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Learn to make Berliner Weisse American Style, try some sandy Solera Sour blending techniques, tips for making your own flavor syrups, and brew a Flanders red ale.
Author Michael Tonsmeire provides a recipe he utilizes for his home solera method to produce funky beers.
St. Louis, Missouri-based Perennial Artisan Ales’ anniversary ale, Anniversaria, is blended via solera. Their goal isn’t to release the same beer each year, but as brewer Jonathan Moxey put it, “create a thread that will run through each year’s release.”
There are many different ways to go with fermenting this recipe from Sacch Trois to Brett Trois or any favorite strain of yours. Either way, the Centennial and Citra® hops should please any hop fan.
This 100% Brett Trois-fermented IPA features an intense tropical pineapple character.
This light yellow German-style ale is no longer brewed by Thunder Island, but you can brew it at home for a fresh, crisp brew for the summer.
Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.
Jamil Zainasheff provides readers with a recipe to recreate an authentically-styled Flanders Red. Just remember that patience is one of the best tools for brewing this style.
The first beer released by the first and only American Trappist brewery, The Spencer Brewery located in Spencer, Massachusetts. This beer was designed to mirror the patersbiers (“fathers’ beer” in Flemish) found in Belgium. They have since released a full line-up of beers, but their original Belgian-style pale ale is something to be savored. Find the recipe here.
Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.
The Wiz lays out ways to add fruit and hot peppers to beer. Plus: How to get a crisp finish.
The monks of St. Joseph’s Abbey in Spencer, Mass. run the first American Trappist brewery. Plus: a clone recipe.
