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!
Karl King of Colleyville, TX, member of the Cap and Hare Homebrew Club, won a bronze medal in Category #29: Specialty Beer with a Wheat Eisbock during the 2019 National Homebrew Competition Final Round in Providence, RI. King’s Wheat Eisbock was chosen as a top three entry among 215 entries in the category. Read More
Tom Beach of Rocky River, OH, member of the Society of Northeast Ohio Brewers, won a gold medal in Category #17: Specialty IPA with a Belgian IPA during the 2019 National Homebrew Competition Final Round in Providence, RI. Beach’s Specialty IPA was chosen as the best among 475 entries in the category. Read More
This recipe is featured in the March/April 2019 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Check out all the benefits our members enjoy.
This Belgian-style recipe is courtesy of Amahl Turczyn with a variation by Kurt Elia. If you've never had the chance to try the Chimay Dorée Trappist Ale brewed by Belgium's Scoutmount Abbey, this is your opportunity to bring it home!
Ozark Beer Co. brews this traditional Belgian-style golden ale with pilsen malt and noble hops that lend aromas of apples and pears. The perfectly timed hop additions makes it a light, dry and very refreshing homebrew.
Ladyface Ale Companie brews their award-winning Belgian, French and American ales in the Agoura Hills of California. La Grisette is a thirst-quenching Belgian farmhouse ale akin to saison, which took silver in the 2018 Las Angeles International Beer Competition.
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.
Jonathan Aronson of Denver, CO won a gold medal in Category #20: Belgian Ale during the 2017 National Homebrew Competition Final Round in Minneapolis, MN with the help of Steve Wigginton. Aronson’s Belgian Ale was chosen as the best among 379 entries in the category. Read More
Fossil Cove Brewing Co. in Fayetteville, Ark. is named after a fossil-laden cove nestled on the shores of Beaver Lake in the Ozark Mountains. Here’s their recipe for a Belgian-style brown ale brewed with coriander.
A deliciously complex dark Belgian ale, Ommegang Abbey bursts with dark fruit and malt aromas, gingerbread spice, a pineapple fruitiness, and a subtle but powerful alcohol warmth. Culturing the house yeast strain will give you the most authentic results, especially at the temperature specified, but a pure culture strain also works well. The caramel red malt, Special B, Belgian chocolate, and dark candi sugar all conspire to produce the deep reddish tint and velvety beige head of this luxurious ale. It takes several weeks of conditioning to attain the proper level of carbonation and dryness in the beer, so be patient—it is well worth it. This recipe was originally featured in the July/August 2008 Zymurgywritten by Amahl Turczyn. Read More
Vince Turley and father and son duo Bill and Gill Gould of Team Beer Treader took home first place in the 2008 Iron Mash Competition in Fort Worth, Texas, with their Harvest Ale Saison recipe brewed with bitter orange and yarrow. This recipe can be found in the January/February 2009 Zymurgy.
Their team name was inspired from C.S. Lewis' The Voyage of the Dawn Treader, and their goal was to set out on a quest to find a new and exciting beer recipe. It's safe to say their quest was a great success! They gambled on the Dupont Saison yeast from White Labs (WLP-565) in this competition, partly because of a Zymurgy article they read focusing on Saisons, and partly because of their will to just go for it.
The beer has a noticeable orange/citrusy aroma that's nicely balanced with some peppery notes, probably both from the yeast as well as the late hop addition. The beer is crisp, clean and effervescent, with a dry, almost tart finish. Give this saison recipe a shot!