Beer Style: Spice, Herb and Vegetable Beer
Autumn Seasonal Beer
Explore “autumn seasonal beer.” While the category may be new, pumpkin beers have long been a fall favorite.
Prickly Pear Ale
A Texas supplier provides BYO with a simple recipe for a prickly pear ale.
Sweet Grass Ale
Malt, hops, water, yeast….and lawn clippings? Well, not exactly. Sweetgrass is a fragrant plant used by Native Americans for spiritual ceremonies. We’ll show you how to brew a vanilla-scented beer with this uplifting ingredient.
Peanut Butter Cup Sweet Stout
I used peanut butter extract and cordial oil, but you could also use 6 oz. of natural peanut butter that you pour off the oil and add it at intervals during the boil just like the cocoa powder is added.
Sleigh Fuel
This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries). An English winter warmer base with vanilla, orange, and cinnamon added.
Better Not Pout Stout
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries)
Bad Santa
This recipe spiced winter ale by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
Star Anise Stout
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.
Holiday Prowler
Gordon Strong is President of the Beer Judge Certification Program. This recipe won Best of Show, Ohio State Fair 1997, out of 90 entries.
Buzz’ard Double Chocolate Espresso Stout
by John Arthur and Glenn BurnSilver
Red Hot Blond
The second place winner, Steve Hacker, was a Belgian-style golden strong ale enlivened by a healthy addition of Red Hots, the bright red cinnamon candy. Again, the actual entry was a spinoff of a 5-gallon (19 L) batch, so the amounts have been extrapolated.
Wee Hottie
Kuyler Doyle’s “Wee Hottie” took second place behind the ZEALOTS entry. Kuyler’s choice was dictated by the style’s primary ingredient. “I thought the malty sweet character of a Scotch ale would pair well with spicy heat from chiles,” states Kuyler. “Since Scotch ales are allowed to have a smoky flavor, I went with that as the link. I added some rauch malt to the blend and used smoky chipotle peppers for the heat and flavor.” Like the ZEALOTS, Kuyler did a spinoff of a 5- gallon (19-L) batch. The recipe below has the peppers scaled up for full a 5-gallon (19-L) batch.
