Recipes
Red Queen Ale
In Lewis Carroll’s “Through the Looking-Glass,” Alice encounters the Red Queen, who needs to keep running as fast as she can just to stay in place. Like the Red Queen, brewers will be doing some scrambling just to hold their ground in 2008. due to the hop shortage In my Red Queen Ale, I tried to come up with a recipe that made the most of some ingredients that should be plentiful, and of high quality, this year. I chose Santiam and Sterling hops because I liked their spicy character. This year, the US crop of 6-row barley was excellent, whereas 2-row barley crops around the world were variable. This beer is dry and the Nottingham yeast leaves a refreshing crispness.
Brouwerij De Dolle Brouwer: De Dolle Extra Export Stout clone
A Belgian stout; this deep, dark colored beer features lots of coffee and chocolate flavors.
Kiuchi Brewery’s Hitachino Nest Sweet Stout clone
The Kiuchi brewery’s Hitachino Nest Sweet Stout is like a delicately sweetened cappuccino. Dark roasted coffee with dark fruit notes and the unmistakable aroma and flavor of lactose. For breakfast? Sure, and also lunch, dinner . . . and karaoke!
Traquair House Ale clone
Traquair House is the oldest inhabited house in Scotland. Some say their house ale is the paragon of Scottish Wee Heavy ales.
Wychwood Brewing Company: Hobgoblin Dark Ale clone
This ruby-colored English ale delivers a delicious chocolate toffee malt flavor, balanced with rounded moderate bitterness and an overall fruity, mischievous character.
Alaskan Brewing Co.’s Smoked Porter clone
Dark, robust, and smoky when young, this porter develops notes of sherry, Madeira, and raisin as it ages. It has a chewy malt character and is chocolaty with a smoky, oily finish.
Sinebrychoff Porter clone
From simple ingredients comes massive complexity. Robust toasty notes meet and blend with dark fruits and chocolate. The vinous, port-like character from this brute wraps everything up in a dark happy bow.
Coopers Sparkling Ale clone
Cooper’s Sparkling Ale is the bar that all others are measured when brewing an Australian sparkling ale. According to Coopers, “Little has changed since Thomas Cooper brewed his first batch of Sparkling Ale in 1862. It’s still naturally conditioned in the bottle with our unique strain of Coopers yeast.”
Michael Meissner’s Bavarian Weizen
“My philosophy on brewing these days is to keep it simple and allow the ingredients to shine through.” – Michael Meissner (New South Wales)
English Pale Ale
“The German crystal malts are not traditional but provide richness without the cloying quality of some of the currently available English crystals. The amber invert sugar adds a bit of flavor complexity and helps dry out the finish. Hopping the mash and first runnings worked well for this one – it retained appreciable hop character despite being fairly well aged when judged.”
—Ross Mitchell (Australian Capital Territory)
Maibock
An award-winning maibock recipe from down under.
