For this SMaSH (Single Malt and Single Hop) beer, I chose Mosaic hops, the daughter of American IPA hop stalwart Simcoe. Mosaic hops only became commercially available following the fall 2012 harvest, but they're already picking up steam among home and craft brewers for creating an array of flavors and aromas that have been said to include cedar, stone fruit, tropical fruit, blueberry, and floral notes. To round things out, I paired the Mosaic hops with the sweet, clean Golden Promise pale malt.
Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca.
Inspired by the Trappist and abbey beers I drank during a trip to Brussels last fall, I first brewed this Belgian Strong Dark Ale in January.
This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja.
For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.
This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition.
American Amber Ale is darker than a pale ale and lighter than a brown ale or porter. Aim for a nice balance between malt and hops, but don't be afraid to feature a strong hop flavor.
Ginger beer is ginger ale's sinister cousin: much or ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials.
This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.
Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.
Winter Warmer ales are like gingerbread and cognac wrapped up in a beer. Start with a good-tasting beer foundation, add some spice on top, and finish with some alcoholic warmth. This recipe clocks in at around 8.7% ABV.
Whether you call it a Cascadian Dark, a Black IPA, or an American Black Ale, this beer is a new and unique American Ale style with forward hops and some dark malt. The style is not yet recognized by the Beer Judge Certification Program (BJCP) but it is a popular entry as a "Specialty Beer" in homebrew competitions.
This recipe is designed for beginning homebrewers. It can be brewed by anyone with the basic equipment setup and a pot large enough to boil 6 gallons.
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. California Common is a hybrid beer so it's helpful if you have a temperature controlled refrigerator you can use to maintain fermentation and conditioning temperatures, but it's not necessary.
Munich Helles is a delicious but technically demanding style to brew. Follow these guidelines carefully and you will be happy with the result!
This is an extract-style homebrewing recipe which is written for the beginning level homebrewer.
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering. If this is your first lager, read this lager overview before you begin to make sure you know the process.
The low final gravity of the Dry Stout creates a light finish on the tongue, while the roasted coffee flavors complement food cooked over charcoal. Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.
Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.
This all-grain recipe is designed for the intermediate homebrewer, and it's a good idea to have at least three or four extract homebrew batches complete before giving this one a try. We will be using a modified version of the brew-in-a-bag technique, which will include a full mash and mash-out.