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.
As a rule, the Bayerische Staatsbrauerei Weihenstephan doesn’t open its books to share exact recipes. However, at our request, Brewmaster Tobias Zollo generously agreed to share a recipe based on the world classic Weihenstephaner Hefeweissbier.
Try culturing up dregs from a favorite mixed-fermentation beer to brew this farmhouse ale, a balanced frame for funky depth.
“Here is a recipe for a typical helles of the sort we like to brew," says John Lenzini, president and head of brewery operations for Schilling Beer. "It gets enough character from the raw materials and process to create both complexity and sessionability.”
Ulrike Genz at Schneeeule makes a variety of beers, but this is the closest thing they have to a flagship and her purest expression of what she believes a traditional Berliner weisse ought to be.
Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.
Neil Fisher and his team at WeldWerks developed this low-cal, low-carb, hazy session IPA using monk fruit concentrate to add body and sweetness for balance.