Topic: Recipes
Scotch Ales
With a brewing history dating to 43 AD, Scottish beer has had plenty of time to mature into a world-class beverage. With the craft-brewing movement channeling most of its energy into German
American Pilsner
If barley be wanting to make into malt, We must be content and think it no fault, For we can make liquor to sweeten our lips, Of pumpkins, and parsnips, and walnut-tree
Brewing with Sugar
Most beginning homebrewers are told the same thing, in one way or another. It may be by the experienced friend who gets them started or by the salesperson in the shop where
British Bitter
The Bitter Truth About an English Beer
Brewing with Chocolate
Cocoa powder and Hershey bars? You can use chocolate to make your beer more complex. Tips, techniques and a quintet of recipes.
Robust Porter
Porter was designed with economy in mind. In 1722 brewer Ralph Harwood created a brew he called “entire” to replace the three-beer blend that dominated London pubs. Publicans who once poured a
Winter Holiday Extract Recipes
Whether you celebrate Christmas, Hanukkah, Winter Solstice, or some other variation of the mid-winter holidays, you are sure to find a common thread that is near and dear to the homebrewing heart:
Brewing for Special Occasions
Toasting a special occasion with an adult beverage of your choice is a time-honored tradition. Homebrewers, of course, have the advantage of toasting their special events with really special beverages — homemade
Wheats of the World
From traditional Bavarian weisse to American wheat, six tasty ways to make refreshing wheat beer. Includes a starter recipe for your own experiments.
Doppelbock
Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline
Oatmeal Stout
Brew the beer that’s rich, smooth, and filling. Just like Mom used to make!
Munich Dark Lager
At one time probably all the beers of Munich were dark lagers. Prior to modern malting technology, maltsters kilned their malt by allowing the hot fumes from burning wood or coal to
