Topic: Cloning

Send in the Clones: Replicating Your Favorite Craft Beers

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Clone recipes abound. But what if you can’t find a recipe for your favorite brew? We’ll explain how to formulate clones from the available information.

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Hop Torpedoes Away

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The brewers at Sierra Nevada have come up with a new device to improve the extraction of hop oils during dry hopping. Meet their torpedo — and the beer that carries its name.

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Six Summer Beer Clones

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The mercury is rising and so is your thirst. If you’d like to make some beer that is as flavorful as it is thrist-quenching, we’ve got six summertime brews to cure the summertime blues — Goose Island Summer Kölsch, Firestone Walker ‘Lil Opal, Harpoon Summer Beer, Brooklyn Summer Ale, Anderson Valley Summer Solstice Cerveza Crema and Magic Hat Hocus Pocus.

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Australian Pale Ale

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This article takes a look at Australian pale ale, as typified by Coopers Sparkling Ale — a beer with an unlikely name and an even more unlikely yeast sediment. Michael Jackson once described this beer as an Australian classic.

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Brown Malt

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It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.


Professional Homebrewers

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Meet three professional brewers who brew at (or near) a homebrew scale and hear what they have to say about consistency, saving time and more.

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Brewing in the Stone Age

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We talk with the brewers at Stone Brewing about their aggressive beers and how they brew them. Plus: Six clones for the Stone-aged homebrewer.

 

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Anatomy of a Commercial Clone Recipe Kit

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Take a look inside the process of making a clone beer kit. We ask commercial kit producers — and the brewers of the beers they cloned — how they formulated the recipe and produced the kit.

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Organic Beer Clones

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These days, organic beers seem to be multiplying. What’s an organic beer and why do some breweries see organic brewing as the wave of the future? Find out, plus check out the recipe for six commercial clones.

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Dark Roasted Barley

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Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes

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Wood Beer Clones

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Clone recipes of five beers that are aged in wood.

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Chocolate Malt

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I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it’s entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only…


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