Date: Summer 2000
Four Classic Clones of Great Britain
Digital and Plus Members OnlyTo a beer drinker, certain areas of the world are sacred. Cities like Munich, Vienna and Prague. Valleys like the Senne, Tettnang and Willamette. Even entire countries, like Germany and Belgium, conjure rich images of excellent beer, world-class ingredients and memorable evenings in pubs. Speaking of pubs, perhaps no place evokes more images than Great
Samuel Smith Brewery: India Ale clone
FREESamuel Smith Brewery: India Ale (5 gallons/19 L, all-grain) OG = 1.050 FG = 1.012 IBU = 50 SRM = 9 ABV = 5% This classic beer is brewed with well water
Cyser Apple Honey Mead
Digital and Plus Members OnlyA cyser is traditionally a “sack mead,” or a sweet mead, that’s made with honey and apples. This cyser is quite like a wine, and will have a wine’s higher alcohol content when it’s finished. An important note: When buying the apple juice or cider, be sure it doesn’t contain any preservatives — like potassium sorbate, sodium benzoate or sulfites — which would kill the yeast. Check at a health-food store or find a cider producer who’ll sell you juice right off the press.
Raspberry Melomel
Digital and Plus Members OnlyThis raspberry melomel is perfect for summer brewing. It’s even more perfect for conjuring up memories of summer when it’s opened and enjoyed later.
What’s the usefulness of beer foam?
Digital and Plus Members Onlyreally like beer foam — in fact, I’m kind of obsessive when it comes to beer foam. Any argument about foam is positive in my book, so you shouldn’t feel like an idiot. In a controlled environment, you could probably demonstrate an insulating effect at the surface of beer. But in the hand of the
Using leftover wort to prime next beer
Digital and Plus Members OnlyPriming with wort is very tricky, because wort is not completely fermentable and its fermentability varies from batch to batch. Breweries that bottle-condition with wort determine the fermentability of each lot before use and have tables that enable them to consistently carbonate with it. If you want your barleywine to be its best and want
Huckleberry Ale
Digital and Plus Members OnlyAn American-style pale ale, with a healthy heaping of huckleberries.
Biére de Garde
Digital and Plus Members OnlyA style all its own, really, Biére de Garde’s closest related beer would be Saisons. But Biére de Garde’s often will lack the spicy yeast character of Saisons, providing a more malt-forward style that can often be sweeter that Saisons. Find a classic recipe here.
Williams Brothers Brewing Co.’s Fraoch Heather Ale clone
Digital and Plus Members OnlyHeather can be found in abundance in Scotland, although not native to the region. Combining bittering properties and aromatic oils, heather can be used an alternative to hops to produce gruit.
Fruit Cocktail: Make a Melomel
Digital and Plus Members OnlyRaspberries, blackberries, peaches and more: From grocery stores to farmers’ markets, fresh fruit is abundant come summer. So it’s the perfect time to try a melomel, a mead made with honey and fruit. Melomels are a very approachable style of mead, both to drink and to make. Mead isn’t for everyone, and those who object
3 Ways to Carbonate Your Keg
FREEWait, Shake or Inject: Three foolproof ways to carbonate beer in the keg.
Golden Ale
Digital and Plus Members OnlyGolden ale, blonde ale, Canadian ale. No matter what you call it, you’re describing the beer we’re brewing in June. The name may be a bit fuzzy, but the beer is usually an all-malt ale that’s light and dry. It resembles a light lager, with greater bitterness and hop flavor. It’s also similar to pale