Wheatwine is a higher-alcohol beer with a significant contribution of flavor and texture from malted wheat. It also allows for “mild” hops character, and we’ll pair some classic American citrus and Continental floral notes.
From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel.
So, how do you make a spiced beer? “Brew a beer and add spices.” If only it were that simple! Spice opens up an enormous range of flavors to us, and Josh Weikert shows you how to deploy various spices to get something you’re going to love drinking!
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.
Josh Weikert takes you on a rapid-fire journey through a range of spices and herbs that enhance, augment, imitate, and/or intensify both traditional beer flavors and beer-adjacent flavors that you might want to work into your recipes.
The guidelines tell us that as Bieres de Garde move toward the darker end of the spectrum, the malt complexity and intensity increase, and hops receded.
Biere de Garde (BdG) enjoys more flexibility than most, as a style. Not only do the component style descriptors give ranges (as they do for most styles), it also allows for three distinct (uncredited) substyles based on color: blonde, amber, and brown.
American Pale Ale should be a beer that drinks easily and highlights its American hops flavors and aromas. Its closest analog isn’t IPA; it’s British Golden Ale, Americanized! Here’s how to brew a great one.
The Biere de Garde was once described to the author as the "King of the Belgian and French styles."
You can't make great beer without being a great beer evaluator. Join Josh as he shows you how to become the best judge you can be.