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FEMSA, Monterrey/Veracruz-Llave, Mexico

Vienna Lager recipe for 5 gallons

1 lb medium crystal malt
5 lb light malt extract syrup
1 lb brewer's rice syrup
1 oz black malt
1 oz Hallertau Hersbrucker hops, 60 minutes before end of boil
½ oz Hallertau Hersbrucker hops, 30 minutes before end of boil
Pilsener or Mexican lager yeast
¾ cup corn sugar

Steep crushed crystal malt in 160°F brewing water for 30 minutes. Remove and rinse grains. Add extracts and bring to a boil. Add 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. Lager at 32-35°F for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Stieglbrewery, Salsburg, Austria

Austrian Gold Lager recipe for 5 gallons

6½ lb extra-light malt syrup
1¼ oz Tettnanger hops, 60 minutes before end of boil
½ oz Hallertau hops, 30 minutes before end of boil
½ oz Hallertau hops, 20 minutes before end of boil
European or German lager yeast
¾ cup corn sugar

Dissolve extract in three gallons warm water, then bring to a boil. Add 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 45-50°F for two weeks or until finished. Transfer, drop temperature to 32-35°F and lager for three to four months. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Burton Bridge Brewery, Burton-on-Trent, England

Traditional India Pale Ale recipe for 5 gallons

½ lb medium crystal malt
½ lb biscuit malt
½ lb torrified wheat
2 oz Special B malt
7½ lb pale malt extract syrup
1½ oz Bramling Cross hops, 60 minutes before end of boil
1 oz Kent Goldings hops, 30 minutes before end of boil
1 oz Fuggle hops, 15 minutes before end of boil
1 oz Kent Goldings hops, 5 minutes from end of boil
British or Burton ale yeast
¾ cup corn sugar

Bring three gallons warm water to 150°F. Crush dark 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 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Meantime Brewing Company Limited, London, England

Coffee Porter Recipe for 5 gallons

½ lb dark crystal malt
¼ lb chocolate malt
½ lb black malt
¼ lb brown malt
6 lb light malt extract syrup
1 oz Mt. Hood hops, 60 minutes before end of boil
½ oz Willamette hops, 30 minutes before end of boil
American ale yeast
¼ lb French roast ground coffee
¾ cup corn sugar

Steep crushed grains in three gallons of 160°F water. Remove, add malt extract, and 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 to two weeks or until finished. Cold-steep coffee for 24 hours in one quart of boiled, cooled water. Filter coffee extract from grounds. Rinse and discard grounds. Add all coffee extract to a five gallon container, and siphon beer onto extract. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Anderson Valley Brewing Company, Boontville, California

Amber Ale Recipe for 5 gallons

2 lb Munich Malt
½ lb dark crystal malt
1 oz black malt
7 lb light malt extract syrup
1 oz Chinook hops, 60 minutes before end of boil
1 oz Centennial hops, 30 minutes before end of boil
1 oz Amarillo hops, 15 minutes before end of boil
1 oz Amarillo hops, 5 minutes before end of boil
American ale yeast
¾ cup corn sugar

Steep crushed grains in three gallons of 150°F water for one hour. Keep in a prewarmed oven set at 150°F to maintain correct temperature range. Remove grains, add malt extract, and 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 to two weeks or until finished. Dissolve corn sugar into finished beer, bottle and store at room temperature for two or three weeks, then chill and enjoy.

Note: This is another take on American amber ale incorporating a "mini-mash" with toasty Munich malt and showcasing the uniquely spicy Amarillo hop.