We post a fair amount of recipes on Beer and Wine Journal. Here are the ten that got the most traffic in 2014.
Top 10 Homebrewing Recipes From 2014
It’s very easy to get into brewing sour beers. Here’s a very simple recipe that can serve as a base beer for a fruit lambic, a blended lambic, or to stand on its own. For a more advanced base recipe, see our Basic Lambic Recipe.
You don’t always need to boil your wort for 60 minutes. If you’re pressed for time, try James’ recipe for pale ale that only requires a 15-minute boil.
You don’t always need to wait a week or more for your beer to ferment, either. Here’s recipe that takes you from grain to glass in 7 days (assuming you keg you beer).
Stone Double Dry Hopped Ruination Clone
Here’s a clone recipe for Stone’s Double Dry Hopped Ruination, from Mitch Steele (Brewmaster at Stone Brewing Co.) You can also skip the second dry hopping and brew a clone of their “regular” Ruination. See also our partial mash version.
Belgian IPA, by Joelle and Dan Dewberry
Joelle and Dan Dewberry are two Belgian beer enthusiasts in my homebrew club, the Austin ZEALOTS. This is their Belgian IPA recipe. See also our article on Belgian IPA, in our series on IPA variants.
Vanilla, cinnamon, cacao nibs, and ancho chili bring a lot of flavor.
Vanilla, cinnamon, chocolate, and chili peppers bring a Mexican flair (similar to mole sauce) to this stout of James.
A great beer to serve on Thanksgiving, or whenever a fizzy, tart beer would hit the spot. My Cranberry Zinger adds the ingredients in cranberry relish — cranberries, Granny Smith apples, and whole oranges (zest and all) — into a simple wheat beer base. This produces a pleasingly tart beer with a nice amount of tannic pucker from the cranberries. See also the all-grain version. You can brew 10 gallons (38 L) and leave 5.0 gallons (19 L) as American wheat beer.
Originally posted as a joke on Halloween, my recipe for Zombie Zima somehow made it on this list. If you like zombie stuff, see my article on Brewing in a Zombie Apocalypse.
Lichtenhainer, by Mark Schoppe
A sour smoked ale from Mark Schoppe, from another Austin ZEALOT. See also Mark’s spreadsheet comparing the old 2008 BJCP guidelines with the new 2014 version.
Here’s my recipe for my house porter, basically a robust porter with a hint of molasses.
The article gives both the all-grain and partial mash versions of the recipe. There is also a 3-gallon, all-grain version.
On occasion, we also publish food recipes. Here are our top 3 (OK, only 3) food recipes from 2014.
Three Food Recipes From 2014
My sister’s recipe for a simple cheese bread.
Navy Bean, Smoked Sausage, and Beer Soup
I grew a ton of beans in my garden this year. Many of them turned into soup.
Adapted from a recipe I found in Saveur, I made this dish a bunch in 2014.
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