This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
Attention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?
BJCP Grand Master Josh Weikert covers everything you need to know to scale down your full-strength recipe to a more affordable and crushable beer.
This English-style bitter recipe is quick to produce, tasty, and ideal for trying out cask ale at home.
You don’t need tall tales or fancy firkins to brew, serve, and enjoy great cask ale at home. Josh Weikert lays out some simple, low-cost methods involving gear you probably already have.
This strong ale leans into British ingredients and London ale yeast for a robust but elegant brew that also serves ably as a winter warmer.
The idea is simple: an IPA that relies on German ingredients—especially the country’s distinctive aroma hops. Does it exist? Yes. Is it rare? Also, yes. Josh Weikert digs into the German and U.S. beer scenes to find out why—and to get the blueprints.
Light, gently tart, and smoked—lichtenhainer is an unusual beer, yet surprisingly good for all seasons and one you’ll want to brew and enjoy often.
Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.
Remember double IPAs before they went all soft and hazy on us? This is one of those—bright and bitter, with plenty of oomph.