Beer Style: Specialty Beer Family
Bamberg Rauchbier
An ancient beer style that’s still smokin’.
Fruit Beers
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
Brian O’Reilly (Sly Fox), Andrew Brown (Wynkoop) and Curtis Holmes (Alaskan) discuss the specifics of brewing smoked beers.
Smoked Beer
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
Grains, water, yeast . . . and koji? Learn the secrets of making sake (Japanese rice wine) and get your moto rising.
Roggenbier
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
A basic Lager, with honey, peaches, and fresh ginger.
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.”
Winter Spiced Ales
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
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)
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
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!
