Beer Style: Spice, Herb and Vegetable Beer

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

FREE

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.


The Jitters Coffee-Chocolate Stout

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Beer brewed by BYO’s Dave Green, which were tasted live by Brad Ring on National Public Radio’s daily show "On
Point" on Friday, October 1, 2010.


Sweet Water Tavern’s Giddyup Stout clone

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Coffee provides a kick to this well-balanced and tasty stout. Giddyup!


Mo’s Summer Ale

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A herbal-spiced pale summer ale. Recipe provided by Great Fermentations, Indianapolis, Indiana
www.greatfermentations.com


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.


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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