Writer: Jamil Zainasheff

American Wheat

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American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.


Northern English Brown Ale

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The nuts and bolts of brewing a nutty, biscuity Northern English brown ale, a balanced British beer.


Dunkelweizen

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Dunkelweizen, a dark, German wheat beer with just the right balance of malty/bready flavors and wheat beer aroma.


Bohemian Pilsener

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A light-colored lager with the aroma of Saaz hops – the watchword for Bohemian Pilsener is balance.


Mild Ale

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Five hundred years ago, almost all British beers existed as both stale and mild ales. From its earliest use through the 18th Century, the term “mild” referred to an entire class of ales. These beers were much bigger than today’s mild (perhaps 20 °P or more) and they were served young and sweet with residual malt sugars. Any beer could be called mild as long as it lacked the sourness of aged beers, such as stale or stock ale.

 


Kölsch

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Commercial Kölsch is really only Kölsch if it’s brewed in the German city of Cologne. Kölsch brewed at home, however, can be refreshing and crisp on a spring or summer day. 

 


Irish Red Ale

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One of the first things you learn about most styles is whether it’s an ale or a lager. This month’s featured style — Irish red ale — can be either.


Fruit Beers

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Some folks think fruit beer is for beginners, but that’s not the case. Just like getting a tan on vacation — you need to start with a good base.


Roggenbier

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Why rye? Because a great roggenbier has a spicy, pumpernickel-like flavor and a bready, banana-like aroma. Plus: A rockin’ roggen recipe.


Irish Dry Stout

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Think all stouts are thick, heavy and boozy? Think again! Dry stout is refreshing, light-bodied and low in alcohol. 


Munich Dunkel

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Let’s get old school and go back to a time when people used pencil and paper, rotary phones and brewed Munich dunkel.


Extra Special Bitter (ESB)

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Is it the crystal malt? The English hops? What makes a great ESB? Find out how to put the special in your bitter.


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