Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.
Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
You don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.
For those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.
Belgium’s dark, strong ales are among the most complex and impressive beers in the canon—yet extract brewers can tackle them as well as anyone, as long as we pay attention to a few key points.
So, you put the lime in the coconut—or, better yet, add them both to secondary. Then you drink it all up.
Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.
Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.
You don’t need a truckload of grain and a giant mash tun to brew a big, rich imperial stout perfect for laying down for months—this one is right in the extract brewer’s wheelhouse.
This old-school Cascadian dark ale embraces piney Chinook hops in Sasquatchian proportions. Don’t worry about the IBUs—this should end up relatively balanced, with enough malt and hop flavors and aroma to provide depth for the bitterness.
Maybe that P in IPA can stand for “pitch-black.” Once again helping us to extract the most characterful beer from extract brewing, Annie Johnson has the details on Cascadian dark ale, aka American black ale or black IPA.