This obscure beer style, which is slightly salty and slightly sour, has been brewed for over 1,000 years.
I used peanut butter extract and cordial oil, but you could also use 6 oz. of low fat peanut butter and add it at intervals during the boil just like the cocoa powder is added.
Despite names like Fat Spider Ale, Turkey Stout and Black Kitty Brown, only one BYO recipe has ever featured animals as an ingredient — Black Pearl Oyster Stout. We’ve been lucky enough to taste this beer, brewed by Joe Walton and Jim Michalk, and it’s delicious. The beer has a complex dark grain character and a slightly silky mouthfeel. There’s no strong oyster flavor, but you may detect a slight salty/briney character. For best results, use hard water with a moderate to high level of carbonates.
This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries).
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries).
This recipe by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
Gordon Strong is President of the Beer Judge Certification Program. This recipe won Best of Show, Ohio State Fair 1997, out of 90 entries.
Sure, Mexico is the home to many lagers served in clear bottles with a lime wedged in their necks. But if you dig a little deeper, you will find that it is also the land of many indigenous brews, including pulque.
This beer was inspired by residue found in drinking vessels that are believed to be from the actual tomb of King Midas. Some secrets of the beverage, dated to around 700 BC, were revealed by the new methods of molecular archaeology.
The residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “recreated” a marvelous golden elixir, truly touched by King Midas.
Did you ever want to do something just because someone told you it couldn't be done? A comment at a homebrew club meeting sets a homebrewer on a quest to brew an all-grain beer over 20% alcohol by volume.
American Brown ale was once referred to as Texas Brown ale, since the Dixie Cup was the first competition to recognize the style. In honor of that, David Cato brewed his Texas Imperial Brown Ale, which is more or less a brown I.P.A. It’s a richly flavored beer and very hoppy, appropriately enough with Amarillo hops. This beer, by David Cato took 2nd place in the Imperial Beer category.
“It is a hoppier beer, (but) is very drinkable and heavier for the season.”
— head brewer, Nikki Koontz
"This recipe is from the Specialty/-Experimental/Historical category of the GNBC recipe book and is of local interest."
- Jay Levell
With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
A popular Holiday Wheat Lager recipe from a popular brewer.
All the hoppiness of an Indian Pale Ale (IPA), with rye malt rounding out the flavor profile - RyePA.
-Bader Beer & Wine Supply & Bader Winery, Vancouver, Washington, www.baderbrewing.com