Topic: Beer Styles
Italian Pils
Czech and German Pilsners get most of the attention, but another style of Pilsner — the Italian Pils — was developed in Milan 25 years ago and has become more and more popular worldwide due to its increased hop bouquet. Learn the history and brewing techniques for this wonderful summer style.
Helles Exportbier: Dortmunder export, for those of you who aren’t German
Here in the U.S., it is often known as Dortmunder export beer, but in Germany a better name is helles exportbier. Learn the historical context for the style as well as possible techniques and ingredients to brew a classic interpretation.
American Amber Ale
While its popularity peaked in the earlier years of the craft beer movement American amber ales are far from dead. Learn some of the key traits to brewing one of the classic styles in American craft beer lore.
American Barleywine: Aged in the USA
American barleywine is rich and strong. It has a big malt flavor and aggressive hopping, but it still has a balance between the malt character and hop character.
Witbier: A hazy shade of summer
Adding fruit, spices, or other flavorings to beer is commonplace for homebrewers and craft brewers alike, but there are many ways to go about extracting the flavor.
Brewing Modern Porter
If there’s a brewing question more ubiquitous than “what’s the difference between stout and porter?” I don’t know what it is. One thing I do know, though, is that like most any
Leichtbier: Light in alcohol, not flavor
German light beer is much different than what Americans have come to expect of “lite” beer. Learn some of the keys to crafting a full-flavored and balanced leichtbier.
Winter Seasonal Beers: Winter warmers, Christmas beers, and holiday treats
With the onset of winter in the Northern Hemisphere, winter warmers can be found on beer shelves everywhere. This year, make your own best version at home with some guidance from Gordon Strong.
Doppel Your Pleasure, Doppel Your Fun
Doppelbock is often deemed one of the harder beer styles to brew well. First off, it’s big and bready — the monks brewed it specifically for times of fasting to stave off
Flanders Red: The Burgundy of Belgium
Many people may not realize that Flanders red and brown ales actually trace their roots across the Channel to England. Find out about the history of these styles of beer, the keys to their flavor development, and how to brew one yourself.
Session Beers: The drive to go little
Bigger is always better, right? Not according to fans of session beers. Denny and Drew lay out some keys to crafting a fine example of a low-alcohol beer built with enough character to feel “big.”
English IPA: Yes, you can call this India pale ale
Many view their India pale ale to require certain character
istics, but those may not come close to what the classic rendition looked like. Gordon Strong takes us back to the prototypical IPA; the English IPA.
