Find out how to make hard root beer and hard ginger beer at home.
Malt, hops, water, yeast....and lawn clippings? Well, not exactly. Sweetgrass is a fragrant plant used by Native Americans for spiritual ceremonies. We'll show you how to brew a vanilla-scented beer with this uplifting ingredient.
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.
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).
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 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.
This is a nice, spicy ale that tastes just like pumpkin pie. It's perfect for Thanksgiving.
- Mary Traina - Beer and Winemaker's Pantry, Pinellas Park, Florida
Kuyler Doyle’s “Wee Hottie” took second place behind the ZEALOTS entry. Kuyler’s choice was dictated by the style’s primary ingredient. “I thought the malty sweet character of a Scotch ale would pair well with spicy heat from chiles,” states Kuyler. “Since Scotch ales are allowed to have a smoky flavor, I went with that as the link. I added some rauch malt to the blend and used smoky chipotle peppers for the heat and flavor.” Like the ZEALOTS, Kuyler did a spinoff of a 5- gallon (19-L) batch. The recipe below has the peppers scaled up for full a 5-gallon (19-L) batch.
Marc Martin headed a group of Austin ZEALOTS who were out to make a name for themselves at the Dixie Cup. Marc, the Primary Fermenter, Corey Martin the Secondary Fermenter, and another key member, Keith Bradley, decided they should honor the ever present Fred Eckhart by brewing a clone of that famous namesake Barleywine made by Hair-of-The-Dog brewing, “Fred.” After a lengthy (12 hour) brew day and six months of aging, two quarts were tapped from the keg and sliced Jalepeno, Serrano and Habanero peppers were steeped in the cold brew. Spoonfuls were tasted at 8–12 hour intervals until just the right level of heat was present to mingle with the malt and hops. Balance with a lingering heat was the goal and it was obviously achieved, since it took home first place!
This beer, by Bev Blackwood, was “dry carroted” and the mouthfeel defined as “crunchy.” In truth, the carrot stick included in the contest bottle picked up a lot of the hop character of the I.P.A. and proved to be quite tasty, as was the beer!
Thanks to Al Marzi of the Harpoon Brewery for the information used to construct this clone of Harpoon Winter Warmer.
A popular Holiday Wheat Lager recipe from a popular brewer.