The Scottish 80, also called an “export” by the BJCP guidelines, is a strong ale by Scottish standards. The export name means that this is an ale with a higher alcohol content (3.9 to 4.9 percent) that was intended to survive trans-Atlantic voyages.
Our homebrewing columnist, Josh Weikert, offers this recipe for a beer that is low-alcohol, delicate, and lightly flavored. Rather than being an American mass-produced lager it is, instead, a modern take on a traditional German style
The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
This double IPA recipe from Trillium Cofounder J.C. Tetrault marries wine-grape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.
Sonoma Pride is a high-ABV, high-body, and high-aroma IPA brewed just once for Sonoma and Napa county charities after the 2017 wildfires. Please consider donating to the charity set up by Russian River Brewing & The King Ridge Foundation at sonomapride.com
From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.
Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.
Pre-Prohibition Porter is described in the guidelines as being like a less-hoppy American Porter and a less-caramelly English Porter.
A classic Flanders Red Ale is a riot of flavors, from rich fruity notes of black currant and plum and berries, to bright acidity and dark funk, and even a raw-grain-and-biscuit malt background
Kellerbier is functionally similar to British pale ales in that it was/is often cask-conditioned and served young and unfiltered, often with very low carbonation.