Homebrewer Shaun Bader, member of the Primary Fermenters homebrew club in Minnesota, has created breakfast in a glass, bringing together maple and coffee flavors in this stout recipe. The only thing missing is a side of pancakes!Read More
Homebrew Beer Recipes
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This recipe appears in the article "World of a Thousand Saisons" by Mark Pasquinelli in the July/August 2018 Zymurgy magazine.
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Mark Pasquinelli shares the following about his beer recipe Mad About Saison:
My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that's distributed through Bootleg Biology.
Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.
The blend's two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy's repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire's yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.Read More
Paul Arends, member of the Brewsquitos in Grand Rapids, Mich., earned best-of-show for this fruited kettle sour beer in the 2017 Beer City Pro-Am Competition.
"When I met with Rob, Dave, and Ed at City Built Brewing Co., they gave me full latitude to make whatever I wanted," he recalls. "I'll never forget this thing they said to me: 'What would you love to brew here?'
"It was obvious to me that they were in this thing for one reason: to have fun making beer with me. I looked at their tap list, and we talked about their upcoming brews. Since we were going to tap these in the heat of summer, I wanted to make something that was refreshing and easy to drink.
They were a very new brewery at the time, so I also wanted to make something that would sell quickly. I decided to make something sour but not too crazy. So, I went home, brewed a kettle sour with wheat, and split it three ways to test different fruit additions.
I brought in a few samples and we played around with various fruit types and ratios. Ultimately we ended up using...passion fruit, mango, guava, and grapefruit to balance the sour provided by the lacto."Read More
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!Read More