No fixed plans. Not intent upon arriving.
Recipe of the Week: Caracrystal® Abbey Ale on Blogging with Briess:
Have you brewed with Caracrystal® Wheat Malt yet? I like it because it’s so different than other Briess caramel malts. It’s complex—sweet, smooth, malty, bready, subtle caramel, dark toast—and finishes very clean. I decided to brew an Abbey Ale to showcase the malt. After tasting this beer you see how it would work well in […]
Recipe of the Week: Gregorian’s Fifth (Maibock) on Blogging with Briess:
Here’s a recipe to help get you in that “spring is right around the corner” mood. This traditional German-inspired bock is brewed in the winter months and lagered until spring to develop a clean, malty profile while displaying a gentle hop character. We added an interesting twist to this five-gallon, all grain batch by using […]
Recipe of the Week: Belgian Quadrupel on Blogging with Briess:
There’s nothing like a belly-warming Belgian Ale to help take the chill off a blustery winter day. In just three weeks this smooth, richly-complex Belgian Quadrupel with 10% ABV can be doing just that for you. A combination of unique Briess specialty malts including Munich 20L, Carapils®, Extra Special and Blackprinz®, a generous amount of […]
Recipe of the Week: American-Style Marzen on Blogging with Briess:
I made some selective use of Briess specialty malts to give this otherwise traditional German-Style Lager a distinctive American twist. The specialties create a complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness. But the basic characteristic of the Marzen style is preserved by starting with a base of 5.5-pounds […]
Beer Recipe of the Week: George Fix’s Pre-Prohibition Lager on Homebrewers Association:
In celebration of the 80th anniversary of the passage of the 21st Amendment and the repeal of Prohibition, we're sharing a recipe for a pre-Prohibition style lager.
Recipe of the Week: Golden-West Common on Blogging with Briess:
Exceptionally malty, this atypical California Commons is formulated with Goldpils® Vienna Malt and fermented at ale temperatures with San Francisco Lager yeast. You’ll need 10 pounds of Goldpils® for this 5-gallon batch which, btw, would be a great Christmas gift for yourself or your best homebrewing buddy. The recipe can be found as a Briess […]
Beer Recipe of the Week: Black IPA on Homebrewers Association:
No matter what you call it, sipping on this dark, deliciously hoppy style will make the unmentionable horrors of your black Friday shopping a little more bearable.
Beer Recipe of the Week: Yak and Yeti Chai Milk Stout on Homebrewers Association:
Spice things up with this chai milk stout. The original recipe was a Great American Beer Festival silver medal winner brewed by Yak and Yeti Restaurant and Brewpub in Colorado.
Beer Recipe of the Week: Bye Bye Miss American Rye on Homebrewers Association:
When Don McLean sang that "them good old boys were drinking whiskey and rye," he must have been talking about this gold medal-winning rye ale from the 2009 National Homebrewers Conference.
Beer Recipe of the Week: Gingerbread Ale on Homebrewers Association:
Kick off the holiday brewing season with this delicious gingerbread ale. Brew it now to ensure it's ready in time to impress your relatives when they get in town.