Beer Style: Specialty Beer Family
Small-Scale Sour Beer Brewing
Understand how to produce sour and funky beers for your small brewery from a fellow craft brewer and author of the book American Sour Beers, Michael Tonsmeire. You’ll cover wort production, growing
Gordon Strong’s Sahti
(5 gallons/19 L, all-grain)OG = 1.099 FG = 1.038IBU = 9 SRM = 16 ABV = 9% Ingredients15.5 lbs. (7 kg) Pilsner malt2 lbs. (0.91 kg) dark Munich malt2 lbs. (0.91 kg)
Sahti: A traditional Finnish farmhouse ale
As the oldest continually brewed beer style in the world, sahti production does not follow modern brewing practices. Explore what makes this Finnish farmhouse beer unique.
Castle Danger Brewery’s Nordic Sahti clone
(5 gallons/19 L, all-grain)OG = 1.053 FG = 1.011IBU = 26 SRM = 7 ABV = 5.5% Ingredients8 lbs. (3.6 kg) Pilsen malt1.25 lbs. (567 g) Briess caramel malt (10 °L)1 lb.
Smoothie Sours
Like a fruited Berliner weisse on steroids, smoothie sours are loaded with fruits, adjuncts, and over-the-top flavor. They have become some of the most sought-after beers being produced today, and are among the most fun beer styles to brew. With ingredients such as soft-serve ice cream mix, marshmallows, graham crackers, and cheesecake mix paired with your favorite fruits and Lactobacillus to provide a balancing sourness, get ready for the new dessert in a glass.
One Drop Brewing Co’s Double Mango Passionfruit Sorbet
One Drop Brewing Co’s Double Mango Passionfruit Sorbet (7 gallons/26.5 L, all-grain)OG = 1.074 (pre-souring) FG = 1.025IBU = 5 ABV = 7% A full-bodied and thick imperial smoothie style sour showcasing
MASH Barrel Red Sour
MASH Barrel Red Sour (5 gallons/19 L, all-grain)OG = 1.075 FG = 1.012IBU = 14 SRM = 15 ABV = 8.3% After the first MASH barrel had already soured we continued to
MASH Barrel Tripel
MASH Barrel Tripel (5 gallons/19 L, all-grain) OG = 1.080 FG = 1.009IBU = 33 SRM = 4 ABV = 9.4% This is the fourth recipe members of the MASH homebrew club brewed
All Aboard for Gourds
Pumpkin beers get a bad rap nowadays. I think it’s a natural backlash to over-exposure, since they went from a highly-anticipated fall seasonal beer to a faddish trend about ten years ago.
Traditional Pumpkin Ale
Gordon Strong’s traditional amber spiced pumpkin ale recipe, a classic example of what would come to mind if you ordered a pumpkin beer a decade ago.
Squash Tripel
An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts.
Distillation 101: When Beer Becomes Bourbon
When your homebrew is done fermenting, that doesn’t necessarily mean it is ready for packaging. Where legal, the next step may be distilling it into Bourbon. Get a crash course on home distillation from the author of How to Distill.
