“Mecha Red is a modern amber ale intended to be malty and caramelly, but not a sticky caramel bomb,” says Van Havig, cofounder and master brewer at Gigantic in Portland, Oregon. “It’s mildly fruity from hops and esters and finishes with a hint of chocolate.”
As one of the very few commercial breweries in modern times to attempt a smoky “ship’s beer,” Right Proper in Washington, D.C., shares this recipe inspired by the Danish tradition.
American craft beer’s archetypal classic style, updated with some contemporary ideas.
From Obelisk Beer of Astoria, Oregon, comes this prototype homebrew-scale recipe for a black barleywine that combines flavorful aspects of both barleywine and stout.
For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.
Brewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.
With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.
While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.
Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”
This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.