Topic: Beer Styles

391 result(s).

Pastry Stouts: Tips from the Pros

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The so-called “pastry” stout is a high-gravity stout with flavors reminiscent of popular desserts. Get tips for brewing your own nightcap beer from three pros leading the charge.

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Czech Dark Lager: Prague’s dunkel

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When it comes to dark lagers, schwarzbier and Munich dunkels aren’t the only kinds being brewed in Europe. Learn about the differences between those two styles and the Czech version of a dark lager.

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Brewing A West Coast IPA: The anti-haze

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“Juicy” IPAs are not universally loved by beer fans. The West Coast IPA offers drinkers a more biting and clear rendition of the hop bomb. Get some pointers on brewing one yourself.

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Scottish Export: The pale ale of Scotland

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An often misunderstood style here on this side of the Atlantic, shilling ales should be sessionable and refreshing. Gordon Strong explores Scottish export ales.

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Up in Smoke

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Rauchbier is the most famous beer brewed with smoked malt. Scott Burgess fell in love with the style while living for a decade in the rauchbier epicenter of the world — Bamberg, Germany. He explores the differences between some of the best examples and shares how homebrewers can brew their own rauchbier.


Italian Pils

FREE

Czech and German Pilsners get most of the attention, but another style of Pilsner — the Italian Pils — was developed in Milan 25 years ago and has become more and more popular worldwide due to its increased hop bouquet. Learn the history and brewing techniques for this wonderful summer style.


Helles Exportbier: Dortmunder export, for those of you who aren’t German

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Here in the U.S., it is often known as Dortmunder export beer, but in Germany a better name is helles exportbier. Learn the historical context for the style as well as possible techniques and ingredients to brew a classic interpretation.

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American Amber Ale

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While its popularity peaked in the earlier years of the craft beer movement American amber ales are far from dead. Learn some of the key traits to brewing one of the classic styles in American craft beer lore.

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American Barleywine: Aged in the USA

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American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.

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Witbier: A hazy shade of summer

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Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.

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Brewing Modern Porter

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If there’s a brewing question more ubiquitous than “what’s the difference between stout and porter?” I don’t know what it is. One thing I do know, though, is that like most any discussion of beer styles the questions shouldn’t be isolated to how one style compares to another, but how those styles have evolved over

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Leichtbier: Light in alcohol, not flavor

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German light beer is much different than what Americans have come to expect of “lite” beer. Learn some of the keys to crafting a full-flavored and balanced leichtbier.

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391 result(s) found.