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This roggenbier can be brewed as a more dunkelweizen-inspired beer (with banana and clove and all), or it can be made as a rye-forward lager, and both can be defended as “traditionally” appropriate.
The late addition of Calypso hops in this wheatwine will offer some citrus and pear while the beer is young.
Burial Beer’s goal for Thresher was to prove that a coffee beer can be light and nuanced.
This classic English barleywine gains most of its character from rich Maris Otter base malt.
WeldWerk’s award-winning Hefeweizen is risqué—it flirts with the line between traditional German-style weissbier and experimental American-style wheat beer.
Avery’s winter strong ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee.
Chris Betts of Transient Artisan Ales provided this recipe for their versatile saison.
Here is an attempt to create something almost, but not quite, entirely unlike Brouwerij Dilewyns Vicaris Tripel.
Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.
This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.