Organic Beer Clones
Everyone likes to think that the beer we drink is brewed with only the finest natural ingredients. If we are to believe the advertising campaigns and well-crafted labeling of several large-scale brewers (and a number of smaller ones), then probably we are. And while that may be true, a new movement in brewing is looking to implement a new standard in brewing ingredients for the beers they brew.
Though the average palate may not be able to detect a discernable difference, organic beers are beginning to show up on store shelves with an ever-increasing frequency. A recent tally indicates no less than 40 offerings available from breweries as diverse as New Belgium, Deschutes, Peak, Lakefront, Crannog and Samuel Smith. New Glarus perhaps says it best for organic brewing, name-wise at least, with their Organic Revolution.
It is a revolution of sorts, one that slips easily into a growing green movement of environmental consciousness and a desire for sustainable practices. Just as more and more consumers are exploring the option of purchasing food products raised without any chemical intervention or biogenetic interference, the time is right to enjoy that food with a beer equal to the task.
Even though organic beers have been produced commercially — albeit on a very small scale — from a few breweries for more than decade, one deterrent to larger and more widespread production has been an overall lack of resources. But as quality organic grains, malts and hops become more readily available on a consistent basis, it’s likely even more breweries will begin turning out organic beer.
For many brewers, the costlier choice to brew organically is a combination of creating the best beer possible while using ingredients that may do some good for, or at least no harm to, the planet. It starts at the most basic level, with the production of the grains. While every brewer uses the best ingredients at their disposal, you have to consider who produces most those grains. In most cases, it is your average farmer, some contracted to grow for the brewery, some simply getting whatever they can to the marketplace. And every farmer squeezing out an existence knows that the greater the yield, the greater the profit. If conventional modern farming techniques are any bellwether, this could mean utilizing assorted fertilizers, possibly chemical, and/or genetically modified seeds to support that yield.
“Agribusiness with their modern farming practices are heavily dependent on oil-based fertilizers while traditional methods take advantage of the cycles of nature. The environmental harm wrought in chasing that few extra bushels of yield isn’t worth it in our opinion,” explains Steve Parkes, brewmaster at Vermont’s Wolaver’s Organic Ales, which brewed their first organic beer in 1997. “Our primary reason (to brew organically) is to support organic farming in the United States.”
Daniel Del Grande of Bison Brewing Company in Berkeley, Calif., concurs, noting that all beer was organically produced as late as the 1950s. “Back then farmers cared about the soil,” he states. “Today, they use soil simply as a matrix for holding up a genetically modified seed, feeding it chemical fertilizers and spraying it with pesticides. Organic production will improve the soil structure, reduces erosion, and avoids soil acidification.”
What is Organic?
Nailing this question down is more difficult than it might appear on the surface. In the most basic sense, an organically produced product is defined by how it cannot be made as opposed to how it can be made. The National Organic Program (NOP) of the U.S. Department of Agriculture (USDA) established in December 2000 a national standard for the term “organic.” That definition states organic food, must be produced without the use of most synthetic fertilizers, sewer-sludge fertilizers, pesticides, growth hormones, antibiotics, genetic engineering and irradiation.
One concept of organic production is that it also lessens the impact on the soils by allowing more natural and sustainable land use (such as introducing earthworms into the soil and allowing birds and rodents to clear off pests) that should continue to produce longer and more consistently than non-organic farms.
“The very strict measures that the organic certification bodies round the world have placed on producing organic products mean that the beers produced are much purer and more natural,” says Mark Slater, Brewmaster at St. Peter’s Brewery Co. Ltd, Suffolk, England.
“Organic beer drinkers can feel better about their choice because they are promoting sustainability,” adds Larry Berlin, Brewmaster, Butte Creek Brewing Company. “Organic ingredients promote sustainability because they are grown without the use of pesticides and herbicides.”
“From a holistic point of view (organic beers) are much better,” agrees Larry Sidor, brewmaster at Deschutes Brewery.
So this brings up a question important to many beer drinkers: does organic beer taste better?
There is some disagreement about whether organic foods taste better. Proponents of organic foods point to studies that indicate that organically-produced foods taste better and contain more nutrients. Fruits are sweeter and juicier, vegetables are more flavorful and even prepared foods (like canned soups) offer more depth, say organic proponents. Skeptics point out that, of the many studies done, some back the claims of organic proponents and others don’t. Looking at all the available data does not support the idea that organic foods taste better. Not surprisingly, with beer many brewers are on the fence about the taste of organic beer. Some say it always does, others won’t take that leap.
Organic ingredients “don’t necessarily produce a better tasting beer than non-organic ingredients,” Berlin says. Yet, he adds: Our “Pilsner won a gold medal at the Great American Beer Festival in 2006 . . . Great beer can be brewed organically.”
Brewing Organically at Home
Brewing organically at home is no different that creating a non-organic brew. The difference is what goes in it. Be aware of the source of your ingredients, including finings, hops, grains, malts, etc. Look for an organic symbol on the package, or find a person or company to buy from that you trust. Perhaps the biggest challenge might be finding those ingredients. It’s not that they can’t be ordered online, or maybe right at your local brewing supply shop, it’s finding everything you need.
Right now, according to most of the brewmasters interviewed for this article, organic hops are in short supply — especially whole flower hops. Butte Creek imports most of theirs from New Zealand, for example, and others have contracted farmers to grow specifically for them.
“There are not enough acres planted,” Del Grande says, “and as the organic marketplace explodes, farmers have not kept up.” And, of course, with the current hop crisis still in full swing. Many brewers are willing to pay the premium for organic hops, even if they are not brewing organic beers. Furthermore, there’s little incentive for current hop farmers to switch to organic methods when the price of hops is so high. Switching to a lower-yielding form of agriculture doesn’t make sense when high yields equal high profits — something hop farmers haven’t seen for decades.
That said, some organic beers currently do not use organic hops, such as Deschutes Green Lakes Organic Ale, because there simply aren’t enough available. Current organic brewing regulations and guidelines specify beers can still be called organic even if the hops aren’t, as long as all the other ingredients are. That, however, is expected to change in the near future.
Several brewers indicated organic ingredients could, depending on their quality, cause some subtle adjustments to the brewing process, including potentially slower fermentations, extended conditioning times and longer settling periods for clarity. The slower fermentations can be headed off by pitching with an active yeast starter with a high cell count. Adjusting for the additional conditioning and clarity time simply requires a little patience. In the grand scope of homebrewing, these are minor issues.
Another important aspect of organic brewing is making sure your equipment is purged of any non-organic ingredients or residues. Since homebrewers generally work in smaller batches and hygiene is tantamount, this shouldn’t be a problem. But if there is any question of organic and non-organic mixing, designating grain bags, racking tubes and canes, stir spoons, maybe even carboys — anything that could come into contact with the beer — strictly for organic-only production might be prudent.
What Does the Future Hold?
As more people want to make an environmental difference, restore the earth to a healthier state and generally take better care of all that’s around us (including our own bodies), producing and consuming organic beer is a natural progression in helping the planet and ourselves. (That sounds like a good reason to brew, if you need one.) With rising market demand and the increased availability of organic malts, grains and hops, a growing number of brewers are making the switch to organic brewing.
Thus, it seems inevitable this movement will become the future of craft brewing.
“I can see a time when we look back,” says Sidor, “and wonder why we didn’t make it happen sooner.”
Organic Clone Recipes
Wolaver’s Oatmeal Stout clone
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.016
IBU = 40 SRM = 60 ABV = 5.6%
Ingredients
9.5 lbs. (4.3 kg) organic 2-row malt
1.4 lbs. (0.64 kg) organic roasted barley
0.7 lbs. (0.32 kg) organic rolled oats
0.5 lbs. (0.23 kg) organic crystal malt (120 °L)
0.7 lbs. (0.32 kg) organic Munich malt (10 °L)
0.28 lbs. (0.13 kg) organic unmalted wheat
9.2 AAU Magnum hops (60 mins) (0.65 oz./19 g of 14% alpha acids)
0.4 AAU organic Hallertau hops (15 mins) (0.1 oz./2.8 g of 4 % alpha acids)
2.4 AAU Cascade hops (15 mins) (0.48 oz./14 g of 5% alpha acids)
ale yeast (Wolaver’s uses a proprietary alt strain) (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C).
Wolaver’s Oatmeal Stout clone
(5 gallons/19 L,
extract with grains)
OG = 1.060 FG = 1.016
IBU = 40 SRM = 60 ABV = 5.6%
Ingredients
0.42 lbs. (0.19 kg) organic 2-row malt
1.4 lbs. (0.64 kg) organic roasted barley
0.7 lbs. (0.32 kg) organic rolled oats
0.5 lbs. (0.23 kg) organic crystal malt (120 °L)
0.7 lbs. (0.32 kg) organic Munich malt (10 °L)
0.28 lbs. (0.13 kg) organic unmalted wheat
1.5 lbs. (0.68 kg) Briess organic light dried malt extract
4.63 lbs. (2.1 kg) Briess organic light liquid malt extract (late addition)
9.2 AAU Magnum hops (60 mins) (0.65 oz./19 g of 14% alpha acids)
0.4 AAU organic Hallertau hops (15 mins) (0.1 oz./2.8 g of 4 % alpha acids)
2.4 AAU Cascade hops (15 mins) (0.48 oz./14 g of 5% alpha acids)
ale yeast (Wolaver’s uses a proprietary alt strain) (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 152 °F (67 °C) in 5.0 qts. (4.7) of water. Add dried malt extract to wort from steeping, bring wort volume to 2.5 gallons (9.5 L) and boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract for final 15 minutes of the boil. Ferment at 68 °F (20 °C).
Bison Organic Chocolate Stout clone
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.020
IBU = 25 SRM = 67 ABV = 4.8%
Ingredients
7.5 lbs. (3.4 kg) organic 2-row pale malt
1.5 lbs. (0.68 kg) organic Munich malt
2.0 lbs. (0.91 kg) organic CaraMunich® malt
1.0 lbs. (0.45 kg) organic chocolate malt
0.5 lbs. (0.23 kg) organic roasted barley
1.0 oz. (28 g) cocoa
6 AAU Magnum hops (60 mins) (0.5 oz./14 g of 12% alpha acids)
2 AAU Cascade hops (2 mins) (0.4 oz./11 g of 5% alpha acids)
ale yeast (Bison uses a proprietary strain and suggests you use an alt yeast) (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). To mash in, add one-third of the grains and stir in cocoa. Layer remaining two-thirds of grain bed over this. Boil for 75–90 minutes. Ferment at
70 °F (21 °C).
Bison Organic Chocolate Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.020
IBU = 25 SRM = 67 ABV = 4.8%
Ingredients
1.5 lbs. (0.68 kg) organic Munich malt
2.0 lbs. (0.91 kg) organic CaraMunich® malt
1.0 lbs. (0.45 kg) organic chocolate malt
0.5 lbs. (0.23 kg) organic roasted barley
1.0 oz. (28 g) cocoa
1 lb. 14 oz. (0.85 kg) Briess organic light dried malt extract
4.0 lbs. (1.8 kg) Briess organic light liquid malt extract (late addition)
6 AAU Magnum hops (60 mins) (0.5 oz./14 g of 12% alpha acids)
2 AAU Cascade hops (2 mins) (0.4 oz./11 g of 5% alpha acids)
ale yeast (Bison uses a proprietary strain and suggests you use an alt yeast) (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 152 °F (67 °C) in 4.4 qts. (4.1 L) of water. Stir cocoa in steeping grains. Add dried malt extract to wort from steep, bring wort volume to 2.5 gallons (9.5 L) and boil for 60 minutes. Add hops at times indicated in the ingredient list and liquid malt extract with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up 5 gallons (19 L) and pitch yeast. Ferment at 70 °F (21 °C).
Blue Dot Double India Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.010
IBU = 100+ SRM = 6 ABV = 7.9%
Ingredients
13.17 lbs. (6.0 kg) organic Pilsner malt
1.76 lbs. (0.80 kg) organic flaked rye
64 AAU Warrior hops (75 mins) (4.0 oz./110 g of 16% alpha acids)
56 AAU Magnum hops (40 mins) (4.0 oz./110 g of 14% alpha acids)
48 AAU Columbus hops (10 mins) (4.0 oz./113 g of 12% alpha acids)
5.0 oz. (140 g) Warrior hops (dry hop)
5.0 oz. (140 g) Amarillo hops (dry hops)
Wyeast 1728 (Scottish Ale) yeast (2.0 qt./2 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 154–156 °F (68 °C). Boil for 180 minutes. Ferment at 68 °F (20 °C).
Blue Dot Double India Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.010
IBU = 100+ SRM = 6 ABV = 7.9%
Ingredients
2.24 lbs. (1.0 kg) organic Pilsner malt
1.76 lbs. (0.80 kg) organic flaked rye
2.0 lbs. (0.91 kg) Briess organic light dried malt extract
5.25 lbs. (2.4 kg) Briess organic light liquid malt extract (late addition)
64 AAU Warrior hops (75 mins) (4.0 oz./110 g of 16% alpha acids)
56 AAU Magnum hops (40 mins) (4.0 oz./110 g of 14% alpha acids)
48 AAU Columbus hops (10 mins) (4.0 oz./113 g of 12% alpha acids)
5.0 oz. (140 g) Warrior hops (dry hop)
5.0 oz. (140 g) Amarillo hops (dry hops) Wyeast 1728 (Scottish Ale) yeast (2.0 qt./2 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 154–156 °F (68 °C) in 5 qts. (4.7 L) of water. Add dried malt extract to wort from steep, bring wort volume to 6.5 gallons (25 L) and boil for 90 minutes. (You need to perform a full wort boil to get the right bitterness and character from the hops.) Add hops at times indicated in ingredient list and liquid malt extract for final 15 minutes of boil. Ferment at 68 °F (20 °C).
St. Peter’s Organic Best Bitter clone
(5 gallons/19 L, all-grain)
OG = 1.041 FG = 1.011
IBU = 37 SRM = 12 ABV = 3.9%
Ingredients
7.8 lbs. (3.5 kg) organic 2-row pale malt
0.77 lbs. (0.35 kg) organic crystal malt (90 °L)
7.4 AAU organic First Gold hops (60 mins)(0.95 oz./27 g of 7.8% alpha acids)
5.0 AAU organic Goldings hops (15 mins) (0.94 oz./27 g of 5.3% alpha acids)
English ale yeast (your choice)(1 qt./1 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 147 °F (64 °C). Boil for 75 minutes. Ferment at 68 °F (20 °C).
St. Peter’s Organic Best Bitter clone
(5 gallons/19 L, extract with grains)
OG = 1.041 FG = 1.011
IBU = 37 SRM = 12 ABV = 3.9%
Ingredients
1.23 lbs. (0.56 kg) organic pale malt
0.77 lbs. (0.35 kg) organic crystal malt (90 °L)
1.13 lbs. (0.51 kg) Briess organic light dried malt extract
3.3 lbs. (1.5 kg) Briess organic light liquid malt extract (late addition)
7.4 AAU organic First Gold hops (60 mins) (0.95 oz./27 g of 7.8% alpha acids)
5.0 AAU organic Goldings hops (15 mins) (0.94 oz./27 g of 5.3% alpha acids)
English ale yeast (your choice) (1 qt./1 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 147 °F (64 °C) in 2.5 qts. (2.4 L) of water. Add dried malt extract to wort from steep, bring wort volume to 2.5 gallons (9.5 L) and boil for 60 minutes. Add hops at times indicated and liquid malt extract for final 15 minutes of the boil. Cool wort and transfer to sanitized fermenter. Top up with cool water to 5 gallons (19 L). Aerate, pitch yeast and ferment at 68 °F (20 °C).
Deschutes Green Lake Organic Ale clone
(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 45 SRM = 22 ABV = 5.3%
Ingredients
9.25 lbs. (4.2 kg) organic 2-row malt
0.5 lbs. (0.23 kg) organic crystal malt 60 °L)
1.0 lbs. (0.45 kg) organic Munich malt (10 °L)
0.5 lbs. (0.23 kg) organic dextrine malt
4.0 oz. (0.11 kg) organic chocolate malt
2 AAU Brewers Gold hops (60 mins) (0.25 oz./.1 g of 8% alpha acids)
2 AAU Centennial hops (60 mins) (0.20 oz./5.7 g of 10% alpha acids)
2.5 AAU Amarillo hops (30 mins) (0.31 oz./8.8 g of 8% alpha acids)
2.5 AAU Cascade hops (30 mins) (0.5 oz./14 g of 5% alpha acids)
7.6 AAU salmon-safe Sterling hops (15 mins) (1.0 oz./28 g of 7.5% alpha acids)
2.3 AAU Liberty hops (15 mins) (0.5 oz./14 g of 4.5% alpha acids)
English ale yeast (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 90 minutes. Ferment at 65 °F (18 °C).
Deschutes Green Lake Organic Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.014
IBU = 45 SRM = 22 ABV = 5.3%
Ingredients
0.5 lbs. (0.23 kg) organic crystal malt (60 °L)
1.0 lbs. (0.45 kg) organic Munich malt (10 °L)
0.5 lbs. (0.23 kg) organic dextrine malt
4.0 oz. (0.11 kg) organic chocolate malt
2.0 lbs. (0.91 kg) Briess organic light dried malt extract
4.0 lbs. (1.8 kg) Briess organic light liquid malt extract (late addition)
2 AAU Brewers Gold hops (60 mins) (0.25 oz./.1 g of 8% alpha acids)
2 AAU Centennial hops (60 mins) (0.20 oz./5.7 g of 10% alpha acids)
2.5 AAU Amarillo hops (30 mins) (0.31 oz./8.8 g of 8% alpha acids)
2.5 AAU Cascade hops (30 mins) (0.5 oz./14 g of 5% alpha acids)
7.6 AAU salmon-safe Sterling hops (15 mins) (1.0 oz./28 g of 7.5% alpha acids)
2.3 AAU Liberty hops (15 mins) (0.5 oz./14 g of 4.5% alpha acids)
English ale yeast (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains in 2.8 qts. (2.6 L) of water for 45 minutes at 152 °F (67 °C). Add dried malt extract to wort from steep, bring wort volume to 3 gallons (11 L) and boil for 90 minutes. Add hops at times indicated and liquid malt extract with 15 minutes left in boil. Ferment at 65 °F (18 °C).
Butte Creek Organic Pilsner clone
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.010
IBU = 22 SRM = 3 ABV = 4.2%
Ingredients
8.1 lbs. (3.7 kg) organic Pilsner malt
0.9 lbs. (0.41 kg) organic CaraPils® malt
3.8 AAU Sterling hops (60 mins) (0.5 oz./14 g of 7.5% alpha acids)
3.1 AAU Sterling hops (20 mins) (0.41 oz./12 g of 7.5% alpha acids)
lager yeast (Butte Creek uses a proprietary strain that exhibits 76% apparent attenuation) (3.5 qt./3.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C). Boil for 80 minutes. Ferment at 54 °F (12 °C).
Butte Creek Organic Pilsner clone
(5 gallons/19 L, extract with grains)
OG = 1.044 FG = 1.010
IBU = 22 SRM = 3 ABV = 4.2%
Ingredients
1.1 lbs. (0.5 kg) organic Pilsner malt
0.9 lbs. (0.41 kg) organic CaraPils® malt
1 lb. 7 oz. (0.65 kg) Briess organic light dried malt extract
3.3 lbs. (1.5 kg) Briess organic light liquid malt extract (late addition)
3.8 AAU Sterling hops (60 mins) (0.5 oz./14 g of 7.5% alpha acids)
3.1 AAU Sterling hops (20 mins) (0.41 oz./12 g of 7.5% alpha acids)
lager yeast (3.5 qt./3.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains in 2.5 qts. (2,4 L) of water for 45 minutes at 152 °F (67 °C). Add dried malt extract and water to bring wort volume to 2.5 gallons (9.5 L). Boil for 80 minutes, adding liquid malt extract with 15 minutes left in boil. Ferment at 54 °F (12 °C).
