Writer: Jamil Zainasheff

Imperial/Double IPA

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by the numbers OG: 1.070–1.090 (17–21.6 °P) FG: 1.010–1.020 (2.6–5.1 °P) SRM: 8–15 IBU: 60–120 ABV: 7.5–10% Like many people, when I was new to craft beer I favored beers with a maltier balance, ones that were not so bitter. At that time a homebrew shop owner told me that most people start out preferring


German Pils

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by the numbers OG: 1.044–1.050 (11–12.4 °P) FG: 1.008–1.013 (2.1–3.3 °P) SRM: 2–5 IBU: 25–45 ABV: 4.4–5.2% German Pilsner recipes seem so simple, but brewing a perfect example is a challenge that many brewers never master. A big part of the challenge is getting a dry, crisp finish to the beer. Historically, German Pilsner was


German Hefeweizen

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by the numbers OG: 1.044–1.052 (11–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 2–8 IBU: 8–15 ABV: 4.3–5.6% Most people seem to either love or hate German wheat beers based on early taste experiences. Those that love hefeweizen probably had the chance to try a great example with the proper level of fermentation-derived esters and phenols.


Flanders Red

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by the numbers OG:1.048–1.057 (11.9 – 14.0 °P) FG:1.002–1.012 (0.5 – 3.1 °P) SRM:10–16 IBU:10–25 ABV:4.6–6.5% Don’t tell me you hate sour beers. If you are a regular reader of this column, you know what I am going to say next: You don’t like poorly made sour beers. I run into lots of people that


Extra Special Bitter (ESB)

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by the numbers OG: 1.048–1.060 (11.9–14.7 °P) FG: 1.010–1.016 (2.6–4.1 °P) SRM: 6–18 IBU: 30–50 ABV: 4.6–6.2% Extra special bitter, often referred to as English pale ale or strong bitter (ESB is a beer from Fuller’s that has come to typify the style) is an average to moderate strength English ale. An ESB should be


English IPA

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by the numbers OG: 1.050–1.075 (12.4–18.2 °P) FG: 1.010–1.018 (2.6–4.6 °P) SRM: 8–14 IBU: 40–60 ABV: 5.0–7.5% India pale ale was first created when an enterprising brewer crafted a beer to better survive the long sea voyage from England to India in the late 18th century. It is said that the beer had more hop


English Barleywine

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by the numbers OG: 1.080–1.120 (19.3–28.1 °P) FG: 1.018–1.030 (4.6–7.6 °P) SRM: 8–22 IBU: 35–70 ABV: 8.0–12.0% One of the classic examples of English barleywine is Thomas Hardy’s Ale. Some years ago a friend invited me to a vertical tasting of Thomas Hardy’s Ale. He had been purchasing and cellaring each vintage since 1988. More


Irish Dry Stout

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by the numbers OG: 1.036–1.050 (9.1–12.4 °P) FG: 1.007–1.011 (1.8–2.8 °P) SRM: 25–40 IBU: 30–45  ABV: 4.0–5.0% Several months ago I was enjoying an evening out at a local brew pub with several non-beer geek friends. One friend asked me what I would recommend from the pub’s beer list. I began describing the various beers


Doppelbock

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When new homebrewers come into the hobby, it seems that they often focus on pale ale, IPA and stout. I think I was really lucky when I started homebrewing, because many of the homebrewers I met had already moved on from those common styles. That early exposure really helped my beer knowledge blossom. For example,


Cream Ale

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by the numbers OG: 1.042–1.055 (10.5–13.6 °P) FG: 1.006–1.012 (1.5–3.1 °P) SRM: 2.5–5 IBU: 15–20 ABV: 4.2–5.6% My friends know I am fond of saying that I love every beer style if the example I am drinking is really well made, and the same is true for cream ale. For this style, however, I need


California Common

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by the numbers OG: 1.048–1.054 (11.9–13.3 °P) FG: 1.011–1.014 (2.8–3.6 °P) SRM: 10–14 IBU: 30–45 ABV: 4.5–5.5% California common is far from common on store shelves and at brewpubs. While you might find a few different examples with some searching, the most well known example of this style is Anchor Steam. During the California gold


Brown Porter

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by the numbers OG: 1.040–1.052 (10.0–12.9 °P) FG: 1.008–1.014 (2.1–3.6 °P) SRM: 20–30 IBU: 18–35 ABV: 4.0–5.4% I am a big fan of all British-style beers. I think the great balance of malt and hop character along with tremendous yeast character makes them all eminently drinkable. The British beer style brown porter has traditionally been


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