Writer: Jamil Zainasheff
Dunkelweizen
Digital and Plus Members OnlyJamil Zainasheff provides BYO readers with a recipe for a classic dunkelweizen.
Northern English Brown
Digital and Plus Members OnlyJamil Zainasheff provides readers with a recipe for a Northern English-styled brown ale. Northern brown ales tend to be a bit less roasty, drier, and a bit more hop character.
American Rye
Digital and Plus Members OnlyIf you’re looking for a well-balanced American rye, you’re in luck. Recipe provided by Jamil Zainasheff.
American Wheat
Digital and Plus Members OnlyIf you’re looking for a well-balanced American wheat, you’re in luck. Recipe provided by Jamil Zainasheff.
Uncommon Common – California Common
FREEAnchor Brewing Company has always been very generous to homebrewers. This recipe by Jamil Zainasheff makes a beer similar in flavor to Anchor Steam, but a bit bigger in mouthfeel, hops and malt flavors. If you want a beer a bit drier and more like Anchor Steam, eliminate the Munich, Victory and pale chocolate malts.
Harold-is-Weizen (German Hefeweizen)
Digital and Plus Members OnlyJamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.
Traditional Bock
Digital and Plus Members Onlyby the numbers OG:1.064–1.072 (15.7–17.5 °P) FG:1.013–1.019 (3.3–4.8 °P) SRM:14–22 IBU:20–27 ABV:6.3–7.2% I have never been to the German city of Einbeck. It is not a common tourist destination, but I am still more than a little surprised I have never been there. From what I have heard, it has a lot to offer —
Shake It Up With A Little Salt: The ancient German style of Gose
Digital and Plus Members OnlyI know it was more than a decade ago when I first heard of Gose (pronounced goes-uh), a 1,000-year-old German beer style made with wheat, coriander and salt. I do not remember who first told me about it, but a good guess would be Randy Mosher or Ray Daniels. Both are always pulling odd historical
Belgian Dubbel
Digital and Plus Members Onlyby the numbers OG:1.062–1.075 (15.2–18.2 °P) FG:1.008–1.018 (2.0–4.6 °P) SRM: 10–17 IBU:15–25 ABV:6–7.6% I fondly remember my very first trip to Belgium. I was already passionate about homebrewing and great beer, and I wandered from city to city, brewery to brewery, bar to bar, and bottle shop to bottle shop seeking out new experiences and
Oktoberfest
Digital and Plus Members Onlyby the numbers OG:1.050–1.056 (12.4–13.8 °P) FG:1.012–1.016 (3.1–4.1 °P) SRM: 7–14 IBU:20–28 ABV:4.8–5.7% People often ask me, “What is your favorite style?” I tell them that I love all of the styles, because they are all great beers. Picking a favorite style for me would be like picking a favorite child. Well, almost. There are
Bière de Garde
Digital and Plus Members Onlyby the numbers OG:1.060–1.080 (14.7–19.3 °P) FG:1.008–1.016 (2–4.1 °P) SRM:6–19 IBU:18–28 ABV:6–8.5% It was well over a decade ago and I was still perfecting my brewing of the entire Beer Judge Certification Program (BJCP) style guide. My process was to read everything about a style, drink as many commercial and homebrew samples as I could
Specialty IPAs
Digital and Plus Members Onlyby the numbers OG, FG, SRM, IBU, ABV will vary. The BJCP is currently considering three strength categories: Session:3.0–5.0 ABV Standard:5.0–7.5% ABV Double:7.5–9.5% ABV When I started brewing, there was only one style category for India pale ale. Just a single category, no subcategories. Several years later, people had begun talking about the differences between