Writer: Scott Russell
Hot! Hot! Hot! Brewing with Chili Peppers
From jalapeno to habanero, how to make scorching chili beer at home.
Hot Tips for Making Great Smoked Beers
From using extract to smoking your own malt, here’s how to do it.
Smoked Maple Brown Ale
“Kick Save, and a Beauty…” by Scott R. Russell I had a fairly athletic upbringing. All of my male relatives were sports fans, and I can’t remember ever not being one myself.
Rosemary IPA
I have an alter ego, a secret identity, in short a day job. I’m a high-school French teacher. Pretty mundane, sometimes, but that’s one of the reasons I make my own beer.
Smoked Wee Heavy
Long, slow, and cool fermentation is a crucial element for this beer, which otherwise gets too fruity and bitter; the smoked malt can develop fusel and/or sulfury notes if overdone or if fermented too warm. Hop levels are deliberately low; this beer is all about malt.
Cyserale
Partial mash with honey and fruit juice.
Blending for Better Wines
The ancient Greeks used to mix their wine with herbs, spices, and pine-tree resin. In medieval England it was considered an honor to be given both the wine and the water pitchers
American and English Brown Ale
Brown ales, sometimes known as nut brown because of their color, originated in England and exist as a very strong style today. Brown ale is broken into two categories, Northern brown
Braggot
Golden colored, full-bodied, smooth, and rich. An ale to be aged well, saved for special occasions, and even then to be savored slowly.
Choctoberfest
I vant to drink your beer…
Charlie’s Gouden-Plenty Pils
Licorice root provides a refreshing herbal spice for this Pilsner base beer.
Christmas Present Olde Ale
This ale is (loosely) based on a recipe for a barleywine.
