During the past 20 years or so, there has been an obvious upward trend in modern American brewing culture when it comes to the creation and consumption of hoppy beers. Hoppy American-style
Dear Replicator, Recently a friend and i took two days to drive around central Texas (mainly Austin) to visit new breweries. On our way to Fredricksburg we were driving through Johnson City
Jamil Zainasheff provides readers with a recipe to brew up an authentic Belgian-styled blonde ale.
This recipe is for the bottled version of London Pride. In the UK, London Pride is brewed to 4.1% ABV for cask and keg. In North America, the keg version available is the same strength as the bottled 4.7% ABV.
Terry Foster provides homebrewers a historic recipe for a turn of the century American Pale Ale.
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Honey Cured Bacon.
Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer’s character.
An experimental batch with several new hops in my freezer. It proved to be a pungent/grassy mix with a healthy citrus and tropical fruit kick to the nose.
This recipe is inspired by the wonderful time I had visiting Sambrook’s Brewery in London to meet with the London Amateur Brewers club. I based this recipe on information Head Brewer Sean Knight shared with me about their Wandle ale.
This is a recipe for the original Stone Pale Ale. According to the farewell post to the 1.0 version, Stone Brewing Co. posted this about the beer, “Maltier and more full-bodied than most American pale ales—not to mention tons hoppier than most beers at the time—it was a bold direction to go with the only beer in a fledgling portfolio.”