Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.
From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.
There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA, but it’s at least a very, very good one that has held up well to the test of time.
Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.
Pre-Prohibition Porter is described in the guidelines as being like a less-hoppy American Porter and a less-caramelly English Porter.
This is a good starter sour for those looking to move away from beginner styles but don’t yet have a lot of confidence or experience. It's also a style that advanced brewers can have a lot of fun with and really dial in to their personal preferences.
Wheatwine is a higher-alcohol beer with a significant contribution of flavor and texture from malted wheat. It also allows for “mild” hops character, and we’ll pair some classic American citrus and Continental floral notes.
From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel.
Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.