Beer Style: Specialty and Experimental Beer

131 result(s).

Coffee American Rye Ale

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This combines the spicy flavor profile of you basic rye ale and adds a shot of coffee to boost the complexities found in the beer’s profile.

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Pistachio Pale Ale

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What’s better than drinking beer and eating pistachios? Smashing them together (of course) and making citrusy pale ale using Palisade hops with a smoky pistachio kick.

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Sunflower Seed Dark Hefeweizen

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This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential.

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Pecan Doppelbock

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I chose a doppelbock because of its rich, full-bodied, caramel malty flavor, blanketed light hop aroma with a light ruby-hazed color. This style with the pecan addition just screams Thanksgiving to me.

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Smoked Pumpkin Seed Saison

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Pumpkin spice ales and lagers are the most common styles of this gourd-like brew, but the saison style has some peppery spice undertones I thought might balance well.

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Candy Cap Mushroom Imperial Stout

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Candy Cap Mushroom Imperial Stout (5 gallons/19 L, all-grain)OG = 1.084  FG = 1.021IBU = 60  SRM = 41  ABV = 8.2% Candy cap mushrooms impart a distinct flavor and aroma of


To Better Times (Farmhouse Table Beer)

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To Better Times (Farmhouse Table Beer) (5 gallons/19 L, all-grain)OG = 1.035  FG = 1.007IBU = 10  SRM = 3   ABV = 3.7% This recipe was created with one purpose in mind — to make a refreshing, tasty beer out of very little. The hops used are an illustration, but really any will do —

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Crooked Nail Rustic Ale

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Crooked Nail Rustic Ale (5 gallons/19 L, all-grain)OG = 1.045  FG = 1.010IBU = No hops  SRM = 9  ABV = 4.6% With no hops, homemade base malt, and recycled yeast, this beer is pretty rustic, but the wild herbs perfectly complement the grain bill to give a rich, earthy flavor. This brew uses a hybrid

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Traditional Umqombothi

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Traditional Umqombothi (~2.5 gallons/10 L, all-grain)ABV = ~2.5% Recipes for umqombothi vary wildly. Some use double the amount of sorghum-to-maize, others use more maize than sorghum. Some start with a vast amount of liquid while others add the liquid in stages as the days progress. This recipe is based on one given to me by

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Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone

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Hill Farmstead Brewery’s Old World, Wild Mary Pilsner clone (5 gallons/19 L, all-grain)OG = 1.048  FG = 1.010IBU = 42  SRM = 3  ABV = 4.9% According to Shaun Hill, Owner of Hill Farmstead Brewery, “This is an unreleased beer (at press time) that we internally refer to as Old World, Wild Mary. The base

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Gordon Strong’s Roggenbier

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I’m balancing the beer to be somewhat like the original Schierlinger, a 5% ABV beer. I’ll shoot for 18 IBUs since there will be some malty sweetness to balance.

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American Gravøl

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American Gravøl (5 gallons/19 L, all-grain)OG = 1.080  FG = 1.018IBU = 15  SRM = 7  ABV = 8.2% This recipe is brewed in a way that I feel pays homage to the ingredients and processes I saw being used in Norway. That’s not to say it doesn’t involve a lot of improvisation. I used

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131 result(s) found.