This recipe, featured in the May/June 2009 issue of Zymurgy magazine, produces a refreshing yet sweet golden beer with a hint of Belgian complexity. Lighter Belgian blonde ales are known for their fruity and grainy attributes, with a Belgian yeast character and a present, yet restrained hop profile. Cardamom pod and Indian corriander are used to ad more complexity to the base beer. Read More
Can't choose between a hoppy beer or a yeasty one? Well, you can have the best of both worlds with this Belgian IPA! Who says you can't have it all?
This Belgian IPA comes from the Nov/Dec 2011 issue of Zymurgy magazine.Read More
This saison recipe comes from the AHA's Homebrewopedia, and was a featured recipe for our annual Big Brew celebration in 2009. It's dedicated to Dave Levonian, who was great brewer of Belgian-style beers. If you are a saison lover, you will definitely enjoy this one!Read More
This recipe is from the July/August 2011 issue of Zymurgy magazine. White Belgian beers, more commonly known as wits or witbiers, were once an endangered style due to the Reinheitsgebot (German Beer Purity Law), but were thankfully saved from extinction. This Hoegaarden White clone recipe will be very light in color, slightly cloudy and utterly refreshing!Read More
This week’s recipe is a Belgian pale ale from Radical Brewing by Randy Mosher. According to the BJCP Style Guidelines a Belgian pale ale is described as: "A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale." Sounds amazing, and perfect for summer!Read More
This recipe by Kevin Consentino is a gold medal winner from the 2008 National Homebrew Competition, in Category 16 Belgian and French Ales.
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.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
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
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
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
Ettonante is French for "amazing," which describes this Belgian dark strong ale perfectly. Taking silver in the 2001 National Homebrew Competition, this ale has a big fruity palate with a nice touch of alcoholic warming. This recipe is featured in Amahl Turczyn's "Winner's Circle" in the May/June 2002 issue of Zymurgy magazine.Read More
Spice things up with Zingibier, a Belgian Strong Wheat Ale with Ginger and Spices. It brought home a gold medal from the NHC so you know it's legit.Read More