Featured Stories

This beer recipe is featured in the January/February 2015 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Ken Schramm created this deliciously spiced mead recipe and proves that patience really is a virtue, at least when it comes to aging mead!

This is a medium-to-sweet, still metheglin (spiced mead) with several years of aging potential. It will have layers of complexity and will evolve subtly in its character and expression of spices as it matures.

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Homebrew Recipes

Winter Spiced Mead

This beer recipe is featured in the March/April 2017 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

As we head into the fall season, this ginger beer recipe from AHA founder Charlie Papazian is the perfect balance between a refreshing ginger bite and a malty dark lager. Use freshly harvested fall ginger or some you've picked up from the store and adjust the spice level to your taste! You can also find the all-grain version of this recipe in Charlie's article Sweden '95: Friends of the Wort in Zymurgy magazine.

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Homebrew Recipes

Ginger Dinger 2017 Dark Lager

Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive for other NHC-award-winning recipes and other exclusive member benefits!

A silver-medal-winning imperial stout recipe from the 2017 National Homebrew Competition courtesy of brewers Ryan Golden and Matt Warren of Signal Mountain, TN. With help from their club Barley Mob Brewers and BeerSmith, they've created a intricate and delicious recipe sure to warm any cold winter hands.

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Homebrew Recipes

Bourbon Barrel Aged Full Eclipse II

When searching for the perfect holiday ale to brew, this Rogue Chocolate Stout clone begs for your attention. Found in July/August 2009 Zymurgy and created by Amahl Turczyn, this beer has won a laundry list of awards since 2000.

Many chocolate stouts seem to have acidic coffee flavors and end up falling short of real chocolate flavor. However, Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.

The allure of this beer comes down to the chocolate flavors, which makes it enjoyable for both the chocolate and beer lover. The sweet, creamy head gives way to a rich chocolate truffle finish. This beer pairs perfectly with desserts as it's balanced by plenty of roasty flavor and bitterness. We suggest pairing with a chocolate cheesecake, chocolate cream pie or other rich chocolate dessert.

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Homebrew Recipes

Rogue Chocolate Stout Clone

This cider recipe is courtesy of Drew Beechum, fermented-beverage maker extraordinaire. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits that will help take your brewing to Drew's level!

What's better than apples and bacon? Add a little bourbon and find out! This cider recipe from Drew Beechum's book The Everything Hard Cider Book is the only confirmation you need that meat has a traditional and awesome role in cidermaking. The bacon only soaks in the bourbon mixture to extract its lovely flavor, and then the bacon-y bourbon is added to the fermenter!

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Homebrew Recipes

Pig and Apples Cider

This beer recipe is featured in the November/December 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe courtesy Taopiphop Limjittrakorn

Future Forward Sour Saison is a mixed-fermentation fruit beer inspired by my political engagement to a local Sato brewer in northeastern part of Thailand. Sato is a traditional sticky rice beer using a local yeast ball called Look Pang, which contains mold, mysterious yeast strains, and Lactobacillus, all of which give a nice fruity sour character to the brew.

Due to the hot climate of Thailand, this brew is designed for a high fermentation temperature using mixed yeast strains, saison yeast, and a Sato yeast ball. I also used lychee fruit from the northern hill tribes of Thailand. This recipe embraces the lost art of traditional Thai brewing.

I consider brewing to be an ancient human right. People should be able to make their own beer and bring happiness to share with their community. I am working on the laws here and looking forward to a future in which craft beer can be brewed in Thailand and later exported to the world.

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Homebrew Recipes

Future Forward Sour Saison