Kentucky common is a smooth, drinkable, light-amber hybrid that’s closer to Kölsch, cream ale, and California common than it is to Jack Daniels.
This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.
This light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.
This one is fast and easy—great for new brewers looking to practice and build their confidence—yet it also offers great depth of flavor and a striking appearance. Surprisingly light and refreshing, the dry stout works well in any season—or, brew it soon to have it ready for St. Pat’s.
Fresh and malty with plenty of English hop character, this is a great one to enjoy on those long winter evenings to come.
Eisbock uses a fractional freezing process to concentrate the beer’s strength, and it does so without requiring your yeast to work overtime. The result is a smooth, rich, and intense lager—perfectly suited to sipping on a cold winter night.
Somewhere between hefty doppelbock and pale heller bock, the traditional dunkles bock is like the family’s middle child—it doesn’t get as much attention, but you’ll want it in your fridge year-round.
“Smooth and dangerous” and great for winter sipping, these are some of the most enjoyable beers you’ll ever drink—and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.
We know: It’s time to drink it, not brew it. Yet while you’re hoisting a few at the season’s festivities, it’s never too early to start thinking about your spring brewing schedule...
This light, easygoing ale is ideal as a spring or summer beer or simply for brightening up your fall or winter.