Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes
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Written by Kristen England
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Drop-In Brewing Co.
A well-balanced wee heavy (Scottish 90/-) may seem like a straight-forward style to brew, but a challenge to master. The Replicator gets the skinny on Heart of Lothian, a wee heavy from one of the legends in the brewing world.
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Tweaking Out: The many ways to adjust a recipe
How do you go about re-working a recipe on a beer that didn’t quite live up to your expectations? Find out some of the basic rules to tweaking a recipe.