Skip to content
Craft Beer Times | It’s Time to Brew a Batch of Northern Lights Honey Ale

It’s Time to Brew a Batch of Northern Lights Honey Ale

It’s Time to Brew a Batch of Northern Lights Honey Ale

The Perfect Drink for Cold Nights: Northern Lights Honey Ale


There’s nothing better than curling up under a blanket with a warm drink on a cold, dark night. And if you’re a beer lover, you’ll want to try this Northern Lights Honey Ale recipe – a warming beer with the perfect balance of sweetness and bitterness.


To prepare this delicious drink, you will need:

  • 1 pound of crushed crystal malt
  • 1/4 pound of black patent malt
  • 1/2 pound of honey malt
  • 1 cup of honey
  • 1 ounce of Fuggle hops
  • 1 packet of ale yeast
  • 5 gallons of water


1. Heat the water to 165 degrees Fahrenheit and add the crushed malt. Steep for an hour, then strain and discard the grains.

2. Bring the wort to a boil and add the black patent malt and Fuggle hops. Boil for 60 minutes, then remove from heat.

3. Add the honey and honey malt to the wort and stir until dissolved. Let the mixture cool to room temperature.

4. Transfer the cooled wort to a fermenter and add the yeast. Ferment for about a week.

5. Transfer the beer to bottles or a keg and store in a cool, dark place for two weeks to let the flavors develop.

6. Enjoy your homemade Northern Lights Honey Ale!


– Use high-quality ingredients to ensure the best results.
– Clean and sanitize all your brewing equipment before using it.
– Don’t rush the fermentation process – let the yeast do its job at its own pace.
– Adjust the amount of honey to suit your taste.
– Serve the ale at cellar temperature (50-55 °F) for maximum enjoyment.


Northern Lights Honey Ale is a delightful drink that captures the essence of cold winter nights. It’s easy to make at home, and the result is a beer that’s perfect for sipping by the fire, sharing with friends, or simply enjoying on your own. Give this recipe a try – your taste buds will thank you!


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

Leave a Reply

Your email address will not be published. Required fields are marked *