An award-winning maibock recipe from down under.
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Written by Craig Webber
Issue: March-April 2009
Recipe
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Pecan Doppelbock
I chose a doppelbock because of its rich, full-bodied, caramel malty flavor, blanketed light hop aroma with a light ruby-hazed color. This style with the pecan addition just screams Thanksgiving to me.
Recipe
MEMBERS ONLY
Steve’s 50 Eisbock
Eisbock's are a rare beast and an interesting endeavor to craft one yourself. Find a recipe and step by step instructions