Josh Weikert
Make Your Best Scottish Light Ale (60/-)By Josh WeikertFar from being thin in flavor, Scottish 60 Shilling beers overperform relative to their gravity and grist, thanks to kettle caramelization and a judicious use of crystal malts.
Make Your Best DoppelbockBy Josh WeikertThe dopplebock is a bit trickier to get just right, but when you do, you’ll have a delicious, higher-ABV dark lager to enjoy.
Make Your Best RoggenbierBy Josh WeikertThe Roggenbier is the spicier cousin of the Weizen and is the perfect winter lager. If you brew it around Thanksgiving or so, it will be ready to drink just after the new year.
Make Your Best Tropical StoutBy Josh WeikertThe trick to a tropical stout is making a beer that is sweet (but not cloying), fruity (but without the kinds of by-products that ramped-up esters tend to create), alcoholic (but not hot), and roasty (but not dry). Here’s how.
Hops and LagersBy Josh WeikertHops-forward lagers may be the last genuinely unexplored area of beer composition and style: let’s enjoy it and help define it.
Make Your Best English IPABy Josh WeikertThe English IPA is another iteration of the popular style and is more balanced than its American counterpart.
Make Your Best Robust PorterBy Josh WeikertThe robust porter is rich in history and flavor. It’s a great style for a beginner or a more advanced brewer who wants to ramp up his/her technical skills…and an excellent base beer to which to add flavor, to boot!
Rooted: Commercial Brewers and Their Homebrewing PartnersBy Josh WeikertThe symbiosis between pro brewers and homebrewers runs deep—both rely on the other to continue to grow and survive. Instead of viewing the homebrewer as competition, pro brewers are happy to lend a helping hand in several ways.
Make Your Best Belgian TripelBy Josh WeikertYeast takes the forefront in this style of beer, but finessing just the right amounts of other additions will make sure that no one flavor steals the show.
Make Your Best Munich DunkelBy Josh WeikertMunich dunkel is an often-overlooked, but incredibly delicious beer that’s rich and dry, and tastes like molten toffee. Here, we have suggestions to make the best Munich dunkel possible.
Slow & Steady Wins the RaceBy Josh Weikert…and ferments the beer. Here are some ways to give your yeast cells a steady and productive fermentation environment to ensure that your beer turns out great.
Make Your Best Northern English Brown AleBy Josh WeikertThe Northern English Brown Ale is the perfect brew for fall, and, if you’re so inclined, you can add that popular orange gourd nobody wants to admit to liking (you know the one we’re talking about).