Like fruit beer, the spice/herb/vegetable beer category contains any beer that has a spice, herb or vegetable addition that is not typical to the style. Some ingredients lend themselves to brewing these beers better than others, but the sky is the limit for the spices, herbs or vegetables homebrewers can use in their next recipe.
Ken Schramm created this deliciously spiced mead recipe and proves that patience really is a virtue, at least when it comes to aging mead!
This is a medium-to-sweet, still metheglin (spiced mead) with several years of aging potential. It will have layers of complexity and will evolve subtly in its character and expression of spices as it matures.
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!
Mark Pasquinelli's holiday pumpkin ale recipe will have you craving warm fires, fresh baked cookies, and possibly some turkey! Your own preferences to spice level will come into play to make this brew your own, so bring your best taste buds to the brew day.
Scott Sykes of Plymouth, MN, member of the Motley Brue, won a silver medal in Category #25: Spiced Beer with a Vienna Lager with coffee during the 2019 National Homebrew Competition Final Round in Providence, RI. Sykes’s Vienna Lager with coffee was chosen as the runner-up entry among 430 entries in the category.Read More
In 1995, AHA founder Charlie Papazian penned a reflection of microbrewing history as it might have appeared in the 21st century. Charlie was looking forward to the new millennium, what it would bring for homebrewing and the beer industry, and how beer patrons would view the burgeoning new beer scene of the late 20th century.
With Charlie doing a bit of prediction for the remaining 5 years of the '90s, it seemed appropriate to develop a recipe that payed homage to a people who were also forward-thinking innovators: the Aztecs.
This Aztec-inspired beer recipe brings together ingredients customary to the native American culture with modern beer ingredients we use today. The resulting beer is a delicious brown ale with American character that stretches throughout history!
Move over pumpkin-spice latte ales because this isn't your average pumpkin beer recipe! Cantwell uses additions of pineapple sage for a fruity, exotic character, while sage leaves create an almost minty quality.
Here's your chance to add a spicy twist to the classic IPA! Grab a handful of fresh thyme sprigs (the fancy word for a stem of thyme) and get brewing. Cantwell mentions that thyme works great by itself in this recipe, but it also combines well with other herbs and lots of fruits. Brew eclectic!
Joe Wohlscheid of Battle Creek, MI won a bronze medal in Category 25: Spiced Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Wohlscheid’s spiced cream ale earned 3rd place among 398 entries in the category.
Mark Boelman of Loveland, CO, member of the Weiz Guys, won a gold medal in Category 25: Spiced Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Boelman's oatmeal raisin cookie British brown ale was chosen as the best among 398 entries in the category. Read More
This recipe is featured in the September/October 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.