Recipe Type: All Grain
New Belgium Brewing Company La Folie clone
A wood aged sour brown ale with lots of green apple, plum and cherry notes. According to Lauren Salazar of New Belgium Brewing Co., “Never turn your back on (the barrels). They like to change on you and right when you think you know what one will do, it does the exact opposite.”
Upstream Brewing Company Grand Cru Clone
What’s the secret to making a good barrel aged beer? “Good wood, great beer, a little imagination and lots of patience.”
—Zac Triemert
Stone Brewing Company’s Darth Porter clone
“Don’t be afraid to use a barrel that has already been through many uses. There is more to the barrel aging process than extracting wood and bourbon, brandy or wine flavors.”
— Mitch Steele
Jolly Pumpkin Brewing Company La Roja clone
“This one of our signature beers, if you will. It is loosely based in the Flanders sour red tradition.” — Ron Jeffries
Russian River Brewing Co. Temptation clone
A Belgian-styled blonde ale aged on oak with Brett added. "When we fill the used Chardonnay barrels, we only add Brettanomyces in with the beer as we are filling the barrels. The acidity comes from the bacteria that are floating around our barrel room. To achieve the acidity as a homebrewer, you’ll need to add some Lacto and Pedio."
— Vinnie Cilurzo
New Holland Brewing Co. Dragon’s Milk clone
New Holland describes Dragon’s Milk as, “A stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath.” And who doesn’t like Dragon’s Miilk?
Gary Foster’s Spotted Dog (California Common)
A fun twist on the classic California Common recipe.
Smoke on the Lager (Rauchbier)
A Märzen-style rauchbier
Alex Drobshoff’s Traditional Bock
One of the winners of Boston Brewing Company’s LongShot contest.
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.
English Bitter
Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
— recipe author Scott Simpson
Ross Mitchell’s Spiced Ale
Based on the winter specialty brewed yearly by Anchor Brewing Co. , with different spices each year. When tasted young the anise was dominant, but the nutmeg became more noticeable with age. The base beer supports the spice with moderate hopping, good attenuation and a hint of chocolate.
