Beer Style: Specialty Beer Family

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.”


Winter Spiced Ales

FREE

One of the best things about a white Christmas is the dark, spiced holiday ales that go along with it. Learn how to brew a wonderful winter warmer.


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.


Blanche de Ballard (Belgian Witbier)

FREE

To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season. Recipe submitted by The Cellar Homebrew, Seattle, Washington, www.cellar-homebrew.com


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!


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. 


Overlook Amber Ale (Gluten Free)

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


Simple Simon (Gluten Free)

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Another sorghum recipe…


Flanders Red Ale

FREE

Flanders red ales are reddish sour beers aged in oak. With a little technique and a lot of time, you can brew the "Burgundy of Belgium" in your homebrewery. Plus: Four recipes from four homebrewers.


21% Alcohol All-Grain Beer

FREE

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.


Brewing Belgian-Style Beers: Tips from the Pros

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Make the most of your Belgian-style beers with expert advice from the brewers at Ommegang, Allagash and Boulevard.


Gilligan’s Gueuze (Blended Lambic)

FREE

A gueuze is a beer made from blending “old” lambics, up to three years old, with a “new” lambic that has just finished its main fermentation. The traditional mash program for a lambic is a turbid mash, involving both infusions and decoctions to step the mash through a variety of temperatures. The mash in the all-grain version is a simplified version of this.


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