Josh Weikert

http://beer-simple.com


Recipe: Four Star Weissbier

Don’t bother with a yeast starter, oxygenation, or cold crashing here. We want the yeast “struggling” to produce a nice, noticeable ester/phenol profile, and the cloudiness is no vice in a weiss.

Meadmaking for Beer Brewers

Maybe you’ve eyed the mead section of the homebrew shop with curiosity or flat-out suspicion. Could you become a meadmaker? Turns out, you already are; you just don’t know it yet. All you need are the ingredients and these crucial tips from Josh Weikert.

Recipe: Unter dem Zelt Festbier

Maybe we can't do Oktoberfest this year, but we can still don our dirndls and drink lager. Plan ahead to have this one ready for autumn. The fresh, grassy, floral hop nose on this one is a perfect fit for the bready malts in the grist.

Recipe: Grantham English Mild

If ever you buy specialty malts specifically for a batch, let it be for this one. Fresh crystal and chocolate malts really make it sing, and at such a light ABV, you’ll be able to enjoy all of that flavor by the dimpled mug full.

Recipe: Aprikose Apricot Pale

Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.

Style + Fruit: Let’s Play Matchmaker

Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?

Recipe: Peach in the Sun Brett Pale Ale

Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.

Recipe: Milkbier Sweet Stout

From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.

Fewer Yeasts, Better Beer

Consider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.

Recipe: Dumb Luck Dubbel

The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.