Josh Weikert

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

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

Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.

• Making Beer
• Brewing Techniques and Advice

The American wheat ale is one of the newest styles of wheats, and is closer in style to the American pale ale than a German weissbier. Josh Weikert explains the ingredients and processes that make this beer unique.

• Making Beer
• Make Your Best

This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

• Beer Recipe
• Lager Recipe
• Sour Recipe

In Josh Weikert’s mind, altbier is the perfect beer. Not “the best beer you’ll ever have” kind of perfect, but the “lets you taste and enjoy every aspect of what beer is” kind of perfect.

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

The best examples of Vienna Lager are like drinking a liquid version of dry toast. Here, Josh Weikert shows you how to brew one that delivers toasty malt flavors with a dry and clean background.

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