This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.
Adding raspberries to your porter is a fantastic way to expand your flavor options and test your creativity. Josh Weikert shows you how to make three adjustments to your recipe to account for the additional tartness/astringency from the raspberries.
This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.
This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.
This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.
This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.
This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.
If you liked The Rare Barrel’s Golden Ale and Red Ale recipes, check out this one for their Dark Ale.
This roggenbier can be brewed as a more dunkelweizen-inspired beer (with banana and clove and all), or it can be made as a rye-forward lager, and both can be defended as “traditionally” appropriate.
The late addition of Calypso hops in this wheatwine will offer some citrus and pear while the beer is young.