Josh Weikert


Recipe: Spelunker Kentucky Common Ale

Historically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.

Recipe: Kia Ora Witbier

From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.

Recipe: Coldwater Coffee Stout

Josh Weikert pulled some levers and turned some dials on his own American stout, and this is the result. This version uses cold-steeped, cracked coffee beans to complement the complex roasted malt and pine notes.

The Stout Brewer’s Control Panel

When it comes to building a recipe—and then making adjustments to get exactly the flavors you want—there is no family of beers as complex and as rewarding as stouts. Here are the levers and dials you need to know.

Recipe: Olympia American Barleywine

For a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.

Recipe: Vier Sterne German-Style Pilsner

Here we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.

Recipe: R-97 Rauchbier

Don’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.

Smoking Is Cool: The Unique Allure of Rauchbier

It’s one of the beer world’s great flavor combinations: malt in harmony with the primal appeal of smoke, coolly and cleanly fermented. Best of all, brewing a great smoked lager isn’t all that difficult—as long as you know your malt.

Recipe: Sahara Saison

No need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.

Cold IPA Is Heating Up

Let the pedants complain, but cold IPA is both fun to drink and fully coherent as a style. Josh Weikert walks us through the elements and methods behind the lean, bright IPA that’s “wester than West Coast.”