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Old 07-13-2009, 02:49 AM   #1
Jun 2009
High Point, NC
Posts: 32

Hey Guys,

Trying to revive a brew from my home town that's been dead for quite sometime. My Dad has talked a long time about this beer being close to Newcastle Brown Ale but, that it was much smoother and had more of a head on it. Since I have never actually tried the beer it makes it hard to recreate it. I found the following on here....

In which someone from Sunderland England discusses it being similar. Has anyone on this board actually tried the original or know of a place to find a good clone recipe?


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Old 07-13-2009, 07:55 AM   #2
thataintchicken's Avatar
Sep 2008
Lewiston, ID
Posts: 8,543
Liked 1369 Times on 1337 Posts

I have not, but I like the idea of bringing back a beer from the dead.

cue EvilTOJ for a Zombie beer comment
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

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Old 07-13-2009, 11:10 AM   #3
Mar 2009
Posts: 159
Liked 1 Times on 1 Posts

Looks like a great recipe to start out with! I especially like the 5% of dextrin in it and the pics look promising. Good luck Dr.Frankenstein (its frankensteen!)

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Old 07-13-2009, 09:50 PM   #4
Jun 2009
High Point, NC
Posts: 32

I'm looking forward to it for sure. Hopefully someone on here has tasted it also so that I can get some feedback on it.

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Old 07-13-2009, 10:06 PM   #5
me-no-r-no Nice Guy
GreenwoodRover's Avatar
Mar 2008
Chicago, IL
Posts: 1,050
Liked 11 Times on 9 Posts

Maybe start with a bunch of american-ized brown ales and see if any of them are closer to the "dead" one then do their clone. Two that come to mind for me are Big Sky Brewing's "Moose Drool", and Goose Island's "Naughty Goose"...

I also am a huge fan of the brown ale sytle (1 of every 4 so far has been a variation on the theme trying to dial in my house brown recipe).
I really liked JZ's recipe, and surprisingly Brewers Best Brown Ale extract kit, where I subbed in a whitelabs British Ale II yeast, and added a late (10min) addition of EKG...
Originally Posted by david_42 View Post
only the $500,000 strippers can handle the load.
<Insert list of brews planned, fermenting, or being consumed here>

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Old 07-13-2009, 11:00 PM   #6
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Looks like someone has revived it. Link
Double Maxim is brewed using Maris Otter & Crystal Malts and English Golding Aroma Hops. It delivers a mouth of full and rounded flavour that is well balanced and smooth and leaves a pleasant and lingering and slightly sweet aftertaste.

Roger Protz described it as "an undoubted classic. It is a fine example of a North East brown ale. It is a good balance of ripe grain and spicy hops, with a long bittersweet finish."
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 07-14-2009, 11:10 AM   #7
Jun 2009
High Point, NC
Posts: 32

Awesome! Heard they were thinking of bringing it back but, from what I had read they had not done that yet. Well that is good news but, I still cannot drink it without a plane ticket so I'm still going to try to replicate it. Now at least I have some better descriptions.

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Old 07-15-2009, 05:56 PM   #8
Good for what ales you
Jul 2008
, Southwest Iowa
Posts: 648
Liked 37 Times on 29 Posts

Copy of e-mail follows:

[email protected]
to me

show details 12:25 PM (25 minutes ago)


Follow up message

Thanks for the enquiry

Sorry we do not currently export to the US



-----Original Message-----
From: Maxim Brewery [mailto:[email protected]]
Sent: 15 July 2009 05:55
To: [email protected]
Subject: website enquiry

The enquiry information is as follows:

Email: [email protected]
Contact Telephone:

Do you have any sales in the U.S.? Your products were discussed on, and I would like to try some.

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Old 03-08-2015, 09:01 AM   #9
Mar 2015
Posts: 1

Hello I'm new on here, I have been wanting to try Double Maxim again for years now. What is sold now is nothing at all what it used to be. If they are using the same recipe as they did in the sixties and seventies. All I can think is that the water must have changed. Your Dad was right the head is different. It was a cream coloured head and it clung to the glass all the way to the bottom. It was a distinct flavour that was unmistakable. I have just started brewing With a few kits that were bought for me. But the only reason I have started is to get on to the all grain brewing to see if I can get close to the DOUBLE MAXIM I remember. I think Sunderland was a hard water area it may still be. If I use what is said to be their recipe. How do I get close to hard water and more importantly how it was back then? I have good conditions here to keep the temperature steady so any help would be greatly appreciated. When I say I'm new to this. I mean brand new but I will learn.
Kind regards
Dick was originally from Navan

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