Josh Weikert
Make Your Best Scottish Export AleBy Josh WeikertThe Scottish Export is the strongest of the three lower-ABV ales in the family. A malt-forward, low-ABV, toasty-not-roasty beer with minimal hops, but at the 80 shilling level we're expecting a more pronounced set of flavors.
Down Under Australian Sparkling Ale Beer RecipeBy Josh WeikertAustralian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.
Hops: Start to FinishBy Josh WeikertLet’s take a walk through the roles hops play during the brewing and fermentation process.
Make Your Best West Coast Red AleBy Josh WeikertA decent jumping-off point for Red Ale is the American Amber, which ostensibly includes Reds in their midst. There are some worthwhile differences to note, though.
Examining the Belgian Pale AleBy Josh WeikertThe style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.
Make Your Best Scottish Heavy AleBy Josh WeikertWhile the Heavy may not be heavy in comparison to almost anything else, it's heavier than the sixty-shilling light ales of Scotland. To the extent that we care about differences between beers and how those beers are produced, that's all that matters.
Make Your Best Session IPABy Josh WeikertSession IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.
Make Your Best Blonde AleBy Josh WeikertThis Blonde Ale is more flavorful than your average "lawnmower" beer, so save it for after you mow. Once you dial in the recipe, this will be the beer that gets your non-beer-drinking friends started down the path to craft beer.
Blackstrap Foreign Extra Stout RecipeBy Josh WeikertForeign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.
Make Your Best White IPABy Josh WeikertWhite IPA should not be confused with Belgian IPA. It's what you get when you combine the flavor profile of a Belgian Witbier with a lot of highly-complementary new age hops.
Make Your Best GoseBy Josh WeikertOnce nearly extinct, both American and German breweries have saved this beer style, which can now be found on any number of tap lists and shelves. That's a wonderful thing, because it can be a fantastic beer.
The Modern Battle of Stout vs. PorterBy Josh WeikertWhat's the difference between porter and stout? long, quiet eras in brewing history have washed out the distinctions between the two styles, insofar as they ever were significantly different to begin with. Josh Weikert wades into to dark waters.