Recipes
Sucro-licious Belgian
Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer’s character.
Pistachio Pale Ale
What’s better than drinking beer and eating pistachios? Smashing them together (of course) and making citrusy pale ale using Palisade hops with a smoky pistachio kick.
Welsh Archer’s Bitter Ale
We want to use crystal malt to give it some extra flavor and body, and more importantly to make it copper colored rather than pale gold in hue. Perfect in a bitter.
Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.
McZainasheff’s Wee
Jamil Zainasheff provides BYO readers with a recipe for a smooth, easy-drinking, albeit heavy-hitting wee heavy. Buckle up!
Yarrow Pale Ale (YPA)
This recipe for a YPA came to me one summer afternoon after mowing the lawn. Yarrow, thyme, and savory have spilled out of my wife’s herb garden to become part of the lawn in one place, and they inevitably get mowed along with the dandelions and weeds. The aroma was amazing, and so is the beer.
Braggot
Golden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Habanero Stout
Perfect for celebrating Saint Patrick’s Day in Tijuana, this dry, black stout will drive the snakes out of any place you want. Roasted barley goes well with hot peppers, if only you let it.
Andrew Clark’s Düesseldorfer Altbier
Many recipes for Altbier use a large percentage of Pilsner malt along with some Munich malt, but in this recipe Munich II as the base malt lends a fantastic malt presence that blends beautifully with the hops.
Basic Dry Mead
A basic dry mead recipe. This is a great opportunity to test several honey varietals.
American Rye IPA
“The recipe was inspired by a fellow brewer. The spicy character of the rye really makes this beer as it balances beautifully with the strong malt and hop flavors.”
Amazon Old Ale (1-gallon)
A 1-gallon (3.8 L) recipe for an Old Ale
