To make a traditional German stein bier, use superheated granite to get your wort boiling.
Written by Thomas Miller
Issue: February 2001
A style still often called classic American Pilsner, or CAP, the pre-Prohibition lager has several distinctions that separate it from modern American light lagers. Learn the history of the style and some guidelines to crafting your own CAP.
The so-called “pastry” stout is a high-gravity stout with flavors reminiscent of popular desserts. Get tips for brewing your own nightcap beer from three pros leading the charge.