Bicycle-Themed Clone Recipes
Scan the shelves at your favorite craft beer retailer and the odds are good that scattered among the various images of monks, animals, snowflakes and palm trees, a bike or two will pop out. Bikes have been appearing on beer labels since the early 1900s, mainly in Europe where cycling draws high passion.
In the United States, the pairing of bikes and beer on labels and at pubs is a relatively newer phenomenon, especially considering the craft brew industry (as currently defined) only reaches back a few decades. Bikes may have appeared on labels earlier — entirely possible since there were literally thousands of small breweries in the States up until Prohibition — but little evidence of these labels was found in an extensive Internet search.
When the first bike labels appeared in Europe, it was to target a specific group of beer drinkers — cyclists. Radler (which also means cyclist in German) was the popular brew, a wheat beer mixed with lemon-lime soda. Today, brewmasters and pub owners are attracted to bicycles not because of sales potential (though certainly that doesn’t hurt), but because cycling is such a big part of their culture or the local community culture where they are based.
In mountainous Boulder, Colorado, for example, Singletrack Copper Ale with its mountain biker on the label fits perfectly in a community jammed with mountain bikers and outdoor recreationalists who can relate to the image. Just up the road in Fort Collins, Fat Tire Amber Ale, adorned with a vintage cruiser bike, reflects the flat, wide streets of the town, but also founder Jeff Lebesch’s love of cycling, and the facts that he 1) conceived of his brewery idea while on a Belgian bike tour, and 2) he delivered his earliest creations to stores on his beloved bike.
Others, such as Matt Phillips, owner of Phillips Brewery in Victoria, British Columbia, “grew up a roadie,” so the label of his Slipstream Cream Ale — modeled after old Tour de France posters — reflects that personal love of cycling. Similarly, Charles Finkel, founder of Pike Brewing in Seattle, is a regular cyclist. With his wife on the back, the pair ride their tandem to the brewery most clear days. His beer: Tandem Double Ale.
Other brewers fall somewhere in between. Squatters Full Suspension Pale Ale is the creation of brewmaster and former bike racer Jennifer Talley. She purchased a Titus mountain bike frame and it was delivered to the brewery in Salt Lake City. All week while developing a new pale ale recipe, that full-suspension frame was on her mind. In cyclist-friendly Columbus, Ohio, Barley’s Brewing Company’s Ale House #1 Head Brewer Angelo Signorino grew up cycling with his dad (who bungie-corded a beer-filled cooler to his bike) and has been known to haul kegs in a kid’s trailer, but his vision for the Blurry Bike IPA had to do more with what he saw in the local cycling community. “It implied motion, not lack of focus,” he explained.
OK, so that helps explain the motivation behind a few of the names, but what about beer styles? In some cases, the connection is clear. Well, in the case of Blurry Bike IPA, less so. “We don’t filter our IPA, so that could certainly be perceived as ‘blurry,’” Signorino adds.
Talley explained that the aggressive mountain bike motif also represents the edginess of Full Suspension.
“When I designed Full Suspension, we had a pretty mild pale ale at the time. Not a lot of hops or hop character. So I wanted to make a very hop forward pale with ample hop bitterness, flavor and aroma. I guess you could say (it is) hop aggressive, and mountain biking is a pretty aggressive sport at times, especially if you are flying down a rocky trail at rocket speed,” Talley says.
Boulder Beer Company President Jeff Brown’s sentiments are similar: “Back in the mid-90s, when we developed the recipe, it pushed the envelope of style guidelines a bit, much the same way screaming down a singletrack pushes your bike handling.”
Pike’s Tandem is a double in two ways. Besides being a two-seater, it is also a Belgian dubbel, or double. Finkel’s tandem, the one he rides, was even painted orange to match the beer.
Phillips says his cream ale is “as smooth as a pedal stroke,” while New Belgium Brewery “Spokes Model” Bryan Simpson says Fat Tire is a fine balance of hop to malt, bitter to sweet. “Much like having to balance on a bicycle, this is a tricky thing to accomplish, but once you’re there the payoff is remarkable.”
But at these breweries, bike culture is also an important part of the setting. All make beers with a bicycle motif or theme, but most support bike teams, Bike to Work events, sponsor cycling races, place extra bike racks out front, print bike jerseys, socks and hats, give out patch kits and much more. And all encourage employees to use pedal power over carbon emitting vehicles.
Brown says he rides about 10,000 miles per year, while his brewmaster David Zukerman commutes by bicycle “100 percent” to the brewery.
“If I were hiring an employee in the brewery, and had more than one equally qualified candidate, but one rode a bike to work and the others didn’t . . . I don’t think that would be discrimination,” Signorino says.
“They’re not an alternative form of transportation — they’re an outstanding form of transportation,” Simpson says of bicycles (Simpson in fact gave up cars altogether four years ago). Each year, New Belgium promotes the self-created Tour de Fat, a cycling festival of epic proportions. The event features, among other things, a bike parade around Fort Collins, and several years ago made the Guinness Book of World Records for the largest of its kind. (I was there, pedaling a green and cream 1955 Schwinn Starlet and pulling a trailer.)
“Riding bikes, like drinking craft beer, also makes a statement about individuality and lifestyle — a ‘putting money where your mouth is’ protest against a consumer culture that wastes huge quantities of fossil fuel driving to global grocers to purchases large quantities of innocuous, bland beers and sugary soft drinks. It is also a statement about quality over quantity,” Finkel adds.
Now, maybe this article has been overlooking the obvious, bike riding leads to thirstiness, which needs quenching, and what better beverage to do that than beer?
“For me, beer is the ultimate electrolyte replenishment system. It is the perfect thing to charge the battery after a great ride,” Phillips says.
“After I am done with a beautiful mountain bike ride through the cottonwoods, nothing really sounds better than a craft beer,” Talley adds. “I guess it is my reward for a hard ride.”
Signorino says, “While any number of beverages could relieve a parched throat, beer is an excellent choice.”
OK, no need to be labor that assessment, but Phillips, perhaps, sums up the exquisite pairing of bikes and beers best:
“I see a lot of bikes parked in front of the brewery. I think that perhaps bikes may be for independent thinkers, just like craft beer. That this is one thing that is cool about bikes — they mean different things to different riders,” he says. “I guess this isn’t too different from beer.”
Singletrack Copper Ale clone
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 32 SRM = 13 ABV = 5.2%
“It is a medium-bodied ale, similar to an English-Style Pale Ale. A small amount of toasted rye is added to the malt in the mash tun, adding a dry, somewhat nutty flavor to the beer.” —Jeff Brown
Ingredients
8.75 lb. (4.0 kg) 2-row domestic pale malt
1.0 lb. (0.45 kg) British crystal malt (50–60 °L)
0.50 lb. (0.23 kg) Briess Carapils® malt
0.75 lb. (0.34 kg) flaked rye
0.50 tsp. Irish moss (15 mins)
3.1 AAU Nugget hops (90 mins) (0.25 oz./7.1 g of 12.5% alpha acids)
4.5 AAU Tettnang hops (30 mins) (1.0 oz./28 g of 4.5% alpha acids)
5.6 AAU Tettnang hops (5 mins) (1.25 oz./35 g of 4.5% alpha acids)
American ale yeast (such as Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast
1 cup corn sugar (for priming)
Step by Step
Mill the pale, crystal and dextrin (Carapils) malt together, keep the rye separate. Mix the milled grains with 3.4 gallons (13 L) of 168 °F (76 °C) water treated with 1 teaspoon of gypsum. Mix the rye flakes into the top quarter of the mash to hydrate. Let mash rest, at 156 °F (69 °C), half an hour, or until starch conversion is complete. Recirculate until wort is clear then sparge to kettle with 4.5 gallons (17 L) of 170 °F (77 °C) sparge water. Collect 6.0 gallons (23 L) of wort, boil for 90 minutes and hop at times indicated in ingredient list. Chill and aerate wort in the fermenter and pitch a healthy slurry of American Ale yeast. (Note: If you can get 10 to 12 oz. of fresh yeast slurry from your local brewery or brewpub, fermentation will be quicker.) Ferment in primary at 70–73 °F (21–23 °C) and condition in secondary for 2 weeks at 32 to 38 °F (0.0–3.3 °C).
Singletrack Copper Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.012
IBU = 32 SRM = 13 ABV = 5.2%
Ingredients
0.75 lb. (0.34 kg) 2-row pale malt
1.0 lb. (0.45 kg) British crystal malt (50–60 °L)
0.50 lb. (0.23 kg) Briess Carapils® malt
0.75 lb. (0.34 kg) flaked rye
1 lb. 14 oz. (0.85 kg) Briess Light dried malt extract
3.3 lb. (1.5 kg) Briess Light liquid malt extract (late addition)
0.50 tsp. Irish moss (15 mins)
3.1 AAU Nugget hops (90 mins) (0.25 oz./7.1 g of 12.5% alpha acids)
4.5 AAU Tettnang hops (30 mins) (1.0 oz./28 g of 4.5% alpha acids)
5.6 AAU Tettnang hops (5 mins) (1.25 oz./35 g of 4.5% alpha acids)
American ale yeast (such as Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis Safale US-05 yeast
1 cup corn sugar (for priming)
Step by Step
Steep crushed malts and rye flakes in 1.0 gallon (3.8 L) of water, Steep for 30 minutes at 156 °F (69 °C). Add water and dried malt extract to make 3.0 gallons (11 L) and bring to a boil. Boil for 60 minutes, adding hops and Irish moss at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Add water to make 5.0 gallons (19 L), aerate wort and pitch yeast. Ferment in primary at 70 to 73 °F (21–23 °C) and condition in secondary for 2 weeks at 32 to 38 °F (0.0–3.3 °C).
Squatters Pub Brewery’s Full Suspension Pale Ale Clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG = 1.012
IBU = 39 SRM = 8 ABV = 4%
Ingredients
8 lbs. (3.6 kg) 2-row pale malt
1 lb. (0.45 kg) caramel munich malt (45 °L)
10 AAU of Nugget hops (60 min.) (0.6 oz./17 g at 14% alpha acids)
10 AAU of Columbus hops (5 min.) (0.77 oz./22 g at 13% alpha acids)
10 AAU of Columbus hops (0 min.) (0.77 oz./22 g at 13% alpha acids)
1 oz. (28 g) Columbus hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter)
¾ cup (150 g) dextrose (if priming)
Step by Step
Use 12.5 qts. (11.8 L) of mash water and mash grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge with 170 °F (77 °C) water to collect 5 gallons (19 L) of wort.
Add 1.5 gallons (5.7 L) of water and boil wort for 90 minutes, adding hops at times indicated in ingredient list. After the boil is complete, turn off heat, give wort a stir for one minute, and then cover and leave alone for 15 minutes to whirlpool. Cool, aerate, and pitch yeast.
Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.
Extract with grains option: Substitute the pale malt in the all-grain recipe with 6.6 lbs. (3 kg) Coopers light liquid malt extract. Steep crushed malts in 1.5 qts. (1.5 L) of water at 150 °F (66 °C) for 30 minutes. Rinse grains with 0.75 qts. (750 mL) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add hops as indicated and liquid malt extract with 15 minutes remaining. Top off to 5 gallons (19 L) after cooling. Follow the remaining portion of the all-grain recipe.
New Belgium Brewing Co.’s Fat Tire Amber Ale clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.013
IBU = 20 SRM = 14 ABV = 4.8%
“People get biscuity, bread-like flavors off the malts and there’s just enough hops to linger on the palate and set you up nicely for that next sip.”—Bryan Simpson
Ingredients
8 lb. 10 oz. (3.9 kg) 2-row pale malt
0.50 lb. (0.23 kg) Munich malt
0.50 lb. (0.23 kg) Carapils malt
0.50 lb. (0.23 kg) crystal malt (20° L)
6.0 oz. (170 g) biscuit malt
1.0 oz. (28 g) chocolate malt
4 AAU Willamette hops (90 mins) (0.80 oz./22 g at 5% alpha acid)
2 AAU Fuggle hops (20 mins) (0.40 oz./11 g at 5% alpha acid)
2 AAU Fuggle pellet hops (0 mins) (0.40 oz./11 g at 5% alpha acid)
1 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (1.25 qts./~1.25 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Mash at 154 °F (68 ºC) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) or higher to collect 6.0 gallons (23 L) of wort. Add 0.5 gallons (1.9 L) of water and boil for 90 minutes, adding hops at times indicated in ingredient list. Ferment at 68 °F (20 °C) until complete (usually 7–10 days).
New Belgium Brewing Co.’s Fat Tire Amber Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.013
IBU = 20 SRM = 14 ABV = 4.8%
Ingredients
2 lb. 3 oz. (1.0 kg) Coopers Light dried malt extract
3.3 lbs. (1.5 kg) Coopers Light liquid malt extract (late addition)
0.50 lb. (0.23 kg) Munich malt
0.50 lb. (0.23 kg) Carapils malt
0.50 lb. (0.23 kg) crystal malt (20° L)
6.0 oz. (170 g) biscuit malt
1.0 oz. (28 g) chocolate malt
4.3 AAU Willamette hops (60 mins) (0.80 oz./22 g at 5% alpha acids)
2 AAU Fuggle hops (20 mins) (0.40 oz./11 g at 5% alpha acids)
2 AAU Fuggle hops (0 mins) (0.40 oz./11 g at 5% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast (1.25 qts./~1.25 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Place crushed malts in a nylon steeping bag and steep in 3.0 qts. (2.8 L) of water at 154 ºF (68 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C). Add water to make 3.0 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated in ingredient list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. Cool brewpot in sink, with the lid on, until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5.0 gallons (19 L) with cool water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C) until complete, then transfer to secondary, or rack into bottles or keg with corn sugar. (The low amount of priming sugar is meant to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few weeks to mellow and mature for best results.
Phillips Brewing Co.’s Slipstream Cream Ale clone
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.011
IBU = 16 SRM = 14 ABV = 4.3%
“A cream ale in British Columbia is a different animal. If we are going to be honest about it, it is a cross between a mild and brown ale. Really big nutty and caramel flavors, in a medium-bodied beer.”—Matt Phillips
Ingredients
8.75 lb. (4.0 kg) 2-row pale malt
0.33 lb. (0.15 kg) crystal malt (60 °L)
2.0 oz. (57 g) chocolate malt
3.8 AAU Magnum hops (60 mins) (0.27 oz./7.6 g of 14% alpha acids)
1.4 AAU Cascade hops (10 mins) (0.27 oz./7.6 g of 5% alpha acids)
London ale yeast (such as Wyeast 1968 (London ESB), White Labs WLP002 (British Ale) or Fermentis Safale S-04 yeast)
1 cup corn sugar (for priming)
Step by Step
Mash at 154 °F (68 °C) for an hour, run off and boil for 60 minutes, addiing hops at times indicated in the ingredient list. Ferrment at 68 °F (20 °C) with a London ale type yeast.
Phillips Brewing Co.’s Slipstream Cream Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.044 FG = 1.011
IBU = 16 SRM = 15 ABV = 4.3%
Ingredients
1.5 lb. (0.68 kg) 2-row pale malt
0.33 lb. (0.15 kg) crystal malt (60 °L)
2.0 oz. (57 g) chocolate malt
1.5 lb. (0.68 kg) Muntons Light dried malt extract
3.3 lb. (1.5 kg) Muntons Light liquid malt extract (late addition)
3.8 AAU Magnum hops (60 mins) (0.27 oz./7.6 g of 14% alpha acids)
1.4 AAU Cascade hops (10 mins) (0.27 oz./7.6 g of 5% alpha acids)
London ale yeast (such as Wyeast 1968 (London ESB), White Labs WLP002 (British Ale) or Fermentis Safale S-04 yeast)
1 cup corn sugar (for priming)
Step by Step
Steep crushed grains at 154 °F (68 °C) in 3.0 qt. (2.8 L) of water for 45 minutes. Add water to make 3.0 gallons (11 L), add dried malt extract and bring to a boil. Boil wort for 60 minutes, adding hops at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C).
Barley’s Brewing Co.’s Blurry Bike IPA clone
(5 gallons/19 L, all- grain)
OG = 1.058 FG = 1.015
IBU = 80+ SRM = 5 ABV = 5.8%
Ingredients
11.5 lbs. (5.2 kg) British 2-row pale malt
0.5 lb. (0.23 kg) crystal malt (20 °L)
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Columbus hops (0 min.)
2 oz. (57 g) Columbus hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Mash grains at 150 °F (66 °C) in 3.75 gallons (14.2 L) of water for 45 minutes. During sparge, add the first wort hops to the kettle and then bring up to a boil.
Boil wort for 60 minutes, adding remaining hops at times indicated. Cool wort and transfer to fermenter. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.
Barley’s Brewing Co.’s Blurry Bike IPA clone
(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.015
IBU = 80+ SRM = 6 ABV = 5.8%
Ingredients
3 lbs. (1.4 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract (15 min.)
1.5 lbs. (0.68 kg) British 2-row pale malt
0.5 lb. (0.23 kg) crystal malt (20 °L)
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Columbus hops (0 min.)
2 oz. (57 g) Columbus hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Steep crushed grains at 150 °F (66 °C) in 3 qts. (2.8 L) of water for 45 minutes. Add water to make 3 gallons (11 L), add dried malt extract and first wort hops and bring to a boil. Boil wort for 60 minutes, adding remaining hops at times indicated. Stir in liquid malt extract during final 15 minutes of the boil.
Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.
Pike Tandem Ale clone
(5 gallons/19 L)
OG = 1.066 FG = 1.010
IBU = 25 SRM = 19 ABV = 7.2%
“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
Ingredients
6.5 lb. (3 kg) American 2-row malt
3 lb. (1.4 kg) British pale ale malt
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) American Munich malt
1.2 lb. (0.54 kg) crystal malt (70–80 °L)
4 oz. (113 g) roasted barley
8 oz. (227 g) cane sugar (20 min.)
4.5 AAU Northern Brewer hops (75 min.) (0.5 oz./14 g of 9% alpha acids)
2.3 AAU Mt Hood hops (30 min.) (0.5 oz./14 g of 4.5% alpha acids)
2.3 AAU Mt Hood hops (15 min.) (0.5 oz./14 g of 4.5% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) or Lallemand Abbaye Ale yeast
1 cup corn sugar (for priming)
Step by Step
Mash at 152 °F (67 °C) for 1 hour. Boil for 90 minutes, adding hops at times indicated. Pitch with a Belgian Trappist Yeast. At Pike we use White Labs WLP530. We control the fermentation pitching at 72 °F (22 °C) and not allowing the beer to get above 74 °F (23 °C). High temperature fermentation will produce a more phenolic Belgian style beer.
Pike Tandem Ale clone
(5 gallons/19 L)
OG = 1.066 FG = 1.010
IBU = 25 SRM = 19 ABV = 7.2%
Ingredients
1 lb. (0.45 kg) American Munich malt
1.2 lb. (0.54 kg) crystal malt (70–80 °L)
4 oz. (113 g) roasted barley
2.75 lb. (1.3 kg) Muntons Light dried malt extract
4 lb. (1.8 kg) Muntons Light liquid malt extract (late addition)
8 oz. (227 g) cane sugar (20 min.)
4.5 AAU Northern Brewer hops (75 min.) (0.5 oz./14 g of 9% alpha acids)
2.3 AAU Mt Hood hops (30 min.) (0.5 oz./14 g of 4.5% alpha acids)
2.3 AAU Mt Hood hops (15 min.) (0.5 oz./14 g of 4.5% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) or Lallemand Abbaye Ale yeast
1 cup corn sugar (for priming)
Step by Step
Steep crushed grains at 152 °F (67 °C) in 3.0 qt. (2.8 L) of water for 45 minutes. Add water to make 3.0 gallons (11 L), add dried malt extract and bring to a boil.
Boil wort for 60 minutes, adding hops and sugar at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 72 °F (22 °C).
