I remember the moment I caught it. I had just emptied the contents of a packet of dried yeast into the fermenter and was sealing the lid firmly around the white, five-gallon
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Written by Keith Yager
Issue: April 1999
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American Barleywine: Aged in the USA
American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.
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Flanders Red: The Burgundy of Belgium
Many people may not realize that Flanders red and brown ales actually trace their roots across the Channel to England. Find out about the history of these styles of beer, the keys to their flavor development, and how to brew one yourself.