In Josh Weikert’s mind, altbier is the perfect beer. Not “the best beer you’ll ever have” kind of perfect, but the “lets you taste and enjoy every aspect of what beer is” kind of perfect.
An earlier version of this Berliner weisse recipe from Josh Weikert won Best of Show at the 2nd Annual Stoney Creek Homebrewers Amateur Brewing Championship.
The best examples of Vienna Lager are like drinking a liquid version of dry toast. Here, Josh Weikert shows you how to brew one that delivers toasty malt flavors with a dry and clean background.
Thanks to a few drain-poured barrels of bad ale, Pilsners were born and became the most popular beer style in the world, showcasing the flavor potential of hops long before the first IPAs came on the scene, but giving brewers no place to hide faults.
We help you identify some beer styles that match, enhance, or confound that fridge full of fun that you faced this morning.
The southern English brown ale is a sweet beer and big on flavor, with a sessionable ABV. Josh Weikert discusses his favorite techniques for brewing the best southern English brown ever.
The Helles is a challenging beer to get just right, but once you learn to dial it in, you’ll have a beer that just about everyone likes to drink.
Far from being thin in flavor, Scottish 60 Shilling beers overperform relative to their gravity and grist, thanks to kettle caramelization and a judicious use of crystal malts.
The dopplebock is a bit trickier to get just right, but when you do, you’ll have a delicious, higher-ABV dark lager to enjoy.
The Roggenbier is the spicier cousin of the Weizen and is the perfect winter lager. If you brew it around Thanksgiving or so, it will be ready to drink just after the new year.