Join BYO for a New England Beer & Baseball Adventure, Aug. 2-7, 2026 Click here for details.
October 2005
Thanksgiving is just around the corner and many brewers may want to brew a special holiday beer. Coincidentally, several ingredients found in typical Thanksgiving dishes can be used for making beer. Let our recipes for pumpkin old ale, cranberry zinger ale and sweet potato ESB grace your table this year.
In this issue
-
recipe -
recipeA Beer to Guard
Recipe author Horst Dornbusch states of the style, “The brew is not refined, but it is not coarse either. Instead, it is full-bodied and hearty, slightly fruity, unabashedly strong in alcohol and has a medium hoppiness — but with a powerfully malty, almost Port-like, finish. Bière de garde is clearly a sipping, not a quaffing, beer. I simply love bière de garde . . . but when it comes to beer, I’m a hopeless romantic!”
-
projectBuild a Hop Bine Wreath
Rather than becoming landfill fodder, those withered dry hop bines can be recycled into a center of attention for the coming holiday season when they are formed into wreaths that welcome visitors into your homebrewery.
-
recipeYukon Brewing Company’s Arctic Red clone
According to Yukon Brewing Co., “Full malt body takes over the palate; not sweet, but bold, fruity and persistent. A snap of clean hop bitter grabs the back of the tongue and springs into the sinus cavity, blending with the caramel flavours that have wafted back with the nectar that is this ale. But the swallow goes down clean, almost dry, and leaves only a slight lingering presence of the abundant flavours that were just there, and now gone!”
-
-
articleCalculating Alcohol Content, Attenuation, Extract, and Calories
Learn how to calculate measures of extract, real and apparent attentuation, alcohol content and how many calories are in your beer.
-
projectBuild a Multiple-Bottle Filler
A full 5-gallon (19-L) batch of homebrew requires filling 53 12-oz. (355 mL) bottles. What if you could fill more than one bottle at a time?
-
articleBrewing Sour Beers: Tips from the Pros
Belgians, barrels and Brett — oh my! Tips from three brewers who are sweet on sour beers.
-
articleBrewing with Brettanomyces (plus some Brett clones)
Learn how to put the “British brewing industry fungus” to work in your home brewery. You don’t need to be a lambic brewer to show an interest in this barrel-loving wild yeast. Plus: two wild Brett clone recipes
-
article10 Steps to Better Extract Brewing
Extract brewing is not just a simplified form of all-grain brewing. It’s a process that has its own set of challenges. Find out what these challenges are — and how to master them — without changing your whole brewing setup or spending a lot of extra time on brewday.
-
articleThanksgiving in a Mug
Thanksgiving is just around the corner and many brewers may want to brew a special holiday beer. Coincidentally, several ingredients found in typical Thanksgiving dishes can be used for making beer. Let our recipes for pumpkin old ale, cranberry zinger ale and sweet potato ESB grace your table this year.