This can be a great session lager to help you recruit your macro-drinking friends into the world of craft/homebrewed beer, and for your own purposes it's a nice tap to have on when you're looking for lighter flavors with a bit more character behind them.
Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.
When it comes to adding sugar to your beer there are pitfalls to avoid, and lots of wonderful, complex flavors to gain.
Pre-Prohibition Porter is described in the guidelines as being like a less-hoppy American Porter and a less-caramelly English Porter.
A classic Flanders Red Ale is a riot of flavors, from rich fruity notes of black currant and plum and berries, to bright acidity and dark funk, and even a raw-grain-and-biscuit malt background
Kellerbier is functionally similar to British pale ales in that it was/is often cask-conditioned and served young and unfiltered, often with very low carbonation.
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.