Time’s running out to get expert feedback on your homemade ciders and meads in the world’s largest competition for home winemakers (run by BYO’s sister magazine). Entry deadline is March 13. Click here for competition info!
October 2013
You might remember a time when a jug of cider that sat around in the fridge too long started to get fizzy. When you removed the cap there was a little spurt of pressure released and, sadly, the cider was deemed too old and sent down the drain. If you only knew then what you know now; that fizzy cider was starting to ferment.
In this issue
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recipeThe Alchemist’s Holey Moley clone
John Kimmich says that this beer was “dry hopped extensively with Cascade and Amarillo® hops,” which makes me believe he either used a lot of dry hops in one stage or dry hopped this beer in two stages.”
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articleCloning Beers for Beginners
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projectDrill-Powered Carboy Cleaner
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recipeCowboy Alt
Jamil Zainasheff provides a classic Düsseldorf altbier recipe for readers here. You can find the full Style Profile column in the articles section to delve deeper into this style.
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recipe
HammerSmith Ales English IPA
Recipe from Christopher Bowen’s brewing log. This is a recipe that won a gold medal and best of show at the 2007 Great American Beer Festival in the ProAM catagory, a silver medal at the AHA regional and a gold medal at the Kona Beer Festival in 2008. It is based off of a 19th century recipe from Samuel Allsopp and Sons LTD, circa 1860s. English brewers used tons of American hops in many beers during the 19th and 20th centuries. This was dry-hopped with Chinook, but other than that I used all East Kent Goldings. Chinook is a distantly related cultivar of the Petham Golding.
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recipeFreetail Brewing Company’s La Muerta Imperial Stout clone
Freetail describes La Muerta as, “A big, lush imperial stout . . . full of roast, smoke and chocolate flavors from an array of specialty malts.”
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recipeHill Farmstead Brewery’s Everett clone
Named for Brewmaster Shaun Hill’s grandfather’s brother, this porter is brewed using American malted barley, English and German roasted malts, American hops, and the Hill Farmstead house ale yeast. It features deep dark flavors of coffee and chocolate.
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recipe
The Alchemist: Heady Topper clone
The Alchemist specializes in fresh, unfiltered IPAs, and Heady Topper is the brewery’s crown jewel. Featuring a proprietary blend of six hops, this beer boasts a complex and unique bouquet of hop flavor without any astringent bitterness.
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recipe
Lawson’s Finest Liquids: Double Sunshine clone
Double Sunshine is a sought-after Vermont Double IPA. It’s packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of US-grown Citra hops.
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recipeHill Farmstead Brewery: Abner clone
Part of Hill Farmstead’s “Ancesteral Series,” Abner was named for Brewmaster Shaun Hill’s great-grandfather, who once owned the land where the brewery now stands. Described as “aromatic and flowery, bursting with notes of citrus and pine,” Abner is just one of the reasons why so many beer lovers make the pilgrimage to Vermont’s Northeast Kingdom to visit the brewery each year.
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articleVermont Cult Clones
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articleBuild a Carboy Cleaner
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articleMaking Your Own Hard Cider
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mr-wizardYeast Starter Temperature
The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.
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article
Single-Varietal Cider: Tips from the Pros
Three cidermakers discuss single-varietal hard ciders.
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article
Small Batches
Contemplating between two different yeast strains? Sounds like a perfect time for a small batch experiment!
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articleHopped Cider
Hop heads can take a break from drinking IPAs as more and more cidermakers are adding hops to their beverages.