Some people look at the style description of American lagers with their “strong flavors are a fault” language and simply decide not to make them. You should, though. Despite their limited range of flavor, these are still great beers!
With one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Fuggle and Styrian Goldings to create a saison with a gentle floral, earthy, and spicy hops flavor and aroma.
A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?
Fly sparge, batch sparge, no sparge, BIAB—we tested 4 sparging methods to help you decide which is best for you and your brew system.
More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.
Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.
Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.
For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.
Missed the window for brewing an Oktoberfest beer for your Oktoberfest party? No problem! Mocktoberfest to the rescue.
Josh Weikert takes a relatively straightforward style—Helles—and “upscales” it into a double/imperial version, so that you can get a sense of the kinds of considerations in play and an approach to dealing with them.