Topic: Beer Styles
British Bitter
The Bitter Truth About an English Beer
Robust Porter
Porter was designed with economy in mind. In 1722 brewer Ralph Harwood created a brew he called “entire” to replace the three-beer blend that dominated London pubs. Publicans who once poured a
Fruit Beer: Tips from the Pros
Brewer: Peter Bouckaert Brewery: New Belgium Brewing Co., Ft. Collins, Colo. Years of experience: Nine Education: Degree in biochemistry in brewery and fermentation technology from CTL in Ghent, Belgium House Beers: Fat Tire (amber
Wheats of the World
From traditional Bavarian weisse to American wheat, six tasty ways to make refreshing wheat beer. Includes a starter recipe for your own experiments.
Doppelbock
Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline
Oatmeal Stout
Brew the beer that’s rich, smooth, and filling. Just like Mom used to make!
Munich Dark Lager
At one time probably all the beers of Munich were dark lagers. Prior to modern malting technology, maltsters kilned their malt by allowing the hot fumes from burning wood or coal to
Roggenbier
Rye, the most distinctive of grains, conjures up strong reactions. Some beer enthusiasts prefer their rye bread with pastrami and a dollop of mustard while others prefer it on someone else’s plate.
Brown Ale
Brown ale originated in London and probably evolved from porter at a time when consumers demanded a less hoppy brew at a more affordable price. Today many view brown ale as the
Wheat Beer Brewing: Tips from the Pros
Brewer: Greg Zaccardi Brewery: High Point Wheat Beer Co., Butler, N.J. Years of experience: 2.5 Education: Bachelor’s degree in chemistry from University of California, Santa Cruz House Beers: Kristall, Winter Wheat, Blonde,
Lambic: Brewing with Bacteria
Homebrewer Wanted: Must be willing to risk contamination of entire brewery with strange and exotic microbes from faraway lands. Must be willing to wait many years to see if the
Oud Bruin
At one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science,
