Writer: Scott Russell
Dubbel Trubbel
Digital and Plus Members OnlyHere is my recipe for a spiced dubbel, not patterned after any one commercial example but rather an amalgam of several but with a bit of a twist. It is moderately strong, medium dark, spicy from both the yeast and the flavorings added. I recommend aging it well, trying it several different times over the course of a couple of years. In effect you will probably find that you have brewed several different small batches in one, as the flavors really evolve over time.
Funky Mead — Metheglin
Digital and Plus Members OnlyMead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
Haystack Wheat
Digital and Plus Members OnlyA Belgian wheat beer base with equal parts coriander, cumin, ginger, wintergreen, and star anise; ground and mixed thoroughly to add just a hint of spice.
Pumpernickel Stout
Digital and Plus Members OnlyIt is rich and dark but not black like an Irish stout. Sweeter than most stouts but with the unmistakable double tang of rye and caraway.
Multi-Grain Brewing
Digital and Plus Members OnlyRemember when all bread was white and squishy? Remember when all beer was light and bland? Just as consumers are clamoring for more flavorful beers, so too are better-tasting breads winning popularity. First it was wheat bread, then whole-wheat bread. One current favorite is multi-grain bread, made from a combination — often seven — different
How to Win at Homebrew Competitions
Digital and Plus Members OnlyThe name of the game is better beer, not taking home medals. Tips for pleasithe judges, sticking to style, and keeping your beer out of trouble.
The Winner’s Circle
Digital and Plus Members OnlyStep right up! Step right up!
Yarrow Pale Ale (YPA)
Digital and Plus Members OnlyThis recipe for a YPA came to me one summer afternoon after mowing the lawn. Yarrow, thyme, and savory have spilled out of my wife’s herb garden to become part of the lawn in one place, and they inevitably get mowed along with the dandelions and weeds. The aroma was amazing, and so is the beer.
Black Steam
Digital and Plus Members OnlyA steam beer seems like the perfect style to schwarz-up. Here is a recipe to get you there.
Ty Cobb’s Georgia Peach Pilsner
FREEFinding fresh, ripe peach to even slightly over-ripe peaches are key here. If you notice that there still is not enough peach character, you can add a little peach extract in the fermenter. Be sparing as you don’t want that character to overwhelm the base beer.
Helles Belles (pistachio helles)
Digital and Plus Members OnlyA bright lager, fortified with nuts and grain alcohol… who knew?
Brewing with Sugar
FREEMost 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