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Earlier this year we held an AHA Rally at the Brew Gentlemen Brewing Co. in Pittsburgh, Penn., where our members and the brewery collaborated on a beer that'd be distributed to attendees at a later date.
After deciding on the beer's country of origin, attendees voted on the style and ABV of beer recipe, with one lucky winner getting to brew with head brewmaster Zach Gordon. In the end, attendees wanted a cleaner, simpler style of an English Pale Ale, more specifically an Extra Strong/Special Bitter beer recipe.
Charlie Papazian, president of Brewers Association and founder of the American Homebrewers Association, takes much inspiration from beers he's tasted around the world. While attending the Brewers Association's SAVOR event in Washington, D.C., Charlie tried a rosemary-infused IPA called Rosemary Swamp Fox IPA.
John Pinkerton, owner and brewmaster of the Moon River Brewing Co. in Savannah, Ga., poured Charlie a taste. At first he experienced what seemed to be a new hop character in the aroma and flavor, but instead it was the delicate character of fresh rosemary.
Charlie tinkered with the amount of rosemary in his homebrew version, and transformed the recipe from an IPA to a pale ale using a recipe he found in the January/February 2012 Zymurgy. The goal was to give the beer a hint of rosemary that can be mistaken for an exotic hop character, while exploring the mouthfeel and nuances that oats create. He also added a little agave to lighten up the body and a touch of caramel.
Alaskan Brewing (Juneau, Alaska) Smoked Porter is one of most popular rauchbiers made in the US. While this homebrew version of the recipe uses smoked malt to impart the classic smoky aromas and flavors, the original is made with smoked Alaskan alder wood.
Tapping into the pumpkin beer phenomenon that dominates the fall months, Sean Gallagher, from Orange County, Calif., created this beer recipe that pays homage to all those who fall head over heels for everything pumpkin. After researching and sourcing information to create the recipe, he tweaked it a couple of times to get it where it is now.
Sean's been homebrewing for about three years now, and still considers himself rather new to the hobby. He made the switch to all grain at the beginning of 2015. This pumpkin beer recipe is the first recipe he crafted entirely on his own, having previously only made other people's recipes with minor tweaks.
The vanilla and pumpkin spices compliment each other really well, and the coffee helps balance the beer and bring everything together in one delicious sip. Brew it now and have it ready for the holidays!
Roasted and chocolate malts create hints of coffee and caramel, while the lactose helps balance the beer’s hoppiness. Left Hand Brewing of Longmont, Colo. equates the milk sugar in this stout to the cream in your coffee!
Jami Zainasheff, author, Brewing Network host, and professional brewer at Heretic Brewing Co., doesn't buy the notion that the equipment homebrewers use versus the equipment professionals use makes a significant difference. He believes the only real difference is controlling fermentation. So when Amahl Turczyn made a clone of Lagunitas Little Sumpin' Sumpin', he was sure to keep Jamil's wise words in mind.
Lagunitas' Little Sumpin Sumpin is nothing short of delicious. It's a truly a unique style that features a strong hop finish like an IPA but boasts nearly 50% wheat grain bill, giving this beer some smooth hefeweizen characteristics. All the hops starting with the letter "C" are used in this beer, but the bitterness still remains low enough not to wreck your palate.
It pours bright orange to copper in color, with grapefruit and orange aromas tingling your nose. After your first sip, you'll experience some citrusy hops along with earthy hops before it smooths out in a creamy and slightly bitter finish. If you don't like extremely hoppy beers, this recipe's for you. So, after your beer's finished, put your feet up and ask your loved-one to grab a Little Sumpin' Sumpin' from the fridge. Just make sure you say "please."
In 2012, the American Homebrewers Association and the UK's Craft Brewing Alliance were brainstorming ways the two beer-focused organizations could collaborate. The timing happened to coincide with Big Brew day, and the gears began turning.
The result was a brown ale-themed Big Brew in 2012, with the recipes connecting the classic Northern English style with the hop-forward, Americanized version.
Matthew Hicks, vice chair of the Craft Brewing Alliance, offered his recipe for a Northern English brown he dubbed Ardley Brown Ale. The combination of five specialty malts with the Maris Otter base makes for a malt-forward brown ale, with a touch of hop aroma and bitterness.
Mike Formisano, in collaboration with New Belgium Brewing, captured the silver medal in the 2013 GABF Pro-Am Competition with his Northern English brown ale, Charlie's Brown.
Formisano isn't new to the winner's circle, though. He took home gold with a similar recipe in the 2011 National Homebrew Competition - but wasn't convinced of his beer's quality. He thought the beer needed a nuttier profile, so he added golden naked oats to the recipe.
After dumping the first batch because of infection (the first time he ever had to dump a homebrew batch), his wife, Kara, insisted that he brew the beer again.
His persistence paid off. And in the end, Formisano really valued his experience making Pro-Am beers at New Belgium and Oskar Blues because there's so much more to learn. And, if we've learned one thing, it's we want to brew (and drink) this beer.
Michael Kelly, who was vice president of the Sonoma Beerocrats, and Bear Republic Brewing Co. won the 2014 GABF Pro-Am gold medal with Kelly's 80/- Shilling Scottish Ale.
Every beer in the Pro-Am competition is already a winner, so taking home a gold medal is something very sepcial. Kelly, using the late Greg Noonan's Scotch Ale as his road map, takes an old school approach, running off four gallons when he makes a 12 gallon batch at home, boiling it for 30 minutes to create the caramelized, butterscotch flavor that is a hallmark of the style, then completing the runoff.
And as if winning a gold medal at the GABF Pro-Am wasn't good enough, Bear Republic Brewing Co. holds an annual GABF Cellar Party, which serves up beers made for GABF as well as cellar rarities from both its production and pub breweries. The attendees then vote on their favorites, with Kelly's Bonnie Prince Charlie finishing third in the voting behind a stout aged in rum barrels and a rye pale ale. Given the recipe's success, you shouldn't need much convincing to try out this homebrew take on a classic style. Llet us know what you think!
Denny Conn, co-author of Experimental Homebrewing doesn't use the word "clone" when replicating a commercial beer, he uses the word "homage." So, when Amahl Turczyn, assistant editor of Zymurgy magazine, set out to clone Deschutes Brewery's Fresh Squeezed IPA, he did so with the idea of homage in mind.
The name Fresh Squeezed IPA gives you an idea of what's in store when you brew this clone. First and foremost, you should drink this beer fresh. This hop-centric IPA has big, piney hop aroma that's full of fruit and peppery notes. It drips with juicy citrus and grapefruit flavor thanks to the Citra hops, while the Mosaic hops present soft, fruit flavors like honeydew. A mild malt profile of pale, Munich and crystal take a back seat to the hops, making this easy to drink IPA. Give it a try and let us know what you think!
The name of the game when brewing this Trappist-style ale from Spencer Brewery is balance. Brewed in Spencer, Mass., this beer is so perfectly put together that the final product is layered, complex, and keeps you wanting more. Focus on quality and precision when brewing this recipe and you won’t be disappointed!
Scott Jackson, member of Keg Ran Out Club (KROC) and Foam on the Range homebrew clubs in Colorado, shares his split-batch pumpkin ale recipes in the 2013 Sept/Oct Zymurgy, a recipe he's been brewing for over 15 years and has a few medals to show for it.
Jackson says you don't need to harvest fresh pumpkins to make pumpkin beer. Although baking fresh pumpkins works, you don't get the same consistency as you do with a can of 100 percent pure pumpkin. Use the pumpkin in the mash, which although tricky, gives you a beautiful orange color and a little sugar from the starches in the pumpkin.
The protein rest reduces the gumminess of the pumpkin, and the rice hulls help with the sparge and wort collection. He also suggests using one clean high alpha hop addition at the beginning of the boil so you don't disrupt the pumpkin and spice flavors.
Once your beers are finally ready, a fun, tasty way to serve the Pocahontas Pumpkin Ale is in a glass rimmed with brown sugar and to pair it with pumpkin-based desserts.