Five commercial brewers give their insights into brewing porter, showing that there is more than one way to brew this dark ale, full of roasty goodness.
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Written by Betsy Parks
Issue: January-February 2010
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English IPA: Yes, you can call this India pale ale
Many view their India pale ale to require certain character istics, but those may not come close to what the classic rendition looked like. Gordon Strong takes us back to the prototypical IPA; the English IPA.
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Roggenbier: A rye twist on a dunkelweizen
Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen.