Los siguientes artículos los pueden encontrar en la edición julio/agosto de la revista Zymurgy. Para ganar acceso como un miembro, asociate con el American Homebrewers Association.

Exclusivos

Las mejores cervezas en los Estados Unidos
Por Jill Redding y Amahl Turczyn

Hace 15 años que los lectores de Zymurgy votan por sus cervezas favoritas del país, y por primera vez desde 2009, hay una nueva cerveza en la cima. ¡Ven, pescadito, pescadito, pescadito!

Revisión del refractómetro
Por Petr Novotný

El refractómetro siempre fue bueno para medir la densidad original. Estos métodos actualizados también sirven para medir la densidad final y todo lo que haya de por medio.

Elaboración de cerveza casera ultraligera: un análisis de tres partes

La falta de tiempo es la principal excusa que tienen los cerveceros caseros para no elaborar cerveza con la frecuencia que quisieran. En este artículo especial de tres partes, Clint Cherepa, Chris Colby y Matt Smith nos motivan a elaborar más cerveza en menos tiempo y con menos artefactos.

• Sigue el camino hacia una elaboración de cerveza casera minimalista Por Clint Cherepa
• Pequeños batches, grandes sabores, elaborados con granos Por Chris Colby
• Dos horas para diecinueve litros Por Matt Smith

Columnos/Departamento

Espacio del redactor
Por Dave Carpenter

Desde la Perspectiva de Glass
Por Gary Glass

Un Mundo de Mostos: A Gotland por Gotlandsdricke
Por Charlia Papazian

Enfoque en Ciertos Tipos de Cerveza: Ales Escocesas
Por Amahl Turczyn

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Sixty-three entries were submitted to the 2017 Battle of the Bottle Labels, with 15 advancing to the final round where 1,000 people cast votes for their favorite designs. The lucky finalists were competing for the title of Battle of the Bottle Labels champion and prizes from the competition sponsor, Grog Tag.

We’d like to thank all the homebrewers/artists who submitted beer bottle labels to this year’s competition, as well as Grog Tag for donating two badass prize packages for the champion and runner-up.

Now, without further ado. The winners of the grand prize and runner-up prize packages are…

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Grand Prize Winner

• Name: Burç Taluğ
• Location: Istanbul, Turkey
• Beer name: Hoptopus IPA

Burç Taluğ’s homebrewing journey all started at his neighborhood pub in Istanbul. The local watering hole specialized in imports, introducing beer drinkers to interesting alternatives to the mass-produced lagers of Turkey. After trying Trappists, stouts, and other ales, Taluğ began exploring more about beer styles and the brewing process, which all led to homebrewing.

In January 2017, Talug and his wife brewed Hoptopus IPA, an American-style India pale ale that earned second place in a Turkish homebrewing competition. The dominating character from the hops was the inspiration behind the “Hoptopus” label design. Talug even has a name for his home brewery: TAB (Turkish Apartment Brewery)!

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Runner-Up

• Name: Arrian Brantley
• Location: Spring, Texas
• Beer name: Llama Spit IPA

When Arrian Brantley first started homebrewing, he jumped in headfirst and went straight to kegging. But as Brantley started running out of empty kegs, he decided to start bottling. Bottles offered an easy way to share his homebrewed creations with friends, but the masking tape labels just weren’t cutting it.

Riffing off a llama-based inside joke, Brantley came up with the Mad Llama Brewing name and began designing ideas for the logo. Realizing he couldn’t draw a realistic llama, he went with a cartoon version. After a few sketches, Brantley refined the idea in Adobe Illustrator and brought his homebrewery brand to life. “My plan is to use it for things in the future, like glasses, signs, and shirts,” says Brantley.

The post 2017 Battle of the Bottle Labels Winners appeared first on American Homebrewers Association.

Mash at 149°F (65°C). Ferment at 64°F (18°C) for 10 days, and then transfer to secondary for six weeks. If bottling, bottle condition for at least 10 days.

*If Serebrianka is unavailable, substitute Saaz.

The post Pirate of the Baltic Porter appeared first on American Homebrewers Association.

It’s fall—that means it’s time to start thinking about the 2018 National Homebrew Competition (NHC)!

You can find all the current 2018 information, including important deadlines, on the NHC main page. Please make sure to read the updated Rules & Regulations, which also contain the National Homebrew Competition styles that are reorganized from the 2015 Beer Judge Certification Program Style Guidelines. For more specifics on styles, please reference the BJCP Style Guidelines for beer, mead, or cider. The Online Competition Application opens January 23, 2018 and runs through January 30, 2018. Mark your calendars!

Keep an eye on the NHC main page for more specific dates and other information to be announced before the end of the year.

Update Your Club Info

If you’d like your club to compete for the NHC Homebrew Club Award and the Gambrinus Award, check to see if your club is in our club database and that the information is correct. If not, make sure to register or update your club’s information by midnight, December 31, 2017. Club registration with the AHA is free.

Access Past National Homebrew Competition Recipes

Did you know American Homebrewers Association (AHA) members get access to the gold medal recipes from past National Homebrew Competitions? HomebrewersAssociation.org hosts all gold medal-winning NHC recipes through 2005, and members have access to older competition recipes through their exclusive access to the Zymurgy digital archive. These beer, mead, and cider homebrew recipes are among the best in the world!

The post Save the Date: 2018 National Homebrew Competition appeared first on American Homebrewers Association.

Are you looking for the perfect holiday gift for the discerning beer lover and/or devoted beer geek? Are you searching for a present that will win praise, gratitude and high-fives—this season and for months and years hence?

Look no further, thoughtful person! An AHA Membership Gift Card provides 365 days of beery benefits!

The post Special Holiday Offer: AHA Membership Gift Card + Free Gift appeared first on American Homebrewers Association.

The Thanksgiving table is a complex place filled with diverse flavors that make it the immense feast that it is. It can be overwhelming to come up with a perfect pairing that melds together all the dynamic flavors of a meal, but according to Julia Herz, Craft Beer Program Director at the Brewers Association, a well-done Belgian tripel can handle all the aspects of the big dinner. The carbonation of this Belgian style can lighten the meal, while the higher alcohol level cuts and complements the many flavors that rest on your palate.

You can also select pairings for specific dishes in your Thanksgiving feast. We’ve pulled a few recipes for your Thanksgiving menu that you can try pairing with some of your stashed-away bottles of homebrew, or perhaps they’ll inspire you to brew one for next year’s feast.

Braised Radishes & Belgian Flanders

When people think about preparing radishes, the conventional thought process is that you’d dice it raw and throw it in a salad, garnish a dish for texture and a spicy zing, or pickle it for an acidic punch. Braising radishes, on the other hand, brings out an earthier and less bitter version of the root vegetable. Try pairing this side dish with a Belgian Flanders red ale. The complexity of flavors in the Flanders, particularly the higher-than-usual acidity and sweetness, helps bring out those underlying bitter and spicy flavors in radishes that brought you to choose them in the first place.

Ingredients:

Directions:

Step 1: Sautee onions and garlic in butter until the onions become translucent. Add a little bit of broth to simmer with the onions and garlic in the bottom of the pan and add the cubed radishes. The radishes should begin to turn slightly translucent as well. Allow radishes to simmer, add a splash of apple cider vinegar and a healthy shake or salt and ground pepper.

Step 3: Throw the washed and de-stemmed greens in at the last minute and stir until lightly wilted. Serve with fresh flat-leaf parsley for garnish.

Chèvre Mashed Potatoes & Blonde Ale

Everyone likes cheesy mashed potatoes, but adding a creamy chèvre to your taters adds a whole new dimension. The flavor profile of goat cheese is quite different from that of cow cheese, so unripened and unaged aspects of the chèvre really stand out when combined with the less complex potato. The malty sweet and bready aroma of a blonde ale would pair particularly well with the mild, lactic flavor that the goat cheese imparts in these potatoes.

Ingredients:

Directions:

Step 1: Boil 1 gallon of water in a large pot with 1.5 tablespoons salt. Boil potatoes for 15–20 minutes until you can cut through them with ease. Drain the potatoes.

Step 2: While the potatoes are boiling, mix butter with chicken stock. Use more chicken stock if you want your potatoes creamy and use less if you’d like them thick.

Step 3: Once the potatoes are well cooked, mash them. I prefer to use an immersion blender to mash my potatoes, but if you don’t have one, a potato masher will work just fine. After the potatoes are initially mashed, begin adding the hot butter and stock to the potatoes and continue mashing. The potatoes should start to emulsify into a creamy texture, at which point you should add the chèvre. Add as much or a little as you see fit (it’s important to keep in mind that the dryness of the goat cheese can make your potatoes less creamy, so don’t overdo it, depending on your desired result: creamy or chunky?). If you can’t find herbed goat cheese at the store, I recommend adding in some ground thyme and rosemary, too. Add the salt and pepper, stir until the potatoes reach the desired texture, and enjoy.

Turkey Dry Rub & American Pale Ale

Some people brine their turkeys, but that takes some foresight, so try a dry rub instead. You still get loads of flavor and you’ll save a little time, too. The balance of malt and hops in an American pale ale is a great choice for a dry-rubbed turkey since the bitterness of the beer is just enough to cut fattiness in the poultry. An APA is also a great choice for cutting heat and enlivening the flavors of the spices in the rub.

Ingredients:

Directions:

Place the spices in a bowl and mix until well blended. Before applying the rub with your hands, mix olive oil and lemon together to coat the outside of the bird and help the rub stick.

Pumpkin Cake with Lavender-Cardamom Buttercream Icing & American IPA

This pumpkin cake with buttercream icing is nothing short of decadent. It’s also a great alternative to your standard pumpkin pie dessert you see at so many Thanksgiving dinners. So many flavors go into this recipe from floral notes in the lavender to spiciness in the nutmeg that selecting one beer to go with it could be a challenge. An American IPA would be an excellent pairing for this slice of heaven because the bitterness in the style balances out the fat in the creamy icing, plus the residual sweetness of the malt tones down the zing of sweet in the cream and sugar.

Frosting Directions:

Step 1: With an electric mixer, whip butter and coconut oil until creamy.

Step 2: Slowly add vanilla extract and confectioner’s sugar in 1-cup additions.

Step 3: Carefully add the milk based on how thick you want the frosting to be. Once you’ve reached the desired texture, add lavender sugar, salt, cardamom, and orange zest. Store in the refrigerator to thicken for a few hours and then apply to baked cake.

Pumpkin Cake Directions:

Step 1: Preheat oven to 425°F. Half squash and remove the seeds and stringy fibers. Put about ½ inch of water in Pyrex baking dish and place the squash face down, skin up. Roast the squash until soft enough to slice with a fork. Scoop all roasted squash out and discard the skin. Use an immersion blender or food processor to puree until smooth. I recommend doing this the day before you plan to make the cake.

Step 2: Preheat oven to 350°F. Grease a 9×13 inch baking pan (glass baking dish works, too) with butter.

Step 3: Place all dry ingredients (including spices) in a medium mixing bowl and stir until well blended. Set aside. In another medium-sized bowl, mix eggs, squash puree, vegetable oil, and vanilla extract together and set aside.

Step 4: Slowly add wet ingredients to dry ingredients and whisk together until smooth. Add the batter to greased baking pan and bake for 30–45 minutes depending on your oven. Let cake cool and apply lavender-cardamom buttercream icing. Lightly toast diced pecans in butter. Top the cake with lavender flowers and roasted pecans (optional).

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Hailing from the South, Millie Shamburger has developed an affinity for the beer industry and all the shiny things that come with it. When not exploring beer, Millie is in the kitchen, enjoying the outdoors, & wearing out her dancing shoes. 

The post Brew & Bites: 5 Thanksgiving Recipes & Beer Pairings appeared first on American Homebrewers Association.

We’d be fools to think hop madness wouldn’t come full circle into other areas of home beverage making. Hop wine, anyone? Eh, maybe not. But, dry-hopped cider is all the rage, and cidermakers far and wide are trying to find that delicate balance between hoppy aromatics and apple sweetness. Lucky for us, making cider takes close to no time and dry hopping is a bonus for another day.

I chatted with a couple of experts on the topic of dry hopping cider from Colorado Cider Company, Stem Ciders, and Yakima Chief – Hopunion (YCH) to gather their collective insight on making a balanced dry-hopped cider.

Hop Selection

It all starts with picking the perfect hop variety to complement your cider. Ian Capps at Stem Ciders emphasized that very few IBUs will be extracted since cider must (the term for unfermented cider) is typically not boiled. In other words, the hops will primarily contribute flavor and aroma, just as is the case when dry hopping—adding hops during or after fermention—beer.

Capps likes to pair a particular hop characteristic with a fruit: think Citra-hopped cider with some fresh grapefruit puree. At Stem, they focus mainly on fruity and citrusy hops like Cascade and Citra that are less dank, so that the apple flavor of the cider is not masked. That feeling was widespread, with both Colorado Cider Company and YCH saying they also prefer to use hops with a fruity or citrusy profile when dry hopping cider. In fact, YCH says their cidermaker clients tend to stick with Citra® and Mosaic®.

Hops typically come in whole-leaf form or as compressed pellets. Either can be used for dry hopping, though whole-leaf hops are often avoided since they absorb more liquid and have less contact area with the beer, which requires more agitation to get the full potential of the aromatics. YCH recommends their LupulN2® hop pellets, which have less vegetal material than cones and allows for emphasis of the fruity characteristics.

Hop Additions

Dry hopping cider (or beer for that matter) is a bit of a guessing game. Depending on when the hops are added to the fermenter, how much is used, and how long they are soaked will all determine the amounts of aromatics that are imparted in the cider. Colorado Cider Company typically adds hops when the cider is room temperature and has experimented with dry hopping for anywhere from 7 to 21 days. Others have had success with even fewer days. In fact, Capps says to be wary of soaking them for too long, which can add vegetal qualities that aren’t typically desired.

Depending on what kind of result you want, the quantity of hops per gallon can vary quite a bit. Stem Ciders scaled down what they typically do to a 5-gallon batch, which came out to approximately 0.25 oz. of hops per gallon. Another thing to consider is that you’re making up for lack of bittering, so Page from Colorado Cider recommends using double what you’d normally use in a dry-hop addition.

In any case, keep track of your dry-hopping method so you can make tweaks to future batches based on the results.

Other Tips and Techniques

It never hurts to give your hops a good sniff to look for signs of oxidation and to be sure that they’re fresh. Cheesy smell? No bueno—toss them! Brad Page at Colorado Cider Co. reminds us that the acidity of cider has a different effect on hops than beer does, so don’t expect that your cider’s hop character will be the same as that of your beers.

Finally, the consensus among cidermakers is generally that there isn’t a place for bittering hops in cidermaking. Dry hopping alone adds some bitterness, and you may even have to back-sweeten so you can still taste the apple flavor. Brad from Colorado Cider says they even use adjuncts to mimic bitterness, like lemongrass in their Grasshop-ah Cider, so that the apples really shine, which is, of course, what cidermaking is all about.

The post The Balancing Act: How to Make Hoppy Cider appeared first on American Homebrewers Association.

By Chris P. Frey,  Ann Arbor Brewers Guild & AHA Governing Committee member

Club funds allow homebrew clubs to support a variety of activities. A club’s priorities depend on whether the club is just starting or long-established. One of the most entrusted positions within a club is that of club treasurer, for which careful tracking of all expenses and revenues is essential.

Because many homebrew clubs are relatively small, the first challenge for many clubs is finding an appropriate financial institution that will set up an account in the club’s name. Many banks will not do this. Credit unions can be more flexible, but if all else fails, a checking account can usually be opened in both the club treasurer’s and president’s names. As members vote for new officers, this typically requires all names on the account (old and new) to visit the depository institution to meet and sign off on the changes. While logistically challenging, the value of a simple checking account for a club can’t be overstated, as it allows a great deal of flexibility and accountability.

Let’s now turn to common revenue and expense sources for homebrew clubs.

Dues

The primary source for many club’s revenue is membership dues, which members usually pay annually. Clubs can also pro-rate dues. In one of the clubs where I am currently the treasurer (Ann Arbor Brewers Guild – AABG), dues are $15 a year. This equals $1.25 a month, so if a new member joins during the year, it is easy to determine what they owe. However, for members who delay renewing (say in March for the year), we continue to ask them for the full year’s dues.

Additionally, over the years, we have developed different classes of membership.

• Family membership: For $20 a year, a family membership has been offered because many members’ spouses, roommates, and/or significant others didn’t actively participate in the monthly meetings, but wanted to join a club’s annual barbecue or obtain separate local homebrew supply discount cards (a member benefit) so that they could purchase gifts with the club discount for their friends or partners.
• Discounted long-term membership – We developed this membership level for members who wished to pay for several years in advance. While the discount is small ($40 for 3 years for an individual membership, $50 for a 3-year family membership), it provides members the option to prepay, save a little money, and beef up the clubs treasury. I have learned two important lessons about money: 1. More is better than less, and 2. Now is better than later!
• Out-of-state membership – The AABG has been around since 1986, and the club’s email distribution list is an important channels for members to stay in touch, so several members who have moved out of state have requested to stay members. For these members, we created this form of discounted membership, which is $15 for three years or $50 for life.
• Non-paying members – We allow people to request to be on the email distribution list, but until they are a member in good standing, they can only receive the club emails and cannot post to the distribution list.
• Free membership – We have developed two free memberships.
  • The first is for exceptional service to the club or the homebrewing community: honored guests, competition organizers, whatever is deemed appropriate.
  • The second is for members who have fallen into hard times, such as losing their jobs. Because of the sensitivity of the later class, members just have to attest to the treasurer that this is the case. They can elect to pay back dues when they get back onto their feet again or not. The idea is that after one loses their job, it would be adding insult to injury if they had to prioritize other more basic necessities and lose the camaraderie and friendship of the club.

And here is a tip to encourage members to pay their dues. A day or two before each club meeting, the treasurer sends out a note through the club email distribution list. I simply title mine “The Good List.” Almost every month I receive stragglers’ dues this way.  And we also accept PayPal and simply add the transaction fee to the amount.

Sell AHA Memberships

The American Homebrewers Association’s web banner program allows homebrew clubs to generate revenue for themselves by encouraging their members to join the AHA through a custom hyperlink. For every person who joins through that link, the AHA will mail the club a rebate check on a quarterly basis. To sign up for the web banner program, or to find out more information, visit the Generate Revenue page on Club Connection.

Merchandise Sales

Anyone who has attended local beer festivals, taken part in Homebrew Con, or just walked into a local brewpub has probably spied someone wearing an article of clothing with a homebrew club logo on it. Virtually all homebrewing clubs come up with a name and a logo, and attaching these to a variety of items acts both as a source of pride and a form of marketing for the club. Selling these items to club members should also be a source of revenue.

The most popular logo’ed merchandise item is the club shirt. T-shirts and polos are great ways for members to display their club affiliation. Hats, children’s clothing, and infant-wear are other possibilities.

Additionally, tasting glasses engraved with the club logo (and perhaps 1- and 2-ounce pour lines) are a great way to encourage moderation and show off the club logo. Business cards with the club’s logo, website, and meeting information can also work terrifically in generating leads from current members.

These are some of the most common merchandise items. Clubs typically round up in $5 increments based on the costs. Shirts can be a difficult proposition for a fledgling club, as the discounts usually occur around the two- or three-dozen mark. Getting pre-order commitments is the best way to go so that the club treasury can bear the upfront purchase, but then reap some dividends at subsequent meetings as the shirts are sold off. It is usually a good idea to order some extras as well for future members,

Host a Competition

If the club has the inertia and resources (both in up-front funds and access to certified beer judges), a competition is not only a great fund raiser, but allows for a group activity that is rewarding on multiple levels. It can take a couple of years to generate the number of entries necessary to break even and then earn some funds, but it also allows members to participate in judging, stewarding, and pre-events such as calibrating their expectations.

50/50 Raffles

An easy way to supplement the club’s coffiers is to purchase a roll of raffle tickets and sell these at the meeting. A dollar apiece, six for $5 allows members to participate in a game of chance whereby they can win half the pot, and the club earns the other half. Please make sure that you review your local regulations regarding this activity to ensure compliance with the law.

Silent Auctions

A great way for members to get rid of their unwanted equipment or excess ingredients, a silent auction can also be held in junction with a club event such as a beer-becue or holiday party. A member asks their local homebrew supplier to see if they have any items that they are willing to donate to the cause. Simply place the available items on a table with a signup sheet for each one, and members can add their names and see which bid holds until the end.

Events

Most clubs host a variety of events. These can be annual beer-becues, holiday parties, brewing demonstrations, Big Brew day celebrations, pub crawls, and other events. Food is typically served at such events, and decorations, prizes, and other expenses can be incurred. It is up to each club to determine if these events will be gratis for paid-up members, or if they want to defray some or all of the expenses with an event fee. The obvious benefit of doing so is to offset some or all of the event’s expenses.

Expenses

Once the club has some funds, what are you going to spend them on? The wish list can be expanded ad infinitum, so I will only mention some of the better known expenditures that I have run into in my dealing with some local clubs.

• All-grain system for club rental
• Jockey box
• Pop-up tent
• Brewing-related book titles for a club library
• Counter-pressure bottle filler
• Shirts, hats, and other logo items for sale
• Club banner for events
• Business cards promoting the club
• Club meeting space rental
• Events
• Thank-you gifts
• Plaques and trophies for club competitions
• Commercial examples of beer styles for calibration and educational purposes
• Off-flavor sensory sampling supplies
• Entry fees and postage for club-only competitions
• Membership to a beer-of-the-month club
• Flowers and gifts for members in good standing who suffer a loss
• Name tags for meetings
• Water bottles for demonstrations
• Lamination device for ID Cards
• Card stock
• Club bar
• Supporting local and state homebrew competition as a sponsor
• Breathalyzer
• Offset members entrance fee to a Homebrew Con
• Port-a-potty for events
• Postage for snail mail newsletters, club-only competitions, etc.

If you have any questions or suggestions, please contact the AHA Club Support Subcommittee.

The post An Overview of Revenue and Expenses for Homebrew Clubs appeared first on American Homebrewers Association.

Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.

The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.

Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed.

The post Cherry Dubbel appeared first on American Homebrewers Association.

Ditch the shopping list and head to your local market! There’s no better way to discover ingredients that could lead you down an unexpected path to a far out beer recipe, a delicious dish, or the perfect pairing.

Well, I guess the old saying is right—the early bird really does get the worm! Recently, I stopped by my local farmers market early one morning and stumbled upon an impressive rack of ribs. “Last one of the day,” the man behind the table said with a smile. That was enough motivation to have him wrap it up and stick it in my purse.

I planned on my usual process for preparing ribs—covering the rack in my favorite dry rub, broiling for about 5 minutes, and then cooking for 2 hours at 300°F—but I wanted to try something a little different, too. That’s when I stumbled on this beer BBQ sauce, which calls for a bottle of your favorite malt-forward brew!

Simple Beer BBQ Sauce Recipe

This recipe is by Steve Denny and was originally published on CraftBeer.com. The recipe calls for 12 oz. (355 mL) of bock-style beer, but you can substitute in your favorite malt-forward beer instead. I went with a homebrewed Belgian-style dubbel!

Pairing Suggestions

When pairing with ribs and a rich BBQ sauce, malt-forward beer is the name of the game. I decided to go with the same strong and complex Belgian-style dubbel that I used in the BBQ sauce recipe. The intensity of the pork fat will most definitely stand up against the strong characteristics of the dubbel, while the malty sweetness in the BBQ sauce creates a perfect, porky pairing.

Belgian-Style Dubbel Homebrew Recipe

If you’re planning ahead, brew this Belgian-style dubbel (recipe by Sean Paxton, Home Brew Chef) to use in the BBQ sauce recipe and to pair with your rack of ribs.

Directions:

Step infusion mash starting at 95°F (35°C). Dough in for 15 minutes, raise to 122°F (50°C) for 15 minutes, then to 135°F (57°C) for 15 minutes. Saccharification rest at 148°F (64°C) for 120 minutes. Mash out at 165°F (74°C) for 15 minutes, then sparge with 170°F (77°C) water. Boil for 90 minutes.

Pitch yeast at 64°F (18°C) and let temperature rise to 74°F (23°C) over six days. Transfer to secondary and let sit for 14 days. Keg or bottle condition.

The post Brew & Bites: Homemade Beer BBQ Sauce appeared first on American Homebrewers Association.