Beer Style: Spice, Herb and Vegetable Beer

Sleigh Fuel

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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

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This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries)


Bad Santa

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This recipe spiced winter ale by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).


Star Anise Stout

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This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.


Holiday Prowler

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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

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by John Arthur and Glenn BurnSilver


Red Hot Blond

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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

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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.


Chili Head Fred Barleywine

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Marc Martin headed a group of Austin ZEALOTS who were out to make a name for themselves at the Dixie Cup. Marc, the Primary Fermenter, Corey Martin the Secondary Fermenter, and another key member, Keith Bradley, decided they should honor the ever present Fred Eckhart by brewing a clone of that famous namesake Barleywine made by Hair-of-The-Dog brewing, “Fred.” After a lengthy (12 hour) brew day and six months of aging, two quarts were tapped from the keg and sliced Jalepeno, Serrano and Habanero peppers were steeped in the cold brew. Spoonfuls were tasted at 8–12 hour intervals until just the right level of heat was present to mingle with the malt and hops. Balance with a lingering heat was the goal and it was obviously achieved, since it took home first place!


24 Carrot IPA

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This beer, by Bev Blackwood, was “dry carroted” and the mouthfeel defined as “crunchy.”  In truth, the carrot stick included in the contest bottle picked up a lot of the hop character of the I.P.A. and proved to be quite tasty, as was the beer!


Highland Brewing Co.’s Highland Heather Ale clone

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Heather (Calluna vulgaris) are evergreen branching shrubs.  They can be found throughout Western Europe and in parts of northeastern North America and Siberia.


Boston Beer Co’s Sam Adams Winter Lager clone

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A popular Holiday Wheat Lager recipe from a popular brewer.


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