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.
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?
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.
When you’re a homebrewer and a brand-new Traeger falls in your lap, obviously you’re going to make a smoked beer.
Italian pilsner: It’s not your father’s Peroni.
I’ve said that I don’t like to brew straight-ahead beers, but this delicious lager is a great example of why it’s worth playing the standards from time to time.
What makes a lager a lager? Is it the yeast? The process? Or is it that familiar lager taste?
What if you took a classic Czech or German pilsner and dry-hopped the crap out of it? Some of my favorite breweries are doing it, so I thought I would, too.
Sour beers can be intimidating for rookie brewers, but they don’t have to be. Here’s how to make one quickly and safely.