Dark beers are often heavy, but not so in the case of this supremely drinkable mild ale—balanced somewhere between a porter and an English brown in flavor, but as moreish as any lager. Another round, please.
When you’re a homebrewer and a brand-new Traeger falls in your lap, obviously you’re going to make a smoked beer.
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.