Saison De La Revolution

Layger Brewhaus Beer Label - Saison De La RevolutionThis saison bursts forth with an effervescent energy; a bottled bubble maelstrom. Sweet banana notes waft into the nostrils before this ample brew ripens on the tongue. This traditional harvest-season brew candycoats your mouth with maize syrup, then emboldens the soul for the season to come.

Recipe revolted!

Whistlestop Chili Steam

Layger Brewhaus Beer Label - Whistlestop Chili SteamA Layger Brewhaus Original Recipe

Longtime Layger Brewfriends may recognize this mashup between Steampunk Lager and Flamin’ Mamie Chili Honey Pilsner from Oktobertheseventhfest Part Drei in 2008. Whistlestop drinks smooth and spicy like Steampunk yet ratchets up the heat in the back of the mouth. Get steamed!

Recipe has hopped on the last train to Mexico…

Muckraker Brown Ale

Layger Brewhaus Beer Label - Muckraker Brown AleFrom plying the depths of man’s machinations, the Muckraker Brown Ale has become embued with a dark and mysterious hue. No gaze can penetrate this ale’s blackstrapped innards for few browns hold the gravitas of the Muckraker. Bodied like a brown, Muckraker’s heavily roasted aftertaste wishes you a good night, and good luck.


Based on the Sweet Brown Ale from Homebrew Favorites by Karl F. Lutzen and Mark Stevens


4 lbs pale malt extract or golden light extract
4 lbs amber extract
12 oz crystal malt
4 oz chocolate malt

1 oz Willamette
1 oz Fuggles
1 oz Saaz hops

1 tsp gypsum

Wyeast 1338 European


1. Heat 2 gals water, add gypsum, add cracked grains in a bag, boil.
2. Remove grain bag, sparge, discard
3. Return to boil then remove from heat.
4. Add malt extracts and 1 oz Willamette hops, return to boil
5. Boil 15 mins
6. Add 1 oz Fuggles
7. Boil 43 mins
8. Add 1 oz Saaz hops
9. Boil 2 mins
10. Ice bath for 30 mins
11. Transfer to fermenter, top with cold water to 5 gals
12. When wort has cooled to 70 degF, add yeast and stir well
13. Ferment between 58-62 degF