Had a tough day working in the coal mine? Every hard worker needs this hard-water lager. Learn how to brew Dortmund Export, a blue-ribbon beer style from a blue-collar town.
Big and malty, yet smooth and drinkable, traditional German bockbier is one of the great achievements of German brewing. Find out about this family of beers -- including Maibocks, Christmas bocks and doppelbocks -- and how to brew them at home.
There are scores of ordinary beer styles, dozens of good beer styles, but perhaps only a handful of truly great ones. Among these really great beer styles, some cognoscenti would argue that there is only one that occupies the very pinnacle of beerdom: Bohemian Pilsner.
Lots of malt. Lots of hops. Lots of yeast and, potentially, lots of frustration. Barleywine is a highly challenging, but highly rewarding, beer style to brew at home. From mash tun tricks to extended aging tips -- we'll show you how to get this bad boy in your carboy with the least amount of hassles. Plus: three detailed homebrew recipes for two barleywines and a big brown ale.
Got your St. Patrick's Day beer brewed yet? How about brewing the same beer that they'll be drinking in Dublin -- Dry Stout? Just out looking for a recipe. See our Stout Recipe Index for a several.
Milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. PLUS: A blizzard of stout recipes
Let the college girls go wild; we're going mild. Learn the origins of this working man's British ale and how to brew it at home.
Is it a beer? Is it mead? Actually, it's a little of both. Let us introduce you to braggot, as brewed by the author's homebrew club.
From 4% ABV "singles" to 12% tripels, Trappist ales cover a lot of ground. The main thing they have in common is their brewers.....Trappist monks. Found out how these brothers brew. Plus: recipes for a heavenly tripel and dubbel.
Learn how to brew this dark, delicious weizenbier just like a Garman brewmeister.
The wise one answers your homebrewing questions.
You know it. You love it. Now the guy who wrote the book on pale ale will tell you how to brew it. Includes recipes for a classic English pale ale, a classic American pale ale and the author's favorite brewpub pale ale. Plus: Homebrew-inspired adaptations that push the limits of the style.
Where did beer styles come from and how did they develop? What do they mean and how shall we define them? A trip through brewing history sheds some light on these questions. Plus: Beer styles -- what good are they?
Make this refreshing dark summer ale filled with fresh, tart fruit. The author convinces a friend to reveal his recipe in the pages of BYO.
The convoluted tale of the traditional German festbier called Märzen-Oktoberfest-Vienna: The history behind its extra-long name, how to pick the most authentic ingredients, a trio of tried-and-true recipes, and step-by-step instructions for brewing this lip-smacking Bavarian style at home.