Glorious, rich, full of flavor, but hard to come by.
In the style of a British Strong Ale, this beer is an amber, full-bodied, winter warmer. Great for the cold holiday season.
The smokey character results from the Hugh Baird peated malt and a healthy starter (1 qt.) of White Labs Edinburgh yeast.
I like Henry’s Dark on tap and decided I wanted to clone it for a brew kit at my store. It turned out well, better in fact. I have people who brew it regularly.
This clone duplicates the strong maltiness of the original London Pride and the honey-flower character from Fuller’s yeast.
An American Ale, the rye adds a pungent fruitiness characteristic of Full Sail Golden ale.
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 is a great, easy-to-make pilsner-style beer made with ale yeast — no lagering required. Comes close to many commercial light pilsners, with just a bit more flavor.
This has been one of our store’s most popular recipes for years — brewed many times by many brewers. Unanimous opinion: a tasty, hoppy brew that does justice as a clone of Anchor Steam.
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.
Beer is made from four ingredients: barley, hops, water, and yeast. Oh, yes, and some goopy stuff that looks like molasses and comes in a can. Or powdery stuff that looks like Ovaltine and, frankly, tastes a lot better.
"Malty." Now just what could that mean? Beer tasters use the term all the time, but isn't it a redundant term, like saying beer tastes beery? Barley malt provides the fuel for the yeast, but it also provides the heart of beer flavor. Weren't you amazed at how great malt extract tasted when you first dipped your finger into it?
Before arriving in Moscow, my husband and I had been warned that while imbibing alcohol was certainly a daily tradition in Russia, we should not expect to enjoy kicking back with a nice bottle of beer unless we were willing to shell out big bucks for an import at a Western-style restaurant. Always eager to test such truths, we purchased various local brands at kiosks, with varying degrees of success. Although production quality has come a long way since the Soviet era, beer remains remarkably inconsistent from batch to batch. In fact we were actually reduced to pouring several truly undrinkable beers down the drain, an action I would have previously considered unthinkable.