This is an American pale ale recipe pulled from the old files of The Alchemist Pub & Brewery, prior to the devastating 2011 flood from Hurricane Irene that badly damaged the original brewpub property in Waterbury, Vermont and forced the closure of that location.
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I have been brewing beer at home for about seven years, using equipment that has gotten progressively larger or more sophisticated. Last year, I wanted to make my brewing process more time
Part of the joy in homebrewing is making a beer that is uniquely your own, and one way of taking that a step further is by roasting your own malt. All you’ll
This imperial oatmeal stout is brewed using "Wake-N-Bake" beans from Athens, Georgia's Jittery Joe's coffee. If you want to brew it the way the Terrapin brewers do, source the beans directly from the source at Jittery Joe's (which you can do online).
This impressive imperial stout from Hays, Kansas is described by the brewer as an "approachable, full-bodied beast.
Ninkasi describes Vanilla Oatis Oatmeal Stout as, “Characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor, and a rich vanilla complexity imparted by whole vanilla beans. To achieve this higher level of decadence, we added in whole vanilla beans to the final stage of conditioning — the same process we use to dry hop a beer. It is bigger than a traditional stout with more alcohol, body, and a touch more bitterness to keep it balanced.”
A spiced stout brewed with oats and lactose, then finished with vanilla beans, ancho chili peppers, cinnamon sticks, and roasted caco nibs. A truly innovative stout.
Double Barrel Ale utilizes the Firestone Union system, which will be very difficult to duplicate at home. But here is our best attempt at getting a Double Barrel Ale clone.
Saison brewed with rose hips, peppercorns, and fresh orange peels. Second fermentation with Brettanomyces in Pinot Noir barrels. Dry-hopped with Citra hops after an extensive time in the barrel.
Trillium’s website describes this beer as, “Layers of hops-derived aromas and flavors of citrus zest and tropical fruit rest on a pleasing malt backbone. Dangerously drinkable with a dry finish and soft mouthfeel from wheat. Our year round hoppy pale ale culminates in a restrained bitterness and dry finish.”
This year-round offering from Starr Hill is fermented with Southern German lager yeast, its crisp, clean taste, and noticeable hop aroma are effectively balanced with a slight malty sweetness. Jomo has won multiple awards, including two gold medals (2004, 2011) at the Great American Beer Festival.