Big beers often garner a lot of attention, but don’t let that keep you from appreciating (or brewing) the smaller beers.
Although still something of a catchall category, there are some useful distinctions and targets to work with when it comes to American strong ale. As the air begins to cool this autumn it's the perfect time to try your hand at making one.
An English brown ale is simply darker than a bitter but not as dark as a porter. As a style, there’s a lot of room for interpretation. The key is a fundamental drinkability.
Sometimes tough to find commercially, wheatwine is a beer made for homebrewing. It's a fun style to brew and it makes for an outstanding fall beer that holds up to a lot of aging.
This recipe from Josh Weikert, author of the Beer: Simple blog is for a bare-bones, but crisp and flavorful, German Pils.
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. Read on and get brewing!
Explore the approach that showcases the flavor of hops while preserving the distinctly “Belgian” character of Belgian beers, embodied in the Belgian IPA.
This Irish Extra Stout has an extra bump of alcohol and a deeper coffee and dark chocolate flavor profile that make it a great seasonal beer.
With one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Liberty and Hallertau to create a saison that has a spicier and slightly more fruity hops flavor and an herbal/floral aroma.
Haze in beer, in and of itself, is not something to be praised or condemned. It can be desirable and helpful in a number of styles, but it can also signal a serious problem. Here's where it comes from, how you can create it, and how you can avoid it.