Articles
Topic: Beer Styles
English IPA: Tips from the Pros
Derek Prentice from Fuller’s and Ken Jones from Glenwood Canyon Brewing discuss brewing English IPA.
California Common
The beer style California Common is typified, but not defined, by Anchor Steam. Learn how to brew a common or uncommon common.
Cascadian Dark Ale/Black IPA Clones
A new style of beer is emerging from the breweries of the Pacific Northwest. Dark like a porter, but hoppy like an IPA. Some call it Cascadian dark ale. Others call it Black IPA. We’ve got three clone recipes you’ll call delicious.
American Wheat: Tips from the Pros
Three US brewers discuss brewing a style that is all about the USA: American wheat.
American Wheat
American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.
Brewing Historical Porter with Brett
Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?
Northern English Brown Ale
The nuts and bolts of brewing a nutty, biscuity Northern English brown ale, a balanced British beer.
Porter Roundtable
Five commercial brewers give their insights into brewing porter, showing that there is more than one way to brew this dark ale, full of roasty goodness.
Dunkelweizen
Dunkelweizen, a dark, German wheat beer with just the right balance of malty/bready flavors and wheat beer aroma.
Bohemian Pilsener
A light-colored lager with the aroma of Saaz hops – the watchword for Bohemian Pilsener is balance.
Mild Ale
Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term “mild” referred to an entire class of ales. These beers were much bigger than today’s mild (perhaps 20 °P or more) and they were served young and sweet with residual malt sugars. Any beer could be called mild as long as it lacked the sourness of aged beers, such as stale or stock ale.
Kölsch
Commercial Kölsch is really only Kölsch if it’s brewed in the German city of Cologne. Kölsch brewed at home, however, can be refreshing and crisp on a spring or summer day.
