Local ingredients made saison what it was, and while we tend to think of that in terms of yeast, grains, and spices, there’s no reason to exclude hops from that list.
While your friends are out drinking St. Paddy’s Day beers, why not spend a day at home brewing for the occasion? We’ve compiled highlights on how to brew your best Irish red ale and dry Irish stout and have pulled together some recipes to get you started!
The Rauchbier is a smoky style of lager that has some surprising ingredients. Longtime homebrewer Josh Weikert walks you through the steps to make your best.
Josh Weikert, a regular and prolific Craft Beer & Brewing Magazine® contributor shared his brew set up with us. Now we know how he can produce so much beer and why he has so many great beer recipes!
Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.
The Schwarzbier is similar to a lightly roasted coffee, with a low alcohol content, and much more restrained in flavor than a Munich Dunkel. Longtime homebrewer Josh Weikert walks you through the process!
The Dortmunder export is the Cadillac of pale lagers. Longtime homebrewer Josh Weikert shows you how to make your best!
Here’s a recipe for Old Ale that includes flavors we often associate with aged beers but that can be developed without the risk of actually engaging in extended aging. Don’t let the name fool you.
Meant to represent the kind of pale lagers that were brewed by the likes of John Wagner, who brewed the first lager in the United States, this is kind of like German or Czech Pilsner but includes some local variability and flair.
With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.