Tess and Mark Szamatulski - CloneBrews: Recipes for 200 Brand-Name Beers, 2nd Edition

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Edited by Margaret Sutherland
Art direction and book design by Dan O. Williams
Text production by Liseann Karandisecky

Cover photo by Kevin Kennefick
Maps by Tim Lohnes of Lohnes + Wright

2010, 1998 by Tess and Mark Szamatulski

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Library of Congress Cataloging-in-Publication Data

Szamatulski, Tess, 1954

Clone brews / by Tess & Mark Szamatulski. 2nd ed.

p. cm.

Clonebrews

Includes index.

ISBN 978-1-60342-539-1 (pbk. : alk. paper)

1. BeerAmateurs manuals. 2. BrewingAmateurs manuals.

I. Szamatulski, Mark, 1957- II. Title. III. Title: Clonebrews.

TP577.S985 2010
641.873dc22

2010000847

CLONE BREWS

2nd Edition

Recipes for 200 Commercial Beers

Tess and Mark Szamatulski

Contents

Acknowledgments

We would like to acknowledge the following people and companies for helping us with this book. We are eternally grateful to all of them.

Many thanks to our family for all their support and encouragement: our children, Noella, Paulette, and Rob; our sons-in-law, Paul Duh and Eric Schmidt, who are both great brewers; our three incredible grandchildren, Aquinnah, Amelia, and little Paul; our mom, the late Bess Demcsak, who at the age of 79 realized she loved beer; Sharon and Michael Demcsak for all their love and support; and the Szamatulski family for all their enthusiasm.

To all our loyal customers and friends who have sampled beers with us, brewed our recipes, shared those brews with us, and brought us beers from all over the United States and the world: our manager, Burton Hansell, and Mike Sebas, Gary Chase, Tom Conti, Naheel and Jim Norton, Blake Brown, Mark Labell, Eric Condo, Jim Mitchell, Dominik Wellman, John and Mimi Mudrick, Gregg Glaser, Mike Novak, Lauren Mazurok, Tom Remilard, Mark Tambascio, Gino Gaucher, Diana Durden, Bill Breen, Joe Burton, Dude Nelson, Keats Gill, Doug Wilborne, Drew Rosenberg, W. Neville, Kate Chase, Charlie Versaci, Dave Fitch, Phil Clarke, Frankie Flynn, Barbara and Robert Rickman, Phil Simpson, and all the other homebrewers and friends from Maltose Express. Special thanks to Terry Boyd, of Mountview Wines in Naugatuck, Connecticut, for all the help in finding beers we needed to sample; Doug Hamm, former brewer at Elm City; Johnny Fincioen, of Global Beer Network, for sending samples of all his wonderful Belgian beers; Jeff Browning, brewer at Br Rm; Yuengling Brewing Co.; Bill Fadeley, of Bulunda Import Export; Antonio Abraham, of Balearic Beverage Distributors; Yasuyuki Yas Shimauchi, of Sapporo; Drew Behr, of Magic Hat Brewing; Tomme Arthur, of Lost Abbey Brewing Co.; Mitch Steele, of Stone Brewing Co.; Anne Latchis, of Amazon; Wasfi Skaff, of American Fidelity Trading; Guinness Importing; the helpful people at Pilsner Urquell; Athene Importing; Dave Logsdon, of Wyeast Laboratories; the very helpful people at Merchant du Vin, for sending us samples and information; and the very knowledgeable people at Vanberg and DeWulf. Also thanks to Fireworks Brewery, of White Plains, New York, and Ed Cody and Ken Espenak, of Photographic Images. Thank you to all the people who have dropped off beer for us to sample, the beers from Portugal, Spain, Poland, England, Slovakia, and the Czech Republic. We were not there to thank you in person, so we hope you read this. There are many more customers and friends who have helped and supported us. We are sorry if we have left anyone out, but please accept our heartfelt thanks. We would also like to thank the late Michael Jackson for all his great books. They have been a wealth of information for us. Last of all we would like to thank our first editor, Pamela Lappies, for providing us the opportunity to write this book, and the editor of our second edition, Margaret Sutherland. We hope you enjoy our book as much as we have enjoyed writing it, and may Gambrinus, the legendary patron saint of beer, watch over you and your brews always.

PART 1
The Art of Cloning a Beer

Cloning beer is much more fun than cloning sheep, and a lot easier!

You will have to forgo that warm wool sweater and some nice juicy lamb chops, but you get something even better 5 gallons of fresh, delicious clonebrew! The best part of this whole process is that you can make your clonebrew just like the commercial brew, or you can adjust it to your own taste. For example, suppose you want to clone your favorite pale ale but lately have come to enjoy hoppier beers. The solution to your dilemma is to make a hoppier clone of your favorite commercial beer. Tweak the recipe to just the way you like it. Thats the beauty of homebrewing you are in charge.

We provide information in this section to help you clone your favorite beers. It does take practice. Some of the worlds great breweries have been brewing for hundreds of years. The more beers you sample, evaluate, and research, the more experienced you become. Tough work, cloning. Soon you will be able to identify hops, specialty malts, yeasts, and even spices. The more information you can acquire before you begin to clone, the more accurate you will be. Its best to concentrate on one style at a time. The art of cloning boils down to simply researching the beer and knowing your beer styles, hop varieties, grains, specialty ingredients, and yeasts. Remember that practice makes perfect. Drink up, and let the cloning begin!

Know Your Clone Subject

Research the beer before attempting to clone it. Most breweries have Web sites that provide statistics about their beer. You can also e-mail the breweries for additional information.

After we have completed our research we take the following steps when cloning a new beer: Pour the beer into a goblet to evaluate it. (Ideally, we also have at least three examples of the style we want to clone on hand for comparison.) Appraise the color of the head and then the color of the beer. Inhale deeply and explore the aroma. Do you smell hops, malt, spices, yeast? Now on to taste. How bitter is the beer? Do you taste hops, malt, spices, yeast? Finally, analyze the finish. Is it long and dry, short and hoppy? Put all of the information you have obtained from observing and sampling the beer with the facts you have gathered, and now you are well on your way to cloning. Brew the beer from the recipe you have formulated and then compare it to the original. If need be, tweak it and brew it again.