An American-style Amber Ale, with maple sap and syrup. Maple sap is the clear liquid that maple syrup is made from. In this recipe, maple sap replaces your brewing liquor. Maple sap contains 2.5% sugar on average. (In contrast, maple syrup contains around 66% sugar.) If you don’t have access to maple sap, use water and add an extra 1.66 pints of maple syrup during the boil. The amount of German smoked malt called for will only yield the faintest whiff of smoke. For a stronger smoked flavor, try replacing it with some home-smoked malt (we’d try hickory smoke.
An American-style Ale, with roasted hemp seeds. Steve Nordahl, former head brewer at Frederick Brewing Company and the originator of (commercial) Hempen Ale told the story of how his hemp beer came to be in a 1999 article for BYO. Hempen Ale was originally meant to be a dark beer, with the flavor of roasted hemp seeds playing a large role in the flavor profile of the beer.
[Note: In the US, it is legal to possess (and brew with) sterilized hemp seeds. (An internet search will reveal multiple sources for the seeds.) These seeds contain only a trace of THC (the active ingredient in marijuana) and have no psychoactive effects. However, it is possible that consuming hemp beer may cause you to test positive on some modern drug tests. Use your best judgement of your situation when brewing this beer.]
When you wish for new brewing gear, do you ever wish for metamorphic
rocks? You might after seeing this recipe. Here’s a recipe for
steinbier — a beer whose wort is heated by hot stones.
Jason Pavento wanted to combine his two favorite beverages, homebrew and Mountain Dew. His creation — Mountain Brew — does just that. We’ve fiddled with his procedures a bit, based on our own experimentation, but the ingredients are the same as his original recipe. The beer turns out light and crisp, with some aroma, but not much flavor from the Mountain Dew. And, in case you’re wondering, neither the preservatives or the caffeine seem to bother the yeast. Mountain Brew is also a very easy to make. So, to mangle a phrase from their ads — just brew it!
Jolly Rancher Apple lambic is a dry, sour beer with the flavor and aroma of Granny Smith apples coming from Jolly Rancher hard candies. This latest version of the recipe is based on the results of three brewings. For best results, let the beer age warm for at least three months.
An Amber Ale, with pumpkin, honey, and cinnamon. This is a rich, smooth pumpkin ale with a nice sweetness and spiciness. It won third place in specialty fruit/spice beers two years ago in the Peach State Brew-Off in Georgia.
Sahti was made by women across Scandinavia, where the first brew-running called tupulisahti (strong sahti) was given to the men in the village, while the weaker second brew-running jälkijuoma (“nosedrop” sahti) was for the women of the village.
"This recipe is a classic example of the 'barter system' at work. I helped a friend collect the sap from his maple trees. In return he gave me a few gallons of the best maple syrup I have ever tasted, and I gave him some of the best beer he's ever tasted!"
The secret is the maple syrup... gives the Brown Ale a slightly smoky flavor. The maple and the Cascade hops go well together, but be warned, this is a strong one.
Spruce beer was a common colonial beverage in George Washington’s time and no doubt would have been welcome during the cold winter at Valley Forge.
A dark Brown Ale with a hazelnut aroma, a rich nutty flavor, and a smooth and malty finish.