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!
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!
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A big, high-gravity recipe to brew a classic wheatwine, but with a new school hop lineup.
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This is kind of a hybrid English/American barleywine.
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This is the lightest, and simplest, extract beer we’ve ever made. You can get in and out and have a tasty beer in no time flat. What kind
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This recipe represents the hybrid mild. Brewed using Nottingham yeast for its strong attenuation for the higher gravity. This beer has a str
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A bit more chocolate malt than you’d usually see in a traditional mild makes this collaboration beer unique (though you’d lose points fr
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This is a great example of how to build the grain bill without relying on chocolate or black malt. A blend of dark crystal malts gives this
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Your goal here is a smooth, standard-strength malty beer with enough hop bitterness to match the malt. It should not be heavy on the palate
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Monks’ Fortitude is an homage to the malty Märzens of Franconia.
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An Americanized version of a dry Irish stout utilizing a simple malt bill with five specialty grains to create a full-bodied, quaffable sess
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My recipe produces a beer more like Beamish than Guinness — it has a more complex grain bill and less bitterness than a Guinness Draught S
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An amber bière de garde in the style of Jenlain using (mostly) malts from the area.
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This clone recipe includes all-grain and extract with grains versions.