Sun, Suds & Summer Pours
Brew fresh. Brew local. Brew better!
The days are long, the grill is hot, and your fermenters are calling. Summer is the most rewarding season to brew – hop-forward session ales shine in the heat, and there is nothing quite like cracking open a beer you made yourself at a backyard gathering.
This issue brings you two essential summer recipes: a crisp Blonde Ale that is dangerously drinkable around a fire pit, and a hazy, citrus-forward Wheat Ale for easy weekend sipping. We have also paired each recipe with food to make the most of your summer table.
Featured Recipe No. 1
Lawnmower Blonde Ale
Blonde Ale – 5 Gallon Batch
Grain Bill
- 2-Row Pale Malt 6 lb 3 oz – clean base malt
- Cara-Pils/Dextrine 8.8 oz – body and foam stability
- Vienna Malt 7.1 oz – light biscuit, golden color
- Caramel Malt 20L 5.3 oz – soft sweetness and color
Hops
- Magnum (60 min) 0.24 oz – firm bittering
- Centennial (35 & 5 min) 0.24 oz + 0.23 oz – citrus balance
- Cascade (20 & 5 min) 0.24 oz + 0.25 oz – floral citrus
Yeast
- WLP001 California Ale 0.9 pkg – clean, neutral profile
- Nutrients Servomyces + yeast nutrient at 10 min
Process
- Mash Temp 150°F for 60 min
- Fermentation Ale, two-stage
- Keg & Store 14.9 psi at 45°F; age 30 days at 42°F
Brewer’s Tip: Use a single infusion mash at 150°F to keep this blonde light, crisp, and easy-drinking. Keg at 14.9 psi and give it cold conditioning time so it pours clear and refreshing for summer.
Featured Recipe No. 2
Citrus Haze Wheat Ale
American Wheat Beer – 5 Gallon Batch
Grain Bill
- White Wheat Malt 8 lbs – hazy body, soft mouthfeel
- 2-Row Pale Malt 4 lbs – fermentable backbone
- Acidulated Malt 4 oz – mash pH adjustment
Hops
- Citra (60 min) 0.5 oz – bittering
- Citra (10 min) 0.5 oz – aroma
- Amarillo (Flameout) 1 oz – citrus burst
- Citra (Dry Hop) 1 oz, 3 days – fresh citrus
Yeast & Adjuncts
- WY3068 Weihenstephan Hefeweizen – banana/clove esters
- Orange Zest Zest of 2 oranges at flameout
- Coriander 0.5 tsp, lightly cracked at flameout
Process
- Mash Temp 152°F for 60 min
- Ferment Temp 63-77°F for 5 days
- Conditioning Cold crash 5 days, keg or bottle
Brewer’s Tip: For a more pronounced citrus character, add 1 oz of fresh-squeezed orange juice per pint glass at serving – it transforms the pour into a liquid sunrise. Avoid filtering; the haze is part of the charm.
Food Pairings
What to Eat with Your Summer Brews
The Lawnmower Blonde plays well with smoke, salt, and anything off the grill – while the Citrus Haze Wheat pairs beautifully with bright, acidic, and herbaceous flavors.
| Beer | Dish | Why It Works |
|---|---|---|
| Lawnmower Blonde Ale | Spatchcocked chicken over charcoal with honey-mustard glaze and grilled peach halves | The blonde’s dryness cuts the glaze without competing with it. |
| Lawnmower Blonde Ale | Grilled elote with cotija & chili lime butter, warm brie with honeycomb and crusty bread | Malty sweetness bridges char of corn and creaminess of brie. |
| Citrus Haze Wheat | Grilled fish tacos with mango salsa, lime crema & charred corn tortillas | Citrus and wheat mirror mango and lime – tropical meets tropical. |
| Citrus Haze Wheat | Arugula salad with shaved fennel, blood orange, pine nuts & champagne vinaigrette | The haze softens the vinaigrette bite; citrus echoes citrus. |
Summer Brewing Tips
Keep Your Fermentation on Track
Watch Your Fermentation Temps
Summer heat is fermentation’s enemy. A garage or shed can hit 85 degrees F on a hot day, sending your yeast into overdrive and producing off-flavors like fusel alcohols and acetaldehyde. Wrap your fermenter in a wet towel or invest in a temperature-controlled chest freezer setup – your beer will thank you.
Water Chemistry for Summer Styles
Light, crisp summer beers benefit from softer water profiles. Target sulfate levels below 100 ppm for the Blonde and chloride-forward water at 80-100 ppm for the Wheat to enhance its soft, pillowy body. Pick up some Campden tablets to knock out chloramine in your tap water before you start.
Brew Now, Drink at the Peak
Both recipes are best enjoyed fresh – within 4-6 weeks of packaging. Hop aroma from Citra and Amarillo fades quickly. Stagger the two batches so you always have something cold and ready.
