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.

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.

Fast Sour Beer

Most sour beers take a year or more to brew at home. This one is ready in four to five weeks.

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!

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.

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.

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.

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.

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.