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!
Proving that good things can be born of brewing "mistakes," Israel "Izzy" Arrieta aimed to brew a "cherry chocolate" beer using his pack of cherrywood malt. Thinking that the clean lager nature of schwarzbier would best enhance the wood scent, he went to work concocting the beer. Of course, he ran out of his preferred Carafa Special II and had to get creative to get the "schwarz" into the beer. The final result got him third place in the Doug King Memorial Specialty and Lager Competition.
This recipe was taken from an article about home-smoked malts in the March/April 2010 issue of Zymurgy.
Top o' the mornin' to ya! With St. Paddy's Day approaching, this Irish red ale from Amal Turczyn's book, A Year of Beer, is sure to be a perfect session beer for your St. Patrick's Day celebrations.
This low- to medium-strength beer, has a buttery character, with a well-balanced maltiness and a round, fruity finish. Joe Gillian's Red will surely make St. Patrick proud, so make sure to brew a few kegs! Sláinte!
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White Noise from Uberbrew in Billings, Mont. took home a gold medal at the 2016 Great American Beer Festival, adding to a medal count that helped them take home the award for the 2016 Small Brewing Company and Small Brewing Company Brewer of the Year.
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you'll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.
Charlie Sutton is such a passionate homebrewer that he sacrifices an evening of relaxation for a kettle and malt extract. Sutton highlights the joy of brewing with extract and his ability to make great beer without going all-grain. He found himself in a predicament we all might find familiar--we don't have enough time to brew as much as we'd like. Sutton says, "Brewing with extract gives me the opportunity to dive into brewing and get my passion into full gear. As a father of three with limited spare time in my life for brewing, I use timesaving malt extract to get my brew days in at night. I put the kids to bed, my wife goes to sleep, and I get to brewing."
In this recipe, originally featured in the September/October 2017 issue of Zymurgy, Sutton brews a classic American IPA using malt extract.
This beer has more malt character than most American lager styles. It's a fuller, richer, higher-alcohol beer than your typical light American lager, but it is still fairly crisp, dry, and refreshing, with restrained malt, hop, and yeast character. It should be pale in color with very low malt and hop flavors. This recipe was originally featured in Brewing Classic Stylesby Jamil Zainasheff and John Palmer.
Charlie Papazian has done his fair share of reminiscing about his beer adventures, and—we must admit—they never get old. This recipe comes from an article he wrote in response to a request for more content on sessionable beers. Charlie raved over an English-style bitter he had in Britain that was 4% ABV and exploding with flavor. Spectacularly fresh and relatively low in alcohol, the beer inspired Papazian to produce his own wonderfully complex 4% ABV ale bursting with hop flavor and malt personality. This beer is refreshing, moderately floral, and spicy, with notable malt character that makes having more than one just too easy.
This recipe was originally featured in the March/April 2006 issue of Zymurgy.
[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]
Homebrewer Rodney Kibzey is on a mission to win a homebrew competition in every state. This is no easy feat, but he's well on his way! One of his winningest recipes is his classic German Weizen. Weizen, also referred to as weissbier, is a classic German beer style with a wheat base and spicy, fruity notes.
Keith Thomas is a member of the The British Guild of Beer Writers and has been writing technical pieces for almost 20 years. He is the coordinator of training courses specializing in brewing technology, yeast and brewery microbiology, beer purity, flavor analysis, and more. This recipe was taken from an article he wrote in the September/October 2017 issue of Zymurgyon carbonation and oxidation in traditional UK Cask Ales.
