Josh Weikert
Recipe: Just Lite American LagerBy Josh WeikertBesides sanitation, success here depends on two things: slightly chloride-forward water to round out the malt, and great attenuation for a light, dry finish.
Subscriber- Make Your Best American Light LagerBy Josh Weikert
Whether you’re the type who appreciates a real technical challenge—or just the type who appreciates something easygoing and ice-cold on a hot day—light lager has plenty to offer the ambitious (and thirsty) brewer.
Recipe: New Penny Scottish Heavy 70-Shilling AleBy Josh WeikertMalt-forward yet light and highly drinkable, this Scottish-style session ale is also straightforward to brew.
Subscriber- Make Your Best Scottish-Style Heavy AleBy Josh Weikert
The Scottish heavy—also known as the 70-shilling ale—isn’t so heavy at all. Typically below 4 percent ABV, it punches well above its weight in flavor.
Recipe: Scared Sour Berliner WeisseBy Josh WeikertIf you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.
Subscriber- Make Your Best Berliner WeisseBy Josh Weikert
Tart, light, and utterly quenching, a great Berliner weisse is the perfect summertime beer, and it can win the hearts and minds of stone-hearted skeptics. Best of all, it doesn’t need to be difficult to brew.
Recipe: Six-Shooter Abbey SingelBy Josh WeikertThis recipe takes inspiration from the lighter, easier-drinking blonde ales that the Belgian Trappist monks brew largely for themselves—but you can have some, too.
Subscriber
Make Your Best Belgian-Style Abbey SingelBy Josh WeikertMuch of the attention often goes to bigger beers—such as the famed dubbels and tripels from Belgium’s monastery breweries—but don’t let that keep you from appreciating the smaller ales in life.
Recipe: Encampment American Strong AleBy Josh WeikertA classic style in the modern American pantheon, this hop-and-malt-forward strong ale serves as a great starting point for experimentation—for example, by subbing in your favorite hop varieties.
Subscriber
Make Your Best American Strong AleBy Josh WeikertThis celebration of malt and American hops is one that should evolve nicely as the weeks pass, the bitterness rounds, and malt comes into the fore.
Make Your Best Amber Rye AleBy Josh WeikertBesides having a nice red-amber hue and tasting great—earthy, malty, and spicy-bitter—this recipe shows how alternative base grains can make a significant difference in flavor.
Recipe: Rudolph’s Reindeer Red Rye Amber AleBy Josh WeikertThis beer began as an attempt to brew something with a properly reddish hue for the holidays—but it serves just as well as an exploration of earthy rye and malty depth with a firm, spicy bitterness.
Subscriber