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Wyeast

April 2001

Learn to grew your own hops. Plus, try these baseball beer recipes, learn some better bottling techniques, and brew up a batch of American IPA.

In this issue

  • article

    Baseball Beers You Can Brew

     By Sal Emma with Tess and Mark Szamatulski
  • article

    Oktoberfest / Märzen

     By Tess and Mark Szamatulski
  • article

    American IPA

     By Tess and Mark Szamatulski

    This beer is a well-calibrated mix of malt and hops that complement and don’t overpower each other.

  • recipe

    Goose Island’s Honkers Ale clone

     By BYO Staff By Tess and Mark Szamatulski

    Inspired by visits to English country pubs, Honker’s Ale combines a spicy hop aroma with a rich malt middle to create a perfectly balanced beer. Immensely drinkable, Honker’s Ale is not only a beer drinkers can trust but one they’ll look forward to.

  • recipe

    Redhook Ale Brewery’s Redhook ESB clone

     By Tess and Mark Szamatulski

    This Extra Special Bitter is a deep copper-orange color, with an off-white, creamy head. The aroma is a judicious blend of fruity hops and toasted malt. Medium in body, it is full and round, with a nice blend of malt balanced with gentle hop character. Redhook ESB ends with a sweet malt finish.

  • recipe

    Brooklyn Pennant Pale Ale ’55 clone

     By BYO Staff By Tess & Mark Szamatulski

    Pennant is a well-crafted pale ale brewed as a tribute to Brooklyn’s world champion baseball team of 1955. (That would be the Dodgers, who actually beat the Yanks in that crosstown series.)

    Pennant pours with a dense light-beige head that sits on a chestnut-colored beer. The aroma is complex and malty, with a hint of freshly baked bread. The full malt flavor is balanced with a clean hop background. English hops provide a moderate bitterness that complements the smooth mouthfeel. The aftertaste is dry with a hint of hops.

  • recipe

    Hop Til You Drop California Common Beer

     By BYO Staff

    Though not super hoppy, California Common is a style that shows off the aromatic power of homegrown hops very nicely.

  • recipe

    Smithwick’s Premium Irish Ale clone

     By BYO Staff

    When my wife and I visited Ireland, we really enjoyed our share of Smithwick’s Ale. Smithwick’s is a light-bodied, copper-colored Irish Red ale with a pleasant hint of roastiness and a dry finish. Here’s a  successful homebrew version of Smithwick’s.
    Randy & Amy Germann — San Antonio, Texas

  • article

    Better Bottling: Techniques

     By Chris Colby

    The basic idea in bottling is to move your beer from one big container
    (your fermenter) to numerous small containers (the bottles).

  • article

    Old Ale

     By Tess and Mark Szamatulski
  • recipe

    Rogue Ales: Hazelnut Brown Nectar clone

     By Dawnell Smith

    A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish

  • article

    Brewing Maibock: Tips from the Pros

     By BYO Staff

    Maibock is potent, but it’s also fragile. It’s a big beer, yet it’s a lager, which makes it vulnerable to temperature spikes

  • article

    Getting the Most From Your Hydrometer

     By Mark Garetz

    Nine times out of ten, a hydrometer can tell you what’s going on with your beer.

  • article

    Strong Ales

     By Todd Frye

    Old ale, Scotch Ale, Barleywine or Belgian: Spring is a fine time to flex your brewing muscles and make a batch of strong ale.

  • article

    Grow Your Own Hops

     By Joe and Dennis Fisher

    Now is the time to start planning your backyard hopyard. So hop to it!