Recipes
Zocco’s Sweet Mead
Paul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.
Making Mozzarella
Like brewing beer? You may also enjoy trying your hand at cheesemaking.
Mike McDole’s Double IPA
Based on the Russian River Brewing Company’s Pliny The Elder, this recipe has two hop additions (Northern Brewer and Cascade), a higher starting gravity and a 153 °F (67 °C) versus 151 °F (66 °C) mash temperature. One of the winners of Boston Brewing Company’s LongShot contest.
Carissa Sweigart’s Cranberry Wit
One of the winners of Boston Brewing Company’s LongShot contest.
Founders Brewing Co.’s Breakfast Stout clone
Founder’s describes this as “the coffee lover’s consummate beer.” Brewed with flaked oats, bitter and imported chocolate, and two types of coffee, this is indeed like the strong, dark cup of joe you’ll want for breakfast—or anytime!
Bend Brewing’s Hophead Imperial IPA clone
Bend Brewing Company’s 2007 GABF winning imperial IPA. The secret to a good Imperial IPA is dry-hopping. It can make or
break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
— Tonya Cornett, Brewmaster
Gruit Ale
Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!
Celebration Beer
Something akin to the historic Burton ale, this Celebration Beer recipe has plenty of support from the hops to balance out the beer to provide a strong and complex, full-bodied beer.
Belgian Wit
Belgian wit had all but disappeared when Pierre Celis began his brewing career in the 1950s. Celis is credited for reviving the style in Belgium during his stint at the Hoegaarden brewery; then he moved to Texas, launched his own Belgian brewery and kick-started the style in the United States.
Dortmunder (German Export)
A pale lager named after the city it originated in.
Moylan’s Brewery’s Kilt-Lifter Wee Heavy clone
The recipe for Kilt-Lifter, the wee heavy they pour at Moylan’s, was developed in 10-gallon batches during Paddy Giffen’s days as a homebrewer. It’s unusual because it uses German hop varieties that are not traditional to this style.
American Amber II
Here is a nice, subtle version of an American Amber Ale that is good to pair with foods.
