Josh Weikert
Lager Brewers, the World Is Your AdjunctBy Josh WeikertCraft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.
Make Your Best GrodziskieBy Josh WeikertA great one to enjoy by the autumn bonfire, this is a style that any smoked-beer enthusiast should know how to make—and it can be nearly as easy to brew as it is to drink.
Recipe: Pora Roku GrodziskieBy Josh WeikertOak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.
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Try for Dry: Brewing IPAs That Make You Want MoreBy Josh WeikertWhether it’s hazy or clear, intentional bitterness and a dry finish are the keys to an IPA of great drinkability. Getting there takes some attention to details—including perception, ingredients, and process.
Make Your Best Oud BruinBy Josh WeikertFor brewers who want to get into tart, mixed-culture beers but don’t yet have a lot of confidence or experience, this is a great place to start. But it's also a style where advanced brewers can have a lot of fun dialing it in to their personal tastes.

Make Your Best American IPABy Josh WeikertThere are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.
Make Your Best American-Style Double IPABy Josh WeikertThe style parameters here are actually pretty simple: high bitterness, intense hop aroma and flavor, and just enough malt character to provide some background.
Recipe: Uncle John’s Pre-Prohibition LagerBy Josh WeikertGive this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.
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Recipe: Bellevue Bière de MarsBy Josh WeikertWith this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say.
Why We’re Wild for MildBy Josh WeikertMild wasn’t always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution.
Make Your Best SaisonBy Josh WeikertDry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices.