Want to brew a helles from 50 years ago? For a snapshot in the evolution of pale lager, here is a Bavarian helles recipe from 1967.
Inspired by traditional lambic brewing, here is homebrewer Kevin Foster’s recipe for his turbid-mashed base beer. Evolving variations on this recipe are key components of his award-winning annual blends.
This unusual gose-cider hybrid gets apple-cinnamon coziness from freshly ground mahlab and a hefty portion of cider concentrate. Lactose and lactic acid add sweetness and tartness to promote the apple, while mahlab adds nutty-spicy accents.
Maybe we can't do Oktoberfest this year, but we can still don our dirndls and drink lager. Plan ahead to have this one ready for autumn. The fresh, grassy, floral hop nose on this one is a perfect fit for the bready malts in the grist.
Another highly unusual brewing collaboration emerges from what has been a highly unusual year.
If ever you buy specialty malts specifically for a batch, let it be for this one. Fresh crystal and chocolate malts really make it sing, and at such a light ABV, you’ll be able to enjoy all of that flavor by the dimpled mug full.
Packing IPA flavor into a svelte, highly sessionable, lower-calorie frame is no easy trick. To inspire your home attempts, here is the small-scale recipe for Bell’s Brewery’s highest-profile release in years.
Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.
Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?
Here is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.