Writer: Gordon Strong
Gordon Strong’s Witbier
MEMBERS ONLYThe beer should ferment dry but not seem bitter because of the low IBUs. This should increase drinkability, as long as it is carbonated well. The spices shouldn’t be heavy, but if you find yourself wanting more, you can always make a quick “tea” of the parts you want to increase and blend it in post-fermentation.
Witbier: A hazy shade of summer
MEMBERS ONLYAdding 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.
Gordon Strong’s Leichtbier
MEMBERS ONLYWhen I first thought about giving a recipe for this style, I was going to say, “just take your favorite Pilsner or helles recipe, but use more water” – and I wouldn’t be too far from the mark. But there is a little more to it than that.
Leichtbier: Light in alcohol, not flavor
MEMBERS ONLYGerman 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
MEMBERS ONLYWith 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.
Gordon Strong’s Winter Seasonal Beer
MEMBERS ONLYI’ve been making Christmas beers since my fifth batch and this version has several of my favorite ingredients and combinations, and is richly malty, complex, and spicy for the season.
The Rise of Brazilian Beer
MEMBERS ONLYI think most people know that I enjoy traveling for beer, whether I’m judging, teaching, brewing, consulting, giving judging exams, or just being a beer tourist. I have greatly enjoyed most of the places I’ve visited over the years, but Brazil will always have a special place in my heart. From my first trip there nearly
Imperial Stout with Dried Mushrooms and Cumaru
MEMBERS ONLYImperial Stout with Dried Mushrooms and Cumaru (5 gallons/19 L, all-grain)OG = 1.097 FG = 1.017IBU = 61 SRM = 80 ABV = 10.6% Courtesy of Daniel Ropelato, this imperial stout incorporates dried mushrooms and the unique flavors of cumaru seeds (tonka beans). Ingredients10 lbs. (4.5 kg) pale ale malt3 lbs. (1.4 kg)
Alem Bier’s Muscat Brett Saison clone
FREEAlem Bier’s Muscat Brett Saison clone (5 gallons/19 L, all-grain)OG = 1.056 FG = 1.007IBU = 13 SRM = 3 ABV = 6.8% This saison with Brettanomyces from Alem Bier
Cervejaria UNIKA’s Catharina Sour with Strawberry & Coffee clone
MEMBERS ONLYCervejaria UNIKA’s Catharina Sour with Strawberry & Coffee clone (5 gallons/19 L, all-grain)OG = 1.049 FG = 1.008IBU = 9 SRM = 3 ABV = 5.5% A unique take on Catharina sour with the addition of strawberries and coffee from UNIKA, in Rancho Queimado, Brazil. Ingredients6 lbs. (2.7 kg) Pilsner malt4 lbs. (1.8
Cervejaria Narcose’s Mora Mora clone
MEMBERS ONLYCervejaria Narcose’s Mora Mora clone (5 gallons/19 L, all-grain)OG = 1.055 FG = 1.013IBU = 20 SRM = 23 ABV = 5.5% Mora Mora is a dark lager with coconut and vanilla brewed by Cervejaria Narcose in Capão da Canoa, Brazil. Ingredients6 lbs. (2.7 kg) Pilsner malt4 lbs. (1.8 kg) flaked rice10
Flanders Red: The Burgundy of Belgium
MEMBERS ONLYMany 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.