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.
English Porter is one of the oldest continually-produced styles of beer in the world, dating in its current form back to at least the early 18th century. Here’s how to create this interesting (but never overpowering) drinking experience.
Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.
The American wheat ale is one of the newest styles of wheats, and is closer in style to the American pale ale than a German weissbier. Josh Weikert explains the ingredients and processes that make this beer unique.
This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.