Red Beer

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The beer version of Bloody MaryMORE+LESS-

ByBaker Peabody

Updated October 19, 2014



12 ounce cheap beer (pilsner)


ounces tomato or clam based tomato juice


dash hot sauce


Hide Images

  • 1

    Pour Tomato juice into the bottom of a pint glass.

  • 2

    Pour beer into the glass.

  • 3

    Add a dash or two or three of hot sauce if you like it spicy.

Nutrition Information

No nutrition information available for this recipe

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Make Your Best Red IPA

This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.

Sometimes a beer in the right time and place creates such a firm memory that you can’t help but feel happy when you drink it. On a sunny day in Juneau, Alaska, in the dark back bar of the venerable Alaskan Hotel (which has been hosting and serving since before WWI), I asked for a beer recommendation from the bartender. She recommended the Sockeye Red IPA from Midnight Sun, an Alaskan brewery, and I couldn’t have been happier with the result: clear and clean bready malt, a touch of caramel, pervasive but not aggressive bitterness, and a ton of citrus-and-balsam hops flavor and aroma. I didn’t have a better beer that trip (though I did bring home and age an incredible bottle of Alaska Brewing Co. Smoked Porter – more on that another week), and I quickly set about trying to clone it. I probably never did, but the resulting recipe has served me very well since as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.


Red IPA is one of the newer “defined” styles, first found in the BJCP Guidelines of 2015, but it’s certainly nothing new to beer geeks. Previously, Red IPAs might have been referred to as California/West Coast Red ales, Northwest IPAs, or simply as IPAs (the understanding being that there’s a range of malt profiles within the style), but the distinctions of this style are useful to note in order to differentiate it from similar styles (American Amber in particular). Like most IPAs, it’s characterized by a relatively high BU:GU ratio (especially this recipe!), more malt character than a traditional American IPA (though less than a Barleywine or American Strong Ale), and high levels of hops aroma and flavor. Many classic examples are also high in alcohol, but the style doesn’t require it and this recipe doesn’t feature it: the increased malt character provides more support for intense hopping, and I don’t like ethanol trying to steal the show. Made well, Red IPA is a riot of hops in a drinkable beer that you can have more than one pint of without tipping off the stool in that gorgeous pine-and-mirror bedecked bar in Juneau!


I approached this recipe by noting that what I was drinking was similar to my Calling Bird India Ale, a dark-ish English IPA, but with a touch more alcohol and malt flavor and a lot more American hops. Start with 8.5 pounds of Maris Otter and one pound of Munich to lay down that bready base. Then add in half a pound each of Crystal 40 and Crystal 120 (the Fawcett versions, if you have access to them). It’s enough crystal malt character to add some toffee-and-toast flavors, but not so much that it seems “rich.” To that we add a quarter-pound of Carafa Special I, a dehusked dark malt, which will add a very smooth and light cocoa background note but very little true “roast” character. We now have a deep red wort, with an ABV potential of just about 6%.

As for hopping, the brewery says they use Simcoe, Centennial, and Cascade. I’ve used that mix previously, but I just didn’t care for the result, and dropping out the Cascade improved it significantly (though obviously if you’re a Cascade fan, feel free). The Simcoe-Centennial combination, though, added a nicely complementary grapefruit-and-flowers flavor! I do all my serious bittering with the Simcoe, an ounce at 45 minutes and another ounce at 20 minutes, yielding about 60 IBUs. An ounce each of Simcoe and Centennial at five minutes adds a big punch of hops to the flavor profile, and about ten more IBUs. That’s a lot, I know, but the malt character can handle it (also, if you buy into that sort of thing, Simcoe is a relatively soft-bittering low-cohumulone hop, especially for an American variety).

Finally, for yeast I use my go-to Wyeast 1007 (German Ale) for its clean fermentation and a bit of supporting berry ester.


Mash, lauter, sparge, and then boil for the full 60 minutes even though your hops aren’t going in until 15 minutes into the boil. There’s no real process mysteries here. Ferment at 65F, and if you like you can raise that to 68F after 5-6 days to allow for a bit of a diacetyl rest. At this point, many would dry hop this beer, but I honestly don’t care for the grassy, resinous flavor it imparts. In this recipe, the dry hops seem like a patch or an afterthought. Package and carbonate to 2.5 volumes of CO2, and you should be good to go!


There are probably as many varieties of red American ales as there are breweries. As homebrewers, we don’t need to sell our beer, so we’re free to ignore the tendency to build in an extravagant flavor element to “hook” customers. Having said that, this is a case where you’re actually going unbalanced on purpose – with a 1.16 IBU-to-gravity-point ratio, this is a markedly bitter beer. However, its backstopping malts should mean that you notice the bitterness in a good way, and the additional fruity hops flavors will soften the blow as well, so swing for the fences! Add this one to your hoppy beer repertoire, and you’ll have a crowd-pleasing IPA that showcases what bitterness and hops flavor can do, and probably even have your “I don’t like IPAs” friends nodding along as well.

Micheladas: Spicy Mexican Red Beer

Micheladas are a delightfully simple beer and tomato juice cocktail known for their, shall we say, restorative properties. This spicy Mexican-style Red Beer will have you on your feet again in no time!

Some Saturday mornings, even bloody marys are just too much work.

Enter the savior of my weekends: the Michelada. Say it with me now: mee-chay-lah-duh.

Any time you find yourself in the market for a bloody mary, save yourself some trouble and whip up one of these tomato juice and beer bad boys instead.

The ingredients in this red beer recipe are simple, and easy to keep on hand. All you need is tomato juice, some limes, hot sauce, soy sauce, and beer. My absolute favorite way to serve up a Michelada is with a salt rim spiked with taco seasoning.

I know quite a few people who like to use clamato in place of tomato juice, and Worcestershire to add a salty savoriness to the drink. Since I’m currently rocking the vegetarian thing, I decided to keep mine meat-free (vegan, even!).

If you decided to make a clamato beer, take it easy on the rest of the seasonings because it’s already pretty flavorful. If using Worcestershire (or dare I suggest Thai-style fish sauce), start with about half as much soy sauce as I recommend, taste, then add more from there until it is sufficiently salty.

My friend Nick over at Macheesmo puts pickle juice in his Micheladas, which I think sounds absolutely delightful. I found myself tragically out of pickles while working on this recipe (have the cats been eating them?), so one of you will have to give it a try and tell me what you think.

Here’s how to whip up my red beers for two:

To make this beer with tomato juice gem, start by rimming the glasses. Just use a fork to mix together a tablespoon of Old El Paso™ Taco Seasoning Mix with two tablespoons of kosher salt. Run a cut lime around the rim of the glass, then invert the glass into the seasoned salt. Give it a good wiggle to thoroughly coat the rim, then set it aside.

Next, make the tomato base. This sounds complicated, but all you have to do is dump some tomato juice, lime juice, hot sauce, and soy sauce in a little bowl and stir it up.

Divide that mixture into two LARGE glasses, and top each with about a cup of ice. I used these 26-ounce beer mugs which I bought on Amazon.

Next is the scary part. You can do it, guys, just trust me.

Open up two bottles of Mexican-style lager (or, you know, whatever you have lying around), then confidently pick one up thrust it, upside-down, into one of the glasses.

The beer will begin to pour out, but it will stabilize and won’t overflow.

There’s something going on with physics or science here. I could probably google it, but I just don’t care because all I want is to get to the beer-drinking part.

From here, you can leave the drink as it is and stick a straw down in there and start slurping. I recommend these nice stainless steel straws – I use them several times each day.

As you drink, the liquid level in the glass decreases and more of the beer in the bottle is sucked out. MORE SCIENCE.

Or, you can just give the bottle a little lift and let the rest of the beer come out. I recommend this method because then you can ditch the bottle and drink this straight from the glass, thus providing you when every opportunity to consume the tasty taco-seasoned rim.

If you like this recipe, please share it with your friends on Pinterest!

Reader Interactions


i am not sure about something. on the equipment DESCRIPTION you mention that a 2 gallons pot is enough for 1 gallon recipe.
now you say bring 7.5 l (more than 2 gallons to boil), how do you supposed to add the grain if the kettle is full of water?
don’t you think 2 gallons of water is too much for 1 gallon beer?
please let me know your thoughts.

Thanks for reaching out. Thanks for catching that. Yes, you will need 7.5 litres to make a 1 gallon batch (assuming a 60 minute boil). I do write in the intro to brewing that your pot will need to handle 2 gallons, but I meant it will need to handle that much liquid. You’re right, you need a slightly larger pot to give you some head space to avoid a boil-over. I use a 12 litre pot when I brew 1 gallon batches and that gives me plenty of head space. I’m going to update the intro to brewing guide to make that clearer.

As for why you need 2 gallons, you will lose some in the mash, and to the grains, but most of your water loss will come from the boil. A lot of water gets lost in that hour. After the mash, you should expect your water levels to drop to about 1.8 gallons, and then down to 1 gallon (sometimes less!) after 60 minutes of boil.

Then Can I use different pots so I can keep Boiled water on one and do the mash in 2-Gallon pot, I’d say filled with 1.5 Gallons? Then I can pour BOILED water into the main kettle until reaching the OG.

What harm, if any, would be done if the whole packet of yeas is pitch?

Hi Kurt, the worst-case scenario is off-flavour. However, I have often been too lazy to measure out the exact amount, and have used whole packets. It works well for higher gravity beers, but I do notice an off quality to the taste when I toss in the whole thing on lighter beers.

hi Joseph, MAY i use the same recipe without the bag?

Hi Ben, yes, you certainly can. You might even yield a higher efficiency, and potentially a stiffer beer, but we’re talking small margins here. The bag is certainly not necessary!

thank you for the prompt reply – this batch is for St. Patrick day – hope it will be ready by then.
thank you,

Hi, just curious about the initial volume of water. 9 Litres seems like a lot of water to start with if we are aiming for 1 gallon of beer? Also reading the comments here talking about 7.5 l ? Just a little confused.

The original recipe made use of 7.5 litres, but I updated all my recipes about a year ago to yield 1.3 gallons of wort at the end of the boil. I did so to guarantee you would have at least one-gallon of beer when accounting for losses to trub, bottling, etc.

Each Brewhouse is different, so you may discover you need less than 9 litres to end up with 1.3 gallons of wort at the end.

Beer is proof that god loves use and wants us to be happy, sceince is proof that not all of us can make beer….. Jeez, you would think people would know that boiling water reduces the volume.

WHy does this not need to be PASTEURIZED?

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Sierra Nevada Ruthless Rye Clone

Amahl Turczyn, assistant editor of Zymurgy magazine, takes a stab at Sierra Nevada's Ruthless Rye in the July/August 2012 Zymurgy, which makes use of proprietary experimental hops in the aroma and dry hop charges. Reliable sources have said the brewery's mystery hops are similar to a blend of Columbus and Amarillo, so those have been used as stand-ins.

With a name like Ruthless Rye, you're certainly in for something hearty and rustic. You'll experience strong hop flavors due to dry hopping, which allows the aromatic oils and resins to be absorbed into the beer without an overpowering bitterness. When you add in rye's spicy, black pepper flavor and dryness with the complex fruity, floral and herbal hop profile, you'll end up with a balanced beer with incredible flavor, bringing the rye and hops to life finished with a ruthless, hoppy kiss.

Needless to say, even the boldest hop heads will be inspired and impressed. Check it out below and give it a shot!

Yield: 5 Gallons (18.93 L)

The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Amahl Turczyn, assistant editor of Zymurgy magazine, takes a stab at Sierra Nevada's Ruthless Rye in the July/August 2012 Zymurgy, which makes use of proprietary experimental hops in the aroma and dry hop charges. Reliable sources have said the brewery's mystery hops are similar to a blend of Columbus and Amarillo, so those have been used as stand-ins.

With a name like Ruthless Rye, you're certainly in for something hearty and rustic. You'll experience strong hop flavors due to dry hopping, which allows the aromatic oils and resins to be absorbed into the beer without an overpowering bitterness. When you add in rye's spicy, black pepper flavor and dryness with the complex fruity, floral and herbal hop profile, you'll end up with a balanced beer with incredible flavor, bringing the rye and hops to life finished with a ruthless, hoppy kiss.

Needless to say, even the boldest hop heads will be inspired and impressed. Check it out below and give it a shot!


  • 9.5 lb (4.31 kg) pale malt
  • 1.5 lb (0.68 kg) rye malt
  • 12.0 oz (340 g) 80° L crystal malt
  • 1.0 oz (28 g) chocolate malt
  • 8-16 oz rice hulls (in mash - optional)
  • 1.0 oz (28 g) whole Bravo hops, 15% a.a. (first wort hops)
  • 1.0 oz (28 g) whole Chinook hops (0 min)
  • 0.5 oz (14 g) whole Amarillo hops (0 min)
  • 0.5 oz (14 g) whole Columbus hops (0 min)
  • 1.5 oz (42 g) whole Citra hops (dry)
  • 0.5 oz (14 g) whole Columbus hops (dry)
  • 1.0 oz (28 g) whole Chinook hops (dry)
  • 0.5 oz (14 g) whole Amarillo hops (dry)
  • Chico or California ale yeast


Original Gravity: 1.064

Final Gravity: 1.015


To brew this Ruthless Rye clone, mash grains at 154°F (68°C) for one hour. Mash out at 162°F (72°C) for 10 minutes, then raise to 172°F (78°C) and commence sparge. Boil for 90 minutes. Use rice hulls if a rye-induced stuck sparge is a concern. Steep aroma hops for five minutes at knockout and proceed with wort chilling. Ferment at 68°F (20°C) until finished, rack on to bagged, weighted dry hops and hold for three days. Remove dry hops. Crash cool and condition the beer for at least a week before packaging.

Irish Red Ale Beer Recipe (Extract & All-Grain)

Why not try something a little different? How about brewing an Irish red ale beer recipe? It’s a great option for those who prefer some malty sweetness over a dry, roasty flavor in their homebrews.
Almost every American beer drinker knows of Killian’s Irish Red, but some might dispute the authenticity of that beer, now made by Coors. Dig a little deeper at your favorite beer store to find other examples of Irish red ales. Believe or not, they make more than just stouts in Ireland! See if you can get your hands on a Smithwick’s or Murhpy’s Irish Red for a true Irish red ale. Countless microbreweries also have their own version of an Irish red ale.
The Irish red ale beer recipe below yields a sessionable brew at just 4.8% ABV and about 17 IBUs. Looking for something your Irish drinking buddies would really be proud of? Feel free to increase the malt extract or base malt by as much as 50% for a higher gravity beer, and/or increase the hop additions to manipulate bitterness, flavor, and aroma as you see fit.
Happy brewing!

Irish Red Ale Beer Recipe (via Homebrewing for Dummies)
(5-gallon batch, extract with specialty grains)

OG: 1.049
FG: 1.012
ABV: 4.8%
IBUs: 17-18
SRM: 15


6.6 lbs. golden light malt extract syrup
1 lb. crystal 60L malt
2 oz. black malt
0.5 oz. Fuggles hops at :60
0.5 oz. Fuggles hops at :40
0.5 oz. Fuggles hops at :20
0.5 oz. Kent Goldings hops at :5
1 pack Wyeast 1084: Irish Ale Yeast

The day before brewing, prepare a 2L yeast starter. On brew day, heat three gallons of clean, chlorine-free water to about 150˚F. Place the specialty grains in a muslin grain bag and steep for 20-30 minutes. Remove specialty grains and mix in liquid malt extract. Bring wort to a boil and boil for 60 minutes. Add hops according to schedule above. At end of boil, cool wort to 65˚F and transfer to a clean, sanitized fermenter. Mix in enough clean, chlorine-free water to make five gallons and pitch yeast starter. Ferment at 65˚F until complete.

All-Grain Directions
Replace the LME with 8.8 lbs. Maris Otter malt. Combine with the specialty grains and mash for 60 minutes at 150˚F. Lauter and sparge to collect about 6.5 gallons of wort in the brew kettle. Proceed with recipe above, but reduce the 60-minute hop addition to .25 oz.
Brewing the Irish red ale beer recipe above is a lot of fun, but if you’re looking for a recipe kit, instead? Try the Steam Freak Dublin Docks Red Ale! It’s a partial mash kit that comes with all the ingredients (pre-measured) and specific instructions to take you through the process.

David Ackley is a beer writer, homebrewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

From Punch (

  • 6 ounces beer, preferably Busch Light, Coors Light or Grain Belt
  • 5 ounces tomato juice
  • 4 to 5 green olives
  • 1 ounce olive brine
  • 1 dash salt

Garnish: 2 slices of dill pickle

  1. Combine the beer, tomato juice and olive brine in a chilled mug.
  2. Add the green olives and salt to the glass.
  3. Garnish with dill pickle slices.

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Recipes for Beer

★American Bitter - Second runnings for Pliny the Younger blasted with Citra and Chinook hops
Citra (Papaya) Summer Pale - Light "summer" pale ale with Citra hops
★Double Hop Bomb - Badass IPA recipe with 1 pound of hops in 5 gallons (one of my favorites)
Fresh Hop Pale Ale - A strong Kolsch with loads of wet hops added at the end of the boil
Galaxy DIPA - A hop attack featuring the tropical Galaxy hop variety
Galaxy-Rakau DIPA - Strong IPA featuring a combination of two hops known for bright/tropical flavors
Grapefruit Pale Ale - Bright citrus flavors, both from American hops and grapefruit zest
Homegrown American Pale Ale - APA hopped with homegrown Cascades
Hop Experiment - My first controlled brewing experiment, 5 single hop beers
Nelson Jr. Micro-IPA - 2.1% ABV "IPA" hopped with Nelson Sauvin and Amarillo
North Carolina IPA - Brewed with malts and hops sourced from North Carolina, East Coast style
Pliny the Younger Clone - Based on Russian River's ultra hoppy double IPA, a bit short on gravity
Pliny the Younger Clone Again - Gravity just about right, hop extract, loads of finishing hops
"Real" IPA - Simcoe, Amarillo, and Centennial (which lent a dull hop aroma to this batch)
Rings of Light - Our first pale ale at Sapwood Cellars, dry hopped with Citra
Session Vienna IPA - All the hop flavor on a IPA in a 3.5% ABV package
Very Hoppy UnBirthday - APA with the hop character of an IPA. Lots of Amarillo/Simcoe/Columbus
West Coast IPA - Standard (light malt, blasting hops) IPA, inspired by the great hoppy beers of CA
What Hop Shortage? IPA - IPA with no hops in the boil, just before and after

Cheater Hops vs. Cheapter Hops - using less expensive hops to brew a great NEIPA through science
Cheater Hops - DIPA split batch with Citra/Galaxy and Mosaic/Belma
Conan the IPA - Conan fermented fruity IPA with Apollo, Pacific Jade, and Nelson Sauvin
Denali Haze - Big pineapple aroma from Denali, citrus from Hazy Daze
Good Chit - With undermodified chit malt replacing the oats, exceptional head. and clarity?
NE Australian IPA - NEIPA with Galaxy, Vic Secret, and spunded dry hop, extra juicy
★NEIPA: Lupulin Edition - Cloudy-juicy IPA finished with Citra and Mosaic lupulin in the keg
Ruby Red Grapefruit NEIPA - Hopped with dank varieties, plus hibiscus and grapefruit zest
Sapwood Session - Low bitterness with an extra fruity oomph from a blend of dried yeast
Session Session-IPA - 2.3% ABV, 50% Carafoam, and loaded with El Dorado and Simcoe
★Simcoe & Sons - Peachy APA fermented with Conan and hopped with Simcoe, Mosaic, and Citra
Soft and Juicy IPA - Northeast style, soft, juicy, and loaded with Simcoe and Galaxy
Softer and Juicier APA - Ugly, but delicious with oats and wheat, plus Nelson/Amarillo/Columbus

Other IPAs
Blazing World #1 - Amber colored IPA, hopped with Nelson Sauvin, Ahtanum, and Simcoe
Blazing World #2 - Darker, danker, and fuller than the original, with Columbus in place of the Ahtanum
Blazing World #3 - Palisade in place of Columbus, pale instead of Vienna, San Diego based water
Blazing World #4 - Mosaic finally fills the gap between Nelson and Simcoe that others could not
India Brown Ale - A big/hoppy American brown based on Mike McDole's Janet's Brown
★ India Red Ale - A slightly strong red ale with lots of Amarillo and Centennial for a fruity hop character
Red Rye IPA #1 - IPA with 3 types of rye, hopped with spicy Sterling, and grapefruity Cascade
Red Rye IPA #2 - Similar malt bill, but now all Simcoe for a more aggressive hop character

Fortunate Islands #1 - Refreshing summer wheat beer flavored with big citrusy American hops
Fortunate Islands #2 - Rebrew with citrusy Citra and Amarillo, but no Calypso this time
★Fortunate Islands #3 - A fuller and hoppier rebrew bright and refreshing without being thin
Fortunate Islands #4 - A post-commercial variant fermented with Conan, similar otherwise
Hoppy American Tripel - Hopped up tripel based on beers from Russian River and Captain Lawrence

Alderwood Smoked Porter - Inspired by Alaskan Smoked Porter
Bean-Nut Milk Stout - Oatmeal-milk stout aged on toasted coconut and vanilla beans
Black House #1 - Coffee stout, with oats added directly to the boil for body
★Black House #2 - Coffee stout, with lots of toasted oats (added to the mash this time)
Black House #3 - Slightly stronger, thicker, and roastier. A more intense version
Black House #4 - Biscuit malt replaces some of the flavors lost after the switch to American 2-row
Breakfast Stout Riff - Imperial oatmeal stout, split and flavored with a variety of adjuncts
Chocolate Pumpkin Porter - Inspired by Midnight Sun's TREAT (Imperial Chocolate Pumpkin Porter)
Chocolate Butternut Porter - Like a spiced chocolate muffin, bready, cocoa, and fall spices
DC Homebrewers Anniversary Beer 2010 - Apple wood smoked stout with local honey
Kate the Great Clone - Based on Portsmouth Brewing's renowned chocolate, figgy, Russian Imperial Stout
Meadowfoam Honey Stout - Stout brewed with meadowfoam honey (tastes like toasted marshmallow)
Rumble Spiced Imperial Porter - Strong dark beer with vanilla and cinnamon, aged in a 5 gallon barrel
Simcoe Stout - Roasty oatmeal stout dry hopped with piney Simcoe hops
Whisky Barrel Rye Stout - Big, but not too big. Roasty, bitter, thick, barrel-aged in a malt whisky barrel

Adambier - Clone of Hair of the Dog's Adam (peat smoked malty strong ale)
Big Brew Day Barleywine - Group parti-gyle American barleywine
Dave Clone - My 17% ABV eis'd variant of Adam
Golden American Wheat - A slightly darker take of the style with Willamette hops
Liquor Spiked Barleywine - A huge barleywine inspired by Lost Abbey Angel's Share
Local Peach Wheat - Amber ale with local unmalted wheat, and peaches, then dry hopped with wet hops
Maple-Bourbon Adam - Inspired by Quebec: maple syrup, cherry wood smoked malt, dosed with bourbon
Matt - Inspired by HoTD's Adam amped up with dark candi syrup, two smoked malts, and Calvados
Poor Richard's Ale - Historic molasses and corn infused beer, for Ben Franklin's 300th birthday
Swankey - Anise laced dark mild, a historic Pennsylvania specialty

Acorn Oud Bruin - Pre-fermentation of the acorns brought layers of flavor to this malty sour
DCambic - Turbid mash, aged hops, spontaneous fermentation (an American Lambic)
★Calvados Sour Tripel - A tripel with a variety of bugs and calvados (apple brandy) soaked oak
Cherry Wine - Sour red with both dried and frozen cherries for jammy and bright flavors
Flanders Pale Ale - Flanders Red without the red, half aged on pluots (plum-apricot hybrid)
Flanders Red Again - My second attempt at the style, starter for the wine barrel Flanders red
Funky Dark Saison - With rosemary, orange peel, and caramelized raisins
Funky Dark Saison #2 - With black cardamom, and caramelized dates
Funky Dark Saison #3 - With figs, anise, cinnamon, and buckwheat honey
★Funky Dark Saison #4 - Darker and not sour, aged on Zante currants, and wine soaked oak
Funky Dark Saison #5 - Sour and red this year, split onto a variety of fruits/vegetables
Funky Dark Saison #6 - Aged with cranberries and orange peel, no roast
Funky Dark Saison #7 - Mostly English grist plus citrus peel in the fermentor
Funky Dark Saison #8 - Bohemian malts, house culture, with pomegranate and date
Honey Bunches of Saison - Tart saison with oats and characterful rosemary honey
Lambic The First - My first (terrible) attempt at a Lambic
Lambic Mrk 2 - Me second, too strong, attempt at a Lambic
Lambic 3.0 - My first attempt with the traditional Lambic turbid mash (delicious)
★Lambic Six - Single infusion mash and fermented entirely with 3 Fonteinen dregs (my best so far)
Lambic #7 - Wort made from extract and maltodextrin, certainly easier than a turbid mash
Matt and Mike - Pale sour split between BlackMan Yeast and a culture from Hill Farmstead Anna
McKenzie's Irma - A collaborative amber saison brewed at McKenzie's Brew House
Oerbier Inspired - A lower-gravity version of De Dolle Oerbier Special Reserva - dark/funky/oak
RodenTons - My first attempt at a Flanders Red using Jamil's recipe, half aged on blackberries
Tart Saison - Fermented with ECY Bugfarm 15, then split onto fruit
Wine Yeast Flemish Red - A red wine yeast fermented Flemish Red for added berry/jam complexity

Beets by Drie - Light all Pils Brett saison with color and earthy flavors thanks to beets
Brett Blend Rye Saison - Based on McKenzie's Saison Vautour, with Al's Eat Coast Yeast Bretts
Brett Blend Rye Saison - Furlough Edition - Split three ways to trial three Brett combination
Brett Finished Single - Split five ways to determine the best Brett strain to condition this crisp session ale
Brett Session Belgian Pale - Low gravity Belgian Pale with Brett bruxellensis
Europa Lander - Amber wheat saison, fermented with Bootleg Biology Mad Fermentationist Saison Blend
Juniper Saison - Rye saison dry hopped with El Dorado and infused with fresh juniper
Petite Funky Saison - Second runnings from Sour Calvados Tripel with Dupont and Brett claussenii
Saison Lightning - Brett saison keg-conditioned then dry hopped with Azacca for citrus-herbal funk
Saphir Saison - A saison in Pilsner clothing, light, dry, balanced between hops and yeast

American Malt Dubbel - Massachusetts' Valley Malt combined with two dark candi syrups
Audrey's Amber - A strong Belgian amber brewed with my girlfriend Audrey
Belgian Sugar Experiment #1 - Split batch exploration of sugars in Belgian beers
Belgian Sugar Experiment #2 - Five more sugars face the experiment
Belgian Sugar Experiment #3 - White sugar showdown, four sugars that don't add much
Easter Pomegranate Quad - A strong dark Belgian ale spiced with cardamom and pomegranate molasses
★Hoppy French Saison - Saison with lots of Saaz and Wyeast's French Saison yeast
Lazy Monk's Single - Extract Belgian single based on Homebrew42's simple recipe
Lemon-Pepper Single - The first brew designed with my girlfriend Audrey
Lomaland #1 - Session-strength saison brewed with unmalted spelt and corn
Lomaland #2 - Swapped wheat for spelt, doubled the corn, and fermented with 3711
Pannepot Clone - Clone of the dark, spiced beer from De Struise (half on sour cherries/oak/bugs)
Pom Dom - Belgian dubbel with cardamom and pomegranate molasses
Rumble Barrel Quad - A strong dark Belgian ale aged in a five gallon spirit barrel
★Summer in Brussels - An all-grain version of Lazy Monk's, some bottled with Brett B
Two Way Wit - A Belgian Wit, half dry hopped with Galaxy the rest infused with hibiscus
Westvleteren Blond - Inspired by the least-hyped beer from the most-hyped brewery

British Isles
Big Brown Barrel-off - Strong English brown aged on oak, in a barrel, and infused with liquor
★Courage Russian Imperial Stout Clone - Brett anomalus spiked, historic, imperial stout
Courage Russian Imperial Stout Clone #2 - Brett claussenii spiked, follow-up with tweaks
DCHB English Barleywine - Simple grist with a long concentrated boil for color and character
Early Grey Mild - a classic sub 4% ABV dark mild with a hint of citrus and herbal complexity
Foreign Export Stout - Big stout with no crystal malt, based on Pelican's Tsunami Stout
Funky Old Ale - Brett claussenii spiked Old Ale with wine soaked oak
★Golding Medal Bitter - A quick/delicious session ale with US Goldings and London ESB yeast
Guinness Draught 1883 - The recipe for 1883 Extra Stout diluted to modern strength.
Guinness Extra 1883 - Three malts, loads of early hops. Not your father's Guinness, his grandfather's
Landlord Clone - 4.3% ABV "strong" pale ale based on the famous beer from Timothy Taylor
London Porter ca. 1800 - Historic porter brewed with amber and brown malt
Oatmeal Brown Porter -An Imperial porter and a session porter from a single mash
Old Brown Sock - Extract English brown ale with American ale yeast (my first batch)
Pale Brown Porter - Too dark to be an English brown, too light to be a porter
Styrian Bitter - A special bitter hopped 100% with Styrian Goldings

American Ingredient Pils - Brewed with American malts and hops, but the result is classic German
Cherry Doppelbock - Big doppelbock with several types of cherries
★Dunkel Rauchbier - A smoked dark session lager with dry lager yeast
Festbier - A paler version of Oktoberfest with LODO techniques
Hell of a Good Helles - Attempt at the classic style based on Jamil's recipe
Saphir Pilsner - A crisp, wonderfully hoppy pale lager based on Firestone Walker Pivo
★Wheat Triplebock - Massive lager based on The Livery's Wheat Tripplebock
Whisky Barrel Wheat Trippelbock - An ultra-malty lager aged in a five gallon malt whisky barrel

By the Book Hefeweizen - A simple German wheat recipe with a complex mash
Extract Hefe - Light hefeweizen brewed with extract
No-boil Berliner Weisse - My first attempt at the light/tart style using Wyeast's blend
No-boil Berliner Weisse 2 - With a Lacto/yeast cake from my friend Dan, half with Cabernet juice
★No-boil Berliner Weisse 3 - Decoction hopped, half left at a higher OG, the rest cut to 1.033
No-boil Berliner Weisse 4 - Single infusion, half straight, and half 100% Lacto and citrus zest infused
No-boil Berliner Weisse 5 (Lemliner Weisse) - Now with Lactobacillus brevis and lemon zest
No-boil Berliner Weisse 6 - With oats, fermented with Lacto and Brett only, then onto rhubarb
★Session Weizen - Fantastic decocted light hefeweizen
Sumac Berliner - A split batch between foraged Staghorn, and store-bought Turkish ground
Weizenbock - A standard attempt at the strong/dark wheat beer style

Fall Kolsch - Like the German Bitter, but slightly stronger and with Hallertau hops
German Bitter - Kolsch with an extra kick of Saaz hops
Double Secret Probation - Huge alt (doppelsticke) brewed with some rauchmalt
Golden Gose - An extra malty, sour, citrusy gose
Smoked Roggenbier - Brewed with home cherry wood smoked malt and nearly 50% rye
What Gose Round - My first attempt at Gose, with Indian coriander and sea salt

Group Barrels
Beatification Batch 001 Clone - Wine barrel aged sour Belgian pale based on Russian River's beer
Bourbon Barrel Oud Buin - A malty brown ale aged in a third use barrel with a variety of bugs
★Bourbon Barrel Wee Heavy - Unintentionally sour, but still tasty (like an imperial Oud Bruin)
Bourbon Brett Barley Wine - Caramelly oatmeal strong ale with vanilla bourbon notes and cherry Brett funk
Golden Braggot - Red wine barrel aged ale with clover and wildflower honey
Sour Bourbon Barrel Porter - A strong porter aged in a second use bourbon barrel
★Wine Barrel Flanders Red - My first truly barrel aged beer, half aged on sour cherries

100% Brett
100% Brett Species Trials - A pale wort fermented with B. nanus, B. naardensis, and B. custersianus
Atomic Apricot - Quickly soured beer loaded with apricot puree and then dry hopped with Citra and Amarillo
Brett Pale Ale - 100% Brett anomalus American Pale Ale
★Inspired by Sebastian - 100% Brett claussenii table saison
Inspired by Sebastian - 100% Brett anomalus table saison
Mo' Betta Bretta Clone - 100% Brett clausenii beer based on the Pizza Port beer
Mo' Betta Bretta Clone #2 - 100% Brett anomalus beer based on the Pizza Port beer

Acid Malt Saison - Loosely inspired by Ithaca Brute, it was soured with 20% acid malt
Apple Brandy Golden Solera - Strong golden ale soured in a used apple brandy barrel
Backyard Gruit - Gose-ish base flavored with alehoof and yarrow
Blackberry Beach Plum Sour Stout - My first sour based on malt extract, light roast, lots of fruit
Buckwheat Sour Amber - A batch to see what character buckwheat adds to a sour beer
Creamsicle Weisse: Stonefruit - Quick sour flavored with peaches, nectarines, and vanilla (on nitro)
Deviant Cable Car - 10 gallons of pale oaty sour beer with Al B's Bugfarm
★Cable Car Clone - Soured blend of Saison, Bier de Garde, and Lager based on the Lost Abbey beer
Funky Flower - Honey, chamomile, wheat based sour beer (half with white peaches)
Heather Gruit - A quick sour with flowers (heather/lavender and jasmine/hibiscus) added instead of hops
Honey Varietal Experiment - Pale sour beer split onto five different types of honey
Hopade - Tartness provided by lactic-acid-producing yeast: Hanseniaspora and Wickerhamomyces
Perpetuum Sour - A pale sour, solera aged in a red wine barrel
Sour Squash - Lightly spiced, sour, butternut squash, brown ale
Sour Worted Old Ale - A mildly tart brown ale, half soured before the start of primary fermentation
Temptation Clone - Chardonnay spiked pale sour based on the beer from Russian River
With Pulp - Soured with the Right Proper Lacto culture, flavored with grapefruit and 007 dry hopping

Alsatian Saison - Mixed-fermentation with fruity German hops and Trimbach Gewurztraminer
Big Funky - High gravity sour with loads dark complexities
★Bourbon Cherry Brett Dark Belgian - Inspired by Pizza Port's Cuvee de Tomme
De Dom Quick Sour - Not so quick, not so sour, with Wyeast De Bom Sour Blend
Funky Rye Mild - English mild with rye that took an unexpected turn
It's Nelson Thyme - Saison fermented with New Zealand thyme honey and Nelson Sauvin hops
Loral Funky Saison - Trying out a new spicy-herbal-citrusy hop variety in a malty base
★'Merican Saison - Rye saison with loads of hops, tour de force of funk and citrus
New Zealan' Saison - Tart, funky, citrusy saison flavored with wine and hops from New Zealand
Phenol Experiment - Two batches, one with loads of phenols and one without. Finished with Brett B

90 Shilling Stout - A Scottish ale caramelized first runnings for character and extra roasted barley
90 Shilling Stout #2 - Addition of caramel malt brought it closer, adding support to the roast
Czech-tic Porter - An imaging of a Baltic porter brewed by a Czech brewery
Muscovado Tropical Stout - A sweet stout with unrefined sugar, for summertime sipping
Munich (Malt) Porter - A Porter brewed with Munich malt and fermented with London ESB
'Round About Midnight - Dark rye ale hopped up with Hallertau Select and Saaz
★Scandinavian Imperial Porter - Big, cardamom/licorice, heather honey, bourbon oak aged Baltic Porter
Smoked Rye Baltic Porter - A smooth porter with a big bacony-smoke character
Tmavé Pivo (Czech Dark Lager) - A richer/roastier version of this Bohemian cousin to dunkel and schwarzbier

Aromatic Cream Ale - A quick turn-around crisp/hoppy session ale
Banana Islands - A riff on Fortunate Islands fermented with hefeweizen yeast
★Hopped Up Hefe - A traditional hefeweizen blasted with Amarillo and Cascade
Hoppy (Riwaka) Hefeweizen - Combining fruity German hefeweizen yeast with citrusy NZ Riwaka hops
Indië Wit - Tart, hoppy wit with Citra, Mosaic, and Simcoe (as close as I get to Belgian IPA)
Juicematic 4.6 - Sacch Trois NEAPA hopped with Nelson Sauvin and Mosaic
Neverwhere - Combination of fruity Sacch Trois and fruity American hops

Biere de Garde - On the strong side with home toasted malt, based on reading Farmhouse Ales
Bohemian Ale - Double decoted, 100% Saaz, but the lager yeast never started fermenting
Bohemian Lager - Righting the wrongs of the Bohemian Ale, triple decoction, strong fermentation
Blonde Coffee Blonde - A hoppy American blonde ale aged a citrusy coffee
Faux-IPA - Gruit with spruce tips and grapefruit zest to recall the flavors of an IPA without hops
French Blonde - Four ingredients, simple, clean, malty a beer for barbecues and family reunions
★International Session Ale - Dark, low-gravity ale with Nelson Sauvin hops
Palisade Oat Pale Ale - Pale ale with oats and Palisade hops
Second Runnings Lager - Malty second runnings from a barleywine hopped with Hallertau Tradition
Summer Kveik - Flavored with juniper branches, fermented with Norweigen farmhouse yeast

Neo-Kvass - Kvass based on the version brewed by East End
Neo-Kvass Imperial Sourdough - Bigger badder kvass fermented with a SF sourdough starter
Pumpernickel Porter Kvass - A brown porter with some rye malt and a loaf of pumpernickel bread
★Scandinavian Gruit Kvass - A smoked winter kvass with spruce, elderberries, and pumpernickel
Sour Kvass - A light ale with rye bread based on a recipe from East End Brewing

Cider 2006 - With some dry malt extract
Cider 2007 - With muscovado and apple butter
Cider 2008 - With lactose and pectic enzyme, really tasty
Cider 2009 - Fermented with a multitude of souring microbes
Collaborative Strong Cider - Blend of ice cider and Steve Gale's caramel cider
Ice Cider - Ice-concentrated, high-gravity cider
Galaxy Cider - Cider fermented with Champagne yeast and wild yeast, dry hopped with Galaxy

Cran-Orange Mead - Mead buried underground for aging

Koji - Inoculating a portion of the rice with mold
Moto - A yeast starter
Moromi - Building up the volume of the batch, followed by the main fermentation
Straining and Racking - Separating the fermented sake from the remaining grains of rice
Bottling and Pasteurization - Putting the sake into bottles and making sure all the microbes are dead

Cranberry Ginger Shandy

Shandies are easy, fruity beer cocktails that are perfect for brunch or just a sunny afternoon. This cranberry ginger shandy can be served all year long, even for the holidays.

Use a pale or wheat beer for this recipe, since a dark or hoppy beer will interfere with the other ingredients. For a fun presentation, rim the glasses with sugar and garnish with a lemon wedge.

10 Award-Winning Home Brew Recipes

We asked the members of the New York City Homebrewers Guild, one of the nation's oldest home-brew clubs, to share some of the recipes that have been successful in competitions. We got back 10 killer concoctions representing a wide variety of beer styles and brewing methods. (Note: For definitions of some of the specialty jargon, check the glossary and tips at the end.)

Brewer: Phil Clarke Jr.
Style: Scottish wee-heavy
Competition results: Won first place in the strong ales category in the Knickerbocker Battle of the Brews (2001)

Extract recipe, 5-gallon batch size
Original gravity: 1.120
Final gravity: 1.030
Bitterness: 32 IBU
Alcohol by volume: 9.5 percent

15 pounds light dry malt extract
16 ounces 55-degree Lovibond crystal malt
4 ounces chocolate malt
4 ounces peat-smoked malt
2.25 ounces black malt
1 ounce Northern Brewer hops (10 percent AA), 60 minutes

Steep the grains in 1 gallon of 150-degree F water for 30 minutes. Sparge with 1 gallon of 150 F water. Add 1 gallon water and bring to boil. Remove from heat and the Dry Malt Extract. Bring to boil, stirring regularly. Add 1 ounce Northern Brewer hop pellets.

Boil for 60 minutes, stirring regularly. Remove from heat and cool. Add to fermenting bucket/carboy and top off to 5 gallons with cold water.

Fermentation: Aerate well and pitch two activator packs of Wyeast 1728 Scottish ale yeast. Aerate again 12 hours later. Let ferment at 60 F for two weeks. Let it sit at 60 F four more weeks. Prime with 1/2 cup of honey, dissolved in 1 cup of warm water. Bottle and sample after six weeks.

Judges' notes: "Ridiculously over the top and too big for style. More please!"

Brewer: Phil Clarke Jr.
Style: Extra special bitter
Competition results: Placed second in a combined category of English pale ales, German wheat and rye ales, and sour ales at the 2006 Knickerbocker Battle of the Brews

All-grain recipe, 5-gallon batch size
Original gravity: 1.052
Final gravity: 1.013
Bitterness: 44 IBU
Alcohol by volume: 5.1 percent

7.75 pounds British two-row pale malt
.45 pounds Carahell malt
.68 pounds Victory malt
.45 pounds flaked barley
.83 pounds 40-degree Lovibond caramel malt
1 ounce Northern Brewer hops (4.8 percent AA), 60 minutes
1 ounce Fuggle hops (4.8 percent AA), 10 minutes
1 ounce Fuggle hops (4.8 percent AA), 1 minute

Mash the grain (cracked) in 16 quarts of water at 150 degrees F for 60 minutes. Add 1 tablespoon gypsum to water. Sparge until wort reaches a gravity of 1.010 (about 6.5 to 7 gallons). Boil wort, stirring occasionally, until batch reaches a volume of 5.75 gallons. Add 1 ounce of Northern Brewer hop pellets and boil for 60 minutes, adding 1 ounce of Fuggle hops with 10 minutes left in the boil, and another with 1 minute left in the boil. Remove from heat and cool to 70 F.

Fermentation: Aerate well and pitch one activator pack of Wyeast 1084 Irish ale yeast. Let ferment at 70 F for one week. Rack to secondary and let sit at 70 F two more weeks. Prime with 7/8 cup of honey, dissolved in 1 cup of warm water. Bottle. Sample after six weeks.

Judges' notes: Strong malty backbone makes this beer stand out.

Brewers: Ray Girard and Lee Jacobson
Style: American pale ale
Competition results: First place in the American ale category at the 2010 Hudson Valley Homebrew Competition

All-grain recipe, 6-gallon batch size
Original gravity: 1.053
Final gravity: 1.013
Bitterness: 40 IBU
Alcohol by volume: 5.3 percent

9 pounds American two-row malt
1 pound wheat malt
1 pound crystal 40L malt
1 pound Munich malt
0.5 pound Victory malt

1 ounce Columbus hops (14 percent AA), 20 minutes
.5 ounces Amarillo hops (8.5 percent AA), 10 minutes
.5 ounces Centennial hops (10 percent AA), 10 minutes
1 ounce Columbus hops (14 percent AA), 5 minutes
1 ounce Centennial hops, 0 minutes (meaning add this at the same time the flame under the boiling wort is turned off)
1 ounce Amarillo hops, 0 minutes

Mash at 152 degrees F. Boil 60 minutes

Fermentation: Ferment at 68 F with Wyeast 1056. Let it drop clear, because the beer will be harsh until it does, as a lot of resins bind the yeast. Carbonate to 2.5 volumes. Drink while fresh.

Brewer's notes: This scored something ridiculous like 45 points (out of 50). It has a lot of hop flavor without a lot of bitterness it balances big hop flavor with big maltiness. No traditional bittering hops, all hop-bursted (large amounts of hops added late in the boil). It's probably more aggressive than a classic example, but very drinkable (if you like hops).

Brewers: Jacques Alcabes and Mathias Willner
Style: Rye saison with brettanomyces
Competition results: Third place in the Belgian specialty ale category of Homebrew Alley 6 (2012)

Partial-mash recipe, 5-gallon batch size
Original gravity: 1.065
Final gravity: 1.015
Bitterness: 31.5 IBU
Alcohol by volume: 6.7 percent

3 pounds rye malt
2.5 pounds Belgian pilsner malt
1 pound brown Belgian candi sugar
0.5 pounds CaraWheat Malt
3.5 pounds extra-light dry malt extract
0.75 ounces Chinook hops (14.1 percent AA), 50 minutes
1 ounce East Kent Golding hops (5.7 percent AA), 15 minutes
.5 ounces Chinook hops (14.1 percent AA), 2 minutes

2 vials of White Labs WLP565 Belgian Saison I Ale
1 vial of White Labs WLP650 Brettanomyces Bruxellensis
2 packs (WLP565) in primary fermentation but no yeast starter. Rocked carboy. Yeast nutrient and whirlfloc tablet for last 10 minutes of the boil.
1 pack of WLP650 in secondary

Mash grains for 60 minutes at 150 degree F, and boil wort for 90 minutes.

Fermentation: Pitch two vials of White Labs WLP565 yeast, rock the fermenter to aerate, and ferment for 3 weeks before racking to secondary and adding Brettanomyces and 2 ounces of oak that have been soaking in rye whiskey for about a week. (Also dump in the rye.) Allow eight weeks for secondary fermentation before kegging or bottling.

Brewer's notes: The idea was to try to get something spicy and funky, as if you had licked the side of a horse stable for some reason, but it turned out to be cleaner than expected. The yeasts worked well together, and with the rye and oak no single flavor was too overpowering. Adding the brettanomyces after primary fermentation limited the funk to a more modest level. To me, this type of experimental beer is about two things. One, starting with a unique idea and an interesting flavor profile to develop. And two, balance&mdashmany of my beers that start as odd experiments come out way too strong in one aspect or another I don't really know any formula for this, though it's some combination of experience and luck.

Brewer: Zack Kinney
Style: American IPA with habañero
Competition results: First place in the spice, herb, or vegetable beer category of Hudson Valley Homebrewers 22nd Annual Competition (2012)

All-grain recipe, 5.25-gallon batch size
Original gravity: 1.068
Final gravity: 1.010
Bitterness: 82.3 IBU
Alcohol by volume: 7.7 percent

11 pounds Briess two-row malt
1 pound Briess White Wheat
1 pound Munich malt
1 pound Vienna malt
11 ounces Gambrinus Honey Malt
5 ounces Crystal 20L
.5 ounces Warrior hop pellets (17.2 percent AA)&mdashfirst wort, 60-plus minutes
1 ounce Centennial hop pellets (8.7 percent AA), 60 minutes
.5 ounces Warrior hop pellets (17.2 percent AA), 15 minutes
1 ounce Citra Hop pellets (13.4 percent AA), 5 minutes
1 ounce Warrior hop pellets (17.2 percent AA), 5 minutes
1 ounce Citra Hop pellets (13.4 percent AA), flameout
1 ounce Citra Hop pellets&mdashdry-hop, seven days
1 ounce Cascade hop pellets&mdashdry-hop, seven days
1 habañero chili pepper (Roast pepper for approximately 3 minutes over an open flame, just enough to get a bit of char on the outer skin. Then cut in half and soak in 46 ounces of vodka for 48 hours to sterilize. Add entire chili to secondary for seven days and reserve the vodka to blend back into the finished beer.)
3 vials of WLP001 California Ale

Mash for 60 minutes at 151 degrees F and mash out for 10 minutes at 168 F. Boil for 60 minutes. When yeasting, use a rocked carboy for about 5 minutes to oxygenate. Add 3 vials of yeast (no starter).

Fermentation: Primary fermentation for three weeks at 68 F. Cold-crash for two days. Rack to secondary and dry-hop/dry-habañero with 1 ounce Citra, 1 ounce Cascade, and 1 habañero chili pepper (pith, seeds, and all) for seven days. Cold-crash again for two days rack to keg and force-carbonate.

Water profile: NYC tap water and added 2 teaspoons gypsum (calcium sulfate) to mash.

Brewer's notes: I've brewed this recipe a few times (another version of this recipe placed first in the same category at the 6th Annual New England Regional Homebrew Competition) and am still tweaking certain elements of the base IPA, but the overall concept seems to be working: a solid malt backbone plus firm bitterness plus fresh American citrus/tropical hops plus habañero chili pepper flavor/heat. Dry hopping with the habañero didn't quite give me enough flavor or heat, which is why I added a measured amount of the infused vodka as well. However, it's important to taste the beer after secondary and while adding the vodka to make sure you don't overdo the heat. This beer goes great with BBQ or Mexican food.

Judges' notes: "Great American IPA with a good hops-to-pepper balance very good beer great heat on pepper can only drink a snifter at a time!!" "This is an awesome beer! Solid IPA backbone with the American hops, and the added unique citrus quality is beautiful. The balanced chili addition is exceptional. Please send me some!"

Ready for St. Patty’s Day: All Saint’s Irish Red Ale

Hello, and welcome again to Brew Along with Us! This month, we’ll be taking a look at a simple style that is perfect for this time of year: Irish Red Ale! A malt-forward style that is neither too complex nor over-the-top, but is rather an easy-to drink beer that goes down smoothly. Irish red ales are enjoyed year-round, however, with St. Patrick’s Day quickly approaching, now’s the perfect time to brew one in preparation for this fun holiday.

Sample any number of commercially-available examples of the style (such as Murphy’s, Beamish, Kilkenny, or the ubiquitous Killian’s) and you will find a beer that has a malty, light to medium body delicately hopped with just enough English hops to make the beer well-balanced. Going overboard on either the malt character or hops can lead to a beer that veers into other styles, such as an amber ale or English bitter. Thus, while an easy beer to drink, it can prove somewhat difficult to brew at times.

A conundrum that crops up from time to time regarding Irish Red Ales is that they are not always ales. In fact, Killian’s Irish Red, one of the most easily recognized examples of the style, is actually brewed as a lager, using lager yeast and fermentation temperatures. This is actually noted in the BJCP (Beer Judge Certification Program) guidelines for the style. When brewed as a lager, it should be cleaner than the ale version, with no noticeable diacetyl. Even brewed as an ale, however, it should be a fairly clean beer, not given to the intense esters that some ales can exhibit. For this recipe (and for simplicity) we will use a good Irish ale yeast.

This style is most often brewed with English malts. For this recipe, we will use Maris Otter as the base malt. Not only is Maris Otter a bit darker than domestic U.S. 2-row, it also has more of a toasted malt character, which can play well into the over maltiness of the beer. In addition, we will use some Simpson’s medium crystal malt for color, residual sweetness, body and head retention. Perhaps most important of all, we will use some roasted barley to give it not only a garnett-ruby color, but also to add a slight dry roastiness in the finish, which is characteristic of the style. You can use any roasted malt to accomplish this, but roasted barley seems to be the traditional way to go.

As far as hops go, it’s English hops all the way! As in most of the U.K., England is the predominant hop-producing country from which most of the other countries traditionally import their hops. We will do a 60 minute addition and a 10 minute addition of Fuggle and Challenger, respectively.

Check the recipe out, and brew along with us! Feel free to make changes as you see fit (I might add an ounce or two more roasted barley, for one) and let us know what you do. Cheers!

All Saint’s Irish Red Ale Recipe! (for final volume of 5.5 gallons)

Estimated O.G. = 1.052
Estimated F.G. = 1.012
Estimated ABV = 5.25%
Estimated bitterness = 25 IBUs

1 oz. Fuggle hops (4.3% AA), added at the beginning of the 60 minute boil
1 oz. Challenger hops, added with 10 minutes left in the boil

1 to 2 packs (or make an appropriate starter) Wyeast 1084 Irish Ale, or 1 to 1.5 packs Safale S-04 dry yeast.

Brewing Process

  • Mash at 152F for 60 minutes. Proceed with boil as normal.
  • Chill to 65F, pitch yeast and ferment at 65-66F for two weeks.
  • A secondary fermentation for one week to improve clarity is optional.

Extract Version: Replace the Maris Otter malt with 6 lbs of light dry malt extract. Steep the specialty grains (Simpson’s medium crystal and roasted barley) at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as normal.

5 responses to “Ready for St. Patty’s Day: All Saint’s Irish Red Ale”

Brewed the all grain version of this beer. Went to the store and no one had heard of this recipe. Waited while it got all bagged up. Fermented with Irish Ale from wyeast. Should be done this weekend. I will update with how it turned out.

Robert but to ask how was your 2nd attempt… Or did you nail the recipe

Back with an update. The beer is very close to a light brown instead of a red. Hop bitterness is more than you would have expected. All in all I give the recipe a 3/5 for the all grain version. In the end the beer was good, hit most of the flavor profiles. Problem came to the bitterness overpowering the malt.

Thanks for the feedback! It is really hard to get that characteristic red color in an Irish Red, and sometimes they end up a little more brown than red. It might have been a bit much to add that second ounce of Challenger, but everything lined up in Beersmith pretty well. That being said, a lot of Irish reds will only have bittering additions and no flavor/aroma hops. I hope you enjoy the rest of the beer, even if it is bitter. Cheers!

Enjoyed every drop. The keg just ran out last night in fact. It was pretty popular.

Watch the video: Cocktails Red Eye. How to Drink (June 2022).


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