This light, easygoing ale is ideal as a spring or summer beer or simply for brightening up your fall or winter.
Brewing coffee beer isn’t hard—which isn’t to say that it’s as simple as throwing beans into the mash! Pick a good bean, incorporate it conscientiously, and you can turn almost any beer into a coffee beer. Here's a recipe for a coffee stout.
Knowing how to build a recipe for fractional distillation, how to use the process, and how to make a style into an “Ice Whatever” is a great tool to have in your bag.
There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.
The keyword today is balance. In whichever style you choose to smoke up, the smoke character should more or less equal in magnitude the strongest flavor in the profile and should complement and enhance the flavors present.
In this final installment of MYB, Josh Weikert outlines the keys to brewing any and every beer style well.
Suffice to say, the beers in the experimental style (like this one) get a little weird. Not only are there no limits or guidelines, if there were, the beer wouldn’t be entered in this style. Swing for the fences.
The beer you get from this recipe will seem like a lighter, brighter pale ale with a flavor that is probably pretty clean and fruity. Over time it might develop those barnyard “Brett” flavors, but they should complement the peach/pineapple flavors nicely.
The style is a place for beers that represent a “harmonious marriage of sugar and beer,” in which the base style is recognizable but to which we add a noticeable flavor addition from an adjunct sugar product.
Some specialty categories seem frivolous or unnecessary, but that doesn’t mean you can’t find uses for them in particular circumstances. So it was with my Light Altbier, and the resulting beer is a fun year-round lighter-bodied but fully-flavored option.