What was once an optional step for clarity has become virtually essential for packing flavor into IPAs and other hop-forward beers. Commercial brewers have specialized gear for it, while homebrewers—whether they realize it or not—also have everything they need for whirlpooling.
This big and complex yet dangerously easy-to-drink ale is relatively easy to brew well—just watch that attenuation and focus on healthy fermentation for a drying finish.
In this Ask the Pros edition of his Make Your Best series, Josh Weikert talks to the team at Creature Comforts about their GABF medal–winning Classic City Lager and the keys to its success.
For Josh Weikert, author of our Make Your Best series, altbier is the all-around perfect style and the one he brews most often at home. Here’s his own recipe.
American craft beer’s archetypal classic style, updated with some contemporary ideas.
With greater awareness of its pitfalls and a few new tricks up our sleeves, the time for a resurgence in beautifully balanced American pale ale is now.
In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.
This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.
You don’t need fruit to brew a fruit-flavored beer—malt, sugar, hops, and yeast can all be used to mimic the character of various fruits. Yet, once mastered, there is another use for this power of deception: boosting the flavors of real fruit.
IPL is about making sure the “L” part—lager—is getting its due. With this recipe, the idea is make something that’s clearly a lager but also features hops in a way that doesn’t overwhelm the palate or the grist.