Date: March-April 2008

17 result(s).

Build a Spice Infuser

Digital and Plus Members Only

Quite a few seasonal beer styles or other specialty recipes call for the addition of various spices, herbs and other flavoring adjuncts that may not be part of your normal brewing regimen. Some recipes advise to add these spices during the boil, some during primary or secondary fermentation, and some may specify additions during multiple


Venkman’s Vit

Digital and Plus Members Only

You can think of this beer as a cross between a wit beer and and a schwarzbier, although it is not quite that dark. Venkman’s Vit is finished with Sterling hops (whose character is seen by some as a cross between Saaz and Mt. Hood hops) and spiced with the zest from an Oro Blanco Grapefruit (which is a cross between a grapefruit and a pummelo) and should appeal to anyone who thinks that “crossing the streams” might be a great idea.


Bronze Ale

Digital and Plus Members Only

In the March-April 2007 issue of BYO, I used a beer I called my copper ale as an example in an article on balancing beer recipes. This is a slightly reworked version of that beer that features Vanguard hops.


Glutinous Butt (Wheat Porter)

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This beer is essentially a porter formulated with a wheat beer base. (The name comes from the fact that wheat has a high gluten content compared to barley and some porters used to be referred to as entire or entire butt.) The Glacier hops give an “earthy” hop flavor to the beer that works well with the roasted grains. Brew this and, at your next homebrew club meeting, everyone will be glad to see your Glutinous Butt.


Red Queen Ale

Digital and Plus Members Only

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

Digital and Plus Members Only

A Belgian stout; this deep, dark colored beer features lots of coffee and chocolate flavors.


Kiuchi Brewery’s Hitachino Nest Sweet Stout clone

Digital and Plus Members Only

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

Digital and Plus Members Only

Traquair House is the oldest inhabited house in Scotland. Some say their house ale is the paragon of Scottish Wee Heavy ales.


Behind the IBU

Digital and Plus Members Only

What is an IBU? It’s a simple question — wait until you hear the answer.


Wort Chilling Techniques

Digital and Plus Members Only

Frightened of long cooling times or DMS-laden brews? Unearth the techniques and equipment that will make your wort run cold.


Extra Special Bitter (ESB)

FREE

Is it the crystal malt? The English hops? What makes a great ESB? Find out how to put the special in your bitter.


17 result(s) found.