Posts

• Recipe

  Favorite

  Gordon Strong’s Irish Red Ale

  My recipe is a middle-of-the-road example for Ireland. It uses a rather dextrinous base malt (mild malt) with a little bit of oats to increa

• Article

  Favorite

  Irish Red Ale

  A style that has been twisted and misshapen when big, multi-national breweries started to popularize their brands, Irish red ales had for so

• Article

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  Rice Lager

  If you are looking for a beer with a clean and crisp character with very low bitterness, you’ve come to the right place. Gordon Strong tak

• Recipe

  Favorite

  Gordon Strong’s Rice Lager

  I like having a good, clean lager on tap, and this one has a refreshing quality while still being interesting.

• Recipe

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  Gordon Strong’s West Coast IPA

  Modern West Coast IPAs are pale, dry, bitter, hoppy beers of above-average strength (usually in the 6.2% to 7.5% ABV range).

• Article

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  West Coast IPA

  Clear, crisp, and packing a punch, the modern West Coast IPA offers drinkers plenty of hop character. Take a journey to Southern California

• Article

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  Alternative Mashing Techniques

  Explore three historical mashing methods from different regions — parti-gyle (England), step mashing (Germany), and decoction mashing (Cze

• Recipe

  Favorite

  Double-Decocted Czech Dark Lager

  This beer is in the style of U Fleků, the best-known Czech example of this style, and uses the mash schedule from that brewery. It is a lit

• Recipe

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  Step-Mashed Kölsch

  It is possible to produce a Kölsch in less time, but Kölsch yeast is notoriously difficult to clear because it is a powdery yeast. Giving

• Recipe

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  Parti-Gyled English Pale Ale and Light Mild

  Create two recipes, but use the same grist for both. For the second batch, change the brewhouse efficiency setting to one half the first rec

• Article

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  Weizenbock

  While our understanding and categorization of the German wheat beer family has evolved over the years, the acknowledgement of a strong wheat

• Recipe

  Favorite

  Gordon Strong’s Weizenbock

  Weizenbocks will use malted wheat for at least half the grist, but there are many kinds that can be used depending on the desired color of t