Belgian Tripel (For Beginning Homebrewers)

This pale, strong beer of is recognized by its fruit and spice aromas and sweet malt flavor. The simplicity of the base recipe makes this an excellent style for the beginning homebrewer.

Parting Glass Belgian Dubbel (For Intermediate Brewers)

Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca.

Sour Saison (For Advanced Homebrewers)

For the flavors to fully develop, this homebrew should age for about 1 year. It will produce a rustic farmhouse style ale that will have a mild sour flavor, but it won't be overwhelmingly tart. You will also get some mild barnyard aromas and flavors from the Brett that's in the mix.

Dry Stout (For Intermediate Homebrewers)

The low final gravity of the Dry Stout creates a light finish on the tongue, while the roasted coffee flavors complement food cooked over charcoal.

Russian Imperial Stout (For Advanced Brewers)

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

Pilsner (For Intermediate Homebrewers)

This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. Since this beer is a lager style, it's highly recommended that you have a temperature controlled refrigerator you can use for cold fermentation and lagering.

Berliner Weisse (For Intermediate Homebrewers)

This Berliner Weisse recipe was used by Serious Eats contributor Jonathan Moxey to win first place in the sours category at the Homebrew Alley 6 competition.

Black IPA

Whether you call it a Cascadian Dark, a Black IPA, or an American Black Ale, this beer is a new and unique American Ale style with forward hops and some dark malt. The style is not yet recognized by the Beer Judge Certification Program (BJCP) but it is a popular entry as a "Specialty Beer" in homebrew competitions.

Saison

Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.

American Wheat Ale (For Intermediate Homebrewers)

Anyone who has completed 3 or 4 batches of extract homebrewing should have enough experience to be successful with the brew-in-a-bag method used here.