This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries).
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries).
This recipe by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.
Gordon Strong is President of the Beer Judge Certification Program. This recipe won Best of Show, Ohio State Fair 1997, out of 90 entries.
Shade Mountain Stout, which is 100% organic, definitely meets the style
guidelines for a true oatmeal stout. The aroma exhibits roasted grain
characters followed by coffee and chocolate notes. A rich, light brown
head tops the nearly opaque liquid and holds all the way to the bottom
of the glass. The flavor exhibits a smooth roast grainy profile
combined with chocolate and a slight nuttiness. The high percentage of
oats contributes to a full bodied mouthfeel and silky smoothness. A
higher temperature and somewhat thick mash produces a slightly sweet
finish. The one hop addition serves to be just enough to balance the
Schwarzbier, or "black beer", is a German dark lager beer. It has an opaque, black color and a full, chocolatey or coffee flavor.
Saison is French for "season." It is the name originally given to Pale Ales brewed in the French part of Belgium.
Tess and Mark Szamatulski - Maltose Express, Monroe, Connecticut
This is a nice, spicy ale that tastes just like pumpkin pie. It's perfect for Thanksgiving.
- Mary Traina - Beer and Winemaker's Pantry, Pinellas Park, Florida
This beer was inspired by residue found in drinking vessels that are believed to be from the actual tomb of King Midas. Some secrets of the beverage, dated to around 700 BC, were revealed by the new methods of molecular archaeology.
The residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “recreated” a marvelous golden elixir, truly touched by King Midas.
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
- Brewer Alec Mull has been with Kalamazoo Brewing Company in
Michigan since 1999. He was promoted to head brewer in 2001.
Kalamazoo’s Consecrator Doppelbock won a bronze medal at the 2001 GABF.