Josh Weikert

Josh Weikert, a regular and prolific Craft Beer & Brewing Magazine® contributor shared his brew set up with us. Now we know how he can produce so much beer and why he has so many great beer recipes!

• My Brew System

Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.

• Beer Recipe
• All Grain Recipe
• Stout Recipe

The Schwarzbier is similar to a lightly roasted coffee, with a low alcohol content, and much more restrained in flavor than a Munich Dunkel. Longtime homebrewer Josh Weikert walks you through the process!

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

The Dortmunder export is the Cadillac of pale lagers. Longtime homebrewer Josh Weikert shows you how to make your best!

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

Here’s a recipe for Old Ale that includes flavors we often associate with aged beers but that can be developed without the risk of actually engaging in extended aging. Don’t let the name fool you.

• Beer Recipe
• Old Ale Recipe
• All Grain Recipe

Meant 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.

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

With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.

• Beer Recipe
• Lager Recipe
• All Grain Recipe

Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.

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

While the buttery flavors from diacetyl are usually something brewers want to avoid, there are beer styles that can be enhanced by diacetyl. Longtime homebrewer Josh Weikert explains how to make it work.

• Making Beer
• Brewing Techniques and Advice

Last summer, droughts and high temperatures put a strain on the availability of hops. However, putting a more intense strain on hops is something more dangerous because of its potential increase: brewery and consumer demand.

• Craft Beer Scene
• Beer Stories

Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is brewed well. Josh Weikert has the low-down on how to brew this style just right.

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

English Porter is one of the oldest continually-produced styles of beer in the world, dating in its current form back to at least the early 18th century. Here’s how to create this interesting (but never overpowering) drinking experience.

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