A delicious Oatmeal stout we brewed in collaboration with Craig Boon from Dunedin. It's the perfect winter warmer.

A great malt bill supported by Goldings fermented with a neutral yeast (US-05).

Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.

Click here to download the recipe.

Click here to download the BeerXML file (to directly import into your favorite brewing software)

This recipe has been designed to be consistent with the 2021 BJCP Style guide 16A – Sweet Stout.

Milky Way is a Sweet Stout recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

Milk Stouts date back to the 1800s and are said to have arisen from the practice of English labourers adding milk to their lunchtime pint of dark beer, boosting its nutritional value and restorative power. Milk was eventually replaced with milk sugar (lactose) during the brewing process, giving rise to the modern day Sweet Stout.

True-to-style, Milky Way is perfect for the winter months, dark with soft roasted malts, silky smooth with notes of coffee and cream and a complementary low level of fruity esters. Moderate levels of carbonation will enhance the beer’s full and smooth mouthfeel and ease of drinking. Best consumed under the stars or next to a roaring fire.

ABV: 5.0%

This recipe has been designed to be consistent with the 2021 BJCP Style guide 15B Irish Stout.

The Blarney Stout Is an Irish Stout/Dry Stout recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

With a history dating back to the 1700’s, evolving from London porters into what was once called a stout porter, the Irish or ‘dry stout’ was popularised by Guinness. In the simplest of terms, it is a black beer with a pronounced roasted flavour similar to coffee and/or dark chocolate. While some versions may have a level of caramel malt sweetness, this recipe is firmly in the dry stout camp, utilising a simple grain bill built upon lovely Marris Otter ale malt, classic roasted barley for roasted coffee notes and colour, and flaked barley for a creamy mouthfeel. Fuggles hops are used for a moderate level of bittering and background earthy notes. Roasty, bitter and restorative mid strength drinking perfect for the cooler months. Go on give it a kiss!

This recipe was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 16B - Oatmeal Stout.

A delicious Oatmeal stout we brewed in collaboration with Craig Boon from Dunedin. It's the perfect winter warmer.

A great malt bill supported by Goldings fermented with a neutral yeast (US-05).

This recipe has been designed to be consistent with the 2021 BJCP Style guide 22B: American Strong Ale.

American Gladiator is an American Strong Ale recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

Rather than being a distinct style, American Strong Ales are a grouping of beers with a similar balance and profile, all of which are strong, bitter and malty without quite entering barley wine territory. Stepping into the ring at 8.3% we have our very own American Gladiator - strong, with a bitter attitude, boasting a solid juicy malt backbone and the perfect balance of any great performer. On top of all that, be sure to brace yourself for a solid punch in the form of resinous piney and grapefruity American hops. Ding ding ding, get in the ring and brew it!

This recipe has been designed to be consistent with the 2021 BJCP Style guide 17C - Wee Heavy.

Wee Willy is a Wee Heavy recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery. Also known as a Strong Scotch Ale, beers of this ilk came about during the 1800s in Scotland.

This recipe was fittingly designed in Dunedin, our very own Edinburgh of the south. The Scot’s knew what they were doing, as Wee Heavies are perfect for winter drinking and rainy days. This beer is full of deep and rich malty flavours and aromas. It exhibits bready, biscuity and gentle toasted notes with smooth toffee and caramel flavours which are rounded out with dried fruit esters and warming alcohol. The restrained but balancing level of bitterness, earthy floral hops, a full chewy mouthfeel and moderate levels of carbonation make for dangerously tasty drinking. So, don yer kilt and get brewing. Just like Haggis, it’ll taste as good as it sounds!

ABV: 6.8%

This recipe was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 17D - English Barleywine.

This limited edition recipe was originally the first in our new "Lallemand edition" series - sponsored by Lallemand and Gladfield! It proved so popular that we sold out so we've decided to keep it going without the free yeast (sorry!).

"By Jupiter" is our version of an English Barleywine - full of complex malt flavours balanced by English hops fermented with an English yeast. This kit contains 7.5kg delicious malt by Gladfield - plan your brew day accordingly, give the mash some time to fully convert & extract. 

We would probably bottle the whole batch just to experience the journey of how a high gravity beer (By Jupiter, the gravity!) develops over time.

Target ABV 8.5% & up (you can add sugar to boost the gravity if you prefer it stronger)

Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.

Click here to download the recipe.

Click here to download the BeerXML file (to directly import into your favorite brewing software)

This recipe has been designed to be consistent with the 2021 BJCP Style guide 10B - Dunkles Weissbier.

Dark Matter is a recipe created for The League of Brewers by Jamie McQuillan of Cell Division Brewery. You could say that a Dunkles Weissbier (otherwise known as dunkelweizen) is a traditional old-world version of a Bavarian wheat beer, which were mostly dark back in the day, with the paler and perhaps more well known Weissbier becoming more popular in the 1960’s.

True to style, Dark Matter combines the yeast and wheat characters of a Weissbier with the malty richness of a Munich Dunkel. You should expect the classic banana-and-clove-like weizen yeast notes on a supportive toasted bready malt, with a touch of caramel. It will pour a dark copper colour and drink smooth and creamy with a refreshingly dry and light finish.

Continuing the trend with some of Jamie’s recent recipes for traditional German beer styles, this kit includes optional instructions for a decoction mash, a technique that is traditionally used in the brewing of a Dunkles Weissbier. This will help bring out the bready and malty flavours and for brewers who are curious about decoction mashing, this is an excellent style of beer to start experimenting. Prost.

This recipe is designed to be in keeping with the 2021 BJCP Style guide 10C - Weizenbock.

Weizenfelder is a recipe created for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

As should be expected from a Weizenbock, it is a strong malty version of a German wheat beer, full of the classic yeast-derived flavours and aromas of a Weissbier. Built upon a grist of mostly NZ malts and wheat-driven at its core, the beer is amber in colour and has a bready and toasty depth to match, thanks to a generous dose of Weyermann’s Munich Type II (Dark) and a touch of dark crystal malt. Gentle bittering with Hallertau Hersbrucker hops, a creamy mouthfeel and a touch of warming booziness help round it all out. Wunderbar!