlantBased > July/August 2017 > COOK like a PRO

COOK like a PRO

Make your own vegan beer

PART 11: Brew your own vegan beer at home

If you’re worried about purchasing beer that may not be 100 per cent vegan-friendly, why not try brewing your own? This will give you the control to choose exactly what you put into your beer and how you brew it, without the unnecessary use of animal products.

THE INGREDIENTS

You can think of beer as a beverage made from (essentially) four ingredients using four main steps. The four basic ingredients in beer are malt, hops, yeast and water.

Malt – malt is a grain that has been prepared for brewing (by a process called, not surprisingly, malting). Malted barley is the most common base grain used in beer. In some beers, unmalted ingredients – including corn and rice – are used. Malt provides the sugar that the yeast consumes during the brewing process and therefore determines the strength of the beer.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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