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 beer recipe was originally featured in the January/February 2015 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
One of AHA founder Charlie Papazian's favorite parts about homebrewing is introducing our beloved hobby to friends, new and old. In this recipe, Charlie lays out how to easily brew a batch of India pale ale right in your home. This is perfect for the beginner homebrewer or if you're just looking to get back to the basics!
In the words of Charlie himself: "Here's a session IPA that gets back to basics. It's late-hopped with a generous amount of "heirloom" Cascade hops." If you do not have homegrown hops, you should give your green thumb a test drive for the next brew day! And feel free to use a Cascade hop variation from your favorite local homebrew shop.
This beer recipe was originally featured in the March/April 2016 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
In his article "Uncharted Territory: S. Eubayanus," Jared Spidel dives into a little known—and hard to get—yeast called Sacchormyces eubayanus. Spidel was on a mission to understand this newfound strain, so he decided to set up a homebrew competition to see how S. eubayanus works in various different styles. This brown porter recipe earned competition entrant Chris Clair the best-of-show title.
Check out the Zymurgy magazine article (March/April 2016 issue) to learn how to get your hands on S. eubayanus!
This beer recipe was originally featured in the May/June 2017 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
Amahl Turczyn adds a caramel-twist to a summertime favorite. Expect a bit of sweetness and color from the specialty malts, while the character of the beer stays true to the refreshing quality of Mexican lager.
This mead recipe was originally featured in the July/August 2014 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
After seeing a mead recipe from New Hampshire's Moonlight Meadery in Zymurgy magazine, Jeff Newman was inspired to give mead making a shot.
Newman mixed up a batch of fruited mead, utilizing hefty doses of raspberries and blackberries. Much to Newman's pleasure, he earned best of show in the 2014 Washington Mead & Cider cup with his very first batch!
Here’s a simple recipe where the whole character changes based on the water. Please note, although this recipe is for a lager, you can substitute a clean, neutral ale yeast and see the same effect. The decoction schedule specified is traditional, but hardly necessary. For a simpler brew day, perform a single infusion mash at 150°F (65.6°C) before proceeding to mash out or straight to the lauter.
Recipe courtesy of Jan Brücklmeier of Aurora, Ohio.
May 1st is a bank holiday in Germany (Labor Day), and May is very often a transition month from the cold winter to a warmer spring in Bavaria. The same is true for a well-brewed Maibock, or heller bock. It is a real bock, i.e. a strong beer, but it is brewed with an eye to high drinkability. With its pale color, it is not as rich and malty as its darker brothers and sisters, which are typical for fall and winter in Bavaria. With high drinkability and an alcohol content of 6.3 to 7.4% ABV, heller bock can be quite a “dangerous” beer.