There’s no denying it. St. Patrick’s Day is one of the most popular holidays celebrated at bars. Pub crawls, green beer, lots of toasting and laughter. You clearly don’t need to be Irish to be drawn into the festivities. But, if you prefer to celebrate at home this year —or to extend your celebration with your own private party— there are several homebrew recipes that will serve you very well. All are low ABV and very drinkable. Plus, the flavors are so genuinely Irish, you’ll be dancing a jig in no time.
Dedicated brewers find their inspiration in many places; the time of year is always a strong influence. Fortunately, there are many great options for channeling the season into our brew kettles. Below are three beer recipes that embody the spirit of the winter holidays.
Pat yourself on the back, you’ve got another batch of wort and yeast doing its thing in the fermentor. With another brew day complete, it’s time for the cleaning to begin. Besides the brew kettle being grimy with spent hops and coagulated proteins, all-grain brewers are always faced with the sopping elephant in the mash tun. Today, you can blissfully drop those 30 lbs. of mash down the trash chute before it makes your kitchen smell like garum, because the focus here is on the other mash waste product: leftover sweet wort runoff. Even if you let the grain bed run dry, chances are your mash tun has some sort of dead space where residual wort can be found. You may think of these leftovers as a sticky mess waiting to happen, but consider this: it took you just as much time and energy to make those diluted dregs as it did to make the wort that was to be boiled, hopped, and fermented. So put it to use! Since wort is chock full of sugar you prodded enzymes into producing, use it the same way you would use any other sugar water. Put yourself in the shoes of a chef and imagine gastriques, doughs, syrups and sauces. One amazing use for leftover wort, which requires minimal further processing, is to turn it into a brine. Wort brined pickles – a no brainer!
Wind down the summer months with this delicious homebrew
Recipes for the most unique ways to pair food and beer.
You’re going to put what in the what?!?! Yes, brewing with food. It’s not as far fetched as you might be thinking. Beers with fruits and/or spices are all the rage, and have been a staple in brewing for many, many years. Let’s say then, we take it to the next level.
Having spent most of my life around my family’s farm in Burlington County, NJ, I have learned to appreciate and embody all things “from scratch.”
Coffee and beer-is there anything humankind loves more than these two beverages?
Experts in each respective field spend an inordinate amount of time perfecting the craft of growing, processing, brewing, and preparing each beverage. But in combiningthe two for the ultimate in libations – the coffee beer – questions remain.
A Belgian Dark Strong Ale brewed between brothers.
I have been home brewing for four years and my favorite styles are high gravity ales, especially Belgian styles, but I also enjoy making sour beers and West Coast Style IPAs. I brew on a 15-gallon single tier system of converted kegs, mostly doing full mash recipes. I fell in love with dark strong ales during my various trips to Belgium. I make this particular recipe every year with my brother on New Year’s Eve, and it is absolutely perfect by the next New Year’s. Cheers!
All grain recipe for this unique homebrew.
Bowie is my unusually big cat, who has to inspect everything new in the house. He is always nearby when I brew. This beer, although not big in ABV or OG, is big in its unapologetic personality – just like my cat. I had been dreaming about making a beet beer for a long time. I wanted to create something crisp and refreshing, but with the unmistakable flavor and vibrant color of beets. The simple grain bill and hop schedule of this beer are similar to that of a Kölsch. I wanted a style that would showcase both the intense fuchsia color and the subtle flavor of the beet. The result is an enticing brew with a complex, fruity aroma, an earthy beet flavor and a crisp, dry finish. This beer complements a variety of foods, such as chevre and arugula salad, mashed sweet potatoes, or rare steak. Read more…
Kyle Park, the winner of Draught Horse’s 2011 Philly Beer Week Homebrew Contest shares his first place recipe.
Don’t let anyone tell you that all-grain brewing is superior to extract brewing. Despite what some brewers might say, malt extracts can produce delicious and award-winning homebrews -just like this one. This Dunkelweizen recently took home first place at The Draught Horse’s Philly Beer Week homebrew competition which was sponsored by this magazine and Coronado Brewing Company. Drachentöter is German for “dragon-slayer” and while the beer may not be that aggressive, who doesn’t want to brew something with an umlaut in the name? This is a straightforward recipe for a classic Bavarian Dunkelweizen. The chocolate wheat not only adds to the deep copper color of the beer but also offers some subtly sweet and roasted flavors. By fermenting at a higher temperature you’ll be getting the most out of the yeast, bringing out the banana and spicier characteristics that the style is known for. Thanks to my fellow ALEien Homebrew Club members for all the tips and support, hopefully we’ll see you around at The Hulmeville. Read more…