January-February 2011
Recipe
Brooklyn Brewery: Brooklyn Sorachi Ace
Brooklyn Sorachi Ace marries the overall structure of the modern saison style with the unique lemony/herbal qualities of the Sorachi Ace hop. Sorachi Ace is used throughout, and very complete attenuation gives refreshing, flinty dryness.
Recipe
Ninkasi Brewing Company: Racin’ Mason Irish Red Ale clone
This classic Irish red pours a dark red/copper color and features a sweet caramel and toasted malt profile.
Recipe
Harold-is-Weizen (German Hefeweizen)
Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.
Recipe
Meaningful Mild
Author Terry Foster provides readers an easy-drinking British mild ale.
Recipe
Unorthodox Pilsner
Terry Foster provides BYO readers with a Pilsner recipe that is so traditional in form. This recipe was designed to be more of a “session Pilsner”.
Recipe
Mexican Pulque
Readers should keep in mind that it is difficult to replicate true pulque using only the ingredients in a home brewer’s pharmacopeia. It is common for pulque brewers in Mexico to reproduce their own strains of yeast, using a starter of fermented pulque (known as the “semilla”, or seed) to ferment a fresh batch of agave nectar. These yeast strains, like many tricks of the trade, are closely guarded secrets amongst pulqueros — indeed, some of these strains of yeast may be as old as the Aztec Empire itself.
Recipe
Captain Leo’s Foreign Extra Stout
Capt. Leo’s Foreign Extra Stout (5 gallons/19 L, all-grain) OG = 1.074 FG = 1.020 IBU = 43 SRM = 40 ABV = 7.6%Ingredients10 lbs. (4.5 kg) domestic 2-row pale malt2 lbs.
Mr. Wizard
Brewing with Belgian Candi Sugar?
Candy syrup or candy sugar (usually named “candi” sugar) is a fancy name for beet sugar that has been caramelized into syrup with a dark color and rich flavor. The flavor of candi sugar
Mr. Wizard
Blending Yeast Strains
I know that my conservative brewing advice probably irritates many readers and I am likely going to irritate you with my answer, so please take no offense. So let me re-state your
Article
Brewing Foreign Extra Stout
Bigger and more heavily hopped so that it could survive being exported out of England. IPA, right? Not this time. The same story applies to foreign extra stout. Find out how to brew this big stout. Plus: two extra stout recipes.
Article
Delicious Dry Stout
Looking for a flavorful beer that won’t floor you? Dry stout is a sumptuous session ale. Learn the keys to brewing this style. Just looking for a recipe? Find tons of great Dry Stout Recipes in our stout recipe index.
Article
Pulque: A Mexican Indigenous Brew
Sure, Mexico is the home to many lagers served in clear bottles with a lime wedged in their necks. But if you dig a little deeper, you will find that it is also the land of many indigenous brews, including pulque.
Article
Using Roasted Barley: Tips from the Pros
Two pros give tips on using roasted barley — the dark, aromatic malt of stouts — in your home brewery.
Article
German Hefeweizen
Wheat meets yeast in the German hefeweizen.
Article
Brewing Session Beers
Bigger is better, right? Not always, according to Terry Foster. Learn the tips and techniques for brewing super session beers. Plus: two session beer recipes.
Project
Simple Tap Cleaner: Projects
Build your own cheap, but effective, tap cleaner.
