Beer Style: Specialty and Experimental Beer

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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Dogfish Head’s Chateau Jiahu Clone

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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.”

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Reiterated Mashing: Multiple Mashes for Massive Brews

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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.

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Archaeobeer

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Back in the day – we’re talking WAY back in the day – beer was brewed with malt, and bread, and honey and wine . . . and just about anything that could be fermented. How the ancients brewed – and how you can too!

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Brewing With Coffee

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Coffee in the morning and beer at night? What about both at the same time? How to blend two of the most popular beverages in the world into a heady brew. 

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Overlook Amber Ale (Gluten Free)

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An American-style amber ale, made with gluten-free sorghum.

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Simple Simon (Gluten Free)

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Another sorghum recipe…

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21% Alcohol All-Grain Beer

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Did you ever want to do something just because someone told you it couldn’t be done? A comment at a homebrew club meeting sets a homebrewer on a quest to brew an all-grain beer over 20% alcohol by volume.


Ötzi’s Eisbock

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As members of the Bock(bier) family, Eisbocks have all the characteristics of a typical strong beer, only more so. They are much maltier and smoother even than the Dopplebocks. Essentially, Eisbocks are "iced strong beers," because they are frozen at the end of their maturation period (which separates out water in the form of crystals that can be removed).

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131 result(s) found.