Topic: Beer Styles
Irish Red Ale
A style that has been twisted and misshapen when big, multi-national breweries started to popularize their brands, Irish red ales had for some time lost their way. Gordon Strong wants to take this style back to its Irish roots.
Rice Lager
If you are looking for a beer with a clean and crisp character with very low bitterness, you’ve come to the right place. Gordon Strong takes us on a journey through the mechanics to brew Japanese rice lagers or simply rice lagers.
West Coast IPA
Clear, crisp, and packing a punch, the modern West Coast IPA offers drinkers plenty of hop character. Take a journey to Southern California where this style was born and has since been exported around the world.
Weizenbock
While our understanding and categorization of the German wheat beer family has evolved over the years, the acknowledgement of a strong wheat beer called weizenbock has been relatively static. Maybe that is because the prototypical weizenbock, Schneider Aventinus, is truly a world-class beer that is widely available and is well-known.
American Pale Ale
The American pale ale will always hold a special place in the heart of any craft beer fan that lived through the 80s and 90s in the U.S. Gordon Strong takes us on a journey to explore its history and why it still remains relevant today.
The Cool New Style: Cold IPA
Cold IPA is the latest IPA sub-style sweeping the nation (and beyond). It features a grain bill that includes adjuncts to dry out the finish and is often fermented warm with a lager yeast, making cold IPA the perfect style to showcase hops. A couple of pros, including the brewer who invented the style, share their advice and clone recipes.
Italian Pilsner
While not exactly new to the craft beer world, the Italian Pilsner has been gaining popularity in recent years as consumers and breweries look to styles other than IPAs that can provide nice dry-hopped qualities.
American Porter: A robust dark brown ale
Often overlooked by its bigger, bolder, stout cousin; porter still has a loyal following. Find out the history and keys to brew one of its sub-styles, the American porter.
Simply Saison
With roots in the agrarian lifestyle in northern Europe, many brewers pigeon-hole saisons to look and taste a certain way. But the truth is that it is a fairly diverse class of farmhouse ales. Learn about many of its renditions and a recipe.
Sour Beer Techniques Workshop
Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers. Michael will demonstrate
Pastry Stout: Have your cake and drink it too
While sometimes derided among lovers of traditional beer styles, the fact is that pastry stouts are popular and for a reason . . . they can be delicious. Find out what it takes to brew one yourself.
Bring on the Warmth
Get tips and recipes for brewing three high-ABV styles — barleywine, wheatwine, and imperial stout — that you can brew now to help shake off the frost in the dead of winter.
