Thinking about getting into brewing or making your beer a little better? Join Josh Weikert as he takes you through the fundamentals of making beer, equipment you'll need, and building recipes.
In the dog days of summer it's a great time to brew up a large batch of what can conventionally be referred to not by its proper BJCP Style Guidelines name (Czech Pale Lager) but instead by a more descriptively-accurate name: Session Pilsner.
The Scottish Export is the strongest of the three lower-ABV ales in the family. A malt-forward, low-ABV, toasty-not-roasty beer with minimal hops, but at the 80 shilling level we're expecting a more pronounced set of flavors.
Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.
Like all IPAs, Brown IPA is hops-forward. It's useful to think of it in terms of malt character, though: it should have noticeable brown- and black-malt flavors but not be sweet or malt-forward.
Let’s take a walk through the roles hops play during the brewing and fermentation process.
A decent jumping-off point for Red Ale is the American Amber, which ostensibly includes Reds in their midst. There are some worthwhile differences to note, though.
The style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.
While the Heavy may not be heavy in comparison to almost anything else, it's heavier than the sixty-shilling light ales of Scotland. To the extent that we care about differences between beers and how those beers are produced, that's all that matters.
Session IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.