Foreign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.
There are approaches that can help us find balance in our beers when we want it and make our imbalances work for us when they’re warranted and wanted.
There are approaches that can help us find balance in our beers when we want it and make our imbalances work for us when they’re warranted and wanted.
This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.
Big beers often garner a lot of attention, but don’t let that keep you from appreciating (or brewing) the smaller beers.
Although still something of a catchall category, there are some useful distinctions and targets to work with when it comes to American strong ale. As the air begins to cool this autumn it's the perfect time to try your hand at making one.
An English brown ale is simply darker than a bitter but not as dark as a porter. As a style, there’s a lot of room for interpretation. The key is a fundamental drinkability.
Sometimes tough to find commercially, wheatwine is a beer made for homebrewing. It's a fun style to brew and it makes for an outstanding fall beer that holds up to a lot of aging.
This recipe from Josh Weikert, author of the Beer: Simple blog is for a bare-bones, but crisp and flavorful, German Pils.
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. Read on and get brewing!