You will not find cloner recipes here. When I design a beer, I read about the history of the style, how it has evolved and what malt, alcohol level and hops are typical of that style. I then take my knowledge of those various malts and hops and come up with a recipe infused with my own personal style. I then tweak it based on your input. Enjoy!
An American Amber with over two years of recipe development. I wanted the amber color, with plenty of maltiness with just enough hops to offset along with a tiny bit of roasted flavor. This is supposed to be an easy drinker, of average alcohol level, to drink by the fire, when there is a slight chill to the air.
This beer has undergone the most recipe changes of all my beers. What started as a recipe with only two grains, is now a refined product with six different grains…and is even amber. Yum!
I have been making this for a few years but this latests reformulation was a smash-hit. I added some honey and whole Citra hops to really compliment the orange and coriander. This is a very tropical beer with mango’s and grapefruit in the forefront.
This will be the beer with a ‘first time prime’ as it’s moniker. That’s right. I brewed this once as a Spring seasonal and it was so good I’m never going to change the recipe. The secret is in the mashing…but it’s a secret.
This beer features a recipe all the way back from when bock was born…centuries ago. A recipe that has since been mongrelized by many brewers, my bock offers a distinctively malty beer that you can drink…and drink…and drink.
This is a special beer that I brew for ‘outdoor events’ involving campfires, tents and overnighters. This is a pale ale foremost, but having the crystal and roasted barley of my amber. I then add some piney hops for the full effect.
This is my spin on the season. I wanted it to be different from the conventionally, spiced Holiday beers. Everything associated with this time of year went into this: Honey, cider, special dark malts, cinnamon, ginger and even a fireplace. This is solidly a ‘warmer’ at 8%, fantastically balanced and unique, you are guaranteed to love.
Rye offers a distinctive aftertaste to a beer – crispness. With a focus on citrusy hops, you will feel like you are biting into a grapefruit.
An ‘East Coast’ IPA featuring a darker malt profile. The amarillo hop is the only hop. This is one of those beers that get’s better with age.
This is the ‘yang’ to the Amarillo IPA. The Citra IPA is more of a ‘West Coast’ IPA with a lighter malt profile (much fewer caramel malts) so that the Citra Hop really comes through.
An easy, summer-drinking beer with light, authentic flavors of banana and clove. This is offered in three versions:
Another personal favorite. A real basic recipe with rich maltiness, a nice copper color, toasted malts and perfectly balanced with hops. Upon drinking this, you will keep asking me, ‘When is it October Ron…I can’t wait any longer for more…’
Just a good, pale ale. It quenches your thirst while not being overly hopped. This recipe was one of the originals and has been brewed countless times.
This is a great pumpkin ale. Really. Lighter on spices compared to other commercial varieties, you will really smell the pumpkin dancing on your nose. Not overly alcoholed, this is a good after-work drinker.
Crystal clear with only the lightest pilsner malt, the beer will go down-the-hatch easily. This is offered in three versions:
- Rasberry and
This is another Spring seasonal who’s yeast gives it its’ signature flavor, not to mention it’s secret ingredient. A little higher in alcohol, this is a great alternative to an IPA…and a few hop-heads even prefer it!
Another ‘first time prime’ recipe, this recipe is smooth and crisp. It’s a go-to beer if you want something exceptionally clean, without a ton of flavor, to drink all day every day. I currently have two versions of this, both dramatically different. Same recipes, different yeasts.
Caramel Espresso Stout
A deliciously malty, chocolatey treat with bold espresso as the dominant flavor. The caramel is on the backend and offers a smoothness to this stout. This recipe uses less of the darker malts minimizing the aftertaste. This stout will warm you up in the winter. This is a newer recipe and subject to tweaks and frequent proddings.
This is a favorite category of mine. Starting with a malty base, this lager has a little more alcohol comparatively. With just enough bitterness to offset the malt while allowing the spicy characteristics to come through.