Yes, we are here!

At GRIT and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-866-803-7096 or by email. Stay safe!

B.Y.O.B. (Bring Your Own Beets) Farmhouse Ale Recipe

This beer recipe is marked by the signature red hue of beets, not to mention the variety of tastes from hops and malts, and is perfect for any homebrewing adventurer.

From "The Homebrewer's Garden, 2nd Edition"
June 2016

  • The beets in this recipe bring the flavor of the beer down from peppery and fruity to something earthier and more complex.
    Photo by Fotolia/mizina
  • “The Homebrewer’s Garden, 2nd Edition” by Joe and Dennis Fisher
    Photo courtesy of Storey Publishing

Yield: Yields 5 gallons (19 L)

From those just getting started to small farmers looking to expand their repertoire, the pages of The Homebrewer’s Garden, 2nd Edition (Storey Publishing, 2016), by Joe and Dennis Fisher, contain no shortage of growing and brewing inspiration. For the garden, there are sections filled with advice about small-space hops cultivation, trellising, the latest grain-growing techniques, tips for successful hop, herb and grain cultivation, troubleshooting, and more. And for the beer, there’s a collection of delicious recipes for 32 specialty homebrews just like this one. Filled with wisdom from two men who have experienced it firsthand, this book is the essential guide for the gardener who loves beer.

This partial-mash beer comes from our friends at Central Street Farmhouse. Owner Zeth Lundy says: “This is a recipe that has been really popular around here this past year. It’s one that our manager, Josh Parda, brought to the store. You actually use beets in the mash and (if desired) as a ‘dry hop’ in the secondary. The beer base is a Saison style, so the beets bring a really nice earthy, complex flavor to the exist­ing fruity-peppery flavor profile (not to mention a brilliant red color!)”

Initial Gravity: 1.052–1.058
Final Gravity: 1.004–1.01


• 1 pound (454 g) beets for mash
• 4 pounds (1.8 kg) Pilsner malt
• 1/2 pound (227 g) caramel 20L malt
• 1/2 pound (227 g) aromatic malt
• 1/4 pound (113 g) honey malt
• 1 ounce (28 g) Fuggles hops
• 1 ounce (28 g) Willamette hops
• 1/4 ounce (7 g) Whirlfloc tablet or a pinch of Irish moss
• 3-1/3 pounds (1.5 kg) Pilsen Light liquid extract or 3 pounds (1.36 kg) dry malt extract
• Wyeast French Saison (3711) liquid yeast or Belle Saison dry yeast
• 1/4 - 1/2 pound (113-227 g) beets for secondary fermenter
• 2/3 cup (160 ml) corn sugar for priming


1. Roast 1 pound (454g) beets at 400 degrees F (204 degrees C) for 50 to 60 min­utes (peeling them is optional).

2. Heat 4 gallons (15L) water in brew kettle to 150 degrees F (65.5 degrees C). Add crushed grains with roasted beets, and mash 45 to 60 min­utes. Sparge grains and remove grains and beets from kettle.

3. Bring liquid to a boil. Add Fuggles bittering hops. Boil 45 min­utes. Add Willamette hops and Whirlfloc tablet or Irish moss. Boil 15 minutes. When boil is over, turn off heat and fully dissolve extract.

4. Cool wort and add to 2 gallons (7.6 L) cold water in sanitized fer­menter. Top off to 5 gallons (19 L).

5. Pitch yeast, and ferment at room temperature (65–70 degrees F/18–21 degrees C) 7 days. (Zeth also likes to pitch a vial of White Labs’ Clarity Ferm with the yeast, which greatly reduces gluten content to under 10 ppm and improves flavor as well.)

6. After 7 days, check hydrometer reading; if close to final gravity, rack beer into another sanitized fermenter for another 7 days. At this time, boil additional 1/4–1/2 pound (113–227 g) beets. Allow to cool to room temperature (65–70 degrees F/18–21 degrees C). Add beets and cooking liquid to secondary fermenter for increased color and beet flavor.

7. Bottle, let age at least 2 weeks, and enjoy!

More from The Homebrewer's Garden:

Grow the Ingredients and Homebrew the Beer
Wild Hops Honey Ale Recipe

Reprinted with permission from The Homebrewer’s Garden, 2nd Edition by Joe Fisher and Dennis Fisher, published by Storey Publishing, 2016.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters

click me