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 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.
Makgeolli is an ancient, traditional, working-class Korean fermented beverage made from rice. It also goes by the name of nong-ju, or “farmer’s liquor.” Like Japanese sake, it is produced with a special blend of yeast and enzymes that break down rice starches to supply sugar for yeast to ferment.
All these fermentation aids are supplied by something called nuruk, which is to makgeolli as koji is to sake. You can’t make makgeolli without it. If you live near an Asian supermarket such as H Mart, there’s a good chance it carries nuruk. Several manufacturers produce it commercially, and it’s usually labeled simply as “enzyme powder,” even though there’s much more to it than that. If you don’t live near a market like this, or near a Korean community, you can order nuruk online, but it will be more expensive.
Nuruk is typically sold in 1-pound (454-gram) bags, which is enough to produce about 5 liters of magkeolli. Haioreum, Haio, and Choripdong brands can be found at H Mart; Wang Korea and Assi brands can be found at online retailers like Amazon.
Here's what recipe creator Kurt Elia has to say on Trappist Tripel:
A unique aspect of this recipe is the small yeast starter I add to the bottling bucket. When I have brewed high-alcohol beers in the past, bottle conditioning has been slow. Sometimes it never reached the desired level of carbonation. Tripels are supposed to be nicely effervescent, so I didn’t want to take any chances. This method worked well, and I will make this a regular part of my process for big, bottle-conditioned beers in the future.
This stout recipes comes courtesy of Matt Flaherty, an elite ultrarunner. When Flaherty isn't sneaking in a quick 100-mile jaunt, you can find him brewing beer at home and Mt. Brandon stout is one of his preferred post-run libations. It just goes to show, taking inspiration from your other hobbies can make for interesting homebrew recipes!
Beer drinkers have strong opinions, and among of the most polarizing styles are New England IPAs and fruit beers. This beer recipe marries these two controversial beer categories into a beer that might get folks to lay their pitchforks down…at least for a pint!
Expect a truly New England-inspired brew with the addition of cranberry puree, adding a tart counterpoint to the citrus notes of the hops and zest. For even more information on New England IPA, take a look at our Tips on Brewing New England IPA.
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!