Session Beer

The Scottish heavy—also known as the 70-shilling ale—isn’t so heavy at all. Typically below 4 percent ABV, it punches well above its weight in flavor.

Taking cues from modern Belgian pale ales such as Taras Boulba and XX Bitter, Sanguine is a balanced expression of ample hops and yeast character. “We chased this beer for four years, trying to find the flavor profile,” says Halfway Crooks cofounder Shawn Cooper. “This is where we ended up.”

Kevin Templin, cofounder and head brewer, lays out their approach to yeast selection, spunding, managing sulfur, and preserving natural carbonation at Templin Family Brewing in Salt Lake City.

Write it down! Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, explains how they fine-tune the tiniest details using a dialed-in sensory panel—and why it’s critical to take notes.

Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.

Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.

Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.

“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”

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.

From his Make Your Best series, here’s Josh Weikert’s recipe for a delicate yet flavorful Scottish-style light ale—including an extract version.

Beer has all sorts of advantages when it comes to pairing with food at the table—whether it’s a delicate session beer, something with more malt heft, or another example from the diverse array of aromas, flavors, and textures that beer can provide.

The head brewer of St. Louis upstart Rockwell Beer shares his experience brewing everything from mixed-culture beers to Baltic porter in wood.

Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, explains how dehusked roast malts such as Carafa can be useful for adjusting color as well as building smoother flavor into black beers.

Rockwell's Jonathan Moxey explains their approach to hopping, from first-wort hops to an aroma-boosting whirlpool—and how to conduct a whirlpool on your home kit.

Jonathan Moxey, head brewer at Rockwell Beer in St. Louis, discusses the timing of double dry hopping for added flavor and aroma, and "how to get the best of both worlds."

With this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.

Civil Life Brewing (St. Louis, Missouri) is a brewer's brewery, and their focus on sessionable beers has made them local favorites. Learn more about how they build character and expression in small beers.

As summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down, session-strength, but still full-flavored Altbier.

Save some of your beer from the glass and use it for these sauces. The food fresh from your grill, as well as your guests, will thank you.