Ron Pattinson

Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.

• Beer Recipe
• Mild
• Strong Ale

For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.

• Beer Recipe
• Stock Ale
• Barleywine

After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.

• Beer Recipe
• Stout Recipe
• All Grain Recipe

Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.

• Beer Recipe
• All Grain Recipe
• Extract Recipe

It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.

• Featured