Writer: Scott Russell
Blueberry Porter
This brew is a seasonal one for me based on blueberry harvest. Those of you not within fresh blueberry territory will have to make do with frozen blueberries from your grocery store. Four pounds of our local berries (the size of chick peas, roughly) give a noticeable blueberry flavor and aroma, even in a porter.
White Russian Imperial Pale Ale
I believe that The Dude would abide by drinking this beer.
Maple Marzen
A märzen beer is the perfect base to highlight the earthy qualities of maple sap and syrup. Alternatively, you could try fermenting with a clean ale yeast if you are not equipped to ferment a beer at lager temps for several weeks. Birch sap and syrup can also be used if maple sap and syrup are not available in your region.
10 Tips for Hop Growers
It’s planting season again. BYO’s hop gardener offers some ways to make this year’s crop healthier and more productive.
Brewing with Coffee
It’s just one of those things, I suppose, but the combination of beer and coffee, for me, is among the most intriguing possibilities in the world. Ideally my day is divided into
Cafe Vienna Lager (coffee cinnamon lager)
This recipe is for a dark lager with coffee and spices.
Norwegian Christmas Ale
Christmas beers are a long standing tradition throughout the Scandinavian countries. Generally dark and malty, they are often usually brewed in the late summer, early falls months for consumption during the holiday season. Feel free to kick this recipe up a notch or two with more extract or belgian candy syrups if you want to up increase the alcohol percentage.
Mead: The Most Noble Brew
Is there a brew that conjures up more images than mead? Whether you associate it with ancient druids, pre-Roman civilizations of central Europe, Vikings, Teutonic raiders, Celts ancient or modern, it is
Cranberry Cream Ale
For a tart twist on a cream ale, the addition of cranberries will provide an astringency and acidity and can play nicely in this style.
Pumpkin Pie Ale (partial mash)
Reddish orange in color, creamy tan head, sweet and spicy, rich and unique. Like a New England fall afternoon.
Make Your Own Cider
Cider. The word has mythological overtones, especially in rural areas where it is or was made. But just what is it? What differentiates it from mere “apple juice”? After all, technically, unfermented
Apple Pseudo-Lambic
You don’t need to be an all-grain to create funky, sour lambic-styled beers. Here is a clean and simple recipe for a new take on producing a lambic-styled beer of your own.
