(1 votes, average: 5.00 out of 5)
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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.
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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!
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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…
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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…
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Brewed in honor of a Senegal-bound friend & for your homebrewing pleasure.
I first started homebrewing with my roommates at Temple University, where we received a real education in beer. Since then, I’ve joined the ALEiens Homebrew Club and started my own beer blog. Despite the messes and anxiety that comes along with brewing, I love the whole process, from putting together recipes to sharing my own beer with friends. I came up with this saison in honor of my friend Fae, who joined the Peace Corps and just left for Senegal. In order to throw a bit of African flavor into the beer, I tracked down some Grains of Paradise, which hail from West Africa and added the spice into the boil. Using the citrus peel gives some extra fruity flavors, while the honey helps produce a dry finish. This refreshingly effervescent ale is the sort of beer I would want if I were out working in the plains of Senegal. So, while my friend is doing just that, I’ll be here knocking a few back. It’s a rather simple recipe, so brew yourself a batch for the summer!
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American, Great Britain and France join forces to create this historic brew.
I have always been interested in the story behind the beer. Where it was made, where the name came from, what was the muse for the recipe, etc. As owner of Brew Your Own Bottle, a South Jersey home brew supply store, I hear a lot of these stories. I started brewing in 2002, and I’ve tried to make every beer that has an interesting background. I call this beer, “The American Revolutionary War.” The muse to the beer is the Wyeast Laboratories’ private collection of yeast. My mind automatically thought of barrels of grog being shipped to and from the colonies. I thought of the three main countries involved with the war: America, Great Britain, and France. I figured out how to incorporate a part of each into the brew. I decided America needed to be the base for the beer, so I used all American grains and hops, including American Victory Malt and Columbus hops. I decided that British yeast was the way to go because the yeast and Great Britain were essentially doing the same thing, consuming all that America (in this case, the grains) had to produce. France also played a huge role in finishing the war and put the finishing touch on my beer with their oak chips. Read more…
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It’s only too appropriate that a homebrew contest would take place a week before Halloween in a cemetery. Although that may seem as appropriate as a beer brewed with Communion wafers and holy water (see issue 8), the “Beer Barons to Homebrewers” at West Laurel Hill Cemetery, brought a crowd of beer enthusiasts who toured the mausoleums and graves of Prohibition era brewers and brewery owners. At each site, local homebrewers served up their own take on pre-Prohibition as part of a contest and these winners definitely made their gravesite companions proud!
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It’s a beautiful blue sky, time to Solar homebrew. This time, a retro-recipe.
I believe the U.S. has the world’s-best beer now, but I can’t forget about 25 years ago when the U.S. had the world’s worst beer. Strange days indeed. Back then, it wasn’t hard to be boastful of your label; PBR was voted America’s Best in 1893, and is still bragging about it because beer competitions were rare. I don’t want to go on naming other breweries because I find it hard to write bad about my fellow brewers, but one really can’t appreciate where we are now, if we don’t look back. So, here is my retro-recipe that I’ve made.
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Sacrilegious? Nah, it’s Sacrilicious! In bad taste? Are you kidding? It tastes awesome!
With both this idea (and the water) Blessed by a Catholic priest, it’s hard to be offended if you ask me. Monasteries have been brewing beer (and sometimes liquors) for hundreds of years. Benedictine Monks drank beer brewed on premise in place of eating food while they were fasting. I had originally intended to brew this beer on Easter 2009. But, a UPS delay of the communion wafers pushed it back a week.
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Nothing like going back into history and brewing the past!
This ale is based on an old Latvian (Baltic) tradition of using local ingredients available to them, including the use of river stones to make their beer. Friends and family like to drink it to celebrate “Jani”, an ancient summer solstice festival held during the shortest night of the year. We jump over a bonfire, sing songs (Ligo! Ligo!), wear crowns of oak leaves, eat rye bread, and, of course, drink beer. Sounds strange, but trust me, it’s a blast!
