December 2008

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Boulevard Brewing’s Nutcracker Ale clone

By Marc Martin

Boulevard’s annual winter warmer is a hearty brew with a deep amber color.

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Jasper Murdock’s Alehouse: Whistling Pig Red Ale clone

By Glenn BurnSilver

Jasper Murdock’s is a small brewpub located in the The Norwich Inn located in Norwich, Vermont. Their Whistling Pig Red Ale is a classic Irish red ale with subtle hop nose provided by EKG hops.

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Hank is Wiser Brewery’s Porter Potty Porter clone

By Glenn BurnSilver

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Apricot Wheat

By Jamil Zainasheff

Jamil Zainasheff provides readers with a recipe for an easy drinking apricot wheat ale.

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Stone Brewing Co.’s 12th Anniversary Bitter Chocolate Oatmeal Stout clone

By BYO Staff

This beer is bursting with decadant chocolate bitterness and balanced with a big oatmeal mouthfeel.

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Stone Brewing Co.’s Imperial Russian Stout clone

By Brad Ring

According to Stone’s website, “This massive and intensely aromatic beer abounds with notes of chocolate, coffee, black currants, anise and roastiness, and its heavy palate is nothing to be trifled with.”

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Stone Brewing Co.’s Smoked Porter clone

By BYO Staff

This smoky porter brewed with peat-smoked malt features hints of chocolate and coffee.

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Stone Ruination IPA (1.0) clone

By BYO Staff

This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.

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Stone Brewing Co.’s IPA clone

By BYO Staff

According to Stone Brewing Co.’s website, “. . .this golden beauty explodes with tropical, citrusy, piney hop flavors and aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.”

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Stone Pale Ale (1.0) clone

By BYO Staff

This is a recipe for the original Stone Pale Ale. According to the farewell post to the 1.0 version, Stone Brewing Co. posted this about the beer, “Maltier and more full-bodied than most American pale ales—not to mention tons hoppier than most beers at the time—it was a bold direction to go with the only beer in a fledgling portfolio.”

recipe

Smoke on the Lager (Rauchbier)

By Chris Colby

A Märzen-style rauchbier

mr-wizard

Cause of my diacetyl

By BYO Staff

mr-wizard

Why homebrew?

By BYO Staff

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Nitrogen Draft Tap

By Forrest Whitesides

Learn how to add a nitro draft system to your kegerator for great pub-style nitro brews at home.

 

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Counter-Pressure Bottling Techniques

By Chris Colby

The technique (and tricks) to counter-pressure bottling

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Fruit Beers

By Jamil Zainasheff

Some folks think fruit beer is for beginners, but that’s not the case. Just like getting a tan on vacation — you need to start with a good base.

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Brewing Smoked Beers: Tips from the Pros

By Betsy Parks

Brian O’Reilly (Sly Fox), Andrew Brown (Wynkoop) and Curtis Holmes (Alaskan) discuss the specifics of brewing smoked beers.

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Professional Homebrewers

By Glenn BurnSilver

Meet three professional brewers who brew at (or near) a homebrew scale and hear what they have to say about consistency, saving time and more.

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Going Pro Roundtable

By Betsy Parks

Interested in going pro at an existing craft brewery? Seven professional brewers talk about what it takes to make the transition from homebrewer to pro brewer.

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Brewing in the Stone Age

By Brad Ring

We talk with the brewers at Stone Brewing about their aggressive beers and how they brew them. Plus: Six clones for the Stone-aged homebrewer.

 

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Smoked Beer

By Chris Colby

 Are you a fan of barbecue and beer? How about barbecued flavor in your beer? Find out how to brew a smoked beer and how to smoke your own malt.