Not only is basil extremely aromatic, but it also lends both a spicy edge and a sweet finish to beer—hops-like without the extra bitterness
Jeremy Myers, head brewer and co-owner of Neshaminy Creek Brewing Company (Croydon, Massachusetts) notes that there are no brewing salts added for mash pH adjustment. This recipe follows the Reinheitsgebot, so he uses acidulated malt.
After saving the awesome yeast from his Start It Up! American light lager, Taylor Caron uses the yeast to brew this overly hoppy German Pils with something of a hybrid Bavarian malt bill and zealous Northern hops bill.
Plan Bee Farm Brewery’s Evan Watson has provided this recipe for their farmhouse ale with dandelions and honey. He says, “If you’re crazy like me, [you can] cultivate a yeast via generations of starters and raw honey. Happy Brewin’.”
Take advantage of those fallen leaves and fresh carrots to try your hand at brewing a beer with foraged ingredients.
Jeff Renner first brewed this beer when he began his investigation into what is now called pre-Prohibition lager. We’ve scaled it for a 5-gallon (19-liter) batch.
Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.
This stout is darker and more bitter than style guidelines, but it is smooth and delicious.
Ben Edmunds, head brewer for Breakside Brewery in Portland, Oregon, shared this recipe for their classic German Pilsner with an emphasis on late-kettle hops.
This full-bodied, rich roasty porter makes you want to eat turkey and watch football or build a bonfire.