Sometimes you just want a sample of a particular style and see if you like it. From there, you can customize it and make it your own.We've gotten together some of the most asked-for styles and put together a solid recipe for each, using only the ingredients we stock on the shelves at our store. No substitutions required. We've even included the BeerSmith files to go along with them.
Partial Mash Recipes
- 42oz IPA: In the saturated market of hopped up IPAs, with every brewery under the sun boasting a couple pounds of couples of hops per barrel, many consumers find themselves asking, "Is there such a thing as too much hopping?"
One man had the sheer force of will to answer the call a resounding "MAYBE!" After one ten gallon batch of beer with over four ounces of hops per gallon, he changed his answer:
"If there is a hop limit, we haven't found it yet."
This beer pours a straw yellow a cloudy haze of hop oils, reminiscent of a Hefeweizen's yeast. Its nose does not "smack" with pine nor does it "explode" with juiciness; it's a wholly enveloping, saturating, soul-devouring hop aroma that grabs you by your face and screams "DELICIOUSNESS" as it pervades your senses with tropical, citrus, floral hop goodness. On first taste, your mind proceeds to question the reality of the world around you as your consciousness is altered by the earth-shattering flavor that an unnecessary amount of hops can provide. Torrents of fruit--notably guava, passionfruit, papaya, and melon--crush down upon your palate like an ACME 100 ton weight flattening Wile E. Coyote. As your vision returns and you take another sip, a slight soft bitterness rounds out the life-changing moment that is imbibing this unique IPA. Ready yourself for a new experience in craft beer and join the bravery of one man who believed that enough is never enough.
- American Brown Ale: Spawned from the English Brown Ale, the American version can simply use American ingredients. Many other versions may have additions of coffee or nuts. This style also encompasses "Dark Ales". The bitterness and hop flavor has a wide range and the alcohol is not limited to being average either.
- American IPA: The American IPA is a different soul from the reincarnated IPA style. More flavorful than the English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone.
- American Pale Ale: Of British origin, this style is now popular worldwide and the use of local or imported ingredients produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be more crisp and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
- Apple Wood Smoked Porter: Smooth, malty, bacony delisousness.....need I say more?
- Belgian Blonde: Nice light fruity aroma, with a distinct "Belgian" flavor. Brewed with Chimay's yeast this beer is light, effervesent and refreshing.
- Belgian Dubbel: The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness as the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation.
- Black [H]ops IPA: Dark, silky, slightly roasted malt is almost overtaken by the huge amount of Simcoe in this Black IPA. It makes for a deliciously hop forward beer!
- California Common: The California Common, or Steam Beer, is a unique 100% American style lager. It's usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800's in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So, in a way, the lager yeast was trained to ferment quicker at warmer temperatures. Today's examples are light amber to tawny in color, medium bodied with a malty character. Mildly fruity with an assertive hop bitterness.
- Chocolate Portfection: The perfect chocolate porter. Smooth, dark and chocolaty. Note no actual chocolate was used in this recipe, the flavor is all from the grains.
- Cornholio: A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers. An ale version of the American lager style.
This is a great lawn mower beer! Light and refreshing with a slight corn sweetness to it. Finishes dry and crisp. It's like a bit of America in a glass!
- Cream Ale: A clean, well-attenuated, flavorful American lawnmower beer.
- Dad's Breakfast Stout: This is an awesome breakfast stout by Justin Grau. Based on a famous Bourbon barrel aged coffee stout. Justin's version has all the roasted grain, coffee, and bourbon flavors of the original. Made with locally malted Epiphany base malt this beer is sure to please any BBL aged stout fan!
- Death Goat Black IPA: Black as night, Midnight Wheat gives this beer a darkened soul. The large infusions of Amarillo and Simcoe give this beer a nice hoppy lighter side.
- Fall on The Floor French Saison: Fruity, slightly hoppy. A dangerously quaffable high alcohol beer. The high amount of hops used is a result of the low alpha of French Strisselspalt and I wanted to use only that hop. French Strisselspalt has a really high Beta acid percentage which I believe adds to the wonderful flavor of this beer. To cut down on the cost of this beer you could replace the bittering hops with an equivalent AAU of a higher apha hop.
- Fortnight Coffee Amber: Our Coffee Amber brings two of our favorite flavors together. Smooth coffee notes from amber malts and a rich backbone from UK grains join up for a rich unique drinking experience. Hints of plums in the background. Pairs well with red meats, pork and any breakfast item imaginable.
- German Pilsner: The Pilsner beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as "Pilsener", and often times abbreviated, or spoken in slang, as "Pils." Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest.
- HBC 438 Single Hop IPA: A floral nose with hints of cedar. Lemon and apricot flavors with a balanced bitterness. A great IPA and a great recipe to learn about this new hop!
- Hefeweizen: A south German style of wheat beer (weissbier) made with at least 50% wheat, or even more. A yeast that produces unique flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer.
- Hot Pepper Porter: A spicy but balanced robust porter with a kick! Three different hot peppers give this porter a spicy twist that any chili head will appreciate.
- Lagerbier: Crisp, fullbodied lager. Perfect for drinking on a hot summer. Slight lingering bitterness leaves you wanting more.
- Leftover Brown: Crafted originally from the product of a mis-read grain order sheet, a hop packet delivered damaged, and a yeast packet intended for a cider that never happened, this brown ale is a testament to the maxim that constraint drives creativity. With a malty sweet profile, full body, subtle chocolate notes, and light hop character, the Leftover Brown delivers everything you want in an easy-drinking brown ale.
- Mac The IPA: This is a hazy IPA. This is a juicy IPA. This IPA tastes like, peaches, pineapples, passion fruit, citrus, and melons. This is not a NEIPA.
- Mountain Top IPA: A Foothills Hoppyum inspired IPA. Original recipe taken from this thread at www.homebrewtalk.com
I increased the hops because.....hops need no reason.
- Oatmeal Stout: Oatmeal Stouts are generally medium to full bodied stouts that have an unreal smoothness to them from the addition of oats to the mash. The oats not only add a lot of smoothness to the mouth feel but give a touch of sweetness that is unlike any other type of stout.
- Oktoberfest: Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they’ would keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content. The common Munich Oktoberfest beer contains roughly 5.0-6.0% alcohol by volume, is dark/copper in color, has a mild hop profile and is typically labeled as a Bavarian Märzenbier in style.
- Pilsner Brewed Regularly: This a great, simple pilsner that is refreshing and slightly spicy.
- Pine Tree Red DIPA: This is a big piney, resinous IPA. If you don't like hops, or pine trees for that matter, don't make this beer! If you do like any of those things, do make this beer!
- Pliny The Elder Clone: This is a clone of the famous Pliny The Elder taken from the July/August 2009 issue of Zyrmurgy.
You can read the original Zymurgy article by Vinnie Cilurzo at this link www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf
- Ponysaurus Altbier: Altbier is a traditional German-style Ale that we make with all German malt and hops. It's fairly hoppy for a German beer, with a solid malt foundation to balance out the experience.
- Ponysaurus Bière de Garde: An homage to higher-gravity French farmhouse ales, Biere de Garde roughly translates to “beer for keeping.” Our version reflects the historical realities of this style of farming, when brewers made do with what was on hand. With three types of barley, wheat, rye, and oats, its aroma smacks of apple, pear, almond, and vanilla, with just a hint of lemon rind.
- Ponysaurus Don't Be Meen To People Saison: North Carolina Farmhouse Ale. Proudly handcrafted and canned by Ponysaurus Brewing LLC in Durham, NC, with the help from other proud brewers and people, who believe in Rule No. 00000001.
- Ponysaurus Rye Pale Ale: Originally brewed exclusively for Dashi in downtown Durham, the Rye Pale Ale has a light body, firm bitterness, and spicy/piney aroma designed to complement and contrast a bold, umami-filled meal. Due to it's quick popularity Rye Pale Ale can now be found at the Ponysaurus taproom and elsewhere in the Triangle.
- Ponysaurus Scottish Ale: Reflecting the Scottish tradition of brewing beer with a small amount of hops so as to avoid unnecessary interaction with British traders (the bastards), our Scottish Ale is a rich, smooth, malt-focused beer that pours incredibly dark. Nutty Marris Otter malt provides deep hits of caramel, coffee, and chocolate in both the aroma and flavor. Like a drinkable kilt for your gullet.
- Pumpkin Spiced Ale: A blend of the spices of the autumn harvest with full-bodied sweetness for a beer that tastes like pumpkin pie. Candi syrup and lactose form a foundation that supports the fall flavors of cinnamon, nutmeg and clove. If you like Southern Tier's Pumking, we thing you'll like this recipe.
- redruM Amber Ale: Clean, slightly hoppy amber ale with a smooth malt finish.
- Regulator Brewing Tavern Alley Hazelnut Brown Ale: Tavern Alley led to a popular watering hole in colonial Hillsborough where friends gathered. In this tradition, raise a glass and enjoy our American brown ale with a hint of dark chocolate and a smooth hazelnut finish.
- Robust Porter: This hearty, mahogany colored ale is brewed to evoke the dark, full-bodied ales that were a favorite of dockworkers and warehousemen (hence the name “Porter”) in 19th century London. It is a good bet that when Dickens’ Mr. Pickwick sat down for a pint, we would have been drinking an ale much like this Robust Porter. This is a smooth and very drinkable beer, characterized by its well-balanced malt and hops, plus subtle notes of chocolate.
- Sierra Nevada Bigfoot Ale: BIGFOOT® BARLEYWINE STYLE ALE
Our cult-classic beast of a barleywine.
Bigfoot is a beast of a beer, brimming with bold flavors of bittersweet malt and heaps of aggressive whole-cone Pacific Northwest hops. First introduced in the winter of 1983, Bigfoot is a cult-classic beer brewed in the barleywine style, meaning a strong, robust, bruiser of a beer with the refined intensity of a wine. Bigfoot is prized by beer collectors for its supreme cellarability. Under the proper conditions, it can age like a fine wine, developing new flavors and character as it matures in the bottle. Each new release or “expedition” is vintage dated. Collect your own and see the flavors develop and progress.
- Sierra Nevada Celebration: Celebration® Ale
Festive fresh hop holiday fun.
The start of Celebration season is a festive event. We can’t start brewing until the first fresh hops have arrived, but once they have the season is officially under way! First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops—honoring everything we have at Sierra Nevada.
- Sierra Nevada Ovila: A collaboration between Sierra Nevada Brewing Co. and the monks at the Abbey of New Clairvaux, Ovila Abbey Quad brings the centuries-old monastery brewing tradition to America. Ovila Abbey Quad is rich and complex with layers of flavor including notes of intense dark fruits, and caramel-like maltiness. Rich and complex, this ale should be shared among friends in the true spirit of the season. A portion of the proceeds from this ale goes toward the restoration of the historic Santa Maria de Ovila chapter house on the grounds of the Abbey of New Clairvaux. This medieval building stood for nearly eight centuries in Spain. William Randolph Hearst purchased the monastery in 1931 and planned to use the stones for a castle even grander than his famous San Simeon. Although Hearst’s plans crumbled, these historic stones will rise again in a California Cistercian abbey.
- Sierra Nevada Pale Ale: A delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.
- Sierra Nevada Ruthless Rye IPA: Rye has been a staple grain for millennia—sought after for its stubborn resilience in the field and revered for its unique flavor. Ruthless Rye IPA is brewed with rustic grains for refined flavors—combining the peppery spice of rye and the bright citrusy flavors of whole-cone hops to create a complex ale for the tumultuous transition to spring.
- Skinny Wheel: This is our version of the famous Fat Tire Amber Ale. Toasty, biscuit-like malt flavors coasting in equilibrium with hoppy freshness.
- Smokey the Beer: A smoked pale ale that's like a wildfire in every bottle.
- Starpoint Brewing Surfin' Buddha IPA: Balanced and smooth, Surfin’ Buddha is not your typical IPA. Built on 5 malts and 4 hop varieties to maintain balance between the ingredients, this is an India Pale Ale for all beer lovers.
- Traditional Bock: The origins of Bock beer are quite uncharted. Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Some believe the name Bock came from the shortening of Einbeck thus "beck" to "bock." Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. Basically, this beer was a symbol of better times to come and moving away from winter. As for the beer itself in modern day, it is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue. Hop bitterness can be assertive enough to balance though must not get in the way of the malt flavor, most are only lightly hopped.
- Wheatpeat: Smooth bannana notes, with a refreshing finish. So good you'll want to Wheatpeat it again!
- White House Honey Ale: Substitutions and assumptions have been made for the beersmith recipe, as the White House recipe is not 100% clear.
You can see the original recipe here - http://www.whitehouse.gov/sites/default/files/image/wh_beer_recipe_both.pdf
- White House Honey Porter: Substitutions and assumptions have been made for the beersmith recipe, as the White House recipe is not 100% clear.
You can see the original recipe here - http://www.whitehouse.gov/sites/default/files/image/wh_beer_recipe_both.pdf
- Winter Warmer: With big, malty taste and delicious spices, this beer is like having the holidays in a bottle.