This Irish Extra Stout has an extra bump of alcohol and a deeper coffee and dark chocolate flavor profile that make it a great seasonal beer.
Here are 6 of the more popular spices used in pumpkin beers, along with the common flavors they impart.
Some people look at the style description of American lagers with their “strong flavors are a fault” language and simply decide not to make them. You should, though. Despite their limited range of flavor, these are still great beers!
With one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Fuggle and Styrian Goldings to create a saison with a gentle floral, earthy, and spicy hops flavor and aroma.
A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?
Fly sparge, batch sparge, no sparge, BIAB—we tested 4 sparging methods to help you decide which is best for you and your brew system.
More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.
Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.
Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.