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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!
Two Blue Dogs Barleywine was created by Lucas Stoltz, president of the River Valley Ale Raisers (Fort Smith, Ark.). With the help of fellow brewer Patrick Pursel and his son who created the name, this recipe won best of show in Fort Smith's 2011 All-American Brew-Off!
This recipe from Providence Brewing Company (Providence, R.I.) was featured in 51 Craft Beer Clone Recipes. Bursting with mango, orange, and pineapple flavors, this juicy New England IPA will have you begging for another sip!
Every ingredient in a beer should serve a purpose, and sometimes it only takes a a little of this and a bit of that to create a well-balanced, focused beer. Take this easy-drinking blonde ale recipe, for example. Simplicity is the name of the game, using just two types of malt, one type of hop, and yeast. Brewers have options to increase the strength through a sugar addition and to experiment with yeast character. A great recipe for newbies and pros alike!
The king cake is an integral part of the Mardi Gras celebration. It's said that thousands of the cakes are consumed in the annual Fat Tuesday celebration in New Orleans alone!
This year, Big Beach Brewing Company (Gulf Shores, Alabama) is celebrating its favorite holiday with a King Cake porter dreamed up by brewers Rod Murray and Ryan Bingham. Not only does the recipe incorporate additions of cinnamon sticks and vanilla, signature flavors of king cake, but it also includes actual king cake from local coffee shop and bakery Buzzcatz Coffee & Sweets in the mash!
If you're in the Gulf Shores, Big Beach will tap King Cake Porter at 2 p.m. on Fat Tuesday.
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.
This Munich helles lager earned Kerry Martin the best of show title in the 2010 Lunar Rendezbrew XVII homebrew competition. A member of the Austin Zealots club, Martin used his brewing experience and resources to mimic a recipe from the Brewing Network's Jamil Zainasheff. Martin adds that he "...added acidulated malt and [he] thinks it gives it a little zip and helps with keeping the mash pH in the optimum range with the light malt bill..." Try this recipe out and let us know what variations work for you!
My gluten-free version of this uncommon style has a striking color, savory aroma, and malty flavors with mild caramel, subtle chocolate, and fruit esters. Oak adds vanilla and complexity, even if it’s not strictly to style.
My dad gave me my first homebrew kit. To say thanks, I would always make him an amber ale or red ale when he would come to visit. But after I went gluten free, getting a similar red hue and chewy malt flavor into a beer proved challenging.
Nonetheless, my gluten-free version won Ground Breaker’s 1st Annual Pacific Northwest Gluten-Free Homebrew Competition. It went on to score a 36 in the First Round of the National Homebrew Competition and recently won a blue ribbon at the Oregon State Fair. It’s a tasty beer and, most importantly, Dad loves it.
If the color turns out less red than desired, add small amounts of D-90 candi syrup to add color.
This is a great recipe that I’ve come back to a couple times and brewed in multiple ways. Anytime you need a good drinking beer, this is a go-to, and it is usually affordable. It’s modeled after one of Ghostfish Brewing Co.’s most-awarded flagships, Grapefuit IPA.
Zero Tolerance members demonstrated this beer for a seminar and club night at Homebrew Con. I wanted a recipe that people would find difficult to distinguish between all-grain and extract, but would still be easier to source than other gluten-free recipes.
The toughest part is getting around the flavors that sorghum produces. Many claim to taste a metallic or chlorophenolic “twang” when they try sorghum beers. That is why we rely on grapefruit-tasting Yakima Valley Hops Experimental Grapefruit hops and, optionally, grapefruit peel. By leaning into the flavor distance, we’re making something undesirable desirable.
I suggest using yeast nutrient since dry yeast sometimes has trouble finishing sorghum. It’ll help achieve full attenuation when you do start using grain.
This recipe tastes great with the zest of one grapefruit in secondary. Just soak the zest in vodka while primary fermentation takes place and add the entire tincture to secondary along with the dry hops.
From Mike L.: This is my standard sahti recipe, adapted for typical homebrewing equipment. I have refined it based on my tastes, various brewing experiments, and conversations with sahti masters. While not a classic family recipe, it’s a good example of homebrewed sahti today.
I brew this ale with the same gear I use for modern ales, and I have included options for ingredients easily found outside Finland. I have also streamlined the mashing procedure: with a heated mash tun, the brew day can be over in less than five hours. I haven’t included strict fermentation guidelines; this will depend on the yeast you use.