Topic: Beer Styles
Old Ale
Old ales are strong, almost always dark ales that are sometimes known as strong ales. They are English in origin and range from the Eldridge Pope brewery’s famed Thomas Hardy’s ale, which
Take Heart with Winter Warmers
These seasonal beers were traditionally served to warm the body and soul with their herbs, spices, and high alcohol content. Recipes included for spruce beer, wassail, and a brew to fight off Old Man Winter.
Scottish Ale
Scottish ale is a category that encompasses four main types of beers. They are light, heavy, export, and strong — often known as Scotch ale rather than Scottish. In older days these
American and English Brown Ale
Brown ales, sometimes known as nut brown because of their color, originated in England and exist as a very strong style today. Brown ale is broken into two categories, Northern brown
Brewing Weiss: Tips from the Pros
A Winner’s View of Weiss Brewer: Ryan Ashley Brewery: Mickey Finn’s, Libertyville, Ill. Years of experience: 10 years homebrewing, five years professional House Beers: Main Street Wheat Ale, Abana Amber Ale, Five-Springs
Belgian Golden
There is no official “Belgian golden” category. Rather, it is “Belgian pale,” but this beer should not be confused with a regular pale ale of any sort. In fact if it were
Simple, Delicious Stock Ales
I remember the moment I caught it. I had just emptied the contents of a packet of dried yeast into the fermenter and was sealing the lid firmly around the white, five-gallon
Barleywine
Barleywine has an undeniable mystique; it is unique as a style and experience. Each year’s vintage is anxiously awaited to sample and to savor. Each brewer has his own special methods, ingredients,
Eisbock: Brew the Beer Money Can’t Buy
Delicious eisbock is expensive to produce on a large scale and must be aged. The unwillingness of larger breweries to produce it gives it a mystique, and it makes a great addition to any brewer’s beer cellar.
Brewing Like the British
Let’s face it. Brewers in England brew at home for very different reasons than brewers in the United States. In the United Kingdom take-home beer is very expensive, and people brew at
Superior Stout
A good stout begins with a classic coffee-like flavor, says Owen Hutchins. From there it’s a matter of manipulating the recipe to include an array of subtle flavors. Hutchins is the head
Brewing Hefeweizen: Tips from the Pros
Brewing Hefe with the Pros…