Josh Weikert

Recipe: Giant Peachtree Double IPA

Remember double IPAs before they went all soft and hazy on us? This is one of those—bright and bitter, with plenty of oomph.

Recipe: Duel Master Black IPA

This throwback American black ale goes for ample hops and rich malt, without overdoing it on the roast.

Balancing Act: The Classic American Pale Ale in a Changing World

The foundational style of independent American brewing is still rooted in its bedrock, even as today’s brewers riff on it in new ways. Whatever take on pale ale you fancy, Josh Weikert explains why you should always order one.

Recipe: Von Steuben’s Colonial Stock Ale

With the Continental Army at Valley Forge in mind, Josh Weikert brews this historically reimagined stock ale with molasses, spruce tips, and a portion of smoked malt.

Recipe: Sternwiese Dortmunder Export

Ready to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.

Recipe: Cannery Row West Coast Red Ale

Whatever you want to call it, the West Coast–style red ale is different from other beers that try to capture it on their margins. If you’re not brewing these, you’re missing out.

Better Brewing: Why We Study the Classics

Few experiences in brewing are more rewarding—or make for better practice—than bringing some undersung, underloved, old-fashioned beer styles to life in your own brewhouse. Josh Weikert makes the case for learning, drinking, and brewing the canon.

Recipe: Bohemian Night Czech-Style Dark Lager

From his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.

Recipe: Der Teufel Belgian-Style Golden Strong Ale

From his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.

No (Car)boys Allowed!

Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.