Jeff Alworth
Belgian Tripel: The Golden Glow of ModernityBy Jeff AlworthA 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.
Recipe: American Throwback Cream AleBy Jeff AlworthInspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.
The Smooth-Drinking Gimmickry of Cream AleBy Jeff AlworthIn this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.
Vienna Lager: Fire in the GlassBy Jeff AlworthThis elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.
American Pale Ale: Hops in HarmonyBy Jeff AlworthOur country’s signature flavor profile was not born in Burton, but in the hop fields of Oregon.
Gueuze: Beguiling Blend of Nature, Time & Savoir-FaireBy Jeff AlworthTry to brew it if you want—many have tried—but few beers belong to their own place more than traditional Belgian gueuze.
American Porter: An Undersung Classic Awaits Its Re-RevivalBy Jeff AlworthIn this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).
Style School: Brown Ale, the Belgian Way(s)By Jeff AlworthBelgian panache and historical tricks can liven up a slice of the color spectrum often seen as decidedly unsexy.
Style School: Strong Scottish AleBy Jeff AlworthOverlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.
English Old Ale: The Original Barrel-Aged BeersBy Jeff AlworthOld ales have a flavor profile that many younger drinkers, currently rapt with barrel-aged stouts, might love, says Jeff Alworth, thanks to complexity, acidity, and gentle sweetness that make them very contemporary.
Why the Weizenbock Deserves Our AttentionBy Jeff AlworthIn the world of beer, and certainly German beer, weizenbocks are strange unexpected beers.
Style School: The Ballad of the Irish StoutBy Jeff AlworthSeen as a set-in-stone style today, the Irish stout went through many iterations before landing on the beer we recognize today. Synonymous with nitrogenated pours and a country where rounds of pints are encouraged, this humble ale has quite a history.