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This year’s Big Brew recipe comes from Jackalope Brewing Co, which will brew Pangaea Proxima Polar IPA as the official commemorative beer for Homebrew Con, to be held June 18–20, 2020, in Nashville, Tenn. Given that homebrewers from all over the globe will be brewing a version of this beer on May 2, the recipe features ingredients that truly fit the theme of Big Brew.
“We want to use ingredients from all over the world to brew this beer. We decided to use the kveik yeast because what a dream that is for a homebrewer,” said Bailey Spaulding, who is a cofounder of Jackalope and will deliver the Keynote Address at Homebrew Con. “Then we landed on using New Zealand hops for the beer,” she continued, “so the yeast is from an area of the world near the North Pole, and the hops are from an area near the South Pole.”
The beer is named after Pangaea Proxima, which is a theorized future supercontinent that would form 300 million years in the future. “We thought it fit the idea well. Also, we really like the idea of bringing people from around the world together in a time when we are all so separate.”
This beer recipe is featured in "A Cuppa Beer: Using Coffee in Your Homebrew" by Matt Lange in the March/April 2010 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
A coffee stout with actual espresso? Sounds like the perfect pick-me-up! This recipe uses a variety of specialty malts and real espresso for a complex, roasty character. For this stout, Lange prefers a standard espresso blend rather than a single-origin espresso.
This amber ale is perfect for an easy brew day. Using both specialty grains and extracts, Easy Amber Ale makes for a deliciously malty beer with a prominent hop character. Whether this is your first brew day or you're a seasoned brewer, this amber ale will have you begging for another sip!
This beer recipe is featured in Amahl Turczyn's "Winner's Circle" in the July/August 2013 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
This black IPA from James Frazer and the Labrewtory Homebrew Club (Bedford, Va.) just begs to be brewed. A classic Cascadian dark ale, this recipe won best of show at the Peak-to-Peak Pro Am competition in 2013. Winners of the competition went on to brew their recipes with commercial breweries, and Frazer was thrilled this smooth, bad-ass beer brought the win!
This beer recipe is featured in the March/April 2014 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!
This Belgian-style lambic's impressively low pH and ABV create a surprisingly sour and funky beer even without fruit additions. Be sure to bring your patience, as this can take 18+ months of aging, but it will be well worth your wait!
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
Most of the hops we use for brewing are of the variety Humulus lupulus var. lupulus, but strains of H. lupulus var. neomexicanus, Medusa, has appeared in at least two commercial beers: Sierra Nevada's Harvest Wild Hop IPA and Crazy Mountain Brewing Company's Neomexicanus Native Pale Ale. And the experimental variety HBC 438, now known as Sabro, was made available to homebrewers in 2014.
Stone-Faced IPA is built around Medusa, but any variety of neomexicanus should work just as well and may be easier to source, Sabro in particular. The monks of the Benedictine Monastery of Christ in the Desert in New Mexico grow five other varieties—Chama, Latir, Tierra, Amalia, and Mintras—which have sold out quickly in the past, but more and more farms are devoting acreage to these uniquely North American varieties.
This recipe was provided courtesy of Roel Mulder. When in the 1990s the Bosteels brewery was developing a three-grain beer, they came upon a 17th century brewing record from the Discalced (“shoeless”) Carmelite monastery in the nearby town of Dendermonde. They used it as an inspiration for their now world-famous Tripel Karmeliet.
Here’s Roel's interpretation of the original recipe for the Carmelites’ “Good Beer” from approximately 1679–1689. The original monastery was closed in 1796 and subsequently demolished. It is now the site of a courthouse.
This historical recipe was provided courtesy of Roel Mulder.
A wonderful find was a little black book full of handwritten brewing notes in the archives of the Franciscans in Holland. The booklet dates from ca. 1840 and may have been used by someone connected to Franciscan monks in the region of Rotterdam. Dialect words, however, suggest the anonymous author was probably from Flanders, the Dutch-speaking part of Belgium. In any case, it contains one of the weirdest recipes Roel has seen so far. It provides a glimpse into the hidden world of brewing of the past.
This recipe comes courtesy of Mark Rocheleau and Andrew Orr. There are options for homebrewers who live in states where marijuana and/or industrial hemp is legal and want to combine their craft beer with marijuana or hemp for personal enjoyment. This tripel-style, THC infusion combines the golden strong ale mild spice with a pleasing THC tincture.
THC-infused beer can—and very likely will—induce psychoactive effects, which can vary from person to person. Consume these beers responsibly and at your own risk. If you are unsure of what to expect, start with a very small sample and wait a few hours before consuming more.
Editor's Note: Despite legalization and/or decriminalization of cannabis and cannabis-derived products by many states and the District of Columbia, marijuana remains classified as a Schedule I substance under the Controlled Substances Act of 1970 and, thus, federally illegal. The American Homebrewers Association neither endorses nor discourages brewing with cannabis-related products, however homebrewers who do so should remember that such beers are not permitted in the National Homebrew Competition. Most local and regional competitions also do not allow cannabis beers at this time.
This classic American Pilsner recipe is courtesy of Jack Horzempa.
The recipe as written will gain body and a mild sweetness from the use of flaked maize (corn). For a lighter, crisper take on the style, replace the corn with flaked rice. And for a more modern interpretation, replace the six-row malt with your favorite North American two-row Pilsner malt. Any way you brew it, this classic American lager is sure to refresh!