Two pros -- Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) -- give their tips for brewing with that glutenous grain, wheat.
Written by BYO Staff
Issue: January-February 2007
Created within the walls of the Westmalle monastery in the 1930s, the Belgian tripel is now one of the most iconic beer styles in a country replete with them. Go in depth with Gordon Strong to learn about it.
For those of us beer lovers who came of age prior to the modern craft beer boom, finding an Irish stout at a bar or store was like receiving a present. Gordon Strong takes us on a journey through the history, the style, and brewing a pristine Irish dry stout.