A properly brewed weizenbock will have you experiencing intense malt and yeast flavors with enough alcohol to warm the body and soul.
Light American lager is the hardest “nothing of a beer” you will ever make. Here is a simplified version.
From Bearded Iris Brewing (Nashville, Tennessee), here’s a Pilsner-based IPA that uses Columbus hops extract, Mosaic and Simcoe Cryo, and Galaxy, Mosaic, and Motueka hops.
From Seventh Son Brewing Co. (Columbus, Ohio), here’s a homebrew-scaled recipe for a cocoa- and vanilla-infused imperial stout with a hefty dose of salt.
Belgian beers have a reputation for being somewhat hops-negligent. However, that reputation is absolutely unjustified. Please meet a beer that was once described to the author as the “King of the Belgian and French styles,” the Bière de Garde.
The Vienna lager lands in a place where it’s toastier than pale German lagers but nowhere near the caramel and melanoidin-heavy richness of “modern” Oktoberfest. The best examples of Vienna lager are like drinking a liquid version of dry toast.
Here’s a homebrew-scaled version of the hoppy Pilsner that Resident Culture Brewing Company brewed in collaboration with Casita Cerveceria.
Triple Crossing Beer’s flagship DIPA is overwhelmingly dry hopped with Mosaic and Simcoe. It’s soft, smooth, and hugely hops-forward with notes of tropical fruit, pineapple, passion fruit, and mango balanced with hints of resin and pine.
This soft and hazy IPA from Mikkeller San Diego was designed to mesh with the fruit flavors generated by the Hornindal kveik yeast strain.
This beer is an effervescent smoked beer with a potent herbal Saaz bouquet. The wheat malt and the bubbles allow for the full-body feeling in a 3 percent ABV beer, not to mention the meringue-like head.