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.
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.
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.
After bottling my rustic brett saison with Omega C2C Farmhouse, I decided to go in a darker direction, pitching a malty amber wort right onto the yeast cake.
A New England Double IPA made with coconut breakfast cereal? I mean… why not?
My first attempt at a hazy pale ale: using unmalted wheat, London III yeast, and Sabro and Mosaic hops in ridiculous quantities.
What happens when you clone a beer you’ve never seen, smelled, or tasted? You definitely don’t get the same beer. But sometimes you make a good one anyway.
What makes a lager a lager? Is it the yeast? The process? Or is it that familiar lager taste?