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!
Perfect for a dark and stormy night, Drew Beechum's "My Smoked Dark Heart" is a smoked black lager with soft roasted notes and a malt body resting somewhere between Pilsner crisp and Bock maltiness. As Drew would warn you, don't depend on English-style chocolate and black patent malts for deep blackness. The beer will have an overabundance of roast and not taste like a lager. He recommends Weyermann's line of Carafa® chocolate malts, as well as Carafa Special malt because the husk is taken away to remove aggressive flavors and roast acidity. To Drew, the Carafa Special tastes like dark toffee blended with your favorite mild coffee.
For more tips and advice about Drew Beechum's "My Smoked Dark Heart" and his other dark lagers, check out "A Darkness More than Lager" in the November/December 2009 Zymurgy issue.
Nathan Zorich's No Quarter Smoked Porter recipe isn't for the faint hearted. At a tantalizing 100+ IBUs, this beer will test your taste buds - and you're spirit - but don't let that deter you.
The Chinook hops, with their high alpha acid percentage, will give this smoked porter a blow-your-taste-buds-off approach. But, don't be frightened so easily. The Cascade hops should give the beer a subtle fragrant, floral aroma and citrus-floral hop character, while the steeping Willamette hops should provide some spicy, woody aromas to an already smokey beer.
This beer stands up to its name, showing no mercy on your taste buds. But, in the end, it's up to you. Do you think you can handle it?
Jeff Neggemeyer of Longmont, Colo., took home a gold medal during the 2002 National Homebrew Competition in the Bitter and English Pale Ale category with this extra special bitter recipe.
If you're looking for a beer with malt up front and hops right behind it, look no further. This strong bitter comes up with a nice floral and hop aroma from the Centennial and Cascade hops that complements the 19 pounds of rich maltiness. The beer's well balanced hops and malt flavor give it great drinkability.
And if that isn't enough for you, this style is known for finishing well with appropriate warmth and hop bitterness. It has a medium to full body and the 10 pounds of forced CO2 give it the appropriate amount of carbonation. One judge from the 2002 NHC believed this beer had "no major flaws." In a word, it's wonderful. But don't take our word for it, try it for yourself!
Pete Devaris of the Great Northern Brewers of Anchorage, Alaska, took home bronze in the Strong Belgian Ale category at the 2003 National Homebrew Competition with his "Walkin' with the Man" recipe.
Similar to a Belgian pale ale in color, what sets the strong golden ale apart is it's high alcohol content, which ranges from subtle, to spicy, to downright obvious. Expect a complex yet delicate ale with a big, billowy white head. The hop and malt characters vary from spicy to fruity, but your hop flavor and aroma will usually remain low and well balanced with a dry finish. You'll need to wait a bit before sipping on this one, but you know what they say, good beer takes time.
Have a go at this medal winner, along with others, featured in the Winners Circle from the May/June 2004 Zymurgy magazine. Read More
Zane Smith of New Zealand earned recognition in the homebrewing world for this award winning New Zealand-hopped pale ale.
This pale ale uses a hefty dose of three different New Zealand hops. The Nelson Sauvin hops provide just enough bitterness, while the Hallertauer and Cascade hops show off floral and citrus notes, moving towards grapefruit, and blend nicely with the citrus and fruity aromas from dry hopping. Give this recipe, originally featured in January/February 2013 Zymurgy, a shot and see how it stacks up to your favorite pale ale!
When Wynkoop Brewing Co.'s "beer maestro" Andy Brown isn't busy brewing the Denver-based brewery's flagship beers, he has the creative job of coming up with unique brews for their brewery and beyond. Brown has brewed beers for museums and amusement parks, collaborated with other local breweries and wineries, was one of the masterminds behind the infamous Rocky Mountain Oyster Stout and brought to life a coffee-infused lager recipe given to Wynkoop by author Kurt Vonnegut.
We spoke with Brown about his brewing endeavors at Wynkoop in the November/December 2013 issue of Zymurgy magazine. In the article, Brown provided a clone recipe for Wynkoop's popular imperial red ale Colorojo. Instantly access this issue of Zymurgy online!
Every year, professional breweries team up with AHA members to brew a homebrew recipe on a commercial scale to enter the Great American Beer Festival (GABF) Pro-Am Competition. In 2013, homebrewer Jeff Gladish teamed up with Cigar City Brewing to brew his poblano Belgian witbier, a recipe he has been brewing since 2001. It earned Gladish and Cigar City the gold in the 2013 GABF Pro-Am competition.
The full story of Gladish's experience, as well as the silver and bronze 2013 GABF Pro-Am recipes, are featured in the article "Synergistic Sipping: Amateurs, Pros Collaborate at GABF Pro-Am" (January/February 2014 Zymurgy). Access this Zymurgy issue instantly online!
This recipe may take the better part of a year to come into its own, but the sour brown ale at the end of the rainbow is well worth the wait! Flanders Brown Ale, otherwise known as oud bruin, is likened to a malty old ale that has gone funky, with hints of fruit and sourness.
This recipe is featured in "Belgian Barm & Barrels: Making Flanders Red and Brown Ale" by Matt Stinchfield (July/August 2001 Zymurgy)