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Charlie Papazian, president of Brewers Association, shares his Duck Slippers Session Helles recipe found in his column, "World of Worts," from the March/April 2014 issue of Zymurgy magazine.
A German-style helles, this Duck Slippers Session Helles comes in at 4 percent ABV, making it all the more enjoyable served in a liter mug. Actually, at 4 percent you could enjoy two liters, but who's counting anyway? Brew it now and give it some lagering time for those warming days of summer.
This beer recipe is featured in the March/April 2015 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.
Charlie describes it as a "medium-light bodied amber lager with a classic malt background." He harvested wild hops that were onion-like, a characteristic most brewers stay away from. However, Charlie was intrigued and forced himself to keep an open mind. There were also some earthy and herbal aromas from the wild hops, reminiscent of noble hops. In the end, the wild hops come through, "gently contributing to a mouthfeel, flavor and aroma akin to noble hops."
This beer is a collaboration by two of San Diego's great breweries, San Diego Brewing Co. and AleSmith Brewing Co. This unique session ale reflects San Diego's creative brewing traditions and innovative use of ingredients. It pays respect to San Diego's hoppy roots while still maintaining drinkability. The brewers involved with this project, Dean Rouleau, Ryan Crisp and Peter Zien, all began as homebrewers before going pro.
In 2008, homebrewer-turned-pro Patrick Rue opened The Bruery in Orange County, CA. He started to play around with witbier recipes, and created a classic style wit, as well as this opaque and rich Black Orchard Wit. This recipe was featured in the May/June 2009 Zymurgy article, "Seeing the Light: Belgian Session Beers."
Witbiers are a brewer's playground. For one, fruits and spices pop from its sweet, bready profile. Also, the beer descends from gruit ales—an old herb mixture used to bitter and flavor beer. Now, your spice collection suddenly has a little more purpose. For example, clove, nutmeg, mace and cinnamon will give a numbing sensation that cuts sweetness. Try using spelt or other grains for some of the wheat to play with the flavor profile.
In the end, a witbier should bring the full experience of Belgium and still allow you coherently hold a conversation. So, when the mid-week beer craving hits or you're planning out a brew day, oft for a refreshing, light witbier ale instead.
Kvass is an ancient Russian beverage that has been around for much of the country's history. The style ferments bread or flour along with other locally available ingredients to create a low-alcohol, bready ale with a hint of tartness from Lactobacillus.
The Tsar's Kvass is a modern day take on the Russian brew. It forgoes spontaneous fermentation and isntead uses cultured brewer's yeast. The tartness is achieved by preparing sour wort to be added to the boil, and the recipe even includes directions to make your own rye bread to brew with. The result is an "imperial" kvass weighing in at a whopping 4%.
Homebrewers in Poland are making some incredibly high-quality, world-class beers and are turning heads all over the world. In June 2013, a five-judge panel from Austria, Belgium, England, Germany and the United States chose Czeslaw Dzielak's Imperial IPA as grand champion in Poland's largest homebrew contest, Konkurs Piw Domowych Birofilia.
When Czeslaw Dzielak's Imperial IPA won best of show at Birofilia 2013, none of the other homebrewers appeared surprised. Tomasz Rogaczewski, co-founder of Pracownia Piwa (Poland), explained that was because everybody expected Dzielak to have won already. He had brewed over 250 batches of beer and was an eminent figure in the homebrewing community. Later that year, Zywiec Brewery released Brackie Grand Champion Birofilia 2013 Imperial IPA, made using Dzielak's recipe. Talk about a great year! He then earned a second straight grand champion award at Birofilia 2014 with his dubbel.
The 32-year-old Dzielak teaches history and physical education at a secondary technical school. He's written a business plan and acquired some of the necessary licensing, but still needs investor financing if he is to open his own brewery. Should he succeed, we're sure the other competitors in Polish homebrew contests may well be as happy about it as he is. Now, as they say in Polish "Juz pora zaczynac warzenie domowe!"
Source: "Homebrewing in Poland" by Stan Hieronymus, March/April 2015 ZymurgyRead More
Summer Rye fits into the Alternative Grain Beer category in the 2015 BJCP Style Guidelines. It is described as fruity, spicy and grainy, with a full body and clean fermentation profile. There's a fruity nose, with a big fruity-spicy and grainy flavor on the palate. The hops an esters create an intriguing combination, with everything wrapping up in a dry finish
An unusual hopping technique is utilized, with the New Zealand hop additions taking place entirely after the boil while still creating the perception of a 25 IBU beer. The brewer also has the option of using different yeast strains to achieve an even fruitier yeast profile.
Pliny the Elder is one of the most coveted double IPAs in America. This recipe comes straight from Russian River (Santa Rosa, Calif.) brewmaster Vinnie Cilurzo and uses over three-quarters of a pound of hops, making for a bitter and fragrant double IPA experience.
Wookey Jack is an award-winning American-style black ale from Firestone Walker Brewing Company. Some call it a black IPA, others a Cascadian dark ale, but descriptors aside it is one fine hoppy beer. The aggressive hop additions add pingent citrus and herbal hop nuances, while the rye adds a hint of peppery earthiness. The dark colored malts add a twist to your typical IPA malt bill, without being overly roasty.
This clone recipe was put together by Zymurgy magazine Associate Editor Amahl Turczyn and featured in the July/August 2014 Zymurgy. Read More
Black Butte Porter is an homage to the volcano of the same name and pairs the distinctive chocolate and roast notes from the malt with a slight hop bitterness. It has taken numerous medals at the Great American Beer Festival back to Deschutes Brewery in Bend, Ore.
Dogfish Head Craft Brewery of Delaware is known for making some "off-centered" beers, but one of the styles they are still best known for is the IPA. 90 Minute IPA is an Imperial IPA that takes hop additions to the next level. Instead of having early, middle and late hop additions, the 90 Minute recipe, named for the length of the boil, has the brewer continuously add hops throughout the boil.
The result is a hop-forward imperial IPA with enough malt backbone to keep things balanced. Try your hand at brewing the clone and see how it stands up to the real thing!
Drew Beechum, Vice Chair of the AHA Governing Committee shares this Bastage English Summer Ale in his article "Express Brewing: From Grain to Glass in 6 Days" found in 2011 November/December Zymurgy issue.
It's an ale and made for summer consumption. What else is there to say? Inspired by the hoppy ales of southeastern England, this is a beer that explodes with a refreshing taste from its earliest age. It will have some hop presence that plants its bitterness in the English pale ales of today, but brings along a rich complexity of soft citrus and resinous aromas. Balanced with the reduced maltiness and white wheat malt, this beer has a great balance that keeps things light and sessionable.
If you're a hop-lover, this beer has a different framing than the standard pale ale or IPA with an end result that invites you to have another (and another).