Floor-malted base malts are prized for their rich, aromatic flavor that is far more intense than is usually achieved by industrial malting procedures. Here’s a closer look at what makes them different.
Steve Luke says about this coffee porter that was brewed at Cloudburst Brewing earlier this year: “I think lighter roasts can be less astringent and acrid compared to darker roasts, so they meld a bit better with darker and roasted malts in the beer.”
There’s a Pilsner for every palate as craft brewers take inspiration from the Old World.
Festbier, the beer actually served at Munich’s Oktoberfest, is related to Oktoberfest but a definitely distinct style. It’s a pale lager with a clear Pilsner malt biscuit bent, with some additional toasted malt flavors in support. Here’s how to brew one.
The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
This mead’s light sweetness can mask minor off-flavors, making it a great starter style.
Meet your new friend, Lactobacillus, and learn the ins and outs of kettle souring.
This recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.