Avery’s winter strong ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee.
Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.
This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.
If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.
Belgian specialty malts make The Reverend the perfect beer for homebrewers who love malty beers.
Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Fonta Flora’s mixed-culture wild ale recipe uses 40 percent local raw wheat and local fruit.
This medium-sweet mead has black raspberry puree added when fermentation begins to slow. Start now because it needs to bottle-age for several years.
Here is a “simple” and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters.
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.