From Lukáš Tomsa, head brewer at Dva Kohouti in Prague, comes this recipe for a Czech-style American pale ale—with a base of Czech pale ale malt, it gets a single decoction meant to promote body, foam, and attenuation.

Solvent character is almost always the result of fermenting too hot.

This big and complex yet dangerously easy-to-drink ale is relatively easy to brew well—just watch that attenuation and focus on healthy fermentation for a drying finish.

No need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.

MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile.

Courtesy of Jack Hendler of Springdale Beer and Jack's Abby, here is a homebrew-scale recipe for one of our Best 20 Beers in 2020. “Creating malt intensity without body or too much residual sweetness requires excellent process control from the brewer.”

Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.

Jeremy Myers, head brewer and co-owner of Neshaminy Creek Brewing Company (Croydon, Massachusetts) notes that there are no brewing salts added for mash pH adjustment. This recipe follows the Reinheitsgebot, so he uses acidulated malt.

The dry-hopping techniques often used for today’s IPAs can lead to spikes in diacetyl, attenuation, and other issues. Here are ways to avoid it—from different hopping methods to detailed quality control analysis.

This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!

A stronger malt character and slightly lower attenuation from the ESB yeast give this English-style IPA a sweet finish that’s balanced with strong hops bitterness.

For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.

Saison may bring to mind thirsty farmers in amber waves of grain—or it may remind you of intricate, multistep mash regimes aimed at high attenuation. However, there’s no reason extract brewers can’t take a crack at it. Here’s a recipe.

Whether it’s hazy or clear, intentional bitterness and a dry finish are the keys to an IPA of great drinkability. Getting there takes some attention to details—including perception, ingredients, and process.

is defined as the sum of the individual amino acids, ammonium ions, and small peptides (di- and tripeptides) in wort. FAN is an important ge...

. . . you can learn in a trip to your favorite restaurant.

With saison’s high attenuation, delicate body, fermentation-driven complexities, and lasting foam, it would be easy to assume that extract brewers are at a disadvantage. Not necessarily, as Annie Johnson explains.

Aroma: Bright pineapple aroma dominates at the front. Really nice what character is present with a huge malt sweetness. Slight/medium grapefruit character is really nice that comes through in the back. Slight dank character is there of pine. Flavor: Lemongrass, grapefruit pith & some slight pine. A slight herbal spiciness. Fairly soft mouthfeel. Well balanced. Finished surprisingly dry, almost harsh. Overall: Beautifully complex nose, but slightly harsh, drying bitterness detracts.

(RE) is a precise calculation concerning the gravity of beer. It is related to a boiled wort’s gravity, a fermented wort’s attenuation, ...

In this clip from their video course, Dovetail cofounder Hagen Dost explains how they keep sulfur dioxide (SO2) under control, and how they use attenuation to determine when to do a diacetyl rest and when to transfer to lagering tanks.