This beer is inspired by some of Fermentery Form’s favorite French farmhouse ales, but in their case, it is made with a mixed culture. The hopping rate is high for a mixed-fermentation beer, but this makes for a long, graceful maturation in the bottle.
While some think of the Ordinary Bitter as nothing more than a bland, low-ABV, thin-bodied ale, at its best, it’s one of the better drinking beers around!
Soft and pillowy from generous use of flaked oats and dextrin malt for body, Parish Brewing’s hazy IPA recipe is a great base for innumerable juicy dry-hop permutations.
Lambics might be easier to get today than they were a generation ago, but they’re still definitely uncommon. Given that, why not brew your own take on the style?
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.
GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.
Here’s a crisp, German-style Pilsner from Von Ebert Brewing in Portland, Oregon.
Cured pork is not just for breakfast any more. Try adding a bit of comforting umami and smoke to your next brew with these tips.
This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.