"Porters are easy beers to make, partly because the style is subject to widely variant interpretations. Much might depend, for example, on whether you plan to brew an 18th century porter or a contempory version. A porter from the 1750s, for instance, might be called an “Imperial Stout” these days. Porters are slightly less full bodied than stouts (when brewed by the same brewer) but they are still very full-flavored brews. Small variations may not be easily noticed, so it’s a forgiving style."
– Byron Burch
The Beverage People
Santa Rosa, California
"Mild Ale has a somewhat murky past and still is a style that is linked closely with brown ales. The mild is one of the oldest styles of British Ale. Originally mild ales were sold in England as darker beers that were not aged as long and thus could be sold at a lower price. This appealed to the working class. Mild ale was also a lower strength beer, so a couple of pints at the pub after work in the mill wasn't enough to get them in trouble with the better half at home."
– Scott Law
WindRiver Brewing Co., Inc.
Eden Prairie, Minnesota
"Old ale has a caramel/nutty malt character with toffee-like, roasty overtones. It is full bodied with a smooth malty-sweet finish. The oats help build a creamy, mouth-filling body and hold a dense tan head atop the deep reddish-brown beer. The addition of dark candi sugar boosts the gravity, while adding a rich, rum-like dimension to the complex flavor profile."
– Chris Farley
Northern Brewer, Ltd.
Saint Paul, Minnesota
"For a healthy fermentation, aerate very well before pitching yeast. This is a high gravity beer and the yeast needs extra oxygen to get a good start."
Seven Bridges Organic
Santa Cruz, California
"The key when devising a recipe for a Dunkelweizen (or any other beer) is to make it in a manner that you believe will live up to your personal taste. That is the main reason many people homebrew. Want a hop-head Dunkelweizen? Add more hops! An Imperial Dunkelweizen? Double the extract/base grains and the bittering hops! On the other hand, if you are one of those brewers who like to stick to a recipe, give the recipe below a try!"
– Kevin DeLange
The Brew Hut
"Brown ale is a very old style of beer that was brewed long before it was formally named. Many of the earliest of English ales were what we would today define as a brown ale. Today the BJCP defines a brown ale as follows: “A beer with an OG falling between 1.060 and 1.040, IBU between 24 and 30 and SRM between 15 and 35.”
– Bill Wiedmer
House of Homebrew
Green Bay, Wisconsin
"American Wheat beers have grown from the basis of the German Hefeweizen. While they can be crystal clear, most retain the cloudy appearance of their forefathers. Typically the American hefeweizen is a light to medium body beer that is made of over 50% wheat. The wheat flavor and “fluffyness” should dominate the malt side of the brew."
– Mike Pensinger
"We start most new homebrewers with an American Pale Ale because of its simple nature and great flavor. The style of American pale ale for the AHA is characterized by American-variety hops used to produce high hop bitterness, flavor and aroma. This bold hop flavor balances out with smooth low to medium maltiness. Good pale ale starts with light extract or pale malt and crystal malt for color and sweetness."
– Gary Wilder, Tucson, Arizona
"A genuine altbier is a difficult to find style outside of Northern Germany. For most homebrewers, making their own is a more attractive option than airfare. One way of looking at this style is that altbier is the opposite of steam beer. While steam beers are lagers fermented at ale temperatures, an altbier is most often an ale fermented at low temperatures and then cold conditioned like a lager."
– Jeff Schultz
Austin Homebrew Supply
A Bock that has a nutty, chocolate malt flavor with mild hopping.
This American-style Light Lager won Best of Show at the 21st Annual Dixie Cup
Comrades John Donaldson and Tim White • Houston, Texas
Kegs make homebrewing easy. But, what if your new "Corny" keg is also a cruddy keg? How to maintain and recondition the "big bottle."
A list of stories that ran in BYO in 2004
Here is a list of recipes that ran in BYO in 2004