The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.
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.
Fruit beers—they ain’t all thick smoothie sours. Out of Gainesville, Florida, Swamp Head’s Tropical Vibes is a bright, sunshiny, highly drinkable example of excellence in the form of a fruited wheat beer. We asked them what makes it tick.
Great to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.
One of Belgium’s most broadly appealing styles is a reincarnation and a reinvention, inspired by a tradition that disappeared more than 60 years ago. Today it’s enjoyed around the world and ubiquitous in its home country—and in Maine.
Ayla Kapahi, head brewer at Borderlands in Tucson, Arizona, shares this recipe for their easy-drinking wheat beer with German aroma hops, some light fruity esters, and a Southwestern twist: the addition of prickly pear.
While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.
The founder of Cedar Springs Brewing and president of the Michigan Brewer’s Guild asks a fundamental question: Why doesn’t weissbier get more love?
From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.
Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.