Homebrew Beer Recipes

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!

Christmas/Winter Specialty Spiced Beer

Dr. Mantis Toboggan Winter Seasonal

Homebrewers Association
Homebrewers Association

Mark Boelman of Loveland, CO, member of the Weiz Guys, won a gold medal in Category 25: Spiced Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Boelman's oatmeal raisin cookie British brown ale was chosen as the best among 398 entries in the category. Read More

Beer

Wood-Aged Beer

Death Spiral Barrel-aged Barleywine

Homebrewers Association
Homebrewers Association

Sean Kampshoff of Minneapolis, MN, member of the Primary Fermenters Brewers and Vintners, won a gold medal in Category 26: Smoke-flavored and Wood-aged Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Kampshoff's whiskey barrel-aged English barleywine was chosen as the best among 454 entries in the category. Read More

Beer

Other Mead: Open Category

Ode to Jadwiga Mead

Homebrewers Association
Homebrewers Association

Michael Wilcox of Wichita, KS, member of the Kansas City Bier Meisters, won a gold medal in Category 31: Spice and Specialty Mead during the 2018 National Homebrew Competition Final Round in Portland, OR. Wilcox's historical mead with raspberry juice was chosen as the best among 136 entries and helped him earn the AHA 2018 Meadmaker of the Year title. Read More

Beer

Other Specialty Cider/Perry

Nathan’s 2016 Ice Cider

Homebrewers Association
Homebrewers Association

Nathan Williams of Somerville, MA, member of the Boston Wort Processors, won a gold medal in Category: 33: Specialty Cider and Perry during the 2018 National Homebrew Competition Final Round in Portland, OR. Williams' still, sweet ice cider was chosen as the best among 129 entries and helped him earn the AHA 2018 Cider Maker of the Year title. Read More

Beer

Specialty Beer

Velveteen Caramel

Homebrewers Association
Homebrewers Association

The beer styles that we are familiar with in modern day have, of course, evolved for many years. A few years ago, Alastair Kocho-Williams wrote a piece in Zymurgy magazine about how Soviet beer styles evolved from four standardized Soviet beer groups in 1927 to many styles encompassing dark ales, dark lagers, "black" beers, "caramel" beers, and much more. This beer was taken from the Soviet-style karamelnoe ("caramel," which would be renamed later as barkhatnoe, meaning "velvet"), which was a low-alcohol beer that was was brewed quickly, sometimes with Lactobacillus as well as yeast, and pasteurized so that it finished with a sweet flavor, syrupy aftertaste, and malty aroma. This style survived the Great Patriotic War of 1941–45, and some still survive to this day.

This recipe was originally featured in "Beer in the USSR" by Alastair Kocho-Williams in the March/April 2012 issue of Zymurgy.

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Beer

American IPA

Bell’s Two Hearted Ale Clone

Homebrewers Association
Homebrewers Association

Bell’s Brewery of Kalamazoo, Mich. brews a little beer called Two Hearted Ale. Maybe you've heard of it? This India pale ale is bursting with hop aromas ranging from pine to grapefruit thanks to the use of 100 percent Centennial hops. This recipe was created by David Curtis and Ryan Kramer of Bell’s General Store.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes 2018 and has been included in Zymurgy's Best Beers in America. Read More

Beer

Sour Ale

Sun-Dried Sour

Homebrewers Association
Homebrewers Association

This recipe is featured in the November/December 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

Recipe courtesy Ken DeMarree. “As with anything using mixed cultures, repeatabil¬ity could still be a challenge, but the basic components are simple enough. I made some minor changes to the recipe [compared to the award-winning beer featured in Winners Circle, Nov/Dec 2018 Zymurgy] based on my tasting/blending notes (e.g., I added a ferulic acid rest to increase Brett precursors), so this is the recipe I would follow if I were brewing it today.”

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