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River Horse Brewing Company, Lambertville, New Jersey

Blonde Ale Recipe for 5 gallons

6 lb extra-pale malt syrup
1 oz Crystal hops, 60 minutes before end of boil
½ oz Liberty hops, 30 minutes before end of boil
California ale yeast
¾ cup corn sugar

Dissolve extract in 3 gallons warm water, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Elm City Brewing Company, Keene, New Hampshire

Schwarzbier Recipe for 5 Gallons

¼ lb German debitterized black malt
¼ lb Belgian black malt
¼ lb Belgian chocolate malt
¼ lb dark crystal malt
6 lb pale malt extract syrup
1 oz Tettinanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
½ oz Hallertau hops, 10 minutes before end of boil
German lager yeast
¾ cup corn sugar

Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-55°F for two weeks or until finished. Transfer, then lager for three to four months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.