Boysenberry Crème Blonde Ale (5 gallons/19 L, all-grain) OG = 1.065 FG = 1.024IBU = 15 SRM = 5 ABV = 5% This fruit beer straddles the line between decadent and quaffable.
Blood Orange Hefeweizen (5 gallons/19 L, all-grain) OG = 1.053 FG = 1.013IBU = 9 SRM = 4 ABV = 5.2% Blood orange is a perfect match for the banana and clove of
by Bryan Holmes • Citizen Cider, Essex, Vermont (5 gallons/19 L)OG = 1.060 FG = 0.998 ABV = ~8% Ingredients5.5 gallons (21 L) sweet apple cider1.5–2 lbs. (0.7–0.9 kg) sugar1 package dry Champagne
This combines the spicy flavor profile of you basic rye ale and adds a shot of coffee to boost the complexities found in the beer’s profile.
What’s better than drinking beer and eating pistachios? Smashing them together (of course) and making citrusy pale ale using Palisade hops with a smoky pistachio kick.
This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential.
I chose a doppelbock because of its rich, full-bodied, caramel malty flavor, blanketed light hop aroma with a light ruby-hazed color. This style with the pecan addition just screams Thanksgiving to me.
Pumpkin spice ales and lagers are the most common styles of this gourd-like brew, but the saison style has some peppery spice undertones I thought might balance well.
Low Alcohol Pilsner (5 gallons/19 L all-grain)OG = 1.016 FG = 1.013IBU = 19 SRM = 2 ABV = 0.5% Ingredients3 lbs. (1.36 kg) German Pilsner malt 3.2 oz. (91 g) wheat malt3.2 oz.
Candy Cap Mushroom Imperial Stout (5 gallons/19 L, all-grain)OG = 1.084 FG = 1.021IBU = 60 SRM = 41 ABV = 8.2% Candy cap mushrooms impart a distinct flavor and aroma of
I’ve been making Christmas beers since my fifth batch and this version has several of my favorite ingredients and combinations, and is richly malty, complex, and spicy for the season.