How many thru-hikers does it take to brew a batch of beer?

Trail magic is broadly defined as any unexpected act of generosity, hospitality, or serendipitous good fortune that can lift the spirits of thru-hikers. It could be a ride, a water cache, and, quite often, food provided by “trail angels” who enjoy supporting hikers on their journeys. Beer is highly prized as magic.

The brewing community shares much in common with thru-hiking. Sharing is commonplace. Brewing recipes aren’t carefully guarded secrets like those in the world of chili cook-offs or barbecue competitions. The “secret” lies in the execution and in differences in water profiles, equipment, and fermentation environments. Even major breweries share clone recipes of their favorite brews.

In that spirit, Hiker Trash Brewing Company (HTBC) designed a recipe for Trail Magic, an American Pale Ale, using ingredients that evoke themes of the outdoors and hiking the AT. It was first brewed in Spring of 2021, just in time for the leading edge of the AT bubble passing through Pennsylvania. Gramps and Santa were the first thru-hikers to sample the inaugural batch of Trail Magic and spend a zero day serving as quality-control experts and assistant brewers. Batch #2 was supervised by Gramps and CW.

The basic recipe is shared here for those at home who want to brew their own 5-gallon batch. Rumor has it that HTBC has found a commercial brewery to scale up a batch to coincide with the release of the forthcoming memoir, One Mountain After Another. Stay tuned, and stay thirsty… Cheers to Trail Magic!

Trail Magic – The Recipe

An American Ale inspired by the Appalachian Trail and the badass thru hikers with quirky trail names that walk 2190 miles from Georgia to Maine. American 2-row barley, malted rye, red wheat, and a touch of honey malt provide solid footing for the Summit, Talus, and Cascade hops. A touch of honey late in the boil adds a little character and dryness to the finish. This fine brew is perfect anywhere on the trail, but should taste best on the summit of Mt. Katahdin!

ABV: 5.4%        IBU: 40

9 lbs 2-row

1 lb rye

.75 honey malt

.25 red wheat

.7 Summit 11.8 AAU (60 min)

1 ts Gypsum

1 whirlfloc tablet

Yeast nutrient

.5 Talus 8 AAU (10 min)

.5 Cascade 4.7 AAU 10 min)

.5 lb honey (5 min)

.5 Talus 8 AAU (0 min)

.5 Cascade 4.7 AAU (0 min)

.3 Summit 11.8 AAU (0 min)

Whirlpool or hop stand for 20-30 minutes

Safale US-05 or Lallemand BRY-97, fermented at 70F

3.5 gallons mash & 3.25 gallons sparge