If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.
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.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers a question from a homebrewer looking to go all-grain.
Here's a recipe from Canada's Blind Enthusiasm Brewing: a bold red ale with big stone-fruit notes and a very dry finish.
Kellerbier merges the best of British cask ale with German malts and hops in a unique lager style. It has an atypical flavor profile that, depending on your finishing steps, can represent itself as a kind of German ESB or a Continental IPA.
The robust porter (sometimes called American porter) because it can showcase almost any set of flavors you want. Brew one up now, and it’ll be perfect for your winter social events!
Here’s the recipe for what would later be scaled up to become Dark Star, which would then become Rusty Nail, from Fremont Brewing in Seattle, Washington.
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.
Session IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.
Foreign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.