Category: Beer Recipe of the Week

Recipe of the Week: Bedford Brown Ale on Blogging with Briess:

Briess Carabrown® Malt is probably the newest entry in this traditional English-style malt category. Briess introduced it several years ago as a seasonal Maltster’s Reserve Series malt, and this year it’s being made available year round (watch for the official announcement of that next month). Brown malts have changed dramatically over the years. An interesting […]

Recipe of the Week: Old Sonoma Pale Ale on Blogging with Briess:

This British-inspired Pale Ale uses a yeast strain from a historic brewery in Northern California which was embraced by the early pioneers of craft beer in America. In this recipe, White Labs 076 Old Sonoma Ale Yeast pairs nicely with Briess Pale Ale Malt, a rather uniquely flavored Pale Ale Malt. The result is a […]

Recipe of the Week: Dan’s Dark Chocolate Ale on Blogging with Briess:

If you stopped by the Briess display at last week’s NHC Homebrew Expo, Dan was probably the one who poured you a Dark Chocolate Ale. Dan’s our pilot brewer and he developed this recipe for inspiration, since we were distributing free 8oz samples of Briess Dark Chocolate Malt. Here’s the recipe which calls for, coincidentally, […]

Recipe of the Week: Pack Your Bags Porter on Blogging with Briess:

In less than a month Briess will be joining thousands of other beer geeks at the AHA National Homebrewers Conference in Grand Rapids, Mich. I’ll be there and hope many of you are able to attend and visit us at the Briess display in the Homebrew Expo. Not to let the cat out of the […]

Recipe of the Week: Goldpils® Vienna on Blogging with Briess:

This classic Vienna recipe is formulated with our Goldpils® Vienna Malt. It’s a rich, malty 2-Row base malt that offers complexity and depth with a toasted note at the finish. Brew Your Own magazine subscribers can find this recipe on a Briess/White Labs tear-out recipe card in March-April 2014 issue. It can also be found […]

Recipe of the Week: Easy Peasy IPA on Blogging with Briess:

If you’re in the mood for an easy brew session, this recipe’s for you. Built on a malty base of one of my favorite extracts, CBW® Sparkling Amber, This IPA focuses on big flavor and drinkability. Better yet, it’s a cinch to brew. Did you know CBW standards for Concentrate Brewers Wort? Check out details […]

Recipe of the Week: A Trip Down Memory Lane on Blogging with Briess:

In anticipation of the Craft Brewers Conference, I took a trip down memory lane and pulled this gem from our recipe database. It’s real name is Sierra Nevada Black Vapor, and it was brewed for the 2011 CBC on the Sierra Nevada 10bbl pilot brewery with our then-new Midnight Wheat Malt. Check out Dave Richter’s […]

Recipe of the Week: Dark Chocolate Porter on Blogging with Briess:

This indulgent porter takes its name from one of our signature products, Dark Chocolate Malt. This malt is distinguished from other chocolate malts by surprisingly smooth yet deep roasted flavor, despite being intensely roasted to 420L.  At that lovibond, most dark roasted barley malts develop more intense characteristic bitterness and astringency notes than Dark Chocolate Malt. […]

Recipe of the Week: English Brown Ale, Mild on Blogging with Briess:

Now you can experiment with Caracrystal® Wheat Malt in all your beers, not just seasonals, because it’s being made available year round. This can be used in so many beers. It adds depth to Pale Ales, IPAs, session beers like red ales, bocks and other German lagers, and bumps up the complexity of maltier brews […]

Recipe of the Week: 80 Schilling Export Ale on Blogging with Briess:

Extract brewers will enjoy this take on 80 Schilling Ale. It was designed using a blend of Briess CBW® brewer’s grade malt extracts with a touch of Briess Black Barley so the finished beer exhibits a discernible malty character and dry finish. Black Barley isn’t malted, just roasted. So it’s quite different than Black Malt. […]