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.
The Black IPA is a relatively new style of IPA borne of several well-loved styles of beer. Josh Weikert walks you through the ins and outs of this style so you can make it your best!
Brew this beer in late winter so it’ll be ready to go in early spring. It’s a rustic, slightly lighter version of bière de garde, but with richer flavors.
Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.
While the buttery flavors from diacetyl are usually something brewers want to avoid, there are beer styles that can be enhanced by diacetyl. Longtime homebrewer Josh Weikert explains how to make it work.
Last summer, droughts and high temperatures put a strain on the availability of hops. However, putting a more intense strain on hops is something more dangerous because of its potential increase: brewery and consumer demand.
Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is brewed well. Josh Weikert has the low-down on how to brew this style just right.