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Writer: Gordon Strong

89 result(s).

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.

Belgian Blond Ale: The best known Belgian Abbey beer

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Some people have asked me how I choose the styles to write about in this column. At the start, it was easy — I just started writing about new styles in the

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Gordon Strong’s Belgian Blond Ale

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I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.

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Organize a Homebrew Competition

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A tremendous amount of planning and work goes into organizing a homebrew competition. Here is what to consider if your club is looking to start hosting a competition or make an existing one run more smoothly.

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American IPA – The flagship American craft beer

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American IPAs continue to dominate the craft beer market. Gordon Strong brings his knowledge of crafting a delicious homebrewed version of this style, for all to enjoy.

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Gordon Strong’s American IPA

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My recipe is a bit old school since I’m not using the latest sexy hop varieties. I’m just using good old Centennial, which was first called a “Super Cascade” when introduced. It has many of the same characteristics, like citrus, grapefruit, and pine. It’s like talking to an old friend.

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Gordon Strong’s American Wheat

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Recipe author Gordon Strong states, “My recipe is towards the upper end of the strength range for the style since I don’t think of the style as purely a summer quencher. Feel free to scale it down to around 4.5% ABV if you do want it more sessionable.”

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American Wheat – Style Profile

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The overall impression for the style is refreshing, often dry and somewhat crisp, highly carbonated, with a bready wheat flavor and a complementary hop character.

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89 result(s) found.