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Dortmunder
Read more: DortmunderThis lager is such a treat, especially if you love malty cereal flavours in your beer. Since first brewing this recipe, I’ve been coming back to it at least twice per year. It sports a gorgeous clear colour, a big head that lingers for quite some time and is a delicious exploration of malty/cereal flavours. Slightly maltier and a deeper gold than the Pilsners the Dortmunder was a lager made for 19th century German industrial workers. Naturally, this one tastes very good after a hard day’s work.
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Kölsch-Style Ale
Read more: Kölsch-Style AleIf you’re looking to start brewing lagers, a Kölsch serves as a bridge between ales and lagers. The style is a lagered ale, so you don’t need to ferment at lager temperatures. But you need to store it at cold temperatures once your bottles are carbonated. The longer, the better. If you can try to go six weeks in the fridge before cracking open, you’ll get rewarded with an incredibly crisp and delicious beer with beautiful clarity.
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Fifty-Fifty New England IPA
Read more: Fifty-Fifty New England IPAThe first NEIPA I brewed and shared on BeerCraftr is admittedly complicated. As I have experimented with this beer style, I have sought to make it easier to brew. Here I cut out the whirlpool step altogether and simplified the dry hop schedule. And to make things even simpler, I cut down the mash and boil times in half (50/50!), inspired by the short and shoddy methods of the brülosophy team. It worked well. In the end, the beer tasted as good—if not better—than my original recipe, with half the hassle.
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Make an amazing New England IPA
Read more: Make an amazing New England IPAHazy, Juicy, New England IPAs have been the most popular beers on many a craft brewery’s taproom in the last three years. Other than one notable holdout, just about every microbrewery in my neck of the woods has at least once NEIPA on the menu. And that’s no surprise—the style is very approachable for longtime craft beer lovers and newbies alike.
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Tips for Bottle-Conditioning New England IPA
Read more: Tips for Bottle-Conditioning New England IPAIt would appear that time is our worst enemy when it comes to conditioning this beer. We need to drink it very quickly after bottling it if we want to avoid the purple/grey haze. If you’re going to brew this style, apply what I have learned through trial and error with these four simple tips.
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Brewing with Fruits and Spices
Read more: Brewing with Fruits and SpicesAdding fruit beers to your arsenal at home often takes trial and error if you’re building a recipe from scratch. However, when used well, they can elevate your beer to a whole new level. I’m here to help you step it up a notch with this detailed tutorial on how to use fruit and spices when brewing beer.
