Belgian wit (white) beers are very pale, turbid beers with a balanced spiced character and a crisp “zing.” These traits make for an appealing and refreshing beer, but each of these characters also makes it potentially hard to replicate at home.
By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYO’s first year). The biggest key to brewing this beer is getting the spice blend right. If you use “supermarket spices,” these amounts should yield a subtly spicy beer. Decrease the amount if you grind your own whole spices.
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.]
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.
For the beer drinker who has tried everything before... just to prove that he or she hasn't. This beer is malty and fairly big underneath, hoppy in the middle, and slightly smokey near the end. And, of course, you can depend on dragon's breath for hours after... following the fire, that is!
Perfect for celebrating Saint Patrick's Day in Tijuana, this dry, black stout will drive the snakes out of any place you want. Roasted barley goes well with hot peppers, if only you let it.
This recipe is reminiscent of Cave Creek Chili Beer, brewed by Crazy Ed's Black Mountain Brewing in Cave Creek, Arizona. It looks harmless enough (unless there's a chili lurking in the bottle!) but if you're not careful, that hot stuff will reach right out of the glass and tear your throat open!
This beer is a delicious ale brewed with malted wheat, barley, and oats. The style is characterized by the flavors of coriander and orange peel. (5 gallons)
This recipe for a YPA came to me one summer afternoon after mowing the lawn. Yarrow, thyme, and savory have spilled out of my wife’s herb garden to become part of the lawn in one place, and they inevitably get mowed along with the dandelions and weeds. The aroma was amazing, and so is the beer.