Beer Style: Spice, Herb and Vegetable Beer

Brasserie Dieu du Ciel!: Rosée d’hibiscus (Pinkish hibiscus) clone

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Very pink, very floral, very crisp and light bodied — very drinkable! This beer’s color and aroma are quite eye-catching and aromatic. Look for dried hibiscus flowers at your local food coop, health food store or from any local or online dried herb retailer.


Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone

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Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”


Fort George Brewery’s Spruce Budd Ale clone

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A true spring beer. Be sure to harvest the spruce tips as they are emerging from the buds and the needles are still a light green color.


Wynkoop Brewing Company: Patty’s Chili Beer clone

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Patty’s Chili Beer is aged with Anaheim and ancho peppers, resulting in a golden ale with lots of pepper flavors and aromas, but just a mild heat.


Young’s Double Chocolate Stout clone

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Young’s Double Chocolate Stout clone (5 gallons/19 L, all-grain) OG = 1.053   FG = 1.013 IBU = 28   SRM = 35   ABV = 5.2% Ingredients 7 lbs. (3.2 kg) pale ale malt 11 oz. (0.31 kg) English medium crystal malt (55 °L) 13 oz. (0.37 kg) chocolate malt (450 °L) 12 oz. (0.34 kg) lactose


Autumn Seasonal Beer

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by the numbers Some examples, such as pumpkin beers, mimic many of the food flavors found on the Thanksgiving table. OG: Varies FG:Varies SRM:Varies, typically 11–19 IBU:Varies, typically low ABV:Varies, typically > 5% Fall is my favorite season of the year. The hot days of summer are over, the leaves start turning colors, football is


Brewing with Vegetables

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There are hundreds of recipes designed to sneak vegetables into kids’ food: Beet-chocolate cupcakes or cauliflower-crust pizza, anyone? What if you want a more adult solution to vegetable consumption? Whereas fruit has a storied brewing history from Belgian krieks to American raspberry wheats, vegetable beers are less prolific but often no less delicious! In 2015,


New Pumpkin Beer Styles

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The leaves will soon be changing, the air is getting crisp, and pub brewers everywhere cringe as they clean pumpkin goo from their mash tuns for the eighth time already! Thirty years ago this now ubiquitous orange-hued caramel-malt-heavy pumpkin-pie-spiced style was first brewed by Buffalo Bill’s Brewery in Hayward, California. Since that time it has


Brewing with Hemp Seeds

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As a longtime homebrewer and a professional brewer at Madison Brewing Company in Bennington, Vermont, I’m always looking for new ingredients to brew with. A while back, I was approached by the Vermont Seed and Oil Company about the possibility of incorporating hemp seed into a beer. Not knowing much about hemp seeds, I decided


Brewing with Peppers: Tips from the Pros

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When it comes to chili beer, the options are endless. What base beer style do you want as the backbone? What chili varieties will you use? When should you add them, and how many should you add? Roast them first, or add them fresh? Subtle spiciness, or a heat wave in your mouth? We’ve rounded


Captain Lawrence Brewing Company’s Pumpkin Ale: Replicator

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Dear Replicator, Last fall, my wife’s brother brought back a six pack of Pumpkin Ale from New York brewed by Captain Lawrence Brewing Company. I thought it was good and my wife claimed it was the best beer she had ever had. Now she won’t stop hounding me about making this beer. I normally brew


Pumpkin Beer Tips & Clone Recipes

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“Drip…drip…drip.” I only had 2 ounces (57 g) of rice hulls in my grain bag while brewing my second-ever pumpkin beer. In hindsight, I should have ditched the plan, but at 10 p.m., and with pumpkins already baked, I was mentally ready to go through with the brew. But with the sparge going at less


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