Fifteen years ago, Brew Your Own magazine published our very first issue. That same year, the five breweries featured in this story — Carolina Brewing Company, Big Sky, Elysian, Ska and Weyerbacher — were also just starting out, each having been founded by homebrewers. In this article, we present five clone beers from these homebrewer-founded breweries that started out the same year we did.

   
At Brew Your Own, we take brewing seriously, but we also like to have some fun at the same time. Joe Zonin, John and Greg Shuck, co-owners of Carolina Brewery, do too — for example, by brewing a special celebratory beer every Groundhog Day — and it’s this kind of fun and whimsical attitude that they believe has helped keep their brewery going for 15 years.     
   
“Be equally serious and ridiculous,” agrees Dick Cantwell, head brewer at Elysian Brewery in Seattle,Washington. “It’s just beer. We all love what we do, but we shouldn’t take it too seriously.”
   
Each of these brewery owners began their now-lengthy careers as homebrewers, moving from “the home garage to the commercial garage,” as Ska brewing co-founder Bill Graham puts it. Along the way, each brewer discovered a passion within, and this has helped keep them going after they turned commercial. Keeping it fun over 15 years wasn’t always easy. To say the least, each was faced with many challenges. Still, each brewer offered a positive snapshot of their first 15 years. “Amazing, difficult, fun, everything. The gamut of emotions and experiences,” Graham says, while Big Sky Brewing co-founder and president Neal Leathers calls his first 15, “quite a rollercoaster ride.”
   
Dan Weirback, founder and president of Weyerbacher Brewery in Easton, Pennsylvania, adds that for him, “It’s been a wild and crazy ride, but we made it!” Cantwell says it has been “pretty exciting and challenging,” whereas Zonin gushes, “Things have gone great for the first 15 years!”
   
All of the brewers interviewed here agreed variety is a key ingredient in not only the personal fun of brewing, but for the longevity and success of their breweries. There is the marketplace to consider, and the lowest common denominator beer drinkers, but who really wants to brew a beer they wouldn’t want to drink themselves?
   
“We will brew only beers . . . that we have a passion to brew and drink,” Weirback says simply.
  
“We have always believed in brewing for ourselves,” Leathers adds, “rather than trying to guess where the marketplace is heading.”
   
Certainly these days the marketplace is very supporting to progressive brewers. Cantwell indicated his brewery can turn out approximately 40 beers each year because craft brew drinkers are now more educated and informed about beer, and maybe more importantly, willing to take chances with unusual styles.
   
As if almost to prove that point, Zonin notes that Carolina is brewing three beers for their anniversary. Actually, it’s two — an imperial stout and a malty, hoppy beer called Wiggo — but both will be blended to create the interesting Wigsout.
   
Over the past 15 years, BYO has covered not only how to brew classic styles of beer at home, but unusual and experimental beers as well — and the breweries featured here share that spirit of experimentation.
   
“Beers that don’t fit style guidelines very well,” adds Weirback, who is brewing a smoked imperial stout for his brewery’s anniversary, “are quite intriguing beers.”
   
“It’s nice that the craft brew marketplace is always being pushed by ourselves and the rest of the brewers in the country,” Graham says, “and that the consumers respond to these innovative beers.”
   
As for the clones presented here, Graham is offering up a special Kingpin Double (Imperial) Red Ale as Ska’s special anniversary brew. The guys from Carolina are offering their proposed (but not yet brewed) Imperial Stout and Weirback gave us their Fifteen, the previously mentioned smoked beer. At press time, Leathers and Cantwell have not made a decision about a special celebratory beer. Instead, Cantwell’s recipe — The Wise ESB — is the first beer Elysian turned out in 1995. Rounding out the clone package is one of Big Sky’s flagship beers, Moose Drool Brown Ale.  
    
    Glenn BurnSilver is an award-winning journalist, frequent BYO contributor and features editor with the Fairbanks Daily News-Miner in Alaska. Unlike many of his local homebrewing peers, however, he does not use spruce tips in his creations.

Ska Brewing Company Kingpin Double Red
(5 gallons/19 L, all-grain)
OG = 1.083  FG = 1.023
IBU = 58  SRM = 25  ABV = 8.4%

Ingredients
1.5 lb. (0.68 kg) amber dried malt extract
11 lb. (5.0 kg) pale ale malt or 2-row malt
1 lb. 6 oz. (0.62 kg) Carapils® malt
1 lb. 4 oz. (0.57 kg) caramel malt (80 °L)
0.50 lbs. (0.23 kg) caramel malt (120 °L)
0.50 lbs. (0.23 kg) red wheat malt
10 AAU German Tradition hops (80 mins)
    (2.25 oz./62 g of 4.5% alpha acids)
7 AAU Crystal hops (30 mins)
    (2.0 oz./57 g of 3.5% alpha acids)
1.5 oz. (43 g) Willamette hops (5 mins)
1.0 oz. (28 g) Cascade hops (0 mins)
White Labs WLP007 (Dry English Ale) yeast

Step by Step
Mash, sparge and kettle fill as always.   We try to hold the mash at 154 °F (68 °C) for 45 minutes and recirculate for 15 minutes before kettle run-off, 1 hour in the mash tun. Add amber dry malt extract to achieve desired gravity. (This can be dropped completely, it is included in this recipe because our pilot system at Ska has a hard time achieving our desired pre-boil gravity with this much grain.) Boil 90 minutes and wait for hot break before first hop addition, hence the “80 minute.” Follow the hopping schedule and cool to fermenter.  Pitch White Labs 007 Dry English Ale Yeast and ferment at 69 °F (21 °C).
    
We force carbonate this beer to 2.45 volumes of CO2. We have a temperature controlled 12-gallon (45 L) conical fermenter in our pilot system, so after final gravity is met, we drop from fermentation temperature in stages down to 45 °F (7.2 °C), then drop yeast and cold condition the beer, and will finally age the beer at 35 °F (1.7 °C) for the last few days before it heads to the keg for force carbonation. We prefer to fine with Biofine S to insure the beer is vegan, but isinglass will do the trick.

Ska Brewing Company Kingpin Double Red
(5 gallons/19 L, extract with grains)
OG = 1.083  FG = 1.023
IBU = 58  SRM = 25  ABV = 8.4%

Ingredients
1.5 lb. (0.68 kg) amber dried malt extract
3.0 lbs. (1.4 kg) light dried malt extract
4.0 lbs. (1.8 kg) light liquid malt extract
1 lb. 6 oz. (0.62 kg) Carapils® malt
1 lb. 4 oz. (0.57 kg) caramel malt (80 °L)
0.50 lbs. (0.23 kg) caramel malt (120 °L)
0.50 lbs. (0.23 kg) red wheat malt
10 AAU German Tradition hops (80 mins)
    (2.25 oz./62 g of 4.5% alpha acids)
7 AAU Crystal hops (30 mins)
    (2.0 oz./57 g of 3.5% alpha acids)
1.5 oz. (43 g) Willamette hops (5 mins)
1.0 oz. (28 g) Cascade hops (0 mins)
White Labs WLP007 (Dry English Ale) yeast

Step by Step
Place crushed grains in a steeping bag and steep in 3.0 qt. (2.9 L) of water at 154 °F (68 °C) for 45 minutes. Remove grain bag and rinse with 1.5 qt. (1.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in both dried malt extracts and bring to a boil. Boil for 90 minutes, adding hops as soon as the hot break appears. Keep a small pot of boiling water handy and do not let boil volume drop below 3.0 gallons (11 L). Stir in liquid malt extract during final 15 minutes of the boil, stirring constantly until extract has dissolved completely. Add flavor and aroma hops according to schedule.
   
Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at 69 °F (21 °C). If possible, cold condition the beer for a few days before packaging. If kegging, carbonate to 2.45 volumes of CO2. If bottle conditioning, use 5.5 oz. (160 g) of corn sugar.

Carolina Brewing Company Imperial Stout
(5 gallons/19 L, all-grain)
OG= 1.084  FG = 1.024
IBU = 45  SRM = 78  ABV = 8.1%

Ingredients

14.5 lbs. (6.6 kg) 2-row pale malt 

2.0 lbs. (0.91 kg) caramel malt (60°L)

6.5 oz. (180 g) black malt 

1 lb. 3.0 oz. (0.54 kg) roasted malt
12 AAU Nugget hops (90 min)
    (1.0 oz./28 g of 12% alpha acids)

0.25 oz. (7 g) Willamette hops (10 min) 0.25 oz. (7 g) Willamette hops (5 min) 0.25 oz. (7 g) Willamette hops (1 min)
Wyeast 1056 (American Ale) yeast

Step by Step
Mash for 60 minutes at 152 °F  (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C) for 3 weeks, then drop temperature 10 °F (5 °C) degrees per day until it reaches 30 °F (-1.1 °C), then hold at
30 °F (-1.1 °C) for 1 week.

Carolina Brewing Company Imperial Stout
(5 gallons/19 L, extract with grains)
OG= 1.084  FG = 1.024
IBU = 45  SRM = 78  ABV = 8.1%

Ingredients

3.5 lbs. (1.6 kg) light dried malt extract
5 lb. 14 oz. (2.7 kg) light liquid malt extract

2.0 lbs. (0.91 kg) caramel malt (60°L)

6.5 oz. (180 g) black malt 

1 lb. 3.0 oz. (0.54 kg) roasted malt
12 AAU Nugget hops (90 min)
    (1.0 oz./28 g of 12% alpha acids)

0.25 oz. (7 g) Willamette hops (10 min)
0.25 oz. (7 g) Willamette hops (5 min)
0.25 oz. (7 g) Willamette hops (1 min)
Wyeast 1056 (American Ale) yeast

Step by Step
Place crushed grains in a steeping bag and steep in 5.0 qt. (4.6 L) of water at 152 °F  (67 °C) for 45 minutes. Remove grain bag and rinse with 2.5 qt. (2.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops at the appropriate times. Keep a small pot of boiling water handy and do not let boil volume drop below 3.0 gallons (11 L). Stir in liquid malt extract during final 15 minutes of the boil, stirring constantly until extract has dissolved completely.
   
Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at 68 °F (20 °C). If possible, cold condition the beer for a few days before packaging. If bottle conditioning, package beers with 5.0 oz. (140 g) of corn sugar.

Weyerbacher Fifteen (Smoked Imperial Stout)
(5 gallons/19 L, all-grain)
OG = 1.101  FG = 1.025
IBU = 52  SRM = 101  ABV = 9.7%
 
Ingredients
15 lbs. (6.8 kg) smoked malt
1 lb.14 oz. (0.85 kg) CaraAroma® malt
1.25 lbs. (0.57 kg) Carafa® Special Type II malt
1.25 lbs. (0.57 kg) rye malt
1.25 lbs. (0.57 kg) pale malt
0.75 lbs. (0.34 kg) black malt
0.75 lbs. (0.34 kg) roasted barley
15.75 AAU Centennial hops (90 mins)
    (1.5 oz./44 g of 10.5% alpha aids)
1.0 oz. (28 g) Fuggles hops (2 mins)
Wyeast 1272 (American Ale II) yeast

Step by Step
Mash in to 130 °F (54 °C), rest for 20 minutes, then up to 154 °F (68 °C) for 30 minutes rest. Raise temperature to 172 °F (78 °C) to mash out. Preboil gravity is 1.092 SG, post boil is 1.106. Boil time 90 minutes. Ferment at 68 °F (20 °C) with American Ale II yeast from Wyeast.

Elysian The Wise
(5 gallons/19 L, all-grain)
OG= 1.061 FG = 1.015
IBU = 32  SRM = 18  ABV =  5.9%

Ingredients
10.5 lbs. (4.7 kg) Great Western Premium 2-row pale malt
1.0 lb. (0.45 kg) Crisp crystal malt (77 °L)
1.0 lb. (0.45 kg) Weyermann Munich malt
4.0 oz. (0.11 kg) Weyermann Cara-Hell® malt
2.0 oz. (57 g) Special B malt
8.4 AAU Chinook hops (60 mins)
   (0.70 oz./20 g of 12% alpha acids)
1⁄2 oz. (14 g) Cascade hops (2 mins)
1⁄2 oz. (14 g) Centennial hops (2 mins)
1⁄2 oz. (14 g) Cascade hops
    (whirlpool/end of boil)
1⁄2 oz. (14 g) Centennial hops
    (whirlpool/end of boil)
Wyeast 1056 (American Ale) yeast

Step by Step
Mash at 154 °F (68 °C) for 60 minutes; run off for 90 minutes; boil 90 minutes; pitch attenuative American ale yeast, such as Wyeast 1056. (Elysian uses Siebel BR96, a relative.)

Elysian The Wise
(5 gallons/19 L, extract with grains)
OG= 1.061 FG = 1.015
IBU = 32  SRM = 18  ABV =  5.9%

Ingredients
2.75 lbs. (1.3 kg) light dried malt extract
4.0 lbs. (1.8 kg) light liquid malt extract
1.0 lb. (0.45 kg) Crisp crystal malt (77 °L)
1.0 lb. (0.45 kg) Weyermann Munich malt
4.0 oz. (0.11 kg) Weyermann Cara-Hell® malt
2.0 oz. (57 g) Special B malt
8.4 AAU Chinook hops (60 mins)
   (0.70 oz./20 g of 12% alpha acids)
1⁄2 oz. (14 g) Cascade hops (2 mins)
1⁄2 oz. (14 g) Centennial hops (2 mins)
1⁄2 oz. (14 g) Cascade hops (whirlpool/end of boil)
1⁄2 oz. (14 g) Centennial hops (whirlpool/end of boil)
Wyeast 1056 (American Ale) yeast

Step by Step
Steep crushed grains in 2.9 qt. (2.8 L) of water at 154 °F (68 °C) for 45 minutes. Rinse with 1.5 qt. (1.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops according to schedule. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at ale temperatures. If bottle conditioning, use 5.0 oz. (140 g) of corn sugar.

Big Sky Moose Drool Brown Ale
(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.013
IBU = 26  SRM = 38  ABV = 5.1%

Ingredients
2.5 lbs. (1.1 kg) light dried malt extract
3.75 lbs. (1.7 kg) light liquid malt extract
1 lb. 2 oz. (0.5 kg) crystal malt (75 °L)
5.0 oz. (0.14 kg) chocolate malt
0.33 oz. (9.4 g) black malt
6 AAU East Kent Goldings (60 mins)
    (1.2 oz./34 g at 5% alpha acids)
0.5 oz. (14 g) Liberty hops (5 mins)
0.5 oz. (14 g) Willamette hops (5 mins)
Wyeast 1968 (London ESB) or White
    Labs WLP002 (English Ale) yeast

Step by Step
Steep grains at 154 °F (68 °C). Boil wort for 70 minutes, adding hops at times indicated. Reserve liquid malt extract for final 15 minutes of the boil. Ferment beer at 70 °F (21 °C).