From his Make Your Best series on dialing in various beer styles, here is Josh Weikert’s recipe for a Czech-style dark lager—a session-strength lager with layers of malt flavor and spicy hop character.
Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.
From his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.
Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.
A 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.
Study the classics, and use the best ingredients and equipment you can. One secret to making great beer is knowing that others have done the hard work for us—from the brewers who came before us to the farmers who produce our raw materials.
In this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.
American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.
More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.
This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.