Topic: Beer Styles
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.
Vienna Lager: Tips from the Pros
Three US brewers discuss how they brew Vienna lager and share some advice for small batches.
Hybrid Beer Styles
Do you like brown ales? How about India pale ales (IPAs)? Then why not a brown IPA? Learn how to envision, formulate and brew a “fusion beer” — a beer that is made by combining the elements of two or more existing beer styles. Plus: two example recipes.
Irish Red Ale
One of the first things you learn about most styles is whether it’s an ale or a lager. This month’s featured style — Irish red ale — can be either.
Aussie-style Dark Ale: Tips from the Pros
Australian Pale Ale
This article takes a look at Australian pale ale, as typified by Coopers Sparkling Ale — a beer with an unlikely name and an even more unlikely yeast sediment. Michael Jackson once described this beer as an Australian classic.
Brewing American Pale Ale
What does it take to turn an average American pale ale into an awesome one? Guest columnist Gordon Strong explains the style.
