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New techniques to brew huge high-gravity beers, chocolate clone recipes, new yeasts hops and malts, perfecting your porter, and cereal mashing.
A middle-of-the-road porter, with raspberries. The flavor and aroma of porter dominate this brew, but both are rounded out with raspberry notes. A fruit beer that even a guy can enjoy, but one that also says, “Hey Ladies!”
A more highly-attenuated, less caramel-sweet version of a brown porter. A firm, but not overpowering, roast character takes center stage on this balanced, drinkable ale. A brown porter with the session beer sensibilities of a dark mild or dry stout. Invite a few buddies over — even the ones who “don’t like dark beers” — and this keg of porter will kick by the fourth quarter.
A robust porter with a nice balance between the sharp bite of black patent malt and hop bitterness. Chocolate notes mingle with English hops in the nose. This won first place in the dark beer category of the Austin ZEALOTS 2004 Homebrew Inquisition. Do not skip making the yeast starter as the beer will not attenuate properly without it.
Erie Brewing Co. no longer brews Drake’s Crude, but that doesn’t mean you can’t. Find the recipe to re-create this beer here.
Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”
This ruby-colored English ale delivers a delicious chocolate toffee malt flavor, balanced with rounded moderate bitterness and an overall fruity, mischievous character.
Dark, robust, and smoky when young, this porter develops notes of sherry, Madeira, and raisin as it ages. It has a chewy malt character and is chocolaty with a smoky, oily finish.
From simple ingredients comes massive complexity. Robust toasty notes meet and blend with dark fruits and chocolate. The vinous, port-like character from this brute wraps everything up in a dark happy bow.
Parascalops? Mole? What the hell!? Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices.
No, not Taddy Porter, Teddy Porter — as in Teddy Roosevelt. In 1907, Teddy Roosevelt reputedly first uttered the words “good to the last drop,” which became Maxwell House’s slogan. Modern historians dispute this, however, claiming that the line was really written by an ad executive. One thing beyond dispute is that you’ll be sad to see the last drop of this beer go.
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.
A sweet porter accentuated with the aroma and flavor of vanilla. Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).
How to utilize starchy adjuncts with a cereal mash – and the alternate forms of these adjuncts that can be single infusion mashed.
One of the best things about a white Christmas is the dark, spiced holiday ales that go along with it. Learn how to brew a wonderful winter warmer.
Arnie Johnson (Marin Brewing), Eric Rode (Tommyknocker) and Will Meyers (Cambridge Brewing) explain how to spice up your beers. From wits to winter warmers, the secrets to successful spicing.
Porter is a popular and flavorful style of homebrew. In this practical guide to brewing porter, learn about the flavors – chocolate, coffee, caramel and potentially many more – of porter and how to get them in your pint glass.
Want to brew a bigger beer, entirely from grains, without investing in a larger mash tun or kettle? Then try reiterated mashing. It’s mashing, then using the wort to mash again…and perhaps again.
I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it’s entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only…
