Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.
Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.
Blackberry Farm Brewery Head Brewer Daniel Heisler’s saison recipe pays homage to the traditional beers of the Wallonia region of Belgium.
Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Fonta Flora’s mixed-culture wild ale recipe uses 40 percent local raw wheat and local fruit.
Try this clean and crisp pilsner with a spicy hops aroma and flavor, now updated with a gluten-reduced option.
Here’s a recipe for Old Ale that includes flavors we often associate with aged beers but that can be developed without the risk of actually engaging in extended aging. Don’t let the name fool you.
The constant hopping techniques used in Dogfish Head 60 and 90 Minute IPAs inspired this pale ale.
With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.