Recipes - The Brew Hut

Ale

Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc. More Details

Lager

A lager, which can range from sweet to bitter and pale to black, is usually used to describe bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to medium colour, have high carbonation, and a medium to high hop flavour. Crisp and refreshing with a smooth finish from longer aging.

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American

There’s very little distinction between a Porter and a Stout, but they do have their differences. Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma. More Details

Belgian

Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured by barley. Stout is also a black, roast brew made by top fermentation. Stouts often use a portion of unmalted roasted barley to develop a dark, slightly astringent, coffee-like character. More Details

German

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English

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Specialty

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Recipe of the MonthIngredients 10% Off

Coconut Vanilla Porter

The Coconut Vanilla Porter is a spiced vegetable beer that delivers a toasted coconut and vanilla finish. This beer will go down smooth on those cool fall nights.

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Extract: 8 LBS. LIGHT LIQUID MALT EXTRACT
Specialty Grains: 13 OZ. ENGLISH MEDIUM CRYSTAL, 12 OZ FLAKED BARLEY, 8 OZ. BELGIAN SPEICAL B, 4 OZ. WYERMANN CARAFA III, AND 8 OZ. CRISP ENGLISH CHOCOLATE MALT.

Hops: 60 min. 1 OZ. WILLAMETTE, 30 min. 1 OZ. WILLAMETTE, 10 min. 0.25 OZ. CENTENNIAL, and 0 min. 4 OZ. TOASTED COCONUT.

Yeast: SAFALE S-04

Other ingredients: 6” VANILLA BEANS, 23” MUSLIN GRAIN SOCK, 11” MUSLIN HOP SOCKS, and 8 LBS. LIGHT LME.

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The brewery was Aurora, Colorado’s first when owners Kevin DeLange and Michelle Reding opened with a 7 BBL brewhouse in a 900-square-foot space in 2005.