Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!
This big barleywine from Mike Froehlich won a silver medal in the Great American Beer Festival's 2015 Pro-Am Competition. With the help of brewers from Colorado's Odd13 Brewing, Froehlich was able to approach this big grain bill with finesse and created a wood-aged beer very similar to Sierra Nevada's Bigfoot barleywine.
Donna Reuter of Akron, OH, member of the Society of Akron Area Zymurgists (SAAZ), won a gold medal in Category #18: Strong American Ale with an American Barleywine during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Larry Reuter. The Reuter’s Strong American Ale was chosen as the best among 254 entries in the category.Read More
Two Blue Dogs Barleywine was created by Lucas Stoltz, president of the River Valley Ale Raisers (Fort Smith, Ark.). With the help of fellow brewer Patrick Pursel and his son who created the name, this recipe won best of show in Fort Smith's 2011 All-American Brew-Off!
This beer recipe is featured in the March/April 2008 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.
Charlie Papazian: "Why do I brew? The answer is simple—it is still fun for me. I love the routine of planning and preparing the ingredients the days before. Then there's the anticipation of waking up in the morning and going out to my brew garage... I mash in, set the timer and have breakfast. I'm brewing, the aroma of malt and hops soon fills the air, and I simply love it."
This creation by AHA founder Charlie Papazian is made in part with agave extract syrup, which is highly fermentable. Bunga-Toggles is robust and strong with with an added complexity from the fruity dry hops. And it's easy to make!
Sean Monahan of Martinez, CA won a bronze medal in Category 18: Strong American Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Monahan’s American barleywine earned 3rd place among 271 entries in the category.
From Sierra Nevada: "Bigfoot is a beast of a beer, brimming with bold flavors of bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops."
Check out the recipe database at Homebrewers Association.org for another interpretation of Sierra Nevada’s iconic strong ale. Just to be safe, you should probably brew both so you can try them side by side.
This recipe is featured in the July/August 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.
If you question the "arrogant" part of this classic American strong ale's name, look no further than Arrogant Brewing's website for confirmation: "This is an aggressive beer. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth." But don't let this scare you away. Arrogant Bastard Ale pairs rich, malty notes of toffee with piney and resinous hoppiness to make for an aggressive yet enjoyable copper-colored strong ale. Show this arrogant hombrew clone recipe who's boss!
Amahl Turczyn created this clone beer recipe, which appeared in the "9th Annual Survey: Zymurgy's Best Beers in America" in the July/August 2011 issue of Zymurgy magazine.
This is a strong beer that is light in color. If everything goes according to plan, you will make a highly fermentable wort on brew day and achieve a high degree of attenuation in fermentation. The resulting beer with be full-bodied (but not overly chewy or sweet), well-balanced, and very drinkable considering its strength. The first mash yields approximately 6.5 gallons (24.6 L) of 1.040 brewing liquor, which is then used in place of water for the second mash.Read More
Sierra Nevada's Bigfoot Barleywine tied with New Belgium's Fat Tire Amber Ale as AHA members' favorite beer in 2006. This delightfully full-bodied barleywine packs about 9.6% in ABV, which not only won it a spot in the Zymurgy's 2006 Best Beers in America, but also in the three years preceding its first place glory.
Sierra Nevada likes to describe the beer as having "a dense, fruity bouquet; an extremely rich, intense palate; and a deep, reddish-brown color. This ale is superbly balanced between an almost overpowering maltiness and a wonderfully bittersweet hoppiness."
This clone recipe was created by Jim Parker, which appeared in "Zymurgy Magazine's 2nd Annual Best Commercial Beers in America Survey" in the 2006 July/August Zymurgy.
In 1974, a few beer-loving Americans decided that the brew they could buy was no match for what they had tried around the world. Their philosophy was if they couldn't buy it, they could sure try and make it, thereby banding together to create the Maltose Falcons, America's oldest homebrew club.
To honor the club's achievement in hitting 40, Allen Tracy, another club member, was visiting family up the Central Coast of California. He stopped by Firestone Walker Brewing in Paso Robles and chatted up brewmaster Matt Brynildson, who invited the club to come brew any beer recipe they wanted with them. (Lesson of the day: Always ask award winning brewers if you can brew with them - they sometimes say yes!).
The club board, led by Steve Cook, developed a homebrew recipe for a barleywine-strength brown ale aged in rum barrels that was called browneywine. More than 40 members made the 3.5 hour trek to the brewery and were given a run of the brewery, anxiously waiting to enjoy the 40th anniversary party in October to taste the Browneywine.
Lagunitas Brown Shugga', with its colloquial name, high alcohol by volume, false remorse on the beer's origins and devilish caution of being "dangerously slammable," is a great beer and something to consider brewing for the colder months of the year.
This beer recipe style lies somewhere in between an American Strong Ale and "Irresponsible." It was born in 1997 from Lagunitas' failed attempt of what was supposed to be their Olde GranleyWine Ale. However, it was good enough to bottle and drink, and now we have Brown Shugga' every winter, or whenever you would like now.
It pours a deep amber with a big head. The aroma will have some brown sugar notes, along with roasted caramel, wood and subtle hops. The body is lightened from the brown sugar and tastes somewhat sweet balanced by floral hops and bitter resin.
So, what're you waiting for? Get brewing. If you're interested in doing a beer and food pairing, Lagunitas suggests pairing this with anything made from traditional pumpkin pie spices or braised shanks. Need we say more?
Jim Steinbach of Santa Fe, NM, member of the Sangre De Cristo Craft Brewers, won a gold medal in Category #19: Strong Ale during the 2015 National Homebrew Competition Final Round in San Diego, CA with the help of Kent Steinhaus. Steinbach’s Strong Ale was chosen as the best among 209 final round entries in the category.Read More