This recipe comes courtesy of Mark Rocheleau and Andrew Orr. There are options in this caramel amber ale recipe for homebrewers who live in states where marijuana and/or industrial hemp is legal and want to combine their homebrew with marijuana or hemp for personal enjoyment.
THC-infused beer can—and very likely will—induce psychoactive effects, which can vary from person to person. Consume these beers responsibly and at your own risk. If you are unsure of what to expect, start with a very small sample and wait a few hours before consuming more.
Editor's Note: Despite legalization and/or decriminalization of cannabis and cannabis-derived products by many states and the District of Columbia, marijuana remains classified as a Schedule I substance under the Controlled Substances Act of 1970 and, thus, federally illegal. The American Homebrewers Association neither endorses nor discourages brewing with cannabis-related products, however homebrewers who do so should remember that such beers are not permitted in the National Homebrew Competition. Most local and regional competitions also do not allow cannabis beers at this time.
This beer recipe is featured in "Brew With Your Brew" by Brandon Whalen in the July/August 2020 issue of Zymurgy magazine.
Surly Brewing Co. (Minneapolis, MN) shared the recipe for their oatmeal brown ale infused with coffee. The commercial version uses coffee from Minneapolis's own Coffee and Tea Ltd, but Surly's brewers advise homebrewers to choose a fresh, locally-roasted coffee.
This beer recipe is featured in the November/December 2016 issue of Zymurgy magazine.
This unique sour beer recipe won Best of Show at the inaugural Caribbean Homebrew Cup in San Juan, Puerto Rico! Rivera created this wild raspberry beer based on a classic Berliner weisse recipe, proving that homebrew recipes are meant to be shared around the world for the best variations.
The addition fresh raspberries will bring a smile to any fruit lover's face, too!
The following beer recipe from Drew Beechum is featured in the July/August 2016 issue of Zymurgy magazine.
This refreshing wheat beer has an IPA-level hopping that is sure to please palates of all kinds. Wheat beer sweetness paired with tropical fruit hops makes Beechum's spin on a white session IPA a winner!
After AHA Governing Committee member Elmer "Goose" Steingass had his first sip of 21st Amendment Brewery's Back in Black, he's been on a mission to brew the perfect black IPA. Here's an attempt he's pretty pleased with!
Goose has won two silver medals and a gold in large regional competitions hosted by the Society of Akron Area Zymurgists (SAAZ) and the Society of Northeast Ohio Brewers (SNOB) from Cleveland.
One-Ply Rye is based on an American IPA I’ve been brewing for a few years, but it’s a great one to brew now because the ingredients are so easily swapped to accommodate whatever you have on hand. No rye malt? Use more barley malt or sub in some wheat or oats. Caramel rye malt is readily replaced with any caramel malt in the 30–40°L range. And the world is your oyster when it comes to hops. When I first started brewing this, Amarillo hops were somewhat hard to come by, but they’re easy to get these days. I like the simplicity of dry yeast in a beer like this, but by all means, use what you’ve got.
This beer recipe is featured in Amahl Turczyn's "Winner's Circle" in the July/August 2013 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 black IPA from James Frazer and the Labrewtory Homebrew Club (Bedford, Va.) just begs to be brewed. A classic Cascadian dark ale, this recipe won best of show at the Peak-to-Peak Pro Am competition in 2013. Winners of the competition went on to brew their recipes with commercial breweries, and Frazer was thrilled this smooth, bad-ass beer brought the win!
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.
This historical recipe was recreated courtesy of Roel Mulder.
In 1627, someone at the headquarters of the Flemish province of the Jesuits in Brussels thought it was a good idea to investigate the brewing methods of their subsidiary monasteries. The result was a recipe for “good beer” that was recommended as the standard for the Jesuits. The Belgian historians Erik Aerts and Eddy Put who rediscovered this recipe, tried to compare it to today’s abbey beers but had to admit that, to our modern palates, the 17th-century original must have been a “quite mushy drink.”
In any case, the recipe states that the beer is at its healthiest if its color is not white, not brown, but, “of middle colour, that is orange.” In other words, it’s a three-grain amber beer. Roel added some roasted barley to get to that color. Unfortunately, there is no mention of the quantity of hops involved, so that is at your own discretion.
This historical recipe was provided courtesy of Roel Mulder.
A wonderful find was a little black book full of handwritten brewing notes in the archives of the Franciscans in Holland. The booklet dates from ca. 1840 and may have been used by someone connected to Franciscan monks in the region of Rotterdam. Dialect words, however, suggest the anonymous author was probably from Flanders, the Dutch-speaking part of Belgium. In any case, it contains one of the weirdest recipes Roel has seen so far. It provides a glimpse into the hidden world of brewing of the past.
This recipe comes courtesy of Mark Rocheleau and Andrew Orr. There are options for homebrewers who live in states where marijuana and/or industrial hemp is legal and want to combine their craft beer with marijuana or hemp for personal enjoyment. This tripel-style, THC infusion combines the golden strong ale mild spice with a pleasing THC tincture.
THC-infused beer can—and very likely will—induce psychoactive effects, which can vary from person to person. Consume these beers responsibly and at your own risk. If you are unsure of what to expect, start with a very small sample and wait a few hours before consuming more.
Editor's Note: Despite legalization and/or decriminalization of cannabis and cannabis-derived products by many states and the District of Columbia, marijuana remains classified as a Schedule I substance under the Controlled Substances Act of 1970 and, thus, federally illegal. The American Homebrewers Association neither endorses nor discourages brewing with cannabis-related products, however homebrewers who do so should remember that such beers are not permitted in the National Homebrew Competition. Most local and regional competitions also do not allow cannabis beers at this time.
This beer recipe is featured in the January/February 2020 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!
This recipe is provided courtesy of Darek Czaja, a homebrewer from the region of Pomerania. The beer won first place at a homebrew competition in Krakow in 2017.
Magnum hops are a suitable substitute for the Magnat specified in the recipe.
This beer recipe is featured in the January/February 2020 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!
This traditional but extreme jopen beer recipe is provided courtesy of Arek Wenta, founder and owner of AleBrowar, in the city of Lębork. It was one of Poland’s first craft breweries.
The recipe calls for a 25-hour boil. That’s right: 25 hours. You’ve been warned. Note that Lubelski hops also go by the names Lublin and Lubelska; Saaz is a good substitute if you can’t get them. If you cannot source Lomik hops, Northern Brewer will work well. We haven’t even attempted to calculate color or bitterness for this beast of a beer.
CAUTION! It is impossible to know what molds, yeasts, and bacteria will grow in spontaneously fermented wort. Consuming traditionally brewed jopen beer carries some element of risk. Proceed with caution.
Note: the batch volume given is before trub loss and the ABV will vary depending on attenuation.
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!
In May 2007, Art Oestrike’s brother Brian Oestrike summited Mount Everest to raise money for the LUNGevity Foundation, a lung cancer-focused nonprofit. Art and Brian’s mother, Jackie, had passed away from lung cancer on June 14, 2006. As Newcastle Brown Ale was a favorite of Jackie’s (who was born in England), then-brewer Brad Clark created the recipe for Chomolungma as an American interpretation of the British classic. The beer was named for the word Tibetans use for Mount Everest, which means “Goddess Mother of the Earth.” When it came time to choose the core lineup of beers to be released in cans from our production brewery in 2012–2013, this meant-to-be-one-off beer had become the third-best seller at our brewpub. It was first packaged in cans in May 2013 and has been a favorite of customers and staff alike ever since.
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!
Tepache is a historically delicious fermented beverage made with pineapple, brown sugar and water. The brewing process is relatively simple and open to your own creative desires. This small batch recipe is courtesy of Amahl Turczyn, who crafts fantastic recipes for award winning beer as well as concotions very different from the hop, malt and barley standard!
Chad Steinke of Denver, CO, member of the CO-Brew, won a bronze medal in Category #27: Wood-Aged Beer with a Russian Imperial Stout with lactose, coffee, aged in bourbon barrel during the 2019 National Homebrew Competition Final Round in Providence, RI. Steinke’s Russian Imperial Stou was chosen as a top three entry among 310 entries in the category. Read More
