Ehren Schmidt, Head Brewer Toolbox Brewing Company (Vista, California) scaled his Berliner weisse recipe to homebrew size for us.
Two Rivers Brewing’s Josh Bushey and Weyerbacher’s Chris Wilson describe their first collaboration brew as a young bruin. They “quick” soured it with Lacto and cheated some of the long aging stuff with oak spirals and lots of fruit.
This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.
Purists beware: this CB&B recipe might offend your delicate sensibilities. However, if you want to make the quickest of quick sour beers, using fruit can help cover some of the rougher edges in a spiked lactic sour.
Taylor Caron’s beer makes a great base for adding fruit or heavy dry hopping, but it is also very refreshing on its own.
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.
For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.
This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.
This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.
Ready to make the move from extract to all-grain? This course is the perfect introduction to building out your DIY all-grain homebrew system.