Annie Johnson

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.

Recipe: Annie’s Sandy Beaches Cold IPA

Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.

Cold IPA, Extracted: It’s a Cold Snap!

Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.

Recipe: Annie’s Three Paths Pale Ale

Pale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.

Modular Pale Ale: Explore the Split-Batch Multiverse

There is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.

No Rests For The Wicked: Wheatwine, Be Mine

Extract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.

Recipe: Annie’s All Winter Wheatwine Long

While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.

Recipe: Annie’s Holidaze Wassail

This recipe for a dark, spiced holiday ale is ideal for serving either cool or warmed and mulled, with many more variations possible on fruits and spices.

No Rests for the Wicked: Wassailing Away with Fruit

What the Noël? Hot fruit beers for the holidays? It’s not as weird as it sounds. As the days get cold, Annie Johnson explains how to keep warm by getting punchy.

Recipe: Annie’s Stout on the Half-Shell

Inspired by Rogue Shakespeare Oatmeal Stout, the base here is English-style yet robust, with a taste of the Pacific Northwest. Use fresh oyster shells, when in season, with an eye toward adjusting the type and quantity of shells in future batches.

The World Is Your Oyster Stout

While not for vegetarians, oyster stout has the power to raise eyebrows with its sheer oddity and unlikely compatibility of flavors. The stout base is ideal for brewers with any level of experience—but are you ready to play the shell game?