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Writer: Gordon Strong

96 result(s).

Belgian Pale Ale: The Pride of Antwerp

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We here at BYO spoke and Gordon listened . . . check out the history and keys to making a Belgian pale ale that would make an Antwerpian proud (if that is what they are called).

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Gordon Strong’s Belgian Pale Ale

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The Hardest Styles to Brew

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We at Brew Your Own recently posed a question to the readership on social media asking what styles they find hardest to brew, and why. The answers, as you’ll see, varied from

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Gordon Strong’s California Common

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California Common (5 gallons/19 L, all-grain)OG = 1.050 FG = 1.013IBU = 35 SRM = 11 ABV = 5% Ingredients7.7 lbs. (3.5 kg) North American pale ale malt1.25 lbs. (567 g) Vienna

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California Common Beer: Nothing to get steamed up about

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One of few beer styles that can call America its home is the California common. Gordon Strong traces the history, outlines the profile, and discusses the keys to nailing this style.

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Gordon Strong’s English Barleywine

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“They develop such depth when well-made, well-packaged, and well-kept, changing and maturing over the years like fine red wine.” – Gordon Strong

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English Barleywine: My favorite winter beer

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Do you have a favorite winter-time beer? For Gordon Strong, an English barleywine is his personal preference. Explore the depths of this beer that is rich in both history and body.

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Das Altbier: Germany’s old-school style

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Altbier is the famed beer of Düsseldorf that translates to “old beer” in English. But this old beer is nothing like an English old ale. Learn its distinguishing traits and pointers to brew one.

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Gordon Strong’s Oatmeal Stout

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My version is a bigger version of English examples, so I will use English ingredients where I can.

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Oatmeal Stout: A beer once considered a health food

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Oatmeal stout may no longer be touted as a healthy beverage, but it can still be a very tasty one. Explore the history, sensory profile, and how to create your own rendition.

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Munich Dunkel: The original brown lager of Bavaria

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Munich dunkel captures historical Bavarian brewing in a glass: Munich malt, decoction mashing, and clean, smooth lager character.

Gordon Strong’s Munich Dunkel

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This recipe is somewhat of a compromise in mash techniques. Traditionally, this is a decocted style, but we’re going to use a step mash and a little extra character malt instead. If you want to use a decoction, I’ll describe that as well.

96 result(s) found.