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Recipes for Making Brew by the Blue Ribbon Malt Extract Company.

Digging around eBay can yield some interesting results for the beer historian. We've heard the stories from our father's and grandfather's days of brewing with extract, crocks, bread yeast, exploding bottles and strange funky flavors in the beer.

A few years back, I found an auction for a set of homebrewing beer instructions from Blue Ribbon, printed during prohibition. For the modern homebrewer, it's a cringe worthy look back in time. For anyone around during those dark ages, it's a trip down memory lane. What follows is a transcription (preserving format, typos and archaic spellings) of the English portion of a 2 sided broadsheet with old fashioned instructions for making beer, Wurtzburger, Kentucky Mountain Drew and Cider from Blue Ribbon Malt Extract in 8 languages. (The classic is the warning at the end of the final section transcribed)

 
RECIPES FOR MAKING BREW

    MALT is grain which has been germinated (or sprouted). Blue
Ribbon is the concentrated extract of pure malt and is used for many
commercial purposes besides in the manufacture of beverages.
    Malt extract and clean Hops enables anyone to make a delici-
ous and tasty real Brew of the hight quality, in your own home, in
the easiest way and at a very small cost. Pure Brew made with the
extract has all the flavor, snap and sparkly you want. It is of better
quality than any ready made brew you can buy at bars or cafes. It
is very difficult to secure genuine malt extracts or brews in this coun-
try. In some of the best known brands, such things as rice, potatoes,
bran, molasses etc., are used. (True malts are very thick and of rich
brown color). By using Blue Ribbon Malt Extract, you will have
real malt and hops Brew at far less than the cost of brewery products.
    Follow directions carefully. Use enamel, stone or wooden ves-
sels and do not stir up sediment while bottling, and cork tightly.

 
TO MAKE 5 GALS. PURE, HOME MADE BLUE RIBBON BREW.

    Soft water is best for all kinds of drinks. Never add yeast when water is
too cold or too warm (between 70 and 80 degrees F. is right) or it will not be
good. Always use fresh yeast and add when liquid is cool (not cold) to your
hand. It should be kept at about that temperature until through fermenting.
    If sour the cause is over-fermentation or importer corking.
    If tasteless, lacking strength, or of foul foreign taste, it is caused by com-
ing in contact with old fermentation or dirt. All vessels and bottles must be
thoroughly clean of soap, grease and other matter.
    If not carefully strained, there may be a little yeast sediment in bottom of
bottle. This is really healthful and often recommended by physicians.

WURTZBURGER (Imitation)
KENTUCKY MOUNTAIN DEW, SOMETIMES CALLED WHISKEY
CIDER
GUARANTEE DISTRIBUTING CORPORATION.
W A R N I N G.

Page Last Modified: September 15 2005 10:57:16.