Featured Stories

Ian Anderson, member of the Boston Wort Processors, won best of show out of 337 entries at the Southern New England Homebrew Competition in October 2019 for his festbier, Anderfest.

The Beer Judge Certification Program (BJCP) describes Festbier (BJCP category 4B) as the following:

A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

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Homebrew Recipes

Anderfest Festbier

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 online archive and other exclusive member benefits!

Most of the hops we use for brewing are of the variety Humulus lupulus var. lupulus, but strains of H. lupulus var. neomexicanus, Medusa, has appeared in at least two commercial beers: Sierra Nevada's Harvest Wild Hop IPA and Crazy Mountain Brewing Company's Neomexicanus Native Pale Ale. And the experimental variety HBC 438, now known as Sabro, was made available to homebrewers in 2014.

Stone-Faced IPA is built around Medusa, but any variety of neomexicanus should work just as well and may be easier to source, Sabro in particular. The monks of the Benedictine Monastery of Christ in the Desert in New Mexico grow five other varieties—Chama, Latir, Tierra, Amalia, and Mintras—which have sold out quickly in the past, but more and more farms are devoting acreage to these uniquely North American varieties.

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Homebrew Recipes

Stone-Faced IPA

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

This recipe was provided courtesy of Roel Mulder. When in the 1990s the Bosteels brewery was developing a three-grain beer, they came upon a 17th century brewing record from the Discalced (“shoeless”) Carmelite monastery in the nearby town of Dendermonde. They used it as an inspiration for their now world-famous Tripel Karmeliet.

Here’s Roel's interpretation of the original recipe for the Carmelites’ “Good Beer” from approximately 1679–1689. The original monastery was closed in 1796 and subsequently demolished. It is now the site of a courthouse.

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Homebrew Recipes

Goedt Bier ca. 1679-1689

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

This homebrew recipe comes courtesy of Jeremy Goehring and Dustin Deisher, both members of the homebrew club the Lincoln Lagers. The duo's recipe earned best of show in the 2019 Michigan Mead Cup. This fruit melomel is an ode to their former club president Jeff Anderson, who bore the name El Hefe on his club shirt.

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Homebrew Recipes

Mr. Anderson’s El Hefe’s El Pogo

This beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

This classic American Pilsner recipe is courtesy of Jack Horzempa.

The recipe as written will gain body and a mild sweetness from the use of flaked maize (corn). For a lighter, crisper take on the style, replace the corn with flaked rice. And for a more modern interpretation, replace the six-row malt with your favorite North American two-row Pilsner malt. Any way you brew it, this classic American lager is sure to refresh!

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Homebrew Recipes

Jack’s Classic American Pilsner