Annie Johnson

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.

Recipe: Annie’s Holidaze Wassail

This recipe for a dark, spiced holiday ale is ideal for serving either cool or warmed and mulled, with many more variations possible on fruits and spices.

No Rests for the Wicked: Wassailing Away with Fruit

What the Noël? Hot fruit beers for the holidays? It’s not as weird as it sounds. As the days get cold, Annie Johnson explains how to keep warm by getting punchy.

Recipe: Annie’s Stout on the Half-Shell

Inspired by Rogue Shakespeare Oatmeal Stout, the base here is English-style yet robust, with a taste of the Pacific Northwest. Use fresh oyster shells, when in season, with an eye toward adjusting the type and quantity of shells in future batches.

The World Is Your Oyster Stout

While not for vegetarians, oyster stout has the power to raise eyebrows with its sheer oddity and unlikely compatibility of flavors. The stout base is ideal for brewers with any level of experience—but are you ready to play the shell game?

Recipe: Annie’s Red Planet IPA

Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.

No Rests For the Wicked: The Quick & The Red

In this throwback IPA style that recalls the beauty of malt—both visually and in the flavor—you can go with a complex, layered all-grain grist. Or, you can get there quicker (and just as beautifully red) with an intentional approach to extract brewing.

Recipe: Annie’s Rice & Easy Lager

Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.

Rice & Easy: Extract Brewing for Maximum Crispness

You don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.

Recipe: Smiling Monk Belgian-Style Dark Strong Ale

For those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.

No Rests for the Wicked: Fit for a Chalice

Belgium’s dark, strong ales are among the most complex and impressive beers in the canon—yet extract brewers can tackle them as well as anyone, as long as we pay attention to a few key points.