Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.
Lagers can be every bit as intense as ales. Let's explore the world of intense lagers and discusses both style and production characteristics that will have you dazzling your friends’ palates in no time.
The keyword today is balance. In whichever style you choose to smoke up, the smoke character should more or less equal in magnitude the strongest flavor in the profile and should complement and enhance the flavors present.
Juicy doesn’t have to mean hazy. It’s time to call a truce by ramping up the juiciness of the style without resorting to murk-inducing techniques designed to send a visual signal of “juicy.”
In this final installment of MYB, Josh Weikert outlines the keys to brewing any and every beer style well.
Josh Weikert—contributing editor and columnist for Craft Beer and Brewing Magazine®, the author of the Beer: Simple blog, and a BJCP Grand Master—offers some of his top picks and beer experiences from the past year.
Suffice to say, the beers in the experimental style (like this one) get a little weird. Not only are there no limits or guidelines, if there were, the beer wouldn’t be entered in this style. Swing for the fences.
The beer you get from this recipe will seem like a lighter, brighter pale ale with a flavor that is probably pretty clean and fruity. Over time it might develop those barnyard “Brett” flavors, but they should complement the peach/pineapple flavors nicely.
The style is a place for beers that represent a “harmonious marriage of sugar and beer,” in which the base style is recognizable but to which we add a noticeable flavor addition from an adjunct sugar product.
Some specialty categories seem frivolous or unnecessary, but that doesn’t mean you can’t find uses for them in particular circumstances. So it was with my Light Altbier, and the resulting beer is a fun year-round lighter-bodied but fully-flavored option.