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

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

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Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in CloneBrews. Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel Adams Boston Ale. And with 200 possibilities to choose from, home brewers will find the perfect taste for every mood and every season.

Revised, updated, and expanded, the second edition of CloneBrews contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook!

Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones. They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make.

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CLONE BREWS Dedication We dedicate this book to the memory of Tesss father - photo 1

CLONE BREWS
Dedication We dedicate this book to the memory of Tesss father, Arthur Paul Demcsak, Tesss mom, Bess Demcsak, and Marks dad, Stan Szamatulski. We have felt their love and support either with us on Earth or shining down on us through the many months and years we have spent researching and writing CloneBrews . We wish they could be with us to share a beer in celebration of the release of this second edition. If there is a heaven, then there has to be beer there. Please raise a pint with us to celebrate. Cheers!

The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.

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

All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording, or other without written permission from the publisher.

The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information.

Storey books are available for special premium and promotional uses and for customized editions. For further information, please call 1-800-793-9396.

Storey Publishing
210 MASS MoCA Way
North Adams, MA 01247
www.storey.com

Printed in the United States by Versa Press
10 9 8 7 6 5 4 3 2 1

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 - photo 2

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.

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