During the past 20 years or so, there has been an obvious upward trend in modern American brewing culture when it comes to the creation and consumption of hoppy beers. Hoppy American-style
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Kellerbier is the beer of choice throughout much of Germany’s Franconia region. Yet, it is difficult to define kellerbier as there are hundreds of examples that may be pale or quite dark, and taste equally unique. Learn about the history of these young, unfiltered lagers from a brewer who spent a decade at the source, plus tips on brewing your own at home.
Go into a brewery or craft beer bar with a decent tap list and there’s a pretty good chance you’ll find a fruited Berliner weisse or Gose. The styles have been revived over the past decade or so, however they are almost always brewed using the quick kettle-souring technique. To make a more complex version you need to revert to traditional techniques including mixed-fermentation, extended aging, no-boil, and bottle conditioning. Michael Tonsmeire shares how to bring these techniques to your homebrewed versions.