Writer: Dave Green

Smuttynose Brewing Company: Pumpkin Ale clone

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“This beer was designed to have some nice sweetness created by a mix of caramel malts and we wanted a decent hop presence as well. Over the years we’ve reduced the amount of cloves we’ve added as that one spice always seems to be the one to throw things out of balance. If I was brewing this at home I’d go easy on the clove and add more in later batches if needed.” ~ David Yarrington, Brewmaster

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Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone

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Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”

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Haandbryggeriet: Norwegian Wood clone

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Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”

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Nøgne Ø – Det Kompromissløse Bryggeri A/S: Imperial Brown Ale clone

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“A dark brown English ale in which classic English malts meet the spicy hoppiness of the New World.”


The Bruery: Terreux Saison Rue clone

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This beer was one of the original beers brewed at The Bruery, but is now brewed under their Bruery Terreux label. It is an unfiltered, bottle conditioned Belgian-stule farmhouse ale.

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Allagash Brewing Company: Curieux clone

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“Curieux is a fairly simple recipe starting with our Tripel, which is then aged in bourbon barrels and blended with another batch of fresh Tripel.” – Michael O’Connor, Allagash Brewing Company

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Brewing Water Adjustments

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“Does your water taste good? Then it’s probably good for brewing.” That quote embodies the mantra of homebrewers for decades when it came to the fourth ingredient in beer. Good water should

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Craze for the Haze: New England IPAs

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Centered in the northeastern corner of the USA, the hazy IPA has taken on a cult following in recent years. But the trend hasn’t come without backlash. In fact there is no

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20 Clone Recipes from 20 Years

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In our premiere issue (released in July 1995), Editor Craig Bystrynski, introduced the world to a magazine that promised to, “Celebrate the art and science of brewing.” He added, “We write about

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Pumpkin Beer Tips & Clone Recipes

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“Drip…drip…drip.” I only had 2 ounces (57 g) of rice hulls in my grain bag while brewing my second-ever pumpkin beer. In hindsight, I should have ditched the plan, but at 10

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Vermont Cult Clones

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It’s 2:30 on a Monday afternoon and I find myself sitting at a pub called the Blackback Pub in downtown Waterbury, Vermont (pop. ~5,000). It is standing room only and the pub

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Totally Tubular

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We break down the pros and cons of the vast variety of hoses and tubes available to homebrewers.

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89 result(s) found.