Annie Johnson

This is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.

• Beer Recipe
• Fruit Beer
• Witbier

Infusing beer with fruit and other flavors between the tap and the glass isn’t just a relic of a time when craft beer was less mainstream—and, often, more fun. It’s also something you can do at home, today. Ready to get acquainted?

• No Rests for the Wicked
• Infusion
• Flavor Infusions

• Beer Recipe
• Pale Ale
• Pacific Pale Ale

Here’s how homebrewers can punch up their pale ales with the bright flavors of New Zealand hops. Plus: a method for getting a whirlpool-like flavor burst without having to whirl anything.

• Pacific Pale Ale
• Homebrewing
• Extract Brewing

From award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.

• Beer Recipe
• Porter
• English-Style Porter

Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.

• Malt
• Stout
• Porter

When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.

• Beer Recipe
• Rauchbier
• Smoked Beer

Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.

• Smoked Beer
• Rauchbier
• Extract Brewing

This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.

• Beer Recipe
• Scottish Ale
• Wee Heavy

Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.

• Malt
• Scotch Ale
• Scottish Ale

Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.

• Beer Recipe
• American Pale Ale
• Pale Ale

Pro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?

• Hop Extracts
• No Rests for the Wicked
• Extract Brewing