This Belgian Dark Strong recipe is Scratch Brewing’s favorite tomato beer. The dried cherry tomatoes retain their perceived sweetness and become raisiny and prune-like. They blend perfectly with a Belgian yeast strain.
Breakside adjusts the hops bill in their American IPAs regularly, depending on the changes in varieties between harvests and hops lots over the course of the year. This combo of Columbus, Citra, Centennial, and Chinook is one of their favored combos.
This carrot-seed ale uses just the seed heads and gives a hint of carrot and a layer of apricot.
A slightly more seductive and deeper version of its more popular counterpart the Hefeweizen, Slam Dunkelweizen is like a piece of banana bread with honey and chocolate chips.
Ehren Schmidt, Head Brewer Toolbox Brewing Company (Vista, California) scaled his Berliner weisse recipe to homebrew size for us.
Two Rivers Brewing’s Josh Bushey and Weyerbacher’s Chris Wilson describe their first collaboration brew as a young bruin. They “quick” soured it with Lacto and cheated some of the long aging stuff with oak spirals and lots of fruit.
For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.
This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.
This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.
Roasted carrots added to the fermentor impart sweet and caramelly character to this saison while the ginger adds a hint of spice.