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Pale Ale Family
Light in color, this category includes everything from American pale ale, blonde, and cream ale, to Belgian blond and pale ale, to English bitter, mild, and pale ale, to German Kölsch and altbier.
Posts
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Recipe
Wandering Monsters Brewing Co.’s Bossie clone
Bossie is classified as a “Wisconsin Ale” brewed by Wandering Monsters in Cincinnati, Ohio, as a tribute to a classic craft beer that is
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Recipe
Dry Mopped Hazy Pale Ale
The winning beer chosen by American homebrewers for the best homebrew made by South African brewers using South African hops.
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Recipe
SMAH, The Beer
This recipe is a starting point for experimenting with a new grain, calling for ~10% of an adjunct and keeping everything else out of the wa
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Recipe
Fonio Gold
The intention on this beer was to take advantage of the crisp and tropical fruit character of fonio to give an extra hop dimension to an oth
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Recipe
Trans Canada Brewing Co.’s MisBEEhavin’ clone
This extra special bitter blends the sweetness of buckwheat honey with the bitterness of the hops. As a homebrewer, this prize was an amazin
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Recipe
Spent Hop ESB
This ESB is brewed using 100% second-use fresh hops for a mellow bitterness.
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Article
British Strong Bitter
There are three classes of British bitter — with strong bitter being the biggest of the three. Still, it clocks in at a relatively low ABV
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Recipe
Gordon Strong’s Strong Bitter
A fun strong bitter recipe with some unusual techniques, including no-sparge.
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Article
Kölsch: The Delicate Beer of Cologne
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering. Learn more about t
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Recipe
Dad’s Cream Ale
This Cream Ale can be easily adapted to become a Kentucky common by either adding SINAMAR® or some mid-range crystal malt and black malt. I
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Recipe
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
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Recipe
Altbier
This recipe is based on the all-grain recipe by Gordon Strong in the January-February 2019 issue of BYO and shows how I would approach the r