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!
When working with brettanomyces it is highly recommended to have a separate set of equipment to prevent contamination of future batches. A thorough cleaning of glass should get rid of brettanomyces remnants.
Ray Taylor took home the bronze medal at the 1995 National Homebrew Competition with this Wheat 'n' Berry Ale. The fruity characteristics are beautifully balanced by the chocolate and dark caramel malts in this beer, perfect for enjoying in the spring sun.
Homebrewers who brew this recipe will surely agree with the judges and enjoy the rasberry aromas as well as the clean fruit finish. This recipe among many other homebrew recipes can be found in Amal Turczyn's book A Year of Beer.
Mead is considered one of the oldest fermentable beverages, with roots dating back thousands of years. Ancient recipes have been discovered throughout Asia, Africa and Europe. Today mead is a popular refreshing honey wine, with honey and fruity charactersitics. Read More
The effects of jaggery as described by Randy Mosher in his book Radical Brewing:
"The East Indians treasure a beautifully creamy, partially refined sugar from the sap of certain palm trees. Golden in color and congealed into blocks the size and shape of a fez hat, jaggery resembles maple sugar in taste, and aroma, except perhaps with some buttery accents...As with all fully fermentable suagrs, jaggery has the effect of lightening up the texture of a beer, and adds nice soft caramelly maple notes."
Find Radical Brewing as well as other books to add to your homebrewing library at the AHA Store. Read More
Featured in Amal Turczyn's book A Year of Beer, this gold medal-winning recipe from Rob Schutte is sure to satisfy all homebrewers, Irish or not. The classic dry-style stout is usually opaque black, with a medium body and medium to high hop bitterness. Enjoy the dark notes, complemented by the dry fruit, coffee and chocolate flavors.
A Year of Beer and other great resources for homebrewing is available in the AHA Store, and also don't forget to visit our Beer Recipe Blog for more homebrew recipes! Read More
This Flanders red ale recipe by Jamil Zainasheff was awarded the gold medal at the 2007 National Homebrewers Conference. This traditional style from the Flemish region of Belgium, has a common sour characteristic with hints of fruit flavors such as plum, raspberry and orange. Read More
From Charlie Papazian: "Although the honey may seem unusual for this traditional style of beer, it adds a character reminiscent of Authentic Czech pilsener. It is one malt-extract beer that has come close to the lusciousness of the twentieth-century brewed Pilsner Urquell or the original full-flavored and wonderful malt- and hop-graced Czech Budweiser. The use of light honey in this recipe helps introduce the character of a light-bodied pilsener while celebrating the roundness of malt and the crispness of hops. Simply brewed, Propensity Czech Pilsener is a treat for the connoisseur of true, traditional, and original Czech-style lagers."
Aloha beer lovers. This IPA received the gold medal at the 2011 National Homebrew Competition. Of the 462 entries in the India Pale Ale category, Thor McCmmon took the gold medal back to his home island of Maui, Hawaii.
Thor combines Columbus, Simcoe, Citra, Amarillo and Cascade hops to create the perfect island-style American IPA. Enjoy this IPA on your own beach, wherever that may be!
Don't expect this dark dunkelweizen to be too big or rich, this refreshing German-style wheat beer is a fruity and malty wheat-based ale, with a hint of spice. This delicious and simple recipe is featured in the book Brewing Classic Styles by Jamil Zainasheff and John J. Palmer, which can be found in the AHA Store. Prost! Read More
This delicious coffee stout was featured in Nathan Watkins article, "Making Great Coffee Beer" in the Sept./Oct. 2012 Zymurgy magazine. Using a blend of French Roast, Sumatra and Ethiopian coffees, Watkins created the perfect beer to wake you up in the morning.
AHA members have instant access to this issue, via the eZymurgy online archive. Not yet a member? Join the American Homebrewers Association today!
Grain d'Orge is presented by Charlie Papazian in his book Homebrewers Gold, a compilation of over 100 Gold Cup-winning all-grain and extract recipes. Commercially brewed in France by Brasserie Grain d'Ogre (formerly Brasserie Jeanne d'Arc until 2002), Grain d'Ogre earned gold in Category 34*: French-style Bière de Garde at the 1996 World Beer Cup. Charlie scaled the recipe down for homebrewing purposes and provided this character description of the gold cup-winning ale:
"...Grain d'Ogre introduces itself in a corked bottle, virtually assuring a pleasant earthy, musty aroma. Appearance is crystal-clear and light amber in color. Well carbonated with a pleasant head. First aromatic impressions are a gentle, mild maltiness and musty cork character. Subdued ale aromatics contribute to an easy complexity without fruity esters. Full-bodied with a malty finish. The assault of malt and alcohol character on the palate highlights the beer's overall impact. Noble hop bitterness is soft and mild and generally balanced towards neutrality; hop flavor does not emerge. Pale malts with a hint of Munich and Caramamunich-type malts seem apparent, but the formulation is actually aromatic Vienna and French caramel malt" (p. 240).
*Style categories have changed since 1996. Bière de Garde is now classified as Category 16D by the BJCP. Read More