Featured Stories

This beer recipe is featured in "Brew With Your Brew" by Brandon Whalen in the July/August 2020 issue of Zymurgy magazine.

Surly Brewing Co. (Minneapolis, MN) shared the recipe for their oatmeal brown ale infused with coffee. The commercial version uses coffee from Minneapolis's own Coffee and Tea Ltd, but Surly's brewers advise homebrewers to choose a fresh, locally-roasted coffee.

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Homebrew Recipes

Surly Coffee Bender

This beer recipe is featured in the article "Ferment on This: Amigo the Devil" by Kristen Kuchar in the July/August 2019 issue of Zymurgy magazine.

Danny Kiranos, aka Amigo the Devil, is a brewer by day and musician by night. From the Zymurgy magazine article:

Many of his homebrew creations, like the tobacco beer, are inspired by food and his culinary background. One of his all-time favorite homebrewers has been his Avacado Saison. "I was really worried about the oil content, and I thought it would completely mess with the residuals," he says. He opted to cube the avocado, which was not too ripe and still pretty solid, smashing it ever so slightly. "I figured that way the fat content wouldn't be so heavy," he explains. "It just ferments out, and it dries out the beer a lot," he says. The result is an earthy, dry saison he loves. Read the full article on Zymurgy Online.Read More

Homebrew Recipes

Avocado Saison

maple stout recipe

This beer recipe is featured in "Homebrew News: Nothing But a Good Time at Brew For Good 2019" by Chip Walton in the September/October 2019 issue of Zymurgy magazine.

Homebrewer Shaun Bader, member of the Primary Fermenters homebrew club in Minnesota, has created breakfast in a glass, bringing together maple and coffee flavors in this stout recipe. The only thing missing is a side of pancakes!

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Homebrew Recipes

Liquid Breakfast Maple Stout

The #MeadDay 2020 official recipe comes from American Homebrewers Association Governing Committee member Carvin Wilson. Mead Day 2020 is brought to you by the National Honey Board. The star in a traditional mead is always the honey, any honey is usable with local honey providing lots of options. The honey should be complex with some good choices being meadowfoam, orange blossom, tupelo, leatherwood, fireweed, coffee blossom, passion fruit, sage, buckwheat, complex local wildflower, or heather. For this mead, we are going to use DV10 yeast, a good neutral strain that does not add character and truly gets out of the way of the honey. It also has low nitrogen requirements and can ferment well at elevated temperatures.Read More

Homebrew Recipes

Mead Day 2020 Traditional Mead

By the American Homebrewers Association Black Lives Matter. Black breweries and black beer lovers contribute so much to the craft brewing community and we are all better when all of us are valued, respected, and have equal access to opportunities. We all have much to do ahead to bring awareness to and eradicate systemic racism, but one small step we can all take right now, together, is to support the Black is Beautiful initiative. Imagined by Marcus Baskerville, founder and head brewer at Weathered Souls Brewing in San Antonio, Texas, the Black is Beautiful initiative is a collaborative effort amongst the brewing community and its customers, to bring awareness to the injustices that many people of color face daily. Its mission is to bridge the gap that has been around for ages and provide a platform to show that the brewing community is an inclusive place for everyone of any color. In just two short weeks, more than 700 breweries from 50 states and 13 countries have signed on to support the project and brew Black Is Beautiful, a moderately-high ABV stout. AHA Governing Committee member and past Homebrewer of the Year Annie Johnson worked with Baskerville to scale the recipe down to a volume suitable for homebrewers. Learn more at BlackisBeautiful.beer and if you brew the beer be sure to share your story using the official logo and #BlackIsBeautifulBeer hashtag.Read More

Homebrew Recipes

Black is Beautiful Homebrew Recipe

This recipe appears in the article "World of a Thousand Saisons" by Mark Pasquinelli in the July/August 2018 Zymurgy magazine.

Explore 20 years of Zymurgy magazine archives and get instant access to new issues when you join the AHA for $3.99!

Mark Pasquinelli shares the following about his beer recipe Mad About Saison:

My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that's distributed through Bootleg Biology.

Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.

The blend's two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy's repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire's yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.

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Homebrew Recipes

Mad About Saison