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I have seen few breweries in Canada brew with these two herbs, but one brewery—Beau’s—does it so well. When I first had one of their bog myrtle gruits, I was enchanted. This was my first attempt at making my own, and I couldn’t be happier with the result. This beer is beautifully herbaceous, sweet, and peppery. It’s one of my favourite recipes. You can order these special ingredients online. I get mine here.
If you’re looking to showcase and enjoy a malt-forward beer, this is a user-friendly recipe. The grains really shine in this recipe, giving you the chance to explore the pronounced cereal and biscuit notes of this particular grain bill. With a low ABV, you can have a couple of these in a session and properly explore this under-appreciated style. If you want to have fun with this one, taste the specialty grains and adjust the ratio to your liking. Be sure to keep 85% of the grain bill for the pale malt.
This is by no means a clone of the famous Breakfast Stout made by Founder’s Brewing Company. But it it’s a similar beer in spirit. I love coffee stouts and when the original Breakfast Stout finally hilt the store shelves in Toronto, I couldn’t get enough of it. This is my own version of this recipe which has strong notes of coffee and chocolate, with the smooth mouthfeel that only oats can provide.
Two of my closest friends celebrated their wedding in summer 2017, and I wanted to toast them with a beer they could call their own. They had recently spent a week in Asheville, North Carolina and raved about the coconut brown ales (and porters) that brew mecca had on offer. So, I thought, why not make them their own version? This is it, and it’s worth the extra effort.
Gose might be my preferred summer beer. I brewed this Gose ale recipe as a perfect start to any fun sunny evening with friends. It’s not too sour, and the sea salt and coriander seeds give the beer that perfect balance. You could sip on this bad boy by all day long. And I love a sessional sour beer. Far too many of today’s sour beers take it a notch too far with the tart. This one is restrained.
HALO is an amazing brewery in Toronto. I met one of the founders when they were looking for seed funding. Sadly, I was a month too late in pledging my support. I wanted to invest because of this one beer. The brewery has since shared its recipe for the world. I’ve adapted it for one-gallon BIAB brewing here. If you’re ever in Toronto, pay HALO a visit—they’re fellow homebrewers gone pro.
Adding fruit beers to your arsenal at home often takes trial and error if you’re building a recipe from scratch. However, when used well, they can elevate your beer to a whole new level. I’m here to help you step it up a notch with this detailed tutorial on how to use fruit and spices when brewing beer.
Most homebrew recipes give us a clear indication of when to add the hops: the start of the boil for bittering, later in the boil for flavour and the end of the boil for aroma. But we can also add hops before the boil. Or after the boil, or after primary fermentation. Get to know all the hopping methods available to you.
I was inspired to write this guide after a reader wrote in to complain that despite following my recipe to a tee, his original gravity reading came in very low. As all-grain brewers, we have all had this problem eventually. It has happened to me on more than one occasion, and it is beyond frustrating to experience. But the good news is this: it’s pretty easy to fix your OG! Let me show you how.
I’m a late convert to this style, long of the view that it was a fad that would pass. Well, the style remains, and I concede that a black IPA is a thing of beauty. It’s a style that elegantly contrasts roasted caramel notes with the grassy or tropical flavours. Why not, right?
I could tinker with saison recipes without ever touching another style. Saisons offer so much variety and I just love how spicy you can make it while still producing a balanced beer. This one has a classic spice mix that augments the yeast so well.
There are times when you want a smack of hop flavour all afternoon long. Throwing back double IPAs could make for a punishing morning the next day. If you want to sip slow and long, this IPA recipe stays light on the ABV, intense on the hops.
While we often make a fuss about the importance of sanitization in brewing (it’s important!), there is a separate variable that almost single-handedly accounts for the quality of your beer: fermentation. In fact, most of what can go wrong with your beer happens during fermentation.
Inspired by Hill Farmstead’s renowned version of American Pale Ale, this beer is flowery, with impressions of citrus and pine.
It can be easy to forget how tasty the Vienna Lager beer style is, and the powerful role the Boston Brewing Company has played in the craft beer movement with its signature interpretation. I went years without drinking Sam Adams’ Boston Lager, and was inspired to brew it after rediscovering such a classic.
This new beer style isn’t officially a style yet, but it’s rather delicious. Be a pioneer and beer this hazy, soft, tropical, stone-fruity IPA.
As the Godfather of homebrewing, Charlie Papazian once wrote, “the more you know about beer, the more you will appreciate beer flavors and discover what it is you prefer…” As a home brewer, you already know more about beer than most. Even if you just have one brew under your belt, you’re in a league of your own—one of a select few craftsmen or craftswomen who share in the knowledge that no matter how much time we spend studying or brewing beer, there’s always more to learn. An important part of that learning process is in the tasting of our final product. And let’s be honest, this is the best part!
This style should not be confused with its German cousin. This is not a Hefeweizen. You won’t find notes of cloves or banana. However, you will notice prominent hop flavour. Here I’ve opted for New Zealand hops to give this a bright, citrusy profile perfect for warm weather drinking.
Blanche de Chambly is one of Quebec’s great beers, and one we Canadians take for granted more than we should. It’s readily available on our store shelves, but when it was new to the market, it was one hell of a revelation. Here’s my version, named after the beloved Toronto neighbourhood I call home.