Beer Style: Wheat Beer Family
Harold-is-Weizen (German Hefeweizen)
Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.
Brewing Rustic French Ales
The modern tradition of French bière de garde was a reboot of an older, more rustic beer dating to the early twentieth century, also called, confusingly, bière de garde. That earlier line
3 Ways to Wheat
It’s easy to spot the wheat beer among the ambers and stouts on any taproom table: just look for the one with the soft, hazy glow in the palest shade of gold
Wheatwine
by the numbers OG: 1.080-1.120 FG:1.016-1.030 SRM:8-15 IBU:30-60 ABV:8-12 Most homebrewers are quite familiar with barleywine, a very strong ale with English roots and modern American craft interpretations. However, many have not
Brewing Wheat IPA: Tips from the Pros
As IPAs became all the rage among craft beer consumers in the last decade, brewers looked to capitalize on their Humulus lupulus obsessions by adding greater amounts of hops to other beer
Rockford Brewing Co.’s Rockford Country Ale: Replicator
Dear Replicator, I have to say that my experience with farmhouse style beers had not been good. I’m more of a pale ale, IPA guy. That all changed when my brewing buddy
Bière de Garde
by the numbers OG:1.060–1.080 (14.7–19.3 °P) FG:1.008–1.016 (2–4.1 °P) SRM:6–19 IBU:18–28 ABV:6–8.5% It was well over a decade ago and I was still perfecting my brewing of the entire Beer Judge Certification
Saison
by the numbers OG: 1.048–1.065 (11.9–15.8 °P) FG: 1.002–1.012 (0.5–3.1 °P) SRM: 5–14 IBU: 20–35 ABV: 5–7% Sometimes I think defining saison is a lot like defining pornography: I know it when
Hacker-Pschorr Weisse Clone
Hacker-Pschorr brewery was established in 1417 in Munich and is now owned by Paulaner. The brewery uses only the finest Bavarian barley and wheat malts, noble hops from Germany and Bohemia, and spring water from the Alps to brew its beers.
Hacker-Pschorr Weisse is brewed with 60 percent wheat and 40 percent barley malt. After it’s finished fermenting at warm temperatures, it is aged for a short time at cold temperatures. It is unfiltered, which provides a hazy yellow color with an off-white, feathery head. This is a classic example of a wheat beer with a wheat and estery aroma. The flavor is crisp, clean and well-balanced.
Unibroue’s Blanche De Chambly clone
There are many Belgian witbiers. Most are shimmery and pale with a sprightly, refreshing orangey-spicy aroma. One of the best that I have ever tried comes from a medium-size brewery near Montreal, Unibroue, makers of La Fin du Monde (The End of the World) and Maudite (Damned), Belgian-style strong ales that have earned numerous international gold and platinum medals. I don’t know if the brewers use the same yeast in all their brews, but I have had great luck reculturing their yeast and brewing with it. They don’t reveal what particular combination of spices they use, beyond the traditional coriander and orange peel, but I like to add ginger.
Gordon Strong’s German Gose
Gose (pronounced GOH-zeh, not GOES) is a historical beer style that is typically associated with the city of Leipzig in the mid-east part of Germany.
German Gose: Popular but misunderstood
While the style was once nearly extinct, Gose has been revitalized among craft and homebrewers in recent years.
