Brew It Yourself - Review of an Excellent New Book

The Book Cover

Brew It Yourself by Nick Moyle and Richard Hood is the most recent addition to the ever-growing library of books about how to make your own booze. An experienced home-brewer might be sceptical about whether there is room on the shelf for another book. A novice may not be sure about whether this is the right book to choose to get started. I would urge both to get this book. There is much to delight the experienced brewer, and it both guides and encourages the novice.

The book is divided into six main sections: wine, cider, beer, sparkling drinks, liqueurs and cocktails; and each has a host of recipes. I turned to the wine making chapter first, on the basis that this is where my knowledge lies. There is a good range of recipes, from classics (elderberry, parsnip) to the more unusual (oak leaf, pineapple) stopping on the way for instructions for three types of mead.  The methods given are straightforward and never complicated, and there is a very useful ‘basics’ section at the beginning in case this is your first time at having a go. What I love about the ‘basics’ chapter is that the Two Thirsty Gardeners demystify the process. There is nothing precious here. They throw out the requirement found in some literature that wine should have “temperature-controlled storing conditions” and they actively encourage experimentation. Advice on the first page includes “Treat measurements as a rough guide” and “Taste is subjective”. As soon as I read these, I knew that I had found two kindred spirits.

The chapters on cider and beer took me away from a subject I know, but made my fingers itch to try – particularly the cider section. It is clear that the authors love their craft, and they make it sound easy. But easy in a way that makes the reader suspect it truly is. Pear and Ginger cider sounds delicious, and there are handy hints on how to choose apples. In the beer section, I particularly liked the advice to make only one gallon at a time. The one time I tried to make beer, it was for vast quantities, and the result was disappointing. A gallon I could imagine doing. And how can anyone resist a recipe for “Nick’s Liquorice Stout”?

The introductory page for Cider

 The remaining three chapters were actually the ones I enjoyed most, because the ideas are fabulous and the methods looks as if they require very little patience. I have never made a sparkling drink on purpose (though several by accident, as my exploding bottles attest), not even ginger beer. Brew It Yourself gives instructions for nine of them, and the ginger beer has been expanded by the addition of chilli. Lavender Sparkle sounds like a must-do, and Tepache, made from pineapple, a cinnamon stick, brown sugar and nothing else is something that I am going to try as soon as I remember to buy a pineapple.

 

Tepache

For the most nervous of readers wanting to make their own drinks, the chapter on liqueurs is probably the place to start. There is no brewing involved, just simple instructions on what ingredients to mix with which spirits. Of course the chapter begins with sloe gin – it would be sacrilege if it did not. Thereafter, the drinks become more unusual: raspberry and thyme whisky, mint, lime & lemongrass liqueur, mayflower brandy and many more besides. The authors have chosen the ingredients carefully and give the reader confidence that the suggested flavours will match.

 

Raspberry & Thyme Whisky

Finally there is a chapter headed ‘Classic Cocktails and Curios’. Some of the cocktails are familiar (Bloody Mary), some less so (Spruce Martini). All look effortless. As for the curios, they sound so unusual that they have to be tried: Beetroot Kvass, Marrow Rum, Glögg.

It is clear that much thought has gone into the layout of Brew It Yourself. There are many inserts, within the pages introducing the chapter, and in the recipes themselves. Here we are told snippets about C J J Berry, what wines to use for cooking, Norse mythology, and how to grow rocket. Within chapters the authors will break off from providing recipes to have a couple of pages about relevant issues. Within the wine-making chapter, we get an informative page dedicated to honey, for cider the recipe-break is dedicated to apples and for beer it is hops. This continues in each of the chapters, and is an interesting method of preventing the reader from being overwhelmed by the number of drinks he or she could make. For as well as being a book of recipes to follow, Brew It Yourself is also a book which you can read from start to finish for pure enjoyment. Nick Moyle and Richard Hood have an engaging and always humorous writing style. They pun, they have internal disagreements and they are genuinely funny.

This review has yet to mention the most striking thing about the book. It is a thing of beauty. I have the hardback version (I don’t know when the paperback will be out, but I would urge you not to wait for it) and the cover has a pleasing feel and look. Its colours are well chosen, and the indentations suggest quality even before you open the book to read it. Then, inside, the photographs accompanying the text are outstanding. Who would think that pictures of cloves or dandelions or frothing pints of beer could look so inviting? The book’s designer has made Brew It Yourself as much of a coffee-table (or should that be wine-table?) book as a genuinely useful book of recipes.

 

The Authors

Brew It Yourself is a wonderful book – it would make an excellent present, but be more adventurous than that. Buy it for yourself, and then make any one of the drinks it suggests (make several) and give these as presents – if you can bear to part with them.

Citrus Wine - 11th Bottle (B3), 14th-15th November 2012

I have decided that Citrus Wine will not appear at this year's wine party, so chose it as our mid-week bottle this week.

Wednesday had its traumatic moments. I went to John's funeral in Wakefield. I saw him last almost exactly a year ago at my book launch. It is always hard to imagine that a person you knew no longer exists; moreso because he was my age. It was an emotional occasion and the crematorium was standing room only. He was a lovely man. Still, life continues because it must, and whilst futures may change, the past is caught and remains for us to take out of the drawer from time to time. I will think of John, pour myself another glass of wine, and will remember him again, often, throughout my own life.

Blackberry Wine - Third Bottle (B3), 15th September 2012

I took this bottle to York with me as the 'overflow' bottle should I run out of wine at the Local Authors' event at York Victorian Cemetery. It remained unopened there, and I thought I might get it home to drink at a later date. However, the white wine Pop had bought for the evening to go with the trout was horrid. Far worse than the stuff I normally produce. There was no other white in the house and real red doesn't sit well with Claire, so we opened this (and finished it too). It is a fine batch of blackberry wine, and I think even better than last year's - though lighter. I had the opportunity for a near-direct comparison, having had the last bottle of Blackberry 2010 earlier in the day.

Elderflower Wine - Fourth Bottle (B3), 15th September 2012

This bottle was my example of 'White Wine' for the York author's event held at the Victorian Cemetery Chapel. I opened it after I had finished speaking and served it outside to avoid any spillage on the brand new marble floor.

Angie Stabler-as-was came to the event with her mother-in-law, which was wonderful. Having been at sixth form with her and then lost contact for 24 years (eek!) it was just a joy to see her again. She enjoyed this wine too, which was more than one woman did. After one sip this woman, who I did not know, said "No, I don't like that," and then we had a long and intense conversation about aging and death. I finished her glass for her, not wanting to see the wine go to waste.

Blackberry Wine - Final Bottle (B6), 15th September 2012

I see that the first bottle of this batch was given away to promote The Book. We have come full circle. This bottle was drunk at York Victorian Cemetery as part of a 'Local Authors' Festival', where I was one of the guest speakers. It was an entertaining affair, with two crime writers, a Gervaise Finn-alike and a couple of memoirists - one of whom was extremely intellectual. More importantly, there was stacks of cake.

I enjoyed my slot, though I spoke for less time than anyone - about 20 minutes. Expecting to be nervous, I opened the bottle half an hour before hand and had a couple of slugs of Dutch Courage. It was not a precaution that I needed - I was not nervous and (what a surprise) enjoyed being centre of attention. I shared the bottle outside the chapel and everyone who tried it made appreciative noises.

Blackberry - Bottle A3, 12th-26th November 2011

It is a rare thing indeed that I have a bottle open for a fortnight. However, so little of this was drunk at the Book Launch, that when I got it home I bunged in a cork and left it in the hallway.

This Saturday marked its re-opening and (naturally) completion. Between the four of us (Sooz and Andrew are her post-Thanksgiving) we made swift work of a bottle of Bonfire wine and needed something else to accompany our Turkey Thai Curry. In fact, we made swift work of this too - aided and abetted by a DVD of Ethel Merman and the Muppets, which was delightfully silly. Then someone suggested opening a bottle of Redcurrant ...

Elderberry - Bottle B5, 12th-16th November 2011

I could not have had a Book Launch without a bottle of elderberry. It was, after all, this flavour that started me down the river of wine making. However, the only comment I received about the elderberry was that this bottle was too young and it needs leaving a couple of years. That may be right, but I do not have the patience.

My Tuesday night glass was drunk whilst I was feeling sorry for myself. My final wisdom tooth - bottom left - is making its presence known. I had hoped this one would sit quietly in the background, but currently my mouth is in pain. I have made a dental appointment for Monday, and I know she will recommend extraction. At least this has to be the last time - I have no others.

Pumpkin - Bottle 6, 7th-13th November 2011

Pumpkin wine gets no better the longer one leaves it. This was just as disgusting as all other bottles.

I opened it at BBC Radio Leeds, on air, for a live tasting event. It was an example of my worst wine, and I could not have chosen better. The interviewer declared it 'foul' which pleased me mightily. He told me to serve blackberry instead for Saturday's book launch. Of course, I served both, along with many other flavours and dared the attendees to sample the Pumpkin. I think most refused, judging by how much is still left in the bottle (destination: down the sink) but some were brave souls. Apparently Lindsay was the least taken with it, pulling all manner of faces.

I did not drink any at the book launch, but had my obligatory taste (a glass would have been pure masochism) on Sunday night after returning from a fabulous Airedale Symphony Orchestra concert. We played Tchaikovsky's 4th Symphony, and my adrenalin was up. Pumpkin wine did not take it down any - so I had a mug of bush tea and a slice of Judith's fruit cake instead.

Nettle - Bottle 2 or 3, 12th November 2011

Well, what a change a year makes. This was the last bottle of wine opened during the Book Launch and was far from Universally Unpopular. I took it along as one of two nasty bottles (the other being Pumpkin, of course) and it remained steadfastly unopened until I noticed my glass had been empty for some time. I sent a minion to bring out the Nettle Wine. Having had one glass, I wondered why everyone had been so damning a year ago. It is herby and unusual, certainly, but palatable. Even Mom thought it was fine, and Judith took the bottle (half finished) away with her on the Sunday morning.

Special mention for the Book Launch must go to Eleanor - who was doing a PhD during my MA and with whom I struggled over Latin. She lives in Roundhay and so walked. Therefore she was in a position to try all flavours, and made a gallant attempt to do so. On questioning, she thought that she had sipped five, or possibly six. Maybe seven. Eleanor definitely gets the prize for most enthusiastic attendee.

Prune & Parsnip - Bottle 2, 12th November 2011

I nearly did not take a bottle of Prune & Parsnip to the Book Launch. This would have been a mistake. Of all the bottles there, this was the one about which I heard most comments. In a Good Way, he added quickly. I suspect this is because it sounds most unusual.

One person who tried it and declared it far better than the elderberry was an 88 year old Auschwitz survivor, who looks 15 years younger and whose recent book about her experiences - The Woman without a Number - has been a runaway success, translated into many languages. I was honoured to meet her, and even more so that she bought a book to give to her son in law.

Hedgerow, Bottle 2, 12th November 2011

This was one of three reds that I took to my Book Launch and (if emptiness of bottle proves anything) was the most popular. The blackberry was hardly touched.

I had a glass of this one; it is a light and fizzy red, and really rather good.

The book shop, Philip Howard Books, has two rooms. I was signing books in the front whilst Claire was being barmaid in the back. There was always the noise of people having a good time drifting out from this back room. Generally there were fewer people in the front, but it meant I had a chance to talk to those who were there. Between about 2:30 and 3 the entire shop was packed. Which I think counts as a success.

Me signing, with a glass of Hedgerow to hand

Strawberry - Bottle 3, 12th November 2011

Strawberry wine was always going to be a popular wine at the Book Launch. Whilst I was setting up (and waiting for the books) I opened this and gave Ros a glass. By the end of the event, the bottle was more than half gone and I left the remainder with Ros as a 'thank you' for hosting the event. Maybe I should get her some flowers too.

It was a terrific afternoon. I think I sold 45 books (though Judith bought ten, and Mom another four) and the shop was stuffed with people I knew - most of whom appear in the Book. Being centre of attention, next to eating cake, is one of my very favourite things and, a day later, I still buzz.

In the book shop with Ros at the end of the Launch

Gooseberry - Bottle (unrecorded), 12th November 2011

My first customer at the Book Launch chose gooseberry wine for his initial glass. He was called Barry Hartley and had seen the article in the Yorkshire Post. I was delighted. My efforts at publicity had worked. In fact, he was the only person who came that I did not know. But actually, that didn't matter. One person is a success, and that he was first was even better. Ros played a fanfare on her computer as he bought the book.

The gooseberry wine was one of the most popular during the day - I did not get a glass - and as Ruth and Paul left we told Ruth to take away her favourite. She chose this.

Rhubarb - Bottle A3, 12th November 2011

This was the first bottle that I opened at my Book Launch (not counting the Crab Apple, which opened itself). I needed a stiff drink when I arrived at the book shop. There were only 20 minutes to go before the official start time and the books HAD NOT ARRIVED. Ruth had rung to say they were running late. Of all the disasters I had imagined, this was not one.

One large glass of rhubarb wine later I was a little calmer, and I started opening bottles of wine. If people had to wait then the least I could do would be to ply them with alcohol.

In fact, the books arrived only five minutes late, restoring nerves that until that point had been shattered.

Trying to look relaxed before the books arrived

Crab Apple - Bottle C3, 12th November 2011

Disaster. The salad tray in the bottom of our fridge is swimming with crab apple wine. I put this bottle in our fridge overnight to cool for the Book Launch. There was no room to stand it up, so I laid it on its side. That proved to be a Mistake.The cork popped some time during the night and I have yet to clear up the mess. I considered keeping the bit that was left (about a third of the bottle) for home consumption, but quickly rejected the idea. After all, I was sacrificing 12 bottles to the Book Launch and I suspected (correctly as it turned out) that this would be too many. So, taking a near-empty bottle of crab apple rather than a full one proved to be the right action.

This bottle was finished during the day, but only once we brought it home again. There was so little left that it would have been rude not to.