Topic: Beer Styles
Mild By Name, Mild By Nature
Digital and Plus Members OnlyEnglish mild has been around for hundreds of years, yet it can still be a difficult style to put a finger on. That may be due to no single characteristic jumping out of the glass or the fact it has undergone numerous iterations throughout history. An Englishman explains why those beyond the U.K. should be taking a closer look at the humble mild. Plus: Four mild clone recipes from the U.K.
Chicha Beer
FREEChicha beer is a modern interpretation of the historical chicha drink from the Andean region of South America that respects tradition by using elements of the historical style with modern methods and ingredients. This reimagined style is open to interpretation, but is most often brewed with corn and other ingredients native to Latin America, has a slight sourness, skips the hops, and should be drank fresh. Learn more about this rustic style and how to brew your own chicha beer.
Making Hard Seltzers at Home
Plus Members OnlyHard seltzers are everywhere and you can also make your own hard seltzers at home flavored just the way you want. But making it is a bit different from brewing beer since you are essentially fermenting sugar water. So you’ll need to get tips and advice on using yeast nutrients to get the job done.
Belgian Tripel: A beer deserving respect
Digital and Plus Members OnlyCreated within the walls of the Westmalle monastery in the 1930s, the Belgian tripel is now one of the most iconic beer styles in a country replete with them. Go in depth with Gordon Strong to learn about it.
Vienna Lager: Brew me, Amadeus
Digital and Plus Members OnlySome of the most well-known classical music was written and performed in Vienna and it is also home to one of the classic lagers of the world, the Vienna lager. Take a tour of its history and what it takes to craft your own.
Germany’s Beers of Autumn
Digital and Plus Members OnlyFall in Germany means Märzen and festbier! Learn about the history and differences of these styles, plus get tips straight from some of the greatest brewers on how they create their examples.
The Basics of Sour Beer
FREELearn the basics of the various ways brewers in this era can produce sour beers, from traditional to modern.
Hard Seltzer Production for Nanos
Nano+ Members OnlyThe demand for hard seltzer continues and you are losing potential sales to customers if you don’t have a clear, bubbly offering on your menu board. But making good hard seltzer at a small brewery isn’t easy with yeast demands and other challenges. Ashton Lewis has spent the past year educating smaller breweries on how
Hazy Brewing Case Studies
Nano+ Members OnlyThe hazy category continues to evolve and grow as craft brewers from all sized breweries put their own spin on the craze for haze. Grant Lawrence and Tyler Schoales talk with different craft breweries every day as part of their jobs with the Country Malt Group and they’ve collected some interesting trends of how breweries
Brewing Balanced DIPAs: Tips from the Pros
Digital and Plus Members OnlyDouble IPAs are big, bold beers, but they also require balance and a careful touch. Get tips for brewing DIPAs from three pros churning out award-winning hop bombs.
Irish Stout
FREEFor those of us beer lovers who came of age prior to the modern craft beer boom, finding an Irish stout at a bar or store was like receiving a present. Gordon Strong takes us on a journey through the history, the style, and brewing a pristine Irish dry stout.
Bière de Garde: From the French countryside
Digital and Plus Members OnlyThe French farmhouse style we know as bière de garde has a somewhat fuzzy history. Gordon Strong catches us up on how the modern take of the beer style came to be identified and the keys to crafting a quenching rendition of your own