With a little help from some archaeologists, we may all be able to brew and drink the beer that King Tut drank.
A popular Holiday Wheat Lager recipe from a popular brewer.
A homebrew recreation of Big Hole Brewing's easy drinking ale.
A clone recipe for this classic German lager from Milwaukee.
Ahh, Bitburger. It’s a long-time favorite of U.S. servicemen stationed in Germany. This beer is made in the town of Bitburg in the Eifel Lake region of Germany’s Rhineland. Bright gold in color, with a flashy carbonation and lasting pearly-white head, “Bit” is a classic northern German and Scandinavian style pilsner. All-malt Bitburger uses a proprietary yeast strain that gives the beer a super-clean finish.
A homebrew recipe for this commercial Brown Ale out of Idaho.
Hennepin is a beer with a high original gravity and a low ending gravity — with a resulting 8% alcohol! Ommegang achieves this by using approximately 20% cane sugar in this beer, but they suggest that homebrewers try using Belgian candi sugar. For yeast, Randy suggested that you use a Belgian strain with a high attenuation and a mild ester and phenolic flavor.
The chocolate malt gives this popular beer a brown-amber color.
Dogfish's original American Pale Ale and most approachable beer.
A Carolina Imperial Stout clone.
“Never turn your back on (the barrels). They like to change on you and
right when you think you know what one will do, it does the exact
"When we fill the used Chardonnay barrels, we only add Brettanomyces
in with the beer as we are filling the barrels. The acidity comes from
the bacteria that are floating around our barrel room. To achieve the acidity as a homebrewer, you'll need to add
some Lacto and Pedio."
And who doesn't like Dragon's Miilk?