What is this thing we call a Milkshake IPA? How do you make one? Should you (or anyone else) make one? Josh Weikert examines these questions and gives you guidelines for making your own—if that’s a path down which you choose to go.
The California Common is rumored to be the only indigenous American beer style, and its hybrid nature makes it an interesting and delicious beer to reach for in the late summer months.
The American Stout, like all stouts, is notably roasty, but much like the American (Robust) Porter it also allows for significant experimentation with hops.
This is Turkey’s Delight Cranberry Irish Red Ale. A holiday ale that is nice, bright red in color, is seasonably rich in malt flavor, and pairs perfectly with turkey in all of its various incarnations (including – and maybe especially – the leftovers).
This beer style works just fine on its own for a fall or winter party tap addition, and it also makes a great base for winter-themed spice and fruit beers.
Dark Saison is, well, dark, but it also still features a complex and dry flavor profile, high carbonation, and a penchant for creative ingredient use that we’ve come to expect from artisanal, farmhouse styles.
Josh Weikert is the founder of beer-simple.com, a BJCP Grand Master, and a columnist and regular contributor to Craft Beer & Brewing Magazine®. We asked him to go beyond homebrewing and offer some of his favorites from the larger beer world.
Fermentation is where beer is made. About 95 percent of what can go wrong or right with a beer happens in fermentation, so if you manage your fermentation properly, you will get a good beer.
American Brown Ale is a classic of the early craft and homebrewing world, and in a perfect world you’d have a great version of it on your taps at all times.
If you're looking to experiment with spiced ales, this recipe is a good one to start with.