With saison’s high attenuation, delicate body, fermentation-driven complexities, and lasting foam, it would be easy to assume that extract brewers are at a disadvantage. Not necessarily, as Annie Johnson explains.
Whether English or American or breaking new ground, barleywines are the Cadillacs of the ale world. Can you brew a great one with extracts? Of course you can. Annie Johnson breaks it down in our ongoing series on extract-brewing exceptional beers.
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.
The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?
Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.
In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.
This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.
In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.
In a time of fear and uncertainty, here are ideas for some much-needed distractions.