Writer: Jamil Zainasheff

Bière de Garde

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by 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

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by 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


Vienna Lager

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by the numbers OG: 1.046–1.052 (11.4–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 10–16 IBU: 18–30 ABV: 4.5–5.5% If you are a beer geek, certainly you know the name Anton Dreher. It was from 1836 to 1840 that he developed a new, paler lager. Brewed with the new lighter-colored malts of the time, it had a


Munich Helles

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by the numbers OG: 1.045–1.051 (11.2–12.6 °P) FG: 1.008–1.012 (2.1–3.1 °P) SRM: 3–5 IBU: 16–22 ABV: 4.7–5.4% Today’s craft beer world is full of creativity and innovation. There are many new, creative ideas coming to market and it is easy to imagine that every brewery is trying something new. However, a brewer friend of mine


Düsseldorf Altbier: Style Profile

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While driving through Germany on family vacation, the traffic started to slow to a stop on the outskirts of Düsseldorf. I mentioned to my wife, “That is the only place in the world you can find true altbier.” She and the kids immediately insisted that we stop so I could spend the afternoon sampling the


Eisbock: Style Profile

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It is amazing how rich our memories can be. Every time I think about eisbock, several moments in my life leap to mind, complete with flavors and aromas. I recall the time I was sitting at my friend Steve’s kitchen table, tasting beers and discussing the failure of judges to award a perfect score of


Belgian Blond

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I was recently in Belgium and, as always, beer was a significant part of the experience. One of the wonderful things about traveling in Belgium is experiencing the wide array of beers, fresh and in great condition. I remember how on my first trip to Belgium I was blown away by the difference between the


American Pale Ale: Style Profile

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The very first homebrew I ever drank was an American pale ale my neighbor Steve handed to me over our fence. He was trying to make a beer like Sierra Nevada’s pale ale. At the time, that beer was the best beer I had ever tasted and that was the beginning of my own journey


Doppelbock

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by the numbers OG: 1.072–1.112 (17.5–26.3 °P) FG: 1.016–1.024 (4.1–6.1 °P) SRM: 6–25 IBU: 16–26 ABV: 7–10% 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


Belgian Dark Strong Ale

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by the numbers OG:1.075–1.110 (18.2–25.9 °P) FG:1.010–1.024 (2.6–6.1 °P) SRM:12–22 IBU:20–35 ABV8–11% I used to hate judging the Belgian strong category in competitions. Long ago, so many of the beers were syrupy sweet alcohol bombs that I found it most unpleasant. While Belgian dark strong ale is a beer with a higher level of alcohol,


Saison

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by the numbers OG: 1.048–1.065 (11.9–15.8 °P) FG: 1.002–1.012 (0.5–3.1 °P) SRM: 5–14 IBU: 20–35 ABV: 5–7% Sometimes I think defining saison is a lot like defining pornography: I know it when I see it (or rather, taste it). There is such a wide variation in the farmhouse ales of Wallonia (the French-speaking part of


Weizenbock: Big German wheat beer

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Weizenbock has the same spicy/fruity character of a hefeweizen, but it also has a rich, bock-like malt character.


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