Why ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.
From Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.
Opening your fermentations to a wider array of yeasts and bacteria can add great complexity to your beers. It can also add complexity to your brewing process—but the challenge is both surmountable and rewarding.
Full of malt depth yet dry, leaner than a doppelbock yet sneaky in strength... Once you brew a dunkles bock, you’ll wonder why you don’t have one on tap year-round.
Brewing a great eisbock requires restraint. Keep the recipe simple, and let the freezer do the work.
They’re easy to grow, easy to buy, easy to eat, and we know all their names and flavors by heart... if only brewing with fruits were so simple. Here, then, are bushels of practical advice for designing, choosing, processing, and making your own fruit beer.
From his Make Your Best series, here’s Josh Weikert’s recipe for a delicate yet flavorful Scottish-style light ale—including an extract version.
Partly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.
This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
Attention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?