Pre-Prohibition Porter is described in the guidelines as being like a less-hoppy American Porter and a less-caramelly English Porter.
A classic Flanders Red Ale is a riot of flavors, from rich fruity notes of black currant and plum and berries, to bright acidity and dark funk, and even a raw-grain-and-biscuit malt background
This is a good starter sour for those looking to move away from beginner styles but don’t yet have a lot of confidence or experience. It's also a style that advanced brewers can have a lot of fun with and really dial in to their personal preferences.
Kellerbier is functionally similar to British pale ales in that it was/is often cask-conditioned and served young and unfiltered, often with very low carbonation.
Wheatwine is a higher-alcohol beer with a significant contribution of flavor and texture from malted wheat. It also allows for “mild” hops character, and we’ll pair some classic American citrus and Continental floral notes.
These “smooth and dangerous” beers (to quote the BJCP guidelines) are some of the best-drinking and most enjoyable beers you’ll ever drink, and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.
From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel.
So, how do you make a spiced beer? “Brew a beer and add spices.” If only it were that simple! Spice opens up an enormous range of flavors to us, and Josh Weikert shows you how to deploy various spices to get something you’re going to love drinking!
Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.
Josh Weikert takes you on a rapid-fire journey through a range of spices and herbs that enhance, augment, imitate, and/or intensify both traditional beer flavors and beer-adjacent flavors that you might want to work into your recipes.