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Beer Style: Specialty and Experimental Beer

124 result(s).

JC’s Roggenbier

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Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”

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Brewing with Ancient Grains

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The modern era of agriculture and cultivation of crops, somewhere around 7000 BC, was partly due to the desire and demand for beer. People wanted a reliable source of beer, something I

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Prohibition-Era Homebrew Club

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Next time you go to a homebrew club meeting, take a look around. You will see friends and people who share a passion for crafting beer at home. More important, you do

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Experimental Brewing with Veggies, Pork & Chicken

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To say homebrewers are a creative group is an understatement. We’ve all seen posts like this on brewing forums: “I want to brew a Dijon mustard red wine celery beer. How much

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Brewing with Spruce Tips: Tips from Pros

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Spruce tips were common in Nordic and Scandinavian beers, and were used by colonists when hops could not be sourced (they also helped prevent scurvy). Over the past decade, Craft Brewers have

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Brewing Sahti: An Ancient Finnish Farmhouse Beer

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Sahti is an ancient Finnish farmhouse beer that is still brewed much the same way as it was hundreds of years ago. Assured written evidence about sahti goes back only to the

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Tesgüino

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The Sacred Corn Beer of the Sierra Madre

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Gruit-Style Spiced Ale

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(5 gallons/19 L, extract with grains) OG = 1.063  FG = 1.015 IBU = 28  SRM = 14  ABV = 6.5% Ingredients: 12 oz. (0.34 kg) crystal malt (60° L) 4 oz.

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Gruit-Style Spiced Ale

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OG, FG, IBUs and SRM will vary.  Before the use of hops in beer, European beers were often flavored with gruit (rhymes with fruit). Gruit is a blend of herbs and spices,

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German Gose: Popular but misunderstood

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While the style was once nearly extinct, Gose has been revitalized among craft and homebrewers in recent years. 

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Mexican Pulque

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Readers should keep in mind that it is difficult to replicate true pulque using only the ingredients in a home brewer’s pharmacopeia. It is common for pulque brewers in Mexico to reproduce their own strains of yeast, using a starter of fermented pulque (known as the “semilla”, or seed) to ferment a fresh batch of agave nectar. These yeast strains, like many tricks of the trade, are closely guarded secrets amongst pulqueros — indeed, some of these strains of yeast may be as old as the Aztec Empire itself.

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Hard Ginger Beer

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Hard Ginger Beer (5 gallons/19 L)OG = 1.038 FG = 0.995 ABV = 5.5% Kit Harrington of Root Sellers’ advises, “Start with the freshest ingredients possible, they really show when you make

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124 result(s) found.