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!
Courtesy of Denny Conn, this rye IPA recipe is sure to end your search for an earthy rye incredibly balanced mouth feel that also boasts strong hop flavor. The spicy rye creates a beautiful color and compliments the bittering hops perfectly.
Recipe courtesy Four Fathers Brewing Co., Valparaiso, Ind.
This beer-mead hybrid combines the wort from a fairly typical brew session with a honey must that has been caramelized using hot rocks. For more information on working with hot rocks, including safety guidelines, see “Fahrenheit 951” in the Jul/Aug 2019 issue of Zymurgy.
This mead-beer hybrid is the strongest beverage produced at Crestone Brewing Co. Dosed with local honey throughout the brewing and fermenting process, it’s got great floral honey character, a dry finish, and a delicious, boozy character. Deceptively drinkable—be careful with this one!
In May 2007, Art Oestrike’s brother Brian Oestrike summited Mount Everest to raise money for the LUNGevity Foundation, a lung cancer-focused nonprofit. Art and Brian’s mother, Jackie, had passed away from lung cancer on June 14, 2006. As Newcastle Brown Ale was a favorite of Jackie’s (who was born in England), then-brewer Brad Clark created the recipe for Chomolungma as an American interpretation of the British classic. The beer was named for the word Tibetans use for Mount Everest, which means “Goddess Mother of the Earth.” When it came time to choose the core lineup of beers to be released in cans from our production brewery in 2012–2013, this meant-to-be-one-off beer had become the third-best seller at our brewpub. It was first packaged in cans in May 2013 and has been a favorite of customers and staff alike ever since.
This recipe is courtesy of Fretboard Brewing Co., Cincinnati, Ohio.
Jim Klosterman is “Lead Guitar” at Fretboard Brewing Co. His last name is attached to this beer thanks to Fretboard’s collaboration with Klosterman Baking Co., a Cincinnati bakery that supplies bread and buns across the United States. Fretboard collaborates on two styles with Klosterman, a Rye Lager with caraway seed and the Honey Wheat Lager below.
Tepache is a historically delicious fermented beverage made with pineapple, brown sugar and water. The brewing process is relatively simple and open to your own creative desires. This small batch recipe is courtesy of Amahl Turczyn, who crafts fantastic recipes for award winning beer as well as concotions very different from the hop, malt and barley standard!
A semisweet mead recipe courtesy of Danielle and Russell Malone that exudes a light sweetness and expertly highlights the flavor profile of the clover honey. This recipe will challenge your timing abilities and hit the spot for brewers who are craving fall flavors from the cinnamon and vanilla additions.
Mark Pasquinelli's holiday pumpkin ale recipe will have you craving warm fires, fresh baked cookies, and possibly some turkey! Your own preferences to spice level will come into play to make this brew your own, so bring your best taste buds to the brew day.
Rusty Burrell’s Mango Maya Milkshake IPA won the annual Stone Homebrew Competition & AHA Rally in November 2018. The beer was a crowd favorite during the people’s-choice-style vote, and the Stone team recently replicated Rusty’s recipe at Stone World Bistro & Gardens – Liberty Station. The beer has been on tap in San Diego and Richmond, VA, for several weeks, but it won’t last long! It was also entered into the coveted Great American Beer Festival Pro-Am Competition in 2019.
“The recipe is inspired by a strawberry milkshake IPA that my fellow beer nerd brother-in-law shared with me from Tired Hands Brewing Co. I was blown away by it. Throughout the ensuing months, I drafted up several milkshake IPA recipes using different fruits such as strawberry, blueberry, and peach. My daughter Maya's first birthday was approaching, and my brother-in-law was coming to town for the event; so I knew I had to nail a good milkshake IPA to showcase my skills for him and the rest of the family for the celebration. 'Mango Maya' was the result—mango milkshake IPA with coconut. It was a hit at the party, so I entered it into the Stone Homebrew Competition and won!
"The tropical mango and coconut combination paired with the vanilla and lactose makes for a tasty brew. The hops come through just enough to let you know they are there, but not as much as you'd expect for the amount of hops in the recipe. I've been able to serve this to many folks who've said they don't prefer IPA, or even beer in general!”
Russell Berger of Portland, OR, member of the Portland Brewers Collective, won a bronze medal in Category #2: Pale European Beer with a German Helles Exportbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Berger’s German Helles Exportbier was chosen as a top three entry among 394 entries in the category.Read More
Kevin Lemme of Carmel, IN, won a bronze medal in Category #4: Amber European Beer with a Vienna Lager during the 2019 National Homebrew Competition Final Round in Providence, RI. Lemme’s Vienna Lager was chosen as a top three entry among 365 entries in the category.Read More
Mark McQuade of Endicott, NY, won a bronze medal in Category #5: Dark European Lager with a Schwarzbier during the 2019 National Homebrew Competition Final Round in Providence, RI. McQuade’s Schwarzbier was chosen as a top three entry among 241 entries in the category.Read More