Besides a hearty embrace of spicy Saaz hops, this partial-mash recipe for a Czech-style pilsner includes a method for pressurized fermentation in a corny keg.
For once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.
Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.
This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.
Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.
Test out your Sous Vide homebrewing skills with this recipe, which calls for just a 30-minute boil in an effort to save time.
Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.
This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.
This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.