Josh Weikert
Recipe: Crow & Squirrel Traditional PerryBy Josh WeikertMade annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.
On Patience and the Pursuit of Perfect PerryBy Josh WeikertPerry is hard to find and hard to make, and neither the fruit nor the wildlife is likely to cooperate. Yet that challenge—along with perry’s distinctive character—is a big part of what makes it worth pursuing.
Why Wheat Is the Brewer’s Ultimate Multi-ToolBy Josh WeikertA bit of wheat is hard to beat—and it shows up in a bunch of today’s most popular beers and styles, even if most drinkers have no idea it’s there. Well beyond wheat beers and weizens, the golden grain has become one of the most useful ingredients in the modern craft brewery.
Make Your Best Pre-Prohibition LagerBy Josh WeikertMeant to represent the kind of pale lagers that were brewed by the likes of John Wagner, who brewed the first lager in the United States, this is kind of like German or Czech Pilsner but includes some local variability and flair.
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.
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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.