Writer: Gordon Strong

137 result(s).

Gordon Strong’s Witbier

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The 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.

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Witbier: A hazy shade of summer

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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.

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Gordon Strong’s Leichtbier

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When 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.

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Leichtbier: Light in alcohol, not flavor

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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.

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Winter Seasonal Beers: Winter warmers, Christmas beers, and holiday treats

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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.

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Gordon Strong’s Winter Seasonal Beer

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I’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.

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The Rise of Brazilian Beer

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I 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

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Imperial Stout with Dried Mushrooms and Cumaru

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Imperial 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)

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Alem Bier’s Muscat Brett Saison clone

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Alem 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

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Cervejaria 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

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Cervejaria Narcose’s Mora Mora clone

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Cervejaria 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

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Flanders Red: The Burgundy of Belgium

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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.

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137 result(s) found.