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Date


Most Used In:

Style Recipes Avg. Usage Usage Range
Saison69%2% - 17%
Belgian Dark Strong Ale54%1% - 6%
Belgian Dark Strong Ale55%3% - 8%
Belgian Dubbel52%1% - 3%
Russian Imperial Stout41%1% - 3%
Imperial Stout313%9% - 15%
American Brown Ale312%2% - 18%
Spice, Herb, or Vegetable Beer38%4% - 11%
Braggot36%2% - 10%
American Light Lager339%4% - 100%
Belgian Dubbel32%1% - 3%
Old Ale24%1% - 7%
Wee Heavy23%1% - 5%
Alternative Grain Beer25%5% - 5%
Northern English Brown24%4% - 4%
Saison26%2% - 9%
American Porter28%1% - 16%
Holiday/Winter Special Spiced Beer25%2% - 8%
Cyser (Apple Melomel)24%2% - 6%
Cream Ale226%18% - 33%
American Amber Ale28%4% - 12%
American Stout234%34% - 34%
American Barleywine15%5% - 5%
British Brown Ale16%6% - 6%
Sweet Stout11%1% - 1%
Brown Porter116%16% - 16%
Belgian Specialty Ale13%3% - 3%
American Strong Ale120%20% - 20%
English Porter116%16% - 16%
Old Ale13%3% - 3%
American Pale Ale120%20% - 20%
Fruit Lambic14%4% - 4%
No Profile Selected17%7% - 7%
Weissbier14%4% - 4%
English IPA19%9% - 9%
Baltic Porter17%7% - 7%
American IPA12%2% - 2%
Wheatwine15%5% - 5%
Oatmeal Stout12%2% - 2%
Specialty Fruit Beer11%1% - 0%
American Pale Ale16%6% - 6%
Witbier15%5% - 5%
American Wheat or Rye Beer12%2% - 2%
Fruit and Spice Beer14%4% - 4%
Blonde Ale15%5% - 5%
Belgian Golden Strong Ale13%3% - 3%
Spice, Herb, or Vegetable Beer16%6% - 6%
Tropical Stout17%7% - 7%
Gose17%7% - 7%
Fruit Beer1100%100% - 100%
Other Fruit Melomel14%4% - 4%
Pyment (Grape Melomel)117%17% - 17%
Standard/Ordinary Bitter18%8% - 8%
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