Beer Style: Specialty and Experimental Beer
Really Old Style (Ancient Sumerian Beer)
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
Charlotte’s Some Pig Porter
The dry-hogged porter will provide some smokiness to the chocolate profile of the beer.
Cascadian Dark Ale/Black IPA Clones
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
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!
Piatz’s Historic Porter
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
Hybrid Beer Styles
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.
Aussie-style Dark Ale: Tips from the Pros
Australian Pale Ale
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.
Gruit Ale
Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!
Roggenbier
Why rye? Because a great roggenbier has a spicy, pumpernickel-like flavor and a bready, banana-like aroma. Plus: A rockin’ roggen recipe.
Dogfish Head’s Chateau Jiahu Clone
One of Dogfish Head Craft Brewery’s collaboration beers with molecular archaeologist Dr. Patrick McGovern. According to Dogfish Head’s website, “In keeping with historic evidence, Dogfish brewers use orange blossom honey, muscat grape juice, barley malt and hawthorn fruit. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.”
Reiterated Mashing: Multiple Mashes for Massive Brews
Want to brew a bigger beer, entirely from grains, without investing in a larger mash tun or kettle? Then try reiterated mashing. It’s mashing, then using the wort to mash again…and perhaps again.
