Topic: Beer Styles
Mild Ale: It’s Not Dead Yet!
Mild ale was once the most popular brew in England. Recently, however, its popularity has hit rock bottom. Is it time for a comeback? Plus: Five mild recipes
Saison
From old Belgian farmhouses to new North American breweries, brewers everywhere are rediscovering the charms of this hoppy, spicy beer for all seasons, Plus: two great saison recipes.
International Lagers
They’re here. They’re there. They’re everywhere — those ubiquitous light lagers like Heineken, Grolsch and Becks in their green bottles. Learn how to brew one at home (and learn a few new techniques — including cereal mashing and high-gravity brewing — while you’re at it). Plus: the skunk factor.
The Dark Secrets of Stout
To brew a great stout, you need to know your dark grains. From roasted barley and roasted malt to chocolate and Carafa malts, how to get the right flavor in your roasty brew. Plus: Guinness and Murphy’s stouts cloned.
The 10 Easiest Beer Styles
It’s Brew Your Own’s Tenth Anniversary and we’re kicking off a year-long series of articles with our list of the 10 most approachable beer styles.
Lambic Brewing
Take some wort contaminated with all sorts of microbes, let it “rot” for years and what do you get? One of the most interesting and unique styles of beer on the planet. Find out how to brew this sensational sour beer from Belgium.
Brewing English-Style Bitter: Tips from the Pros
Two "ordinary" brewers discuss the best in their bitters.
Old Ales
From 19th-Century England to today, a new look at old ales. You’re not Peculier if you want to learn about this style of beer. Plus: two old ale recipes
Homebrewing with Fruit: Tips from the Pros
Summer is a great time to brew a fruit beer and our two professional brewers will help make sure your next one isn’t the pits.
Chip Off the Old Bock — The American Adaptation of Bock Beer
Old World bockbier has a New World cousin —American bock. Once a seasonal offered by nearly every American brewery, now a year-round beer style of a few regional breweries; this beer style appears to have found a niche.
Milk Stout: It Does a Body Good
Milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. PLUS: A blizzard of stout recipes
8 Big Novelty Beers of the Dixie Cup
Every year, the Foam Rangers host the Dixie Cup homebrew competition. And every year, there is a special novelty beer category that challenges brewers to think outside the carboy. Here are some of the winners.
