Rob Gallagher, former chair of the London Amateur Brewers, has a thing for decoction mashing. This is his Czech-style pale lager recipe, which won Best of Show at London Brew Con 2018. It includes a triple-decoction mash and plenty of gorgeous Saaz hops.
Courtesy of Denver’s Hops & Pie pizzeria and taproom, you can enjoy this IPA-infused comfort dish any day of the year.
This recipe for an orange-blossom mead is adapted from Ken Schramm’s book, The Compleat Meadmaker. It makes a great starting point for homebrewers who want to dip their toes into meadmaking.
This recipe from Kelly Montgomery, Brink Brewing’s cofounder and head brewer, and his friend Mike Rodocker won a gold medal at the 2018 U.S. Open Beer Championships.
Want to brew a helles from 50 years ago? For a snapshot in the evolution of pale lager, here is a Bavarian helles recipe from 1967.
Inspired by traditional lambic brewing, here is homebrewer Kevin Foster’s recipe for his turbid-mashed base beer. Evolving variations on this recipe are key components of his award-winning annual blends.
This unusual gose-cider hybrid gets apple-cinnamon coziness from freshly ground mahlab and a hefty portion of cider concentrate. Lactose and lactic acid add sweetness and tartness to promote the apple, while mahlab adds nutty-spicy accents.
Maybe we can't do Oktoberfest this year, but we can still don our dirndls and drink lager. Plan ahead to have this one ready for autumn. The fresh, grassy, floral hop nose on this one is a perfect fit for the bready malts in the grist.
Another highly unusual brewing collaboration emerges from what has been a highly unusual year.
If ever you buy specialty malts specifically for a batch, let it be for this one. Fresh crystal and chocolate malts really make it sing, and at such a light ABV, you’ll be able to enjoy all of that flavor by the dimpled mug full.