Beer Style: Specialty and Experimental Beer

Tutankhamun Ale

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With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.

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Rye Pale Ale

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All the hoppiness of an Indian Pale Ale (IPA), with rye malt rounding out the flavor profile – RyePA. — Bader Beer & Wine Supply & Bader Winery, Vancouver, Washington
www.baderbrewing.com

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Really Old Style (Ancient Sumerian Beer)

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Really Old Style (Ancient Sumerian Beer) (5 gallons/19 L) OG = 1.062 FG = 1.009 ABV = 6.9% Ingredients 4.5 lbs. (2.0 kg) Weyermann rauchmalz (smoked malt) 3.5 lbs. (1.6 kg) bappir

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Charlotte’s Some Pig Porter

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The dry-hogged porter will provide some smokiness to the chocolate profile of the beer.

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Cascadian Dark Ale/Black IPA Clones

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A new style of beer is emerging from the breweries of the Pacific Northwest. Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got three clone recipes you’ll call delicious.


Bacon Beer

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Breakfast is the most important meal of the day — because many breakfast food ingredients can be used in beer. Check out this recipe for using bacon – yes, bacon – in your next brew!

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Piatz’s Historic Porter

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Steve Piatz of Eagan, Minnesota won 1st place in the 1999 AHA National Homebrew Competition in the Historic/Experimental category. This beer was an attempt to create the historic, wood-aged, stale porter from the glory days of the style in London.
— Steve Piatz

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Hybrid Beer Styles

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Do you like brown ales? How about India pale ales (IPAs)? Then why not a brown IPA? Learn how to envision, formulate and brew a “fusion beer” — a beer that is made by combining the elements of two or more existing beer styles. Plus: two example recipes.

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Aussie-style Dark Ale: Tips from the Pros

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Two brewers from down under discuss dark ales, done Aussie style.

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Australian Pale Ale

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This article takes a look at Australian pale ale, as typified by Coopers Sparkling Ale — a beer with an unlikely name and an even more unlikely yeast sediment. Michael Jackson once described this beer as an Australian classic.

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Gruit Ale

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Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!

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Roggenbier

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Why rye? Because a great roggenbier has a spicy, pumpernickel-like flavor and a bready, banana-like aroma. Plus: A rockin’ roggen recipe.

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