The first saison of summer is an easy-drinking, ultra-fruity beer thanks to liberal whirlpool and dry-hop additions of Hallertau Blanc and Huell Melon.
My first attempt at a hazy pale ale: using unmalted wheat, London III yeast, and Sabro and Mosaic hops in ridiculous quantities.
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 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.
A year after brewing, this big bruiser of a pastry stout is tasting fine—like a liquid Mounds bar.
What makes a lager a lager? Is it the yeast? The process? Or is it that familiar lager taste?
I love Belgian beer, but I’ve had very little success making anything like my favorite Trappist brews at home. This recipe came closer than most.
For my first all-grain raw ale, I took some inspiration from Lars Marius Garshol’s trip to Lithuania and made a short and shoddy version of a Lithuanian legend.
What if I told you that you could ferment a delicious IPA at 95 degrees Fahrenheit and take it grain to glass in just six days?
Brewing with herbs is like playing with a live hand grenade: it can blow up in your face. With this last-minute brew, I got lucky.