SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.
From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.
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.
Courtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.
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.
With thanks to Bradley Miles, head of R&D and innovation brewing at Firestone Walker, here is a homebrew-scale recipe for their modern take on West Coast IPA. Lager yeast and light malts create a “blank canvas” on which the hops can shine.
With thanks to the team at Shades Brewing, here’s a homebrew-scale recipe for their award-winning sour ale that gets a mix of farmhouse yeast and lactic bacteria, and also serves as the base for multiple medal-winning beers.
Josh Weikert pulled some levers and turned some dials on his own American stout, and this is the result. This version uses cold-steeped, cracked coffee beans to complement the complex roasted malt and pine notes.
A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.
From Hammer & Stich Brewing in Portland, Oregon, comes this classically shaped American porter balancing darker malts with Pacific Northwest hops.