Oatmeal Stout, much like all other stout, derived from the porter heritage. It is said that oats were part of ancient brew kettles in Switzerland during
British Brown Ales have been around since the beginning of brewing history. It has been said that the malt is dried over open flames. This was prior to
Beer label, Czechoslovakia
electric brewery
When I had the idea for a fermented "Caribbean" banana ketchup, it was just one of my weird ideas. But as with just about everything
Prune murate în oțet, dulci acrișoare - rețeta ardelenească sau bănățeană. Rețeta tradițională de prune la borcan, ca-n Ardeal sau Banat
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The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The following beer recipe is featured in the January/February 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! This Belgian blonde ale recipe makes a perfect base beer for adding additional ingredients like herbs, spices, fruit, wild yeast and other interesting ingredients. Mary Izett presented this beer recipe in her article “Urban Brewing” featured in the January/February 2012 Zymurgy magazine. Access Zymurgy instantly online or with your mobile device!
The following beer recipe is featured in the November/December 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! Recipe courtesy Steve Ruch “Extracts and specialty grains? Hmm – could that process translate to cider?”…To read the full story behind this simple cider recipe, see Last Drop on page 96 of this issue of Zymurgy.
Four of the 50 "Best Beers in America" are brewed in Colorado, readers of Zymurgy magazine say.
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! This homebrew recipe comes from London Amateur Brewers (LAB) member Ken Bazley. Bazley earned a gold medal for this beer recipe in the 2013 UK National Homebrew Competition. It was first brewed for the Sebright Arms and was inspire by Maui Brewing's coconut porter. This recipe was originally featured in the article "London Area Brewers Go Pro" in the September/October 2013 issue of Zymurgy magazine. Access this issue of Zymurgy magazine instantly online!
The following beer recipe is featured in the May/June 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! In 2012, Dennis Decker earned best of show in the Boneyard Brew Off, a competition organized by the Boneyard Union and Zymurgical Zealots (BUZZ) homebrew club, for his Oktoberfest beer. This recipe and the full story behind Decker's win were highlighted in the May/June 2012 issue of Zymurgy magazine.
WORCESTER - The 2019 Zymurgy Magazine's Best Beers and Breweries in America list has been released and a brewery in Central Mass. has cracked the top 10.
This recipe is adapted from Amahl Turczyn's article 'Clone Beers: Chimay Red' in the May/June 2000 issue of Zymurgy magazine.For more information on the history and methods of Trappist brewing, check out Brew Like A Monk by Stan Heironymous.
Itching to brew a lager, but can't hit those chilly fermentation temperatures? Look no further than this light-hybrid recipe which makes for a very lager-like Kölsch using only ale yeast. The late Dr. George Fix first presented this recipe in the 1997 Zymurgy Special Issue, and then again in the article "30 Years of AHA and Zymurgy" (November/December 2008 Zymurgy). Brewer's Comments Fix's opinion on Kölsch is that "slightly bigger is better." From his travels to Cologne, where the style originated, Fix thinks true, commercial examples of Kölsch are hoppier and maltier than described in the AHA style guidelines. Wheat is also an important element for achieving an authentic Kölsch character. View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
This week's recipe is for a Belgian Golden Strong Ale. These delicious brews usually have a fruity and/or spicy Belgian yeast character along with sweet Pilsner malt and light sugar characters in the the aromatics. This recipe was located in the Zymurgy November/December edition 2009 (page 16)
The following beer recipe is featured in the May/June2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! This recipe by Rick Debar of the Barrel House Brewing Company and Ray Snyder of the Bloatarian Brewing League is from the May/June 2008 issue of Zymurgy magazine. Bosmo’s Imperial Cream Ale was developed as a joint project between the homebrewers and the professional brewers of Greater Cincinnati. The name is in honor of the Bloatarian Brewing League’s iconic mascot, Bosmo; but the style is a tribute to the long history of excellent relationships between the homebrewing community and the professional brewers of the area. Cream ale was chosen as the base style, because it was popularized in Cincinnati. Some people think ale brewers created cream ale to compete with the new lager beers in the latter part of the 19th century. Others believe the German brewmasters in America simply applied their experience with German ales to create cream ale. Either way we’re sure you will enjoy it!
Are you ready for summer? Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in 'Brewing with Fruit: Wheat Beer & Beyond' by Dave Mentus in the May/June 2010 issue of Zymurgy.
Sierra Nevada's Bigfoot Barleywine tied with New Belgium's Fat Tire Amber Ale as AHA members' favorite beer in 2006. This delightfully full-bodied barleywine packs about 9.6% in ABV, which not only won it a spot in the Zymurgy's 2006 Best Beers in America, but also in the three years preceding its first place glory. Sierra Nevada likes to describe the beer as having 'a dense, fruity bouquet; an extremely rich, intense palate; and a deep, reddish-brown color. This ale is superbly balanced between an almost overpowering maltiness and a wonderfully bittersweet hoppiness.' This clone recipe was created by Jim Parker, which appeared in 'Zymurgy Magazine's 2nd Annual Best Commercial Beers in America Survey' in the 2006 July/August Zymurgy.
