Writer: Gordon Strong
Gordon Strong’s Kölsch
Is it a lager or an ale? Actually, Kölsch is a bit of both as it is fermented with ale yeast prior to extended lagering.
Märzen: The Traditional Oktoberfest Lager
Märzen is an amber lager that was served at Oktoberfest for over a century. While not poured in tents at the festival’s fairgrounds anymore, it is still a delicious style worth brewing at home.
Gordon Strong’s Märzen
This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.
Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character.
Gordon Strong’s Belgian Dubbel
Belgian dubbel will always have a place in Gordon Strong’s heart because it’s the first style he brewed all-grain many years ago. While the style hasn’t really changed since then, his approach to brewing this dry, dark, malty beer that gets a lot of its character from the estery/spicy yeast character has.
Eis, Eis, Baby
Due to legal and practical constraints, eisbock is one of the few beer styles that is more geared for homebrewers than pros. The secret is freeze concentration, transforming the beer from one style into another.
Gordon Strong’s Eisbock
The secret of eisbock is the freeze concentration, transforming the beer from one style into another.
Old Ale
Old ale is a style that is difficult to define given how many variations there are. Gordon Strong does his best to offer some guidelines around what it is and how to brew an old ale worthy of aging.
Gordon Strong’s Old Ale
This old ale recipe can be drank young, but may be best if cellared for 6+ months.
Gordon Strong’s Braggot
A braggot with an English barleywine base beer with about half the fermentables coming from wildflower honey.
Braggot
Braggot is a unique beverage that is part mead and part beer. Different from honey beer as a larger percent of its fermentables come from honey, yet braggots can be made with a base beer style in mind. Learn more about what braggot is and three different approaches to making one.
Gordon Strong’s German Pilsner
This German Pilsner recipe can be used as a template for any hoppy Pilsner. Replace bittering hops with a first wort hop addition of a flavor hop, move flavor and aroma hops to the whirlpool or dry hopping, and alter the variety of hops to match the target profile for the style.
