Beer Style: Spice, Herb and Vegetable Beer
The Jitters Coffee-Chocolate Stout
This chocolate coffee stout recipe was created and brewed by BYO’s Dave Green for a special live tasting on National Public Radio’s daily show “On Point” on Friday, October 1, 2010.
Sweet Water Tavern’s Giddyup Stout clone
Coffee provides a kick to this well-balanced and tasty stout. Giddyup!
Mo’s Summer Ale
A herbal-spiced pale summer ale. Recipe provided by Great Fermentations, Indianapolis, Indiana
www.greatfermentations.com
Parascalops Porter (Mole Porter)
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)
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.
Molasses-Kissed Vanilla Porter
A sweet porter accentuated with the aroma and flavor of vanilla. Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).
Ross Mitchell’s Spiced Ale
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.
Carissa Sweigart’s Cranberry Wit
One of the winners of Boston Brewing Company’s LongShot contest.
Gruit Ale
Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!
Dixie Cup Boardwalk Belgian Quadrupel
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.
JM’s Peach Ginger Lager
A basic Lager, with honey, peaches, and fresh ginger.
Dogfish Head’s Chateau Jiahu Clone
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.”
