Writer: Gordon Strong
Gordon Strong’s Oatmeal Stout
My version is a bigger version of English examples, so I will use English ingredients where I can.
Oatmeal Stout: A beer once considered a health food
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.
Munich Dunkel: The original brown lager of Bavaria
Munich dunkel captures historical Bavarian brewing in a glass: Munich malt, decoction mashing, and clean, smooth lager character.
Gordon Strong’s Munich Dunkel
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
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
Gordon Strong’s Belgian Blond Ale
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.
Organize a Homebrew Competition
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.
American IPA – The flagship American craft beer
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.
Gordon Strong’s American IPA
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.
Gordon Strong’s American Wheat
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.”
American Wheat – Style Profile
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.
Wheatwine
Gordon Strong provides readers with a recipe for a wheatwine. “Stan Hieronymus writes in Brewing with Wheat that wheatwine has its origins in modern American craft brewing, but that it was not intentional. A happy accident produced a higher gravity American wheat ale. The first modern commercial version is credited to Rubicon Brewing Company (Sacramento, California) in 1988, but many breweries now produce it as a limited edition winter release. Some examples are vintage-dated and oak-aged, suggesting they likely will continue to improve with age.”
