Similar Recipes

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.
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.
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.
Munich Helles
Munich Helles is a delicious but technically demanding style to brew. Follow these guidelines carefully and you will be happy with the result!
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.
California Common (For Intermediate Homebrewers)
This is an all-grain homebrewing recipe which is written for the intermediate level, brew-in-a-bag homebrewer. California Common is a hybrid beer so it's helpful if you have a temperature controlled refrigerator you can use to maintain fermentation and conditioning temperatures, but it's not necessary.
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.
American Pale Ale (For Beginners)
This extract recipe provides the building blocks of a tasty American Pale Ale. The 6-row pale malt provides a nice grainy character and the crystal provides caramel sweetness and smooths out the mouthfeel.
St. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers)
Inspired by the Trappist and abbey beers I drank during a trip to Brussels last fall, I first brewed this Belgian Strong Dark Ale in January.
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.

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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.

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