This beer recipe is featured in the July/August 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 by Chuck Spypeck.
Some readers may recognize Chuck Skypeck as the technical brewing projects manager for the Brewers Association, the AHA’s parent organization. But once upon a time, Chuck served as co-owner and brewmaster at Boscos Restaurant & Brewing Co. in Memphis and Nashville, Tenn., and Little Rock, Ark.
According to Boscos’ website, it was “the first North American brewery regularly making a stone beer, the original being Rauchenfels in Neustadt, Germany. Boscos began brewing Famous Flaming Stone Beer in 1993.”
Of the hot-stone process, Chuck says, “The flavors created, while unique, are subtle. For this reason, all my steinbier formulas minimized extemporaneous and competing flavors. What really worked well was somewhat of a helles recipe.”
Chuck adds, “This formula produced a very drinkable beer that carried the unique caramel flavor created by the stones. It was our number-one-selling beer in all our pubs. We typically sold about 7 barrels a week, week in and week out, all year round.”
This homebrew recipe is only available to current AHA Members.