Topic: Recipes
Archaeobeer
Back in the day – we’re talking WAY back in the day – beer was brewed with malt, and bread, and honey and wine . . . and just about anything that could be fermented. How the ancients brewed – and how you can too!
10 GABF Gold Medal Clones
Every year, breweries compete in the Great American Beer Festival. Their beers square off in 69 categories – and, with the help of some friendly brewmasters, we’ve got homebrew clones of 10 of the gold medal winners.
Brown Ale
Back in the day, every ale was a brown ale. It wasn’t until fairly recently, however, that anybody labelled their beer “brown ale.” Learn the differences between, and how to brew, both English sub-styles of this beer.
Brewing With Coffee
Coffee in the morning and beer at night? What about both at the same time? How to blend two of the most popular beverages in the world into a heady brew.
Foreign Extra Stout
Beer selection in the tropics is limited, but it isn’t limited to just cookie-cutter yellow lagers. If you don’t want fizz-water with a lime in it, grab a foreign extra stout. We’ll show you how to brew one.
Belgian Witbier
Witbier nearly went extinct after the Second World War, but now — thanks mostly to Pierre Celis — the style is roaring back. Learn the ingredients and methods to brew this cloudy, tangy, spicy brew.
15 Summertime Recipes
Want a cool, crisp, refreshing beer to drink when grilling or sitting around the pool this summer? Try one from our collection of 15 recipes, submitted by homebrew shops from across the nation.
Summer Recipes
Looking for a few summer brewing ideas? Check out some bonus summer recipes from homebrew shops across the US.
IPA: A Tale of Two Beer Styles
Find out about two related hoppy beer styles — English-style India pale ales (IPAs) and American-style IPAs
Ordinary Bitter
Ordinary bitter is neither ordinary nor bitter – our new Style columnist will discuss the best way to brew this British session ale at home.
Gluten-Free Brewing
Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains – including sorghum, buckwheat, quinoa, rice and corn – from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes
Brewing with Oats
Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe
