Josh Weikert

Rich and bready but never sweet and hot, the English Barleywine is the beer-drinking equivalent of eating warm biscuits straight out of the oven. Here’s how to brew your best one.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

You can't make great beer without being a great beer evaluator. Join Josh Weikert as he shows you how to become the best judge you can be

• Video
• Full Video
• Evaluating Beer

Here we’ve used Amarillo, Chinook, and Nugget to create an American saison with a bright pineapple and blackberry flavor and a distinct resiny Nugget aroma.

• Beer Recipe
• Saison Recipe

ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. Here’s how to make your best one.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

Adding raspberries to your porter is a fantastic way to expand your flavor options and test your creativity. Josh Weikert shows you how to make three adjustments to your recipe to account for the additional tartness/astringency from the raspberries.

• Beer Recipe
• All Grain Recipe
• Porter Recipe

Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

When brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

With just a bit of tweaking, you can produce a range of session stouts that preserve the complexity and interest of their full-strength cousins. Josh Weikert shows you how to maintain body and flavor in a session stout.

• Making Beer
• Brewing Techniques and Advice

American Pale Ale should be a beer that drinks easily and highlights its American hops flavors and aromas. Its closest analog isn’t IPA; it’s British Golden Ale, Americanized! Here’s how to brew a great one.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

Learn to diagnose, describe, and fix those pesky off flavors!

• Video
• Full Video
• Troubleshooting

Josh Weikert takes you on a tour through three stout-centric areas—balance, mouthfeel, flavor profile—and explores the finer points of stout recipe design to help you get as much out of your stouts as possible.

• Making Beer
• Brewing Techniques and Advice

Strong Scotch Ale has some kettle caramelization notes, low hopping levels, some restrained esters, and a rich malty background to balance its high ABV. It’s also a sweet beer, but not too sweet. It’s a tough mark to hit, but you can do it. Here’s how.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best