Pale lager is one of homebrewing’s toughest challenges, but with a few tweaks to my process I’ve gotten closer than ever before to replicating Europe’s best.
When an opportunity to brew with one of America’s biggest breweries falls in your lap, you take it—even if you don’t particularly like the beer you’re brewing.
Kölsch is an unassumingly beer-flavored beer that flies under the radar—even in Germany. But when it’s done well, it’s one of my favorite styles.
For the second beer at my wedding, we cooked up something with a little more depth and broad appeal than an IPA: a red ale bursting with berry-forward Mosaic.
The first beer at my wedding had to be light and crushable, and it had to go with the Vietnamese-inspired dinner menu. Yep, it could only be a rice lager.
There are few craft beers as iconic as Bell’s Two Hearted Ale. That makes it as good a homebrew cloning challenge as any. Here’s how I fared.
Three years from brewing, this decadent coconut-vanilla barrel-aged stout remains my Everest.
My lager education continues with the easy-to-describe, hard-to-perfect schwarzbier. It’s just a “black beer!” How hard could it really be?
I don’t love amber ales. But I do love fresh hop beers. Could a fresh hop amber ale with homegrown Cashmere help me love this boring-ass style?
When the leaves start to turn and there’s a nip in the air, there’s only one beer that’s seasonally appropriate: German festbier. Here’s my take on a classic.