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

Heffervess is a Weissbier/Hefeweizen recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery. Careful attention to the brewing approach described in the notes, will result in a true-to-style German wheat beer.

Heffervess will pour pale and cloudy with an almost luminous shine from the yeast and wheat, capped with a long-lasting and pillowy white head (especially if bottle conditioned). Classic aromas and flavours of bananas and cloves will be supported by soft, bready and grainy malts and spicy, floral hops. The beer will present with a creamy, soft body and low bitterness, finishing dry and spritzy. Heffervescent!

ABV: 5.4%

This recipe uses some ingredients that are not included and must be sourced locally - coriander seeds and orange zest. See the recipe for details.

This recipe has been designed to be consistent with the 2021 BJCP Style guide 24A - Witbier.

White wit-ch is a Belgian witbier recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

A witbier is a spiced wheat beer with a long history said to date back to the use of blended botanicals in beer by the monks of 14th century Belgium. Thereafter, witbiers were produced by small farms around the town of Hoegaarden from the 16th to the 19th century when they began to fall out of favour. In the 1960’s, a Belgian called Piere Celis resurrected the witbier in his brewery (Brouwerij De Kluis), which later became Hoegaarden. Hoegaarden’s Wit Blanch is produced to this day and is one of the best-known wit beers on the market. Celis later went on to establish Celis Brewery and produced America’s original witbier. Now you can brew your own too!

This recipe should drink true to style - pale/straw coloured, hazy, bready, delicately spiced with its herbal hops, coriander seed and orange zest complementing but not overwhelming the yeast character. Dry, but not overly dry, with a touch of sweetness and a lovely, soft mouth feel, while remaining crisp and refreshing with an effervescent level of carbonation. It’s the perfect summer quaffer.

ABV: 5.1%

This recipe has been designed to be consistent with the 2021 BJCP Style guide 1D - American Wheat Beer.

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

Hailing from the 1980’s, American Wheat Beers emerged as breweries in the US attempted to emulate European beers, and then adding their own unique twists. American Wheat beers are a reinterpretation of the classic German Hefeweizen, brewed with less expressive yeast strains to produce a subtle fruity finish without the typical phenolics and banana esters of weizen yeast. A high proportion of wheat delivers a cloudy and pillowy drinking experience, with a slight tangy, lemony finish.

Delicious on its own, Fields of Gold also creates a beautiful foundation for fruit additions. Summer and the bounty of fruit it brings is just around the corner, so if you are considering fruit additions we recommend checking out Jamie’s brewing with fruit article on the LoB blog to get you started. Jamie’s top pick for this beer would be apricots.

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 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 was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 20B - American Stout.

40 Nights is one of our quarantine brews, making sure that we are ready for these cold winter nights that have suddenly arrived. Brewed with Gladfield malts, showcasing roast barley, light chocolate, dark crystal and rolled oats for body on an American Ale and Munich malt base.

We still love hops, so it's an American Stout with a heap of Cascade in the boil and again as a 5 minute boil addition.

ABV: 5.3%

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.

This recipe has been designed to use acid malt to reach the target mash pH. If you wish to use the recommended mineral additions to achieve the intended flavour profile, these are to be added to the boil only. This kit does not include the minerals, but these can be purchased separately.

Click here to download the recipe.

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

This recipe uses some ingredients that are not included and must be sourced locally - frozen boysenberries (or another red berry), non-ionised salt and coriander seeds. See the recipe for details.

Cemetery Sunset - Boysenberry Gose is a recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.

As an advocate of mixed ferment sour beers over and above kettle souring, Jamie put this recipe together as an alternative for brewers fearful of introducing live souring lactobacillus bacteria into their brewery. It has a simple grain bill of pilsner malt and wheat malt, a sprinkling of herbaceous Saaz hops, salt and coriander. The driving force behind this unique take on a Gose is Lallemand’s WildBrew Philly Sour™ yeast. The yeast is a unique species (Lachancea) which produces lactic acid during the ferment. It was isolated from a cemetery of all places!

Careful adherence to the fermentation instructions will yield a delicious low abv (4.8%) sour beer with red apple and stone fruit notes. Further refermentation on boysenberries will add a wonderful blood red (cemetery sunset) colour, a big, juicy fruit flavour and additional acidity. Pucker up!

ABV: 4.8%

This recipe was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 23A - European Sour Ale.

This is a great summer beer for those folks that'd like to have a tasty low ABV thirst quencher on tap. Targeting 3% ABV, easy to brew by avoiding kettle sour using the fantastic Philly Sour Yeast. Using Citra gives this beer a delicious citrus nose.

This German/American collaboration is a winner!

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.

This recipe has been designed to use acid malt to reach the target mash pH. If you wish to use the recommended mineral additions to achieve the intended flavour profile, these are to be added to the boil only. This kit does not include the minerals, but these can be purchased separately.

Click here to download the recipe.

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