The Dortmunder export is the Cadillac of pale lagers. Longtime homebrewer Josh Weikert shows you how to make your best!

Ready to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.

Randy Mosher, author of Radical Brewing, delves into the decidedly un-radical character of the world’s most unassuming—yet arguably most rewarding—swath of the beer spectrum.

“Light corn malt. Medium-light water cracker and bread malt aroma and flavor with low herbal-floral hops and low hop bitterness. Clean and refreshing with low sulfur notes. Crisp, dry finish with light red apple and grainy malt notes.”

Following the golden path of modern festbier, this homebrew-scale recipe is closely based on Counter Weight’s GABF gold medal winner.

Yes! Rich malt depth with hints of dried fruit, toffee, and jasmine. Slightly spicy hop bitterness balances perfectly. Very clean finish with enough body for a nice drinking experience. Something a bit beyond light lager, but still has all-day barbeque drinkability.

“Moderately bitter citrus in the aroma and flavor with a nice minty, herbal hop aroma. Peppery spice emerges mid-sip. Creamy, almost oat-like body, with peppery spice hop flavors. Lightly soapy with a clean and quick dry finish. The creamy mouthfeel sets it apart. In a rather conservative field, it takes chances and offers something different without losing the context.”

A dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.

or DAB, is the last remaining large brewery in Dortmund, Northrhine-Westfalia, Germany, owned by the Radeberger Gruppe, which is in turn par...

is the largest single beer company in the diverse and decentralized German market, with a 15% share by volume. The namesake Radeberger Brewe...

This award-winning rich black ale with dark roasted malt flavors is blended with bittersweet chocolate, a blend of three Mexican chile peppers, and cinnamon.

Brewers have warm hearts for cold-fermented beers, and we asked these five brewers to share the objects of their greatest affection.

The Scottish 80, also called an “export” by the BJCP guidelines, is a strong ale by Scottish standards. The export name means that this is an ale with a higher alcohol content (3.9 to 4.9 percent) that was intended to survive trans-Atlantic voyages.

The Scottish Export is the strongest of the three lower-ABV ales in the family. A malt-forward, low-ABV, toasty-not-roasty beer with minimal hops, but at the 80 shilling level we're expecting a more pronounced set of flavors.

It may be counterintuitive, but strong, sweet, dark beers endure in some of the world’s hottest climates. In Jamaica, a low-cost folk drink helped to popularize it. Martyn Cornell tells the story.

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.

From their South London outpost in the arches beneath a bustling elevated railway, the Kernel has embraced London brewing history with a craft ethos—respecting and referencing tradition while thoughtfully building their own identifiable, modern, hop-forward character.