Belgian witbier is a fantastic beer style, especially for the summer-to-fall transition, but you need to resist the impulse to overload it with spices and fruit! Here’s how to brew one you can drink by the liter instead of making wheat-based perfume.

Belgian Blond is a tough style to nail down, but here Josh Weikert shows you how to create one that is wonderfully fresh and clean and uses the spice, esters, and “Belgian” character as an accent, not a headline.

When most people hear “bock,” they think malt—and there’s no question that maibock is a malt-forward style. However, you can lean into hops and other flavor elements to add interest, and—done well—the result is much more than a “strong helles.”

Hard to find and historically interesting? Easy to drink and straightforward to brew? Sounds like the perfect style to tackle at home—or a nice one to grab some interest in the taproom, with its quick turnaround and quantity appeal.

ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. Here’s how to make your best one.

Brew up this beer now so you’ll have it on hand when the dog days of late July and early August start beating down.

Crisp, dry, herbal-bitter, and clean, this is a lager you’ll want to have on tap all year long—but especially as the weather starts to warm.

Ready to brew a great American lawnmower beer?

Partly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.

Dry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices.

With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.

The best examples of Vienna Lager are like drinking a liquid version of dry toast. Here, Josh Weikert shows you how to brew one that delivers toasty malt flavors with a dry and clean background.

The English mild is a great test of your skills as a brewer and requires a great deal of balance to make it work.

The Helles is a challenging beer to get just right, but once you learn to dial it in, you’ll have a beer that just about everyone likes to drink.

This light, easygoing ale is ideal as a spring or summer beer or simply for brightening up your fall or winter.

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Whether you’ve got hop fatigue or are hunting some crowd-pleasing flavors—for autumn weather, holiday fare, or any time of year—this dark wheat beer in the German style need not be challenging to brew.

This one is fast and easy—great for new brewers looking to practice and build their confidence—yet it also offers great depth of flavor and a striking appearance. Surprisingly light and refreshing, the dry stout works well in any season—or, brew it soon to have it ready for St. Pat’s.

We know: It’s time to drink it, not brew it. Yet while you’re hoisting a few at the season’s festivities, it’s never too early to start thinking about your spring brewing schedule...

You don’t have to be Irish to make a great Irish Ale. Follow these guidelines, and you’re well on your way to brewing this easy-drinking red ale.