Beer Style: Specialty Beer Family

West Flanders Red Ale

Digital and Plus Members Only

A sour/acid ale recipe inspired by the brewers of the West Flanders region of Belgium. Brewers need to be patient for the proper acidity and character to develop in this beer.


Rocky Mountain Red Metheglin

Digital and Plus Members Only

We found that hummingbirds loved Celestial Seasonings’ Red Zinger tea. Once we tasted this metheglin, we knew why!

Beer Style(s):

Lindeman’s Lambic clone

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Lindemans was founded in 1822 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
— Brouwerij Lindemans, Vlezenbeek


Raspberry Porter

FREE

The magical combination of raspberries with the chocolate-y flavors of a porter…delicious.


Bamberg Rauchbier

Digital and Plus Members Only

An ancient beer style that’s still smokin’.


Fruit Beers

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Some folks think fruit beer is for beginners, but that’s not the case. Just like getting a tan on vacation — you need to start with a good base.


Brewing Smoked Beers: Tips from the Pros

Digital and Plus Members Only

Brian O’Reilly (Sly Fox), Andrew Brown (Wynkoop) and Curtis Holmes (Alaskan) discuss the specifics of brewing smoked beers.


Smoked Beer

Digital and Plus Members Only

 Are you a fan of barbecue and beer? How about barbecued flavor in your beer? Find out how to brew a smoked beer and how to smoke your own malt.


Making Sake

FREE

Grains, water, yeast . . . and koji? Learn the secrets of making sake (Japanese rice wine) and get your moto rising.


Roggenbier

Digital and Plus Members Only

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


JM’s Peach Ginger Lager

Digital and Plus Members Only

A basic Lager, with honey, peaches, and fresh ginger.


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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