Beer Style: Specialty Beer Family
Carolina Beer Co.’s Cottonwood Frostbite clone
“It is a hoppier beer, (but) is very drinkable and heavier for the season.” — head brewer, Nikki Koontz
Big Sky Powder Hound clone
“Powder Hound is traditional in style, but as far as a winter beer, it is still something that could be considered a session beer. In keeping it around six percent ABV, it remains much more drinkable.”
—Matt Long, head brewer at Big Sky Brewing
Harpoon Winter Warmer clone
First brewed by Harpoon in 1988, this beer has become a New England seasonal classic. Cinnamon and nutmeg dominate the aroma. The taste is a rich combination of the holiday spices and the hearty malt backbone. There is a mild sweetness to the finish along with the lingering flavor of the spices.
Highland Brewing Co.’s Highland Heather Ale clone
Heather (Calluna vulgaris) are evergreen branching shrubs. They can be found throughout Western Europe and in parts of northeastern North America and Siberia.
St. Charles Smoked Beer
Ed Seaman • 2003 AHA Nationals Gold Medal Winner, Category 23: Smoke-Flavored Beer>
Birch Sap Lager
"This recipe is from the Specialty/-Experimental/Historical category of the GNBC recipe book and is of local interest."
– Jay Levell
Rauchbear
This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition. — Mark Ryan
Wynkoop Brewing Co. Tut’s Royal Gold clone
With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
Tutankhamun Ale
With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
Boston Beer Co’s Sam Adams Winter Lager clone
A popular Holiday Wheat Lager recipe from a popular brewer.
The Jitters Coffee-Chocolate Stout
This chocolate coffee stout recipe was created and brewed by BYO’s Dave Green for a special live tasting on National Public Radio’s daily show “On Point” on Friday, October 1, 2010.
Practically Perfect Peach (Peach Wheat)
Beer brewed by BYO’s Dave Green, which was tasted live by Brad Ring on National Public Radio’s daily show "On Point" on Friday, October 1, 2010.
