British Ale

Today’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?

At Zebulon Artisan Ales in Weaverville, North Carolina, cofounder and brewer Mike Karnowski nurtures a special interest in historically rooted beers. Here, he turns back the clock on a key ingredient used in many traditional British ales—and he shares an elegant way to make your own invert sugar in the brewhouse.

Mild 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.

Fresh and malty with plenty of English hop character, this is a great one to enjoy on those long winter evenings to come.

Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.

You don’t need tall tales or fancy firkins to brew, serve, and enjoy great cask ale at home. Josh Weikert lays out some simple, low-cost methods involving gear you probably already have.

It’s hard work to keep things simple, and this New York brewery proves that maxim with complex fermentations for their core beers and an ongoing focus on ales served on cask.