Beer Style: Spice, Herb and Vegetable Beer

Parascalops Porter (Mole Porter)

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Parascalops? Mole? What the hell!? Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices.

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Cacao Puffs Porter (Chocolate Porter)

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What goes great with chocolate? How about more chocolate? This beer combines chocolate malt, cocoa powder and cacao nibs for a massive chocolate flavor and aroma. A high mash temperature and relatively large dose of crystal malt yield a sweet, full-bodied beer.

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Molasses-Kissed Vanilla Porter

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A sweet porter accentuated with the aroma and flavor of vanilla. Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).

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Ross Mitchell’s Spiced Ale

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Based on the winter specialty brewed yearly by Anchor Brewing Co. , with different spices each year. When tasted young the anise was dominant, but the nutmeg became more noticeable with age. The base beer supports the spice with moderate hopping, good attenuation and a hint of chocolate.

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Carissa Sweigart’s Cranberry Wit

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One of the winners of Boston Brewing Company’s LongShot contest.

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Gruit Ale

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Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!

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Dixie Cup Boardwalk Belgian Quadrupel

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This was the beer that was given to each of the attendees of this year’s Houston Foam Ranger’s Dixie Cup Homebrew Competition. The theme was Fredopoly, based on the board game Monopoly and in honor of our annual speaker and homebrew pioneer, Fred Eckhardt.

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JM’s Peach Ginger Lager

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A basic Lager, with honey, peaches, and fresh ginger.

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Dogfish Head’s Chateau Jiahu Clone

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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.”

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Winter Spiced Ales

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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.


Blanche de Ballard (Belgian Witbier)

FREE

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


Pumpkin Beer

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By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYO’s first year). The biggest key to brewing this beer is getting the spice blend right. If you use “supermarket spices,” these amounts should yield a subtly spicy beer.
Decrease the amount if you grind your own whole spices.

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99 result(s) found.