Recipes
Recipe-type: Clone
Weyerbacher Fifteen (Smoked Imperial Stout) clone
A smoked Imperial Stout to sip…and enjoy.
Ska Brewing Co. Kingpin Double Red clone
A malty English Scottish Strong Red Ale.
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?
Widmer Brewing’s W-10 Pitch Black IPA clone
A black IPA?! Originally released in 2010 as W-10, Widmer now simply calls this beer Pitch Black IPA.
Two Brothers Brewing Co. Domaine DuPage clone
This French country ale won a gold medal at the 2016 Great American Beer Festival, as well as many medals in other competitions. It is amber in color, with a toasty, sweet caramel taste that is balanced by a slight hoppiness.
Wild Blossom Meadery’s Blanc de Fleur clone
This mead is best when aged six months or more. Bottle the mead still (uncarbonated).
Redstone Meadery Vanilla Bean – Cinnamon Stick Mead Clone
One of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks. I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled. — David Myers
