Writer: Gordon Strong
Cold IPA
Whether it’s a new, distinct style or just a modified version of an existing style, one thing we can all agree on is that cold IPAs are delicious. Learn to brew this smooth, dry IPA that hits all the right hoppy notes.
Gordon Strong’s Cold IPA
Whether it’s a new, distinct style or just a modified version of an existing style, one thing we can all agree on is that cold IPAs are delicious. Brew this smooth, dry IPA that hits all the right hoppy notes.
Dad’s Homebrew
They may be the beer styles your dad drank after mowing the lawn, but that doesn’t mean they aren’t cool! American adjunct lagers (and sometimes ales) are refreshing with a simple taste profile. We provide insight into brewing a beer your dad would be proud of.
Kölsch: The Delicate Beer of Cologne
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering. Learn more about this refreshing style from Cologne, Germany.
Dad’s Cream Ale
This Cream Ale can be easily adapted to become a Kentucky common by either adding SINAMAR® or some mid-range crystal malt and black malt. It can also be made at a higher strength to give a decent approximation of a malt liquor.
Dad’s American Lager
This American Lager recipe can be used as a starting point for many variations. Scale down the alcohol to 3.5% and reduce the bitterness to 10 IBUs to have an American light lager. Add SINAMAR® to make a dark American lager. Reduce the percentage of adjuncts from 20% to 10% and increase the bitterness to 20 IBUs to get a premium American lager. Use either all rice or all corn as adjuncts. Use all corn as adjuncts, increase the alcohol to 5.8% and the bitterness to 30 IBUs of Cluster to get a classic American Pilsner (pre-Prohibition lager). Add some tropical or New Zealand late hops to make a hop lager. Switch the yeast to Danish Lager, American Lager, or a malty German variety for a different fermentation profile.
Malt Liquor
This Malt Liquor recipe can be adjusted to a different alcohol level, if desired. Just add or remove corn sugar first.
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
Märzen: The Traditional Oktoberfest Lager
Märzen is an amber lager that was served at Oktoberfest for over a century. While not poured in tents at the festival’s fairgrounds anymore, it is still a delicious style worth brewing at home.
Gordon Strong’s Märzen
This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.
Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.
Gordon Strong’s Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character has.
