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Marston's plc, Burton-on-Trent, England

Extra Special Bitter recipe for 5 gallons

4 oz honey malt
4 oz extra special bitter malt
1 lb medium crystal malt
7 lb light malt extract syrup
1¾ oz Kent Goldings hops, 60 min from end of boil
1 oz Kent Goldings hops, 20 min from end of boil
1 oz Fuggle hops, 2 min from end of boil
London ale yeast
¾ cup corn sugar for priming

Crack or crush malted grains. Bring three gallons of water to 160°F. Steep grains in hot water for 30 minutes using a mesh bag. Remove grains, add dry malt extract, and bring to a boil. Boil 60 minutes, adding hops as stated. Remove from heat and cool. Siphon into primary fermenter with enough cold water to make five gallons. Add yeast when beer is 75-80°F and aerate. Ferment for three to six days at 62-66°F. Transfer to secondary and condition one to two weeks. When finished, dissolve ¾ cup corn sugar inot beer, bottle, and age at room temperature for two weeks.

Duvel Moortgat, Breendonk, Belgium

Belgian Golden Ale recipe for 5 gallons

½ lb dextrin malt
6 oz aromatic malt
8½ lb extra-pale malt extract
1½ oz Styrian Goldings hops, 60 min from end of boil
½ oz Styrian Goldings hops, 30 min from end of boil
1 oz Saaz hops, 15 min from end of boil
½ oz Styrian Goldings hops, 5 min from end of boil
Recultured yeast from 750mL bottle of Duvel, or Belgian golden ale yeast
2 lb clear candy sugar
¾ lb corn sugar (dextrose) added to secondary

Bring three gallons of brewing water up to 150°F. Steep crushed grains for 30 minutes, then drain, rinse, and remove grains. Add extract and sugar and bring to a boil. Boil for 60 minutes, adding hops at specified intervals. After boil, add enough cold water to make five gallons. Cool to 70°F, aerate well, and add yeast. Ferment at 70-75°F for two weeks or until finished. Add candy sugar at secondary for refermentation. After secondary fermentation is complete, cold-condition the beer for 4-6 weeks at 35°F. Bottle with ¾ cup corn sugar and allow to mature at room temperature for an additional four weeks.

Brewery Ommegang, Cooperstown, New York

Saison recipe for 5 gallons

6.6 lbs light malt extract syrup
½ lb light dry malt extract
2 lb light candy sugar
1¼ oz Styrian Goldings hops (bittering hops)
1 oz powdered ginger root
1 oz bitter orange peel
½ oz Saaz hops (aroma hops)
Belgian Ale or Belgian Abbey yeast
¾ cup corn sugar (for priming)

Dissolve malt extracts and sugar in warm brewing water to make three gallons. Bring to a boil and add Goldings hops. Boil for 45 minutes. Add spices and boil 13 minutes more. Add Saaz hops and boil two minutes more. Strain out hops, and transfer to fermenter with enough cold water to make five gallons of beer. Let cool to 80°F, aerate, and add yeast. Ferment for a week or until finished, at 70-75°F. Dissolve ¾ cup corn sugar into finished beer and bottle. Allow several weeks to carbonate at room temperature.

Maisel Brau Bamberg, Bamberg, Germany

Recipe for 5 gallons of this Bavarian Hefeweizen.

4 oz. Vienna caramel malt
8 lbs. wheat malt extract syrup
¼ oz. Tettnanger hops (60 minutes before end of boil)
Bavarian wheat ale yeast
¾ cup corn sugar

Steep crushed grains in three gallons warm (160°F) water for 30 minuts. Remove grains, rinse, and dissolve extract into beer. Bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to 6½ gallon fermenter with enough cold water to make five gallons of beer wort.* Cool to 70°F, aerate by shaking the fermenter, and add yeast. Ferment at 70-75°F for one week or until finished. Wheat beer is viscous and wheat beer yeast can be very frothy during fermentation, so be prepared for the possibility of "blow-out" and the ensuing mess. When finished, dissolve corn sugar into finished beer, bottle, and store at room temperature for two weeks, then chill and enjoy.

If using a glass carboy, remember that adding hot beer to cold glass can cause the fermenter to shatter!