Josh Weikert
Recipe: Jackrabbit Dry Irish StoutBy Josh WeikertThis is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!
Recipe: Peachtree American IPABy Josh WeikertThis throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)
Recipe: Roggen AltBy Josh WeikertThis riff on an altbier recipe includes three different types of rye malt, making it a great way to get to know the ingredient and what it can contribute to a beer.
Let’s Demystify RyeBy Josh WeikertWhy ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.
Recipe: Collegeville Cream AleBy Josh WeikertFrom Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.
Mixing It Up: Complex Fermentations, Made SimplerBy Josh WeikertOpening your fermentations to a wider array of yeasts and bacteria can add great complexity to your beers. It can also add complexity to your brewing process—but the challenge is both surmountable and rewarding.
Recipe: Sauber Traditional Dunkles BockBy Josh WeikertFull of malt depth yet dry, leaner than a doppelbock yet sneaky in strength... Once you brew a dunkles bock, you’ll wonder why you don’t have one on tap year-round.
Recipe: Nordstern EisbockBy Josh WeikertBrewing a great eisbock requires restraint. Keep the recipe simple, and let the freezer do the work.
Brewing with Fruit: A User’s GuideBy Josh WeikertThey’re easy to grow, easy to buy, easy to eat, and we know all their names and flavors by heart... if only brewing with fruits were so simple. Here, then, are bushels of practical advice for designing, choosing, processing, and making your own fruit beer.
Recipe: Lerwick Light 60-Shilling AleBy Josh WeikertFrom his Make Your Best series, here’s Josh Weikert’s recipe for a delicate yet flavorful Scottish-style light ale—including an extract version.
Recipe: Numero Dos Mexican-Style LagerBy Josh WeikertPartly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.
Recipe: Bruin Bear Oud BruinBy Josh WeikertThis recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.