Beaver Creek American Brown Ale 5-Gallon Beer Making Ingredient kit

Beaver Creek Brown Ale — 5 Gallon Kit

Beaver Creek runs south of Sedona through the red rock country of the Coconino National Forest, named by early trappers and pioneers for the beavers that historically colonized its waterways and shaped its hydrology with their dams. The Wet Beaver Wilderness, established in 1984, now protects over 6,000 acres of this canyon country. The creek’s most famous feature is a natural swimming hole called The Crack — a name that perfectly captures the Arizona tendency to call things exactly what they are.

An honest name for an honest place. Beaver Creek Brown follows the same philosophy.

American Brown Ale takes the malt warmth of its English cousins and adds a distinctly American hop character. Where a Northern Brown is quiet and understated, Beaver Creek speaks up — noticeable bitterness and floral, citrus hop flavor and aroma from a generous addition of Centennial hops layered over a foundation of rich brown malt character. More assertive than a Northern Brown, more grounded than an IPA. A beer that knows what it is.

No Temperature Control Required 

Our kits use a specially selected ale yeast that ferments cleanly across a remarkably wide temperature range — all the way up to 94°F — with no special equipment or monitoring required. Pitch the whole packet and let it work. Brew in July or January and it performs the same way.

The Dry Malt Difference
Our kits are made exclusively with dry malt extract. It’s more expensive than liquid malt extract but it doesn’t darken or pick up off flavors with age and temperature the way liquid extract does. Fresher ingredients, truer flavors — that’s why we’ve always used it and always will.

Color: Brown
Body: Medium
Bitterness: Medium
Hop Aroma and Flavor: Medium-High
Alcohol: 4.8% ABV
IBU: 35

Kit includes: Dry malt extract blend, specialty grains, hops, dry yeast, muslin grain bag, priming sugar, bottle caps and step-by-step instructions.

To brew this kit you’ll need: A 5-gallon or larger brew pot, a 6.5-gallon or larger fermenter with airlock, siphoning and bottling equipment, and about 53 clean bottles. A kitchen scale is helpful too.