November 2000

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Dubbel Vision

By Scott Russell

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Belgian Tripel

By Tess and Mark Szamatulski

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Fall Spice Metheglin

By Pattie Vargas and Rich Gulling

If you like pumpkin pie, then you may want to try this Fall-spiced metheglin. This is meant to brew up a 1-gallon (3.8 L) batch, but feel free to scale the recipe up.

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Royal Metheglin

By Pattie Vargas and Rich Gulling

We’re not sure if the metheglin served to royalty was any better than a peasant’s variety, but we’re sure the spices make this mead fit for a king.

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Hobgoblin Gingerbread

By BYO Staff

This holiday dessert is spicy, moist and delicious!

–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut.

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Chocolate Pecan Hobgoblin Pie

By BYO Staff

Make your own crust or purchase them ready-made and frozen.

–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut

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Hobgoblin Stuffing

By BYO Staff

This is our basic turkey stuffing recipe. Feel free to use some of
the options that we list below — or substitute your own favorite
ingredients. We love to put hot Italian sausage in ours!

–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut

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Hobgoblin Gravy

By BYO Staff

Mmmm… giblets

Recipe by: Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut

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Hobgoblin Turkey

By BYO Staff

This is one of the most delicious recipes you will ever make. We use
a Cajun injector, available at Metal Fusion (800-783-3885) for $6.45.
They also are sold at Walmart and K-Mart stores. This is optional, but
it’s a great way to have a butter (and beer) basted turkey. If
available, purchase a natural, free-range bird. Don’t count on many
leftovers from this turkey!

–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut

recipe

Sweet Potato Hobgoblin Biscuits

By BYO Staff

When our children were little, this was the only way we could
convince them to eat sweet potatoes. If you want to maintain the
tradition of sweet potatoes on the holiday table, try these delicious
biscuits (just don’t tell the kids what’s in them). These are quick and
easy to make. Just boil and mash the potatoes the day before. Makes 12
biscuits. This recipe can easily be doubled.

–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut

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Rocky Mountain Red Metheglin

By BYO Staff

We found that hummingbirds loved Celestial Seasonings’ Red Zinger tea. Once we tasted this metheglin, we knew why!

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Lindeman’s Lambic clone

By Scott Russell

Lindemans was founded in 1822 and has a solid reputation as a blender and brewer of traditional, authentic lambics. The brewery produces four fruit lambics: kriek (cherry), cassis (black current), peche (peach) and framboise (raspberry). This same basic recipe also can be used to emulate other fruit lambics, from fraise (strawberry) to druiven (muscat grape).
— Brouwerij Lindemans, Vlezenbeek

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Hoegaarden Original White Ale clone

By BYO Staff

Brouwerij De Kluis, Hoegaarden
This is the standard by which all witbiers are measured. Hoegaarden Wit is cloudy and very pale golden in color, with a restrained white head and aromas of coriander and wheat that are impossible to ignore.

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Corsendonk Monk’s Brown Ale clone

By Scott Russell

Corsendonk is an Abbey beer, not a Trappist beer. This designation means the beer is brewed not at an abbey, but under license from — or at least in the style of — a Trappist monastery. In the case of Corsendonk, the name is taken from an Augustine priory that produced beer from the 1600s until the 1780s. Whether the Augustine brothers brewed anything remotely resembling modern Corsendonk is debatable, but they have licensed their name to the beer since 1982.
– Brouwerij Bios, Ertvelde

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Brouwerij Westmalle’s Abbey Tripel clone

By BYO Staff

The quintessential Trappist tripel, Westmalle is very pale, very strong, and wonderfully smooth. One of the brewhouse techniques that makes the Westmalle beers unique is the use of direct gas flames on the copper kettles. This creates hot spots that may caramelize the wort slightly, giving a faint burnt-sugar taste to the beers. The beers are also brewed with very hard water, which certainly contributes to the character of the tripel.

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De Koninck clone

By BYO Staff

A smooth, easy-drinking amber-colored Belgian Ale.

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Make a Spiced Metheglin

By Pattie Vargas and Rich Gulling

The ways and means to making a spiced metheglin

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Calculating Gravity, Bitterness, and Color

By Chris Colby

A handy guide to calculating gravity, bitterness and color

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Dunkelweizen

By Tess and Mark Szamatulski

A dark German wheat beer and a golden Trappist ale walk into a bar… PLUS – The Year in Brew

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Bitburger Premium clone

By Scott Russell

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.

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Lowdown on Lautering: Tips from the Pros

By Thomas Miller

Three pros give the lowdown on lautering.

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On the Yeast: Guide to Bottle Conditioning

By Thomas Miller

Bottle conditioning is key to emulating the authentic taste of Belgian ale. Here’s how to do it right.

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The Belgian Masters Speak

By John Oliver

Four award-winning brewers who specialize in Belgian beers share their best tips, techniques and advice for homebrewers. 

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A Homebrew Thanksgiving Holiday

By Tess and Mark Szamatulski

Brew a batch of malty Hobgoblin Ale, then use the beer to make a mouth-watering Thanksgiving feast.