Sonoma Beerocrats club member Byron Burch of Santa Rosa, Calif., earned a gold medal at the 2005 National Homebrew Competition in the 'open category mead' for this recipe. The judges really enjoyed the balance between the sweetness of the honey and the citrus-spice of the chili and lime. An interesting mead indeed! Read More
Homebrew Beer Recipes
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!
Saison d'Hiver is presented as a winter-inspired saison in Drew Beechum's article "A Saison for Every Season," which apeared in the May/June 2008 Zymurgy magazine.
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners. Read More
Former Dogfish Head Craft Brewery lead brewer, Bryan Selders, shares his recipe for 'Raspberry Basil Porter Aged on Palo Santo Wood' in his article "Create Your Own Holiday Traditions," which is featured in the Nov/Dec 2008 Zymurgy magazine.Read More
Stan Hieronymous presents this recipe in his newly released book For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.
For the complete story behind this and other hop-centered recipes, pick yourself up a copy from the AHA Store!Read More
In How To Brew: Everything You Need To Know to Brew Beer Right the First Time, John Palmer discusses amber ales: Part of the American ale style spectrum that proceeds from pale to amber to brown to porter, amber ales bridge pale and brown ales by adding body and sweetness and shifting the beer's balance away from the hops to the malt. Amber ales are sweeter than brown ales but will have more hop flavor and aroma dancing on top than a brown. Amber ales have become one of my favorite beers. I like the balance of these beers—they are very hearty and satisfying. This is my clone of Red Nectar Ale. Read More
Bob Capshew presents this recipe in his article "Perry: The Other Cider" on page 41 of the Nov./Dec. 2001 Zymurgy magazine. For more detailed information on the history and production of perry, AHA members can instantly access this issue via the eZymurgy online archive. As Bob Capshew highlights, pears and apples are cousins in the pomme family, and both are used to make a fermented beverage, but have experienced different popularity throughout history up to modern times. The delicious elixer that is fermented pear juice, better known as perry, has not seen the following cider has had in the past, but don't let that make you wary of perry. Traditionally, perry is stronger than cider and was sipped on for special occasions in similar fashion to champagnes or liquers, as opposed to apple cider which was consumed in a more "sessionable" fashion. Depending on the pear juice you aquire (and the amount of sugar you add to manipulate the gravity), this recipe can produce a strong, traditional perry or a more cider-like, sessionable perry. Read More
This recipe is featured in Randy Mosher's book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass as one of "Twelve Beers of Christmas" on page169.
Mosher took a simple pale wheat ale recipe from earlier on in his book, altered the mash schedule, and added crabapples and a lambic culture to create a festive ale with a tart, champagny character. If you are interested in other holiday-themed beers or unique recipes, pick up a copy of Randy's book online at the AHA Store.Read More
The kiddos will soon be donning their costumes and making their way through the neighborhoods for Halloween, but we've got the recipe for an adult version of Halloween with Trick or Treat Bock! This recipe is featured on page 197 in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. Read More
This recipe comes courtesy of the American Homebrewers Association staff brew-team, the Brew Tang Clan.
In true Halloween fashion, the Brew Tang Clan took one of Charlie Papazian's pumpkin beer recipes and twisted it into their own Frankenstien-esque creation. The end result, dubbed "Punkin Head," is a dark ale with a sweet malt backbone complemented by the pumpkin and spices.Read More
Andy Hejl of Keystone Hops earned third place in the January/Ferbruary AHA-sanctioned Club-Only Competition in Category 4: Dark Lager for his Schwarzbier "I See Your Schwarz Is As Big As Mine." Read More
This recipe earned gold at the 2011 Great American Beer Festival Pro-Am Competition. Homebrewer, Tom Gardner, won Best in Show at the Keg Ran Out Club's (KROC) annual competition with his classic American pilsner, "Melissa's Favorite," named for his wife. Gardner teamed up with Colorado brewer, Dennis O'Harrow of C.B. & Potts Restaurant & Brewery, to scale up his classic American pilsner.
The end result was the Pro-Am, award-winning "Before Capone!" For more information on this and the silver and bronze Pro-Am recipes from GABF 2011, AHA members can instantly access the January/February 2012 issue of Zymurgy via the eZymurgy online archive!Read More
Inspired by a long, rural tradition in Germany known as Kartoffelferien, or Potato Vacation, Hornst Dornbusch came up with this funky recipe to pay homage to the tuber that has long been of importance to Germany: the potato. Horst Dornbush, Brewers Publications author, presents this potato-beer recipe in the article "Can You Say Kartoffelferienbier" on page 41 of the January/February 2004 issue of Zymurgy magazine.
Named after a traditional, week-long break from school and work for potato harvesting in Germany, Potato Vacation Beer, or Kartoffelferienbier, is a funky ale that lives outside the realm of classic styles.
For a deeper look at this recipe and the use of potatoes in brewing, AHA members can head over to the eZymurgy online archive for instant access to this Zymurgy issue and many more!Read More