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Beer Style: Specialty and Experimental Beer

113 result(s).

Against the Grain Kamen Knuddeln clone

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Against the Grain Kamen Knuddeln clone Blend 4 parts kettle sour beer with 1 part Russian imperial stout for the clone. Carbonate to approximately 2.5 volumes. Kettle-Soured ale (5 gallons/19 L, all-grain)

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Urgwawa – Rwandan Banana Beer

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The ratios maybe a little off here as I had to triangulate a few different recipes from my Rwandan friends, but the overall concept is correct.

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Tonsmeire’s Acorn Oud Bruin

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I brewed a beer with compatible flavors for the acorns: A rye sour somewhere between English old ale and Flemish oud bruin.

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SingleSpeed Brewing Co.’s Coconut Migration clone

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Coconut DIPA? Yes, please. The Replicator travels to Iowa to try to uncover the secrets behind SingleSpeed Brewing’s Coconut Migration.

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Neshaminy Creek Brewing Co.’s Maximum Mocha Porter clone

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A chocolate pastry porter with coffee beans and coffee-infused dark chocolate.

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Imprint Beer Co.’s Black Forest Cake Stout clone

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A pastry stout with cherry puree, vanilla beans, and cacao/

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Forgotten Boardwalk Brewing Co.’s Funnel Cake clone

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Forgotten Boardwalk Brewing Company, located in Cherry Hill, New Jersey, describes their Funnel Cake sweet cream ale smelling like “old-fashioned Nilla wafer” and tasting like classic Jersey Shore boardwalk funnel cake.

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Conshohocken Brewing Co.’s Glazing Saddles clone

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This is a creamy, blonde “krapfen-style ale” (from the German word for “donuts”) recipe that includes donut as an ingredient!

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Junkyard Brewing Co.’s Peanut Butter Bandit clone

FREE

One of the largest concerns with adding peanuts to a beer centers on the slick and unpleasant mouthfeel contributions and impedance of head formation/retention due to peanuts’ significant oil content. When compared to other eating nuts (almonds, walnuts, cashews, pine nuts, etc.), peanuts share a similar profile to another nut used commonly in brewing, the hazelnut.

Paavo Pruul’s koduõlu (western Estonian farmhouse ale)

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A raw ale (no-boil) Estonian farmhouse beer.

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Terje Raftevold’s kornøl (Northwest Norwegian farmhouse ale)

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A raw ale (no-boil) farmhouse ale recipe.

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Ethiopian T’ej

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While this is technically a braggot, mead brewed with grain malt, the addition of the Gesho adds the characteristic flavors of an Ethiopian T’ej.

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113 result(s) found.