Posted July 22, 2013 by Crafted Pours in Blog Posts

Four Beers to Brew for Football Season

dry irish stout homebrew
dry irish stout homebrew

Whether you’re a pro or college football fan, the season is right around the corner, marking the beginning of Fall. Time to put away those light-bodied summer session beers and brew something darker and maltier for opening kick-off.

We hav four recipe recommendations, depending on which part of the country you are located in. Though, feel free to use any of them, or just use them as a guide to create your own favorite football season beer.

North East U.S. Football Fans

If you’re in the Northeast part of the country, our recommendation is to brew an Irish Style Dry Stout. Roasty and dry, with flavors of coffee and dark chocolate, this style is perfect for a cool afternoon of football.

Dry Irish Stout (5.2%, 39 IBUs) brewed with Pale Malt, Golden Promise, Roasted Barley, Chocolate Malt, Crystal70, Franco Belges Kiln Coffee Malt, and Black Patent Malt. Northern Brewer and East Kent Goldings hops provide some flavor and bitterness to the finish. Ready to drink in 4-5 weeks from brew day. 



Northern Mid-West Football Fans

Our Mid-West football fan recipe is for a strong brown ale with a complex malt profile.

Double Rye Oatmeal Brown Ale (8%, 44 IBUs) brewed with Maris Otter Pale, Rye Malt, Flaked Oats, Crystal Rye, Chocolate Malt, Biscuit Malt, and Special B. Rich, robust, and chocolaty with a creamy texture and moderate hop bitterness. Ready to drink in about 7 weeks from brew day. 


belgian double ipa homebrew

West Coast Football Fans

Our West Coast recipe if for a flavorful hoppy Belgian ale.

Belgian Double IPA (8.5%, 70 IBUs) brewed with Pilsner and Vienna malts. Hopped with Chinook, Simcoe, Amarillo, and Spalt hops. Strong and flavorful with moderately high hop bitterness. Ready to drink in 7 weeks. 



Smoked Rye IPA
Southern U.S. Football Fans

Our Southern U.S. football fan recommendation is to brew a Smoked Rye IPA. Rye malts and intense bitterness in the finish will stand up to the spiciest of foods.

Smoked Rye IPA (6.2%, 93 IBUs) brewed with Briess Ashburne Mild Malt, Cherrywood Smoked Malt, Rye Malt, and Crystal 60. Hops include Simcoe and Meridian. Ready to drink in about 5-6 weeks.