Peter is a homebrewer from Sydney, Australia. Like many others before him, Peter got started in homebrewing after being gifted a homebrewing starter kit from his wife way back in 2015.
A simple hobby soon grew into a borderline obsession, and Peter has been documenting his brewing journey in recent years with recipes, guides, brew days, equipment reviews, and other insights through his website Birallee Brewing - named after the street where it all began. Peter loves researching and finding ways to improve his beers, as well as trying different beer styles and brewing techniques.
BATCH SIZE: 5 gal
OG: 1.052
FG: 1.011
IBU: 37
ABV: 5.4%
EFFICIENCY: 75%
MASH TEMP: 153ºF
BOIL: 30 min
FERMENTATION:
Cheers,
Peter Morrissey - Birallee Beer & Brewing
Amber Ale is a classic beer style known for its balanced and approachable character. It falls into the broader category of ales, characterized by its amber to reddish-brown color and a well-rounded flavor profile. Amber Ales offer a harmonious blend of malt sweetness and hop bitterness, making them a versatile and popular choice among beer enthusiasts.
Amber Ales are distinguished by their medium to full-bodied nature, amber to reddish-brown hue, and a balanced combination of malt sweetness and hop bitterness. They often have a moderate alcohol content, typically ranging from 4.5% to 6.2% alcohol by volume (ABV). This balance of flavors sets them apart from beers that lean heavily toward maltiness (like brown ales) or hoppiness (like India Pale Ales).
The history of Amber Ale is intertwined with the broader history of ale brewing. Amber Ales have their roots in traditional British brewing, where ales were brewed with locally available ingredients. These beers were often named based on their colors or regions, and amber ales became a recognizable style due to their distinctive hue. Over time, the style has evolved, and American craft breweries have played a significant role in popularizing and expanding the Amber Ale category.
Amber Ales typically have a well-balanced flavor profile. You can expect a moderate to strong malt presence that imparts flavors of caramel, toffee, and sometimes a hint of toasted bread. This malt sweetness is complemented by a noticeable but not overpowering hop bitterness, which contributes floral, earthy, or citrusy notes. The result is a beer that's malt-forward with a clean, crisp finish.
Amber Ale is brewed using a process that's similar to other ales. The key steps include mashing, boiling, fermentation, and conditioning. The choice of malts, hops, yeast strains, and brewing techniques can vary widely among breweries, leading to diverse expressions of the style. Amber Ales typically use a combination of pale, crystal, and sometimes roasted malts, which contribute to the beer's color and malt complexity. Hops are added during the boil to provide bitterness and aroma, and different hop varieties can impart distinct flavors and aromas.
The essential ingredients in an Amber Ale are malt, hops, water, and yeast. The specific types of malt and hops used, as well as the yeast strain, vary from one brewery to another and can significantly influence the beer's flavor and aroma. Additionally, some brewers may add specialty ingredients like spices or fruit for unique variations of Amber Ales.
Amber Ales are versatile when it comes to food pairings. Their balanced flavor profile complements a wide range of dishes. Here are some food pairing ideas:
A typical Amber Ale has an alcohol by volume (ABV) ranging from 4.5% to 6.2%. This places it in the moderate alcohol strength category, making it accessible to a wide range of beer drinkers.
Yes, Amber Ale is a year-round beer. Its balanced and approachable character makes it suitable for any season or occasion. While some breweries may produce seasonal or limited-edition Amber Ales, you can generally find this style available year-round.
Amber Ale is a broad category, and within it, there can be variations. Some of these variations include:
Yes, Amber Ale is a great choice for beginners. Its balanced flavor profile, moderate alcohol content, and wide availability make it an accessible option for those new to craft beer. It offers a gateway into exploring the world of ales without overwhelming the palate with extreme flavors.
Many craft breweries produce seasonal or limited-edition Amber Ales throughout the year. These may incorporate unique ingredients or brewing techniques to create distinctive flavors. Keep an eye on local breweries and beer releases to discover these special offerings.
Amber Ale is often served in a pint glass or an English pub glass, both of which have a slight taper toward the top. These glass shapes allow the beer's aromas to concentrate, enhancing the overall tasting experience. Additionally, the broader base of these glasses provides stability and room for a moderate head, which can release additional aromas as you sip.
Amber Ales are generally not suitable for extensive aging like some high-alcohol, robust styles. However, some amber and red ales may benefit from short-term aging (up to a year) in cool, dark conditions. This can allow certain flavors to meld and mellow, enhancing the overall drinking experience.
Popular brands of Amber Ale include:
The distinctive color and flavor of Amber Ale come from the choice of malt. Crystal and roasted malts are often used in varying proportions. Crystal malts contribute sweetness and caramel notes, while roasted malts add color and hints of toffee and toasted bread. The balance of these malts, along with the hops and yeast, creates the characteristic taste of Amber Ale.
Amber Ale gets its name from its distinctive amber to reddish-brown color. This hue results from the use of specific malt varieties that undergo a controlled roasting process during malting. The level of roasting influences the color and flavor of the beer.
Amber Ale and Red Ale are closely related styles and share many similarities. Both styles typically have a balanced malt sweetness and hop bitterness, along with a similar color range. However, the main difference lies in regional variations and specific brewery interpretations. Red Ales may lean slightly more toward caramel and toffee flavors, while Amber Ales may emphasize malt sweetness and hoppy bitterness. Ultimately, the distinction between the two can vary from brewer to brewer.
Yes, some breweries produce low-alcohol or non-alcoholic versions of Amber Ale, often referred to as "Session Amber Ales." These options provide the flavor and aroma of Amber Ale with reduced alcohol content, making them suitable for those who want to enjoy the taste without the effects of alcohol. Check with your local breweries or retailers for availability.
To fully enjoy the aromas and flavors of Amber Ale, follow these steps:
While Amber Ale is not typically aged for extended periods like some high-alcohol beers, it can benefit from short-term aging. Aging for up to a year in cool, dark conditions may allow the flavors to meld and mellow slightly, enhancing the beer's overall character. However, it's essential to store it properly and monitor the aging process to avoid unintended changes.
Yes, Amber Ale can be used in beer cocktails or mixed drinks. Its balanced flavor profile can complement various ingredients, such as fruit juices or spirits, to create refreshing and creative beverages. Some common beer cocktails that use Amber Ale as a base include the "Black and Tan" (a combination of stout and Amber Ale) and the "Snakebite" (a mix of cider and Amber Ale).
My name is Jon, and I own and operate Component Brewing with my two cousins, Steve and DJ.
What started as a hobby for one of us has become a collective obsession and we’re thrilled to be keeping the flame alive for Milwaukee’s legacy of brew masters with our craft beer hall concept. We’ve dedicated years to experimenting with different styles, ingredients and flavor profiles that allow us to devote 20 tap lines to our own beers – some generally true to style and some a little off-the-wall – to quench our thirst for adventure and yours.
We love our beer, but at the end of the day our brand is family.
Five years ago, right after we opened our brewery, our family’s life changed forever when our middle son, Mac, was diagnosed with Malan Syndrome. Malan Syndrome is a rare genetic disorder caused by a change in the NFIX gene.
Knowing that we were in uncharted territory, we started looking for resources to get the most help possible for Mac. One of the resources we tapped into was the National Organization for Rare Disorders (NORD) and it has provided a support network for not only Mac, my wife, and me, but also for thousands of families and individuals around the U.S. with rare diseases. Thankfully, Mac is living his best life as a hockey-loving, sports-crazed jokester who is the best salesperson around.
This collaborative beer uses advanced brewing products and techniques to represent the advances in medicine happening now and in the future to find cures for all rare diseases.
Every year, on the last day of February (because it's the only month that doesn't have 30 or 31 days) we at Component Brewing celebrate National Rare Disease Day with a Zebra Hop Release Party, where we serve our version, along with at least half a dozen other breweries around town, with all proceeds going toward NORD.
Not in the Milwaukee area? That's okay! You can still brew Zebra Hop or a "rare" style of your own to help support this important mission. If you brewed this year's recipe, let us know!
This year, our recipe features new hops and yeast products as well as some newer to market hops. This is supposed to symbolize advances in medical research to find a cure for all rare diseases. The can is designed around the zebra, the national symbol for rare diseases and is noted by its black and white stripes.
BATCH SIZE: 5 gal
OG: 1.076
FG: 1.018
IBU: 40
ABV: 7.5%
EFFICIENCY: 70%
MASH TEMP: 152 ºF
BOIL: 30 min
FERMENTATION: 66ºF - 14 days
Sharing this beer with friends and family will help create awareness for individuals with rare diseases. Plus, it tastes really, really good!
To learn more about Mac's story, click HERE.
For more about Zebra Hop, NORD or to donate please click HERE.
Let's all "show our stripes" this February.
Cheers,
Jon, Julie and Mac Kowalske
Hazy IPAs are by far one of the most popular beers—and we definitely know why. With a “hazy” glow, intense hop aroma and smooth, creamy texture, it’s a true delight for the senses.
Unlike traditional IPAs, Hazy IPAs are brewed with a combination of malts, hops, and yeast that produce a beer with a thick, cloudy appearance and a soft, velvety mouthfeel. These beers have a juicy, fruity flavor and aroma, with notes of citrus, tropical fruits, and stone fruits.
The origins of hazy IPA can be traced back to a brewery in Vermont called The Alchemist. This brewery was founded in 2003 by John and Jen Kimmich and in 2011, They released their first hazy IPA, called Heady Topper.
This beer quickly became a cult classic, and helped to popularize the style of beer that we know today as the Hazy IPA.
Ingredients: Both Hazy and regular IPAs are brewed with a combination of malts, hops, and yeasts. Although hops used in hazy IPAs are usually added late in the brewing process to create a fruitier aroma while in regular IPAs, hops are added early in the brewing process to create a more bitter flavor.
Taste and texture: Hazy IPAs are usually fruitier and less bitter than regular IPAs. Hazy IPAs also have a softer mouthfeel and more rounded flavor profile while regular IPAs have a strong and pronounced hop flavor.
Alcohol content: Hazy IPAs tend to have higher alcohol content than the regular ones. Hazy IPAs typically range from 6-8% alcohol by volume (ABV), while regular IPAs usually range from 4-7% ABV.
Brewing process: in order to give it a unique flavor and aroma, Hazy IPAs are brewed using a variety of techniques versus regular IPAs which are brewed using traditional methods.
Filtration: Filtration is an important part of the brewing process that removes particles and impurities from the beer, but it’s not necessary. For Hazy IPAs, the filtration process is either skipped or done at a minimal level to keep the beer hazy.
Dry Hopping: If you can smell and taste a strong hop aroma and flavor in your beer, it probably went through dry hopping. This process involves adding hops after the beer has finished fermenting, usually in the form of pellets, cones, or plugs.
Yeast Strains: Yeast strains can be categorized into two main groups: ale yeasts, which are top-fermenting, and lager yeasts, which are bottom-fermenting.
More Grains: The haze that can be seen in wheat beers is mainly because of the wheat itself. This type of grain has a much higher protein content than barley. That being said, Hazy IPAs make use of grains like wheat and oats, which provide a high level of protein that contribute to the beer's cloudy appearance.
Aroma Hops: From the name itself, aroma hops impart unique flavors and aroma to the beer. They are typically low in alpha acids which means that they do not contribute much to the beer’s bitterness.
Bittering Hops: To add bitterness to the beer, clearly you need bittering hops. They are typically added during the boil stage of the brewing process, and unlike aroma hops, bittering hops are typically high in alpha acids, which are responsible for the bitter flavor.
Dual-Purpose Hops: When you combine the powers of aroma and bittering hops, you get a dual-purpose hop. It’s the most versatile type of hop as it provides both bittering and aromatics.
Hazy IPAs can range from a light session beer to a full-bodied double IPA. The alcohol by volume (ABV) of a typical Hazy IPA can range from 4-10%. The higher the ABV, the stronger the beer.
Hazy Pale Ales and IPAs both use the same type of malts and hops. The difference is that IPAs are more hop-forward, have a higher ABV, and are more bitter than Pale Ales which are more balanced and have a lighter body.
Hazy IPAs are more expensive due to the cost of ingredients and the labor-intensive process of brewing. The making of a Hazy IPA requires more hops and yeast, which can be expensive and on top of that the brewing process takes longer, so brewers need to charge more to cover their costs.
Hazy IPAs are usually fruity and juicy, with notes of citrus, tropical fruits, and pine. The beer has a creamy texture and a smooth finish. It has a low to moderate bitterness and a moderate to high hop aroma.
Hazy IPA got its name from its look. The beer is unfiltered and has a hazy, cloudy appearance. This is due to the yeast, proteins, and hops that are suspended in the beer.
Hazy IPAs are not overly sweet. They have a moderate to high hop aroma, which gives the beer a slight sweetness. However, the bitterness of the hops balances out the sweetness, making the beer more balanced.
What makes a bitter beer? It's all about the hops. Hazy IPAs usually have a low to moderate bitterness. The hop aroma is usually more pronounced than the bitterness, giving the beer a fruity and juicy flavor.
The alcohol content of Hazy IPAs can range from 4-10% ABV, depending on the type of beer.
The Brewer: John Buckles
I first got into homebrewing in 2016 by hanging around my brother's brewing days in Boulder.
]]>I first got into homebrewing in 2016 by hanging around my brother's brewing days in Boulder. He had a classic BIAB setup with a propane burner and plastic bucket. It never occurred to me that you could brew your own beer at home! My soon-to-be wife surprised me that Christmas with a basic starter kit and I was hooked. My brother and I ended up brewing a double batch for the wedding, an all-grain IPA and an extract amber ale. They were both a huge hit, and I knew I had found my hobby.
Over the years, I was amazed by the extent to which the craft could be taken, and I started planning my dream brewery. After we bought our first house, I initially struggled to find a good spot to brew, and when I had to dump a batch I knew it was time to realize the dream. We renovated our basement and built Ironton Brewing, whose name pays homage to the old silver mining town of Ironton, Colorado.
As an engineer by trade, I love how the Spike Trio system lets you adjust all the "levers" to really focus on the beer. For me, it's as much about the process as the finished product!
This recipe includes acidulated malt to offset the need for acid additions, which is a more traditional approach for fun.
I use a step mash with a ferulic acid rest at 113ºF, which helps produce more clove flavor during fermentation. I like the main mash to be a bit higher at 154ºF to build more body in the final beer.
I ferment first at 62ºF for a few days to restrain the banana esters, then let it rise naturally to 68ºF for the classic banana flavor.
Overall, this Hefe has notes of banana, clove, bread and honey. It's delicious and one of our house favorites!
BATCH SIZE: 11 gal
OG: 1.057
FG: 1.013
IBU: 11
ABV: 5.8%
EFFICIENCY: 73%
MASH TEMP: 113ºF => 154ºF
BOIL: 90 min
FERMENTATION: 62ºF => 68ºF - 3 => 4 days
SYSTEM: Spike Trio
Cheers,
John Buckles – Ironton Brewing
Hefeweizen, also known as Weissbier or Weizenbier, has a long history in Germany. Originating in Bavaria, this wheat beer style has been brewed for centuries and is deeply ingrained in Bavarian beer culture.
Interestingly, Hefeweizen is one of the few exceptions to the German beer purity law, Reinheitsgebot, which traditionally allowed only barley, water, and hops in beer. This exception was made because of the high wheat content in Hefeweizen.
Hefeweizen is quite unique, characterized by a high percentage of wheat, a distinct yeast strain, and its unfiltered nature.
It's known for a fruity (banana) and spicy (clove) character, a bright golden color with a cloudy appearance, and a fluffy, long-lasting head - all of which set it apart from many other beer styles.
Hefeweizen is light and refreshing with a distinctive flavor profile that pairs well with a variety of dishes.
Seafood, salads, and light poultry dishes make great companions. Even brunch-style foods like eggs and sausages or sweet dishes like fruit tarts work well with Hefeweizen's fruity and spicy notes.
While beer enjoyment is a year-round affair, the light, refreshing nature of Hefeweizen does indeed make it a popular choice for summer imbibing.
As the name suggests, wheat is a key ingredient in Hefeweizen, often comprising 50% or more of the grain bill. The other significant ingredient is the yeast, which imparts the signature banana and clove flavors.
"Weissbier" means "white beer" in German, a name likely derived from the beer's pale, cloudy appearance. "Hefeweizen," on the other hand, translates to "yeast wheat," referring to the yeast left in the bottle and the high wheat content. Both terms are used interchangeably to refer to the same style.
German Hefeweizens typically have a moderate alcohol content, generally around 4.5-5.5% ABV. This makes them a great choice for a sessionable drink that can be enjoyed over a period of time.
Hefeweizens are known for their characteristic banana-like fruity flavor. However, it's important to note that this isn't from added fruit, but rather a byproduct of the specific yeast strain used in fermentation.
Brewing Hefeweizen involves a higher-than-usual proportion of wheat malt, often half or more of the total grain bill. The yeast used is a special strain that produces the signature banana and clove flavors.
Unlike many beer styles, Hefeweizen is left unfiltered, which contributes to its cloudy appearance and rich, full-bodied mouthfeel.
Hefeweizen is best served at a slightly cooler temperature than most ales - around 45-50°F (7-10°C). This temperature allows the distinct banana and clove flavors to shine without being overpowered by the chill.
The high carbonation level in Hefeweizen contributes to its refreshing nature and helps to enhance its unique flavor profile. It also results in the style's characteristic fluffy, long-lasting head when poured.
While all Hefeweizens share certain characteristics – such as being brewed with a significant proportion of wheat and a specific yeast strain – there's still room for variation. Brewers can play with the malt bill, fermentation temperature, and other factors to create their own unique take on this classic style.
For as long as I can remember, I've always wanted to be a brewer. In the 1980s and '90s, my dad, a restaurant general manager, introduced our town to the then-novel concept of craft beer or microbrews from brewers like Sam Adams, Sierra Nevada, Abita, and more. Growing up in this environment naturally cultivated my appreciation for quality beer.
In college, I dabbled in homebrewing, but my real journey began a couple of years ago. I invested in the top-notch Spike Trio Brewing System for its professional brewery feel in my space. Simultaneously, I enrolled in an accredited program with Virginia Tech and the University of Richmond for a Professional Brewer's Certificate. I believe hands-on experience is the best way to learn about brewing and starting a brewery. Cheers to Spike for making Brew Day accessible to anyone willing to put their heart into this hobby.
Mishicott Brewing was the name of my family’s brewing company located in Mishicot, Wisconsin which operated at its peak prior to the onset of Prohibition in the United States. Unfortunately, prohibition meant that the brewery would close never to re-open. It is my ambition to finish what was started. Another reason for choosing Spike was that their equipment is engineered and assembled in Wisconsin.
In the early 1900’s, the other side of my family owned and operated an icehouse in St. Louis Missouri, and delivered ice to a young company at the time known as Anheuser-Busch. We all know beer has to be kept cold. With a family legacy like this, I like to think golden ale runs through my veins, especially on Brew Day!
Want to hear more about Christian's homebrewing journey? The How's, Why's and What he plans to do next is all on Episode 101 on Double Hopbeat Podcast.
One of my favorite things about winter seasonal beer is the variety of base styles brewed to create them. The BJCP defines a holiday ale as one that suggests the oncoming of colder weather, has a rich body and warming finish, generally medium amber to very dark brown, and with aromatics hinting at Christmas cookies, gingerbread, or evergreen trees.
The recipe outlined here is my take on a classic holiday beer: an IPA that does not incorporate any spices but instead uses roasted malts and classic American hops to create a profile with a warming finish and evergreen-like hop aromas.
BATCH SIZE: 5 gal
OG: 1.080
FG: 1.024
IBU: 59
ABV: 7.5%
EFFICIENCY: 80%
MASH TEMP: 152ºF
BOIL: 60 min
FERMENTATION:
SYSTEM: Spike Trio
Cheers
Christian Muckerman - Mishicott Brewing
India Pale Ales (IPAs) have surged in popularity as craft beer favorites in recent years. Recognized for their bold and bitter taste, IPAs derive these distinctive flavors from hops. These hops are generally more potent than those found in other beer styles, resulting in a one-of-a-kind flavor profile. With alcohol content typically ranging from 4-7% ABV, IPAs stand out from the crowd.
You'll find a variety of IPA subcategories, including West Coast, East Coast, Session, Belgian, and Fruited IPAs, just to name a few. If you're on the hunt for a brew with a powerful taste and a pronounced hop character, IPAs are the way to go!
Renowned for their bold and bitter flavors, IPAs boast a "hop forward" taste, setting them apart from other beers. The citrusy, floral, and herbal hops contribute to their distinct flavor profile.
Depending on the IPA variety, you might even detect hints of tropical fruit, citrus, pine, and herbal notes in its flavor profile.
Originating in 19th-century England, the India Pale Ale (IPA) was initially crafted to supply beer to troops stationed in India. Its high alcohol and hop content helped preserve the beer during long voyages, and it soon gained popularity in England before spreading worldwide as a cherished beer style.
Contemporary IPAs come in various styles and flavors, from traditional English IPAs to modern American ones. Hops can range from light and floral to intensely bitter, while alcohol content varies from light to strong. Brewers often experiment with diverse hop varieties and techniques to develop complex, unique brews.
To fully appreciate an IPA, keep these tips in mind.
When pairing an IPA with food, keep in mind that its bitterness can overpower subtle flavors. It's best to match IPAs with bold dishes that can withstand the beer's hop-forward taste.
India Pale Ales typically have an ABV range of 5-7%, but this varies depending on the IPA type. West Coast IPAs generally feature higher ABV levels, between 6-7.5%, while Session IPAs have a lower range of 4-5.5% ABV. Double IPAs, also known as Imperial IPAs, are the strongest with an ABV of 7-10%.
It's important to remember that higher ABV levels result in more intense and bitter flavors due to the increased hops and malt used in the brewing process. If you prefer a stronger, more bitter beer, opt for an IPA with a higher ABV. Conversely, choose a lower ABV IPA for a milder, less bitter flavor.
Characterized by its intense hop flavor and aroma, the West Coast IPA is a highly hopped beer with a pronounced bitterness and robust hop taste, balanced by a light malt profile.
With moderate to very high hop bitterness and alcohol content ranging from 5% to 10%, these beers are typically dry-hopped for added aroma and flavor. They are often unfiltered and hazy.
East Coast IPAs, distinguished by their moderate to high bitterness and less prominent malt profile compared to West Coast IPAs, feature a slightly sweeter taste and lower hop intensity.
With a light to medium body and a crisp finish, these IPAs are brewed using American hops East Coast IPAs may include fruit, wheat, or oats as adjunct ingredients, creating a more complex flavor profile.
Session IPAs, known for their lower alcohol content compared to traditional IPAs, are designed for extended consumption without becoming overwhelming.
With a lighter body and balanced flavor, this emphasizes the hop aroma and flavor rather than intense bitterness, showcasing citrusy, floral, and herbal notes.
Originating in the United Kingdom in the late 1700s, British IPAs, or English IPAs, are recognized by their floral and fruity aroma, balanced malt flavor, and slightly bitter finish.
Typically brewed with traditional English hop varieties like Fuggles and Goldings, these beers showcase a light to medium body, a golden to amber hue, and an ABV of 4.5-6.5%.
British IPAs have a balanced flavor profile with mild to moderate bitterness, combining mild malt sweetness and moderate hop bitterness.
The increasingly popular Lactose IPA, or "Milkshake" IPA, is a newer beer style in the craft beer scene. Brewed with lactose, a sugar derived from milk, it imparts a creamy, sweet flavor reminiscent of a milkshake.
This ingredient also contributes to a smooth, full-bodied texture. While various hops are used in brewing, the lactose sweetness balances out the hoppy bitterness, resulting in a complex and refreshing beer with a one-of-a-kind flavor profile.
Oat IPAs are distinctive among other IPA styles due to their higher oat content, which lends a creamy, smooth mouthfeel.
With fruity, floral, and citrus notes, Oat IPAs are highly drinkable and often finish dry. This style is perfect for those seeking to experience the bold, bitter flavors of IPAs without feeling overwhelmed.
Belgian IPAs bring a distinct twist to the well-known India Pale Ale by incorporating Belgian yeast, which contributes a unique flavor. Typically lighter in color, these IPAs boast a pronounced floral and fruity aroma.
Often brewed with hops like Styrian Goldings, Saaz, and Hallertau, they exhibit a spicy and herbal taste. Though not as bitter as their traditional counterparts, they maintain a strong hop character and a satisfying, lingering finish.
Fruited IPAs have gained popularity in recent years, adding a unique twist to the classic IPA by incorporating various fruits. Commonly featuring pineapple, mango, passionfruit, and citrus, these beers can range from sweet to tart. The fruit addition introduces a slight acidity, which balances the hop bitterness.
Sour IPAs, called "sour ales," have a distinct sour, tart, or acidic taste. Brewed with wild yeast strains, bacteria, and other microorganisms, they offer a unique flavor and aroma. Ranging from light and fruity to dark and intense, these beers generally have a lower alcohol content than traditional IPAs.
Brett IPA, or Brettanomyces IPA, has gained popularity for its distinctive flavor profile, achieved by adding Brettanomyces yeast during fermentation.
This yeast generates a variety of unique flavor compounds, such as tropical fruit, citrus, earthy notes, and mild funkiness. Dry-hopping emphasizes the hop character and intensifies the bitterness.
Double IPAs, or Imperial IPAs, boast higher amounts of hops, malt, and alcohol than their traditional counterparts. These full-bodied beers offer a robust hop flavor and aroma, balanced by sweet maltiness and a lingering finish.
The increased alcohol content creates a smooth mouthfeel and pleasant warming sensation. Ideal for those seeking bolder, more complex flavors, Double IPAs cater to fans of stronger beers.
Black IPAs, or Cascadian Dark Ales, merge the hop-forward flavors of a classic IPA with the dark maltiness of stouts or porters. This creates a bold, bitter beer with rich, roasted undertones.
Brewed with dark malts like chocolate and black patent, along with hop varieties such as Cascade, Centennial, and Amarillo, Black IPAs boast a strong citrus and floral aroma accompanied by smooth, roasted flavors hinting at chocolate and coffee.
Generally higher in alcohol content, ranging from 6-9% ABV, these beers pair well with savory dishes like steak, barbecue, or dark chocolate desserts.
What makes a bitter beer? It's all about the hops. IPAs usually have a low to moderate bitterness. The hop aroma is usually more pronounced than the bitterness, giving the beer a fruity and juicy flavor.
IPAs tend to have a higher alcohol content than traditional beers and can range from 5-7% ABV. This is because IPAs use more hops, which impart a more intense flavor and bitterness, as well as more alcohol.
EPA stands for Extra Pale Ale, which is a type of beer that is similar to an IPA but lighter in color and body. It is also slightly less bitter and has a lower alcohol content than IPAs.
The Brewer: Thorpy's Brewhouse
My journey into homebrewing began in college when a fraternity brother got a homebrew kit for Christmas.
]]>My journey into homebrewing began in college when a fraternity brother got a homebrew kit for Christmas. We enjoyed exploring various beer styles—English bitters, European pilsners, Belgians, and select options like Sierra and Anchor. He invited me to join the brewing and bottling process, which, as we know, is pretty labor-intensive. But I really enjoyed the process and the taste of the beer we made.
In 1993, the craft beer movement was not a thing, and we frequented a local shop, "Beers of the World," a blend of homebrew and beer offerings that's still in business today. Fast forward two years later into my first job, I decided to take the leap into homebrewing. Initially experimenting with syrups and encountering bad hops, I eventually transitioned to all-grain brewing and better ingredients.
Now equipped with two Spike CF15's and a HERMS setup, I enjoy the mix of art and science that comes with brewing, probably more the science because of my engineering background. Spike equipment has re-invigorated my love for brewing by making pro-quality equipment that's easy to use. Thanks, Spike!
Belgians are a great beer to have fun with. For the best fermentation advice look to "Brew like a Monk" by Stan Hieronymus page 174 and 178 for fermentation flavor profiles at temperatures.
It is always highly recommended that a good yeast volume is used along with some yeast nutrient.
Belgian candi sugar is expensive to buy, but it can be used for several awesome beer recipes. The addition of this sugar really makes a difference! I also do a step mash where alpha amylase is added. This really helps with conversion in the mash but needs to be added below 149 ºF and very little is needed 2-6 drops.
After brewing several Belgian style beers, I have found that temperature control (if available) can be crucial to get the best flavor profile out.
ADJUNCTS
BATCH SIZE: 10-12 gal
OG: 1.078
FG: 1.01~1.08
IBU: ~34
ABV: 8-9%
EFFICIENCY: 75%
MASH TEMP: 128-133ºF: 15-20min
2-4 drops alpha amylase enzyme
146-148 ºF: 45 min
150-152ºF: 45 min
158ºF: Mash Out
BOIL: 70 min
FERMENTATION:
68-72ºF - 1-2 weeks
Cheers,
Chris Thorpe - Thorpy's Brewhouse
Tripel, a Belgian delight, pours a deep golden hue and offers a balanced blend of fruity esters, spicy phenols and a touch of candi sugar sweetness. This full-bodied ale achieves a balance of strength and smoothness from a mix of malted barley and candi sugar, creating a beer that's not just a drink but an experience.
Tripel distinguishes itself with a higher alcohol content, ranging from 7.5% to 9.5%, and a complex flavor profile featuring fruity, spicy and sweet notes. Its notable effervescence contributes to a unique taste and aromatic experience.
The history of Tripel traces back to the Trappist brewery of Westmalle in Belgium, where it was first brewed in the 1930s. The term "Tripel" originally referred to the strength of the beer, signifying a brew with three times the malt and, consequently, a higher alcohol content than the monastery's standard beer. Over time, other Belgian breweries adopted the style, leading to the widespread recognition and popularity of Tripel as a distinctive and strong Belgian ale.
A Tripel typically has a complex flavor profile characterized by fruity, spicy and sweet notes. You may detect hints of banana, pear, and apple and a subtle spiciness reminiscent of cloves or peppery undertones. A mild bitterness often complements the malt sweetness, and the beer's effervescence contributes to a refreshing and lively mouthfeel. Overall, the taste of a Tripel is intricate, robust and carries the hallmark Belgian ale characteristics.
Brewing a Tripel beer involves a blend of malted barley, water, hops and yeast. A significant malt bill is employed, contributing to the beer's higher alcohol content. The mashing process activates enzymes in the malt, converting starches into fermentable sugars. Following mashing, the wort is boiled, and hops are added, with a focus on imparting mild bitterness and aroma. Tripels are distinguished by the use of Belgian yeast strains during fermentation, introducing fruity and spicy flavors. The beer often undergoes an extended maturation period for flavor development and is commonly bottle-conditioned for natural carbonation. The final product is typically found in corked and caged bottles, showcasing its intricate taste, higher alcohol content, and lively effervescence.
Tripel beer's complex and robust flavor profile pairs well with a variety of foods like:
While Tripel beer is not limited to a specific season and can be enjoyed year-round, its higher alcohol content and complex flavor profile often make it a popular choice for colder months. The beer's richness can be especially appealing during fall and winter.
The alcohol by volume (ABV) of a Tripel usually falls within the range of 7.5% to 9.5%.
While "Tripel" typically refers to a strong Belgian ale with a distinctive flavor profile and higher alcohol content, there isn't a strict style guideline like you might find with some other beer categories. That being said, various breweries produce their interpretations of Tripel, leading to some variation in characteristics. Differences may arise in terms of specific flavors, malt bills, hop profiles and the yeast strains used. However, the term "Tripel" is most commonly associated with Belgian-style tripels, and the variations within this category tend to be subtle.
The recommended serving temperature for Tripel beer is generally between 45°F to 50°F (7°C to 10°C). Serving it at this temperature allows the beer to showcase its complex flavors and aromas effectively.
Some popular brands include:
Yes, Tripel beers are often served in a specific type of glass to enhance the drinking experience. The most commonly recommended glassware for Tripels is a tulip-shaped glass or a chalice. These glass styles are designed to concentrate the aromas of the beer and allow for aeration, enhancing the perception of the beer's complex flavors.
Brewing a Tripel can be challenging for beginner homebrewers due to its higher alcohol content, complex flavors and the need for precise fermentation control. Starting with simpler beer styles may be advisable for those new to homebrewing. As you gain experience, you can gradually explore more complex styles like Tripels.
Hi, I’m Scott, proudly hailing from the city of New Bedford, Massachusetts. I’ve been brewing for six incredible years, and I’m the founder and creative mind behind Sidenote Brewing. My journey has led me to specialize in a diverse range of beer styles, including the hazy and hop-forward, sours, crispy and clean lagers, and rich robust stouts.
I craft my brews using a Spike Solo brewing system, outfitted with a Spike Steam Condensing Lid. Inside my brewhouse, you'll find two CF10 Unitanks, one CF15 Unitank, and two Spike Flex+ fermenters, which provide me with a versatile array of tools and options to foster experimentation, creativity and innovation.
While I dream of one day going pro and sharing my passion with a wider audience, I remain firmly grounded in the present, continually brewing and refining my skills. After all, it's the journey that makes the destination all the more rewarding.
So cheers to the craft, the dream, and to the unforgettable stories we share through the liquid we create!
BATCH SIZE: 11 gal
OG: 1.052
FG: 1.012
IBU: 30
ABV: 5.3%
EFFICIENCY: 66%
MASH TEMP: 148ºF
BOIL: 90 min
FERMENTATION:
52ºF - 10 days & 60ºF - 4 days
SYSTEM: Spike Solo
Cheers,
Scott Mendes - Sidenote Brewing
Helles, pronounced as "hell-us," is a traditional German lager beer style known for its delicate balance of flavors, smoothness, and refreshment. Its name translates to "bright" or "pale" in German, referring to its clear and pale golden appearance. Helles is often regarded as a cousin to the more well-known Pilsner, but it has its unique characteristics that set it apart. In this comprehensive guide, we'll delve into the world of Helles beer, exploring its history, flavor profile, brewing process, food pairings, and more.
Helles stands out for its emphasis on malt character, with a subdued hop bitterness. It's lighter in color and flavor compared to many other lagers, making it a supremely drinkable and sessionable beer style. While it shares some similarities with Pilsner, Helles tends to have a slightly sweeter malt profile and a softer hop presence.
Helles has its origins in Munich, Germany, where it was first brewed in the late 19th century as a response to the growing popularity of Pilsner-style lagers. Brewers aimed to create a beer that combined the drinkability of Pilsner with the traditional malt-forward character of German lagers. The style quickly gained popularity and remains beloved in Germany and beyond.
Helles offers a well-balanced flavor profile that showcases its malt-forward nature. It features a gentle malt sweetness with notes of fresh bread, crackers, and a hint of honey-like sweetness. The hop bitterness is restrained, contributing a mild counterpoint without overpowering the malt. The result is a beer that's crisp, clean, and highly refreshing.
The brewing process for Helles involves mashing malted barley to extract sugars, boiling the wort with hops for bitterness and aroma, and then fermenting with lager yeast at cooler temperatures. The choice of malt and hops is essential, as they influence the beer's color, flavor, and aroma.
The key ingredients in Helles include malted barley, hops, yeast, and water. Pilsner malt is commonly used, contributing a pale color and a clean maltiness. Noble hops, such as Hallertau or Saaz, are often chosen for their mild bitterness and delicate aroma.
Helles' balanced and subtle flavors make it a versatile pairing option. It complements a range of dishes, including grilled sausages, roasted chicken, seafood, salads, and even spicy foods. The beer's malt sweetness and gentle bitterness can help cut through rich or spicy flavors, creating a harmonious match.
Helles beers typically have an alcohol content ranging from 4.5% to 5.5% alcohol by volume (ABV). This moderate strength contributes to their sessionable nature, allowing you to enjoy a few without feeling overwhelmed.
While Helles itself is a distinct style, variations can exist based on regional preferences and brewery interpretations. Some variations might include a slightly stronger version known as "Export Helles" or a "Munich Helles" that adheres to specific brewing traditions in the city of Munich.
Several German breweries are renowned for their Helles beers, including Weihenstephaner Original, Ayinger Helles, and Augustiner Helles. These brands offer exemplary examples of the style, showcasing the craftsmanship and tradition behind Helles.
The pale color of Helles comes from the use of pale malts, such as Pilsner malt. These malts are kilned at lower temperatures, preserving their light color while still providing the necessary fermentable sugars for the brewing process.
Yes, Helles is an excellent choice for beginners. Its balanced flavor profile, moderate bitterness, and clean finish make it highly approachable, even for those who are new to the world of craft beer.
Helles beer is often compared to other lagers like Pilsner and Märzen. While all these styles fall under the lager category, they have distinct characteristics. Helles is malt-forward with a slightly sweet taste, whereas Pilsner is crisper with a more pronounced hop bitterness. Märzen, on the other hand, tends to be maltier and has a touch of caramel sweetness.
Helles is typically served in a traditional German beer mug or a stein. These glassware options allow you to appreciate its color, maintain its carbonation, and capture its subtle aroma. The broad base of these glasses also provides a comfortable grip, enhancing the overall drinking experience.
Helles and Kölsch are both German beer styles, but they have distinct origins and characteristics. Helles is a Bavarian lager known for its malt-forward profile and pale color. Kölsch, on the other hand, originates from Cologne (Köln) and is an ale that's often described as having a more balanced flavor with a slight fruitiness. Kölsch is also usually lighter in color compared to Helles.
Helles is not strictly a seasonal beer; it's enjoyed year-round. However, its crisp and refreshing qualities make it particularly popular during the warmer months when people are seeking lighter and more thirst-quenching options.
The brewing process plays a crucial role in shaping Helles' flavor. The choice of malt and hops, as well as the fermentation temperature, impacts the beer's taste. Using Pilsner malt results in a pale color and a clean, bready maltiness. Noble hops contribute mild bitterness and delicate aroma, while lager yeast fermentation imparts a smooth and crisp finish.
Some modern craft breweries experiment with Helles by adding a creative twist, such as dry hopping with aromatic hops to enhance the beer's aroma or incorporating unique ingredients for added complexity. These variations still maintain the core characteristics of Helles while offering a new dimension of flavor.
No, Helles is not gluten-free, as it is made from barley malt. However, there are gluten-free beer alternatives available on the market for those with gluten sensitivities.
In Germany, you can find Helles served at many traditional beer festivals, including Oktoberfest in Munich. Additionally, craft beer festivals around the world often feature a wide range of lager styles, including Helles.
Helles is best enjoyed fresh to savor its delicate malt and hop balance. Unlike some stronger ales, which benefit from aging, the subtleties of Helles can diminish over time.
To pour a Helles beer, hold the glass at a slight angle and pour the beer down the side. As the glass fills, gradually straighten it. This method helps preserve the beer's carbonation and head, ensuring you get the most out of its aroma and visual appeal.
In Bavaria, Helles may simply be referred to as "Helles Bier" or "Hell." While the term "Helles" is widely recognized among beer enthusiasts, regional names might vary based on local dialects.
To dive deeper into the world of Helles beer, you can explore books on beer styles, brewing techniques, and history. Additionally, attending beer tastings, visiting breweries, and engaging with beer communities online can provide valuable insights and knowledge about this classic style.
I enrolled in Madisonville Community College’s Fermentation Science program to learn more about the craft, make connections, and meet people, especially brewers who run their own businesses and get to brew every week.
]]>I enrolled in Madisonville Community College’s Fermentation Science program to learn more about the craft, make connections, and meet people, especially brewers who run their own businesses and get to brew every week. I just wanted to be a sponge and absorb all that information. I wanted to try homebrewing for years but couldn’t quite get myself to invest in the equipment. My dad and I decided to go half and half on the equipment and started homebrewing in my garage.
When I find something I like, I dive deep into research, videos, and articles, which is how I found the program at Madisonville. I signed up for more info, and Mike Deal, the program coordinator, got in touch. This has been a great way to learn even more and meet people who have a similar interest and passion for homebrewing.
I graduated last May and was offered a job at Henderson Brewing Company, where I work as an assistant brewer. I got to fulfill a dream of mine—my goal was to start the program, finish it, and find a job in a brewery. But I got lucky and jumped ahead, getting promoted to assistant brewer.
I’ll always be a student, trying to get my hands on whatever new thing I can learn or try, whether it’s a new beer or an interesting book.
BATCH SIZE: 5 gal
OG: 1.080
FG: 1.016
IBU: 18
ABV: 8.4%
EFFICIENCY: 75%
MASH TEMP: 154ºF
BOIL: 60 min
FERMENTATION:
50ºF - 21 days
Check out a Brew Day with Spike, Andrew and Madisonville!
Cheers,
Andrew Galyen - Henderson Brewing Company
Doppelbock, often referred to as "liquid bread," is a strong and flavorful German lager beer style. It is known for its rich malt character, full body, and higher alcohol content. Doppelbock falls under the larger Bock category of beers, which originated in the town of Einbeck, Germany. Doppelbock, as the name suggests, is a "double bock" or stronger version of the traditional Bock beer. This style is characterized by its deep amber to dark brown color, malty sweetness, and well-hidden alcohol strength.
Doppelbock stands out from other beer styles due to its intense maltiness, higher alcohol content, and relatively low hop bitterness. While some beers prioritize hop-forward flavors, Doppelbock showcases the art of malt brewing. It often has complex flavors of caramel, toffee, chocolate, and dark fruit, creating a smooth and robust profile. Its rich malt backbone and higher alcohol content contribute to a warming and satisfying drinking experience, particularly in colder months.
The history of Doppelbock dates back to the 17th century when the Paulaner monks in Munich, Germany, created Salvator, one of the earliest known Doppelbocks. The monks brewed this beer to sustain them during times of fasting, as it provided nourishment and sustenance. "Salvator" means "savior" in Latin, and this beer became a symbol of the monks' brewing skills. Over time, other breweries in Munich and beyond began producing their versions of Doppelbock. Today, this style remains a testament to the rich brewing heritage of Bavaria.
Doppelbock offers a complex and layered flavor profile that revolves around its malt-forward nature. The aroma often includes notes of caramel, toffee, dark chocolate, and toasted bread. On the palate, Doppelbock delivers a prominent malt sweetness with flavors of caramelized sugars, molasses, and a hint of dark fruits like raisins and plums. The malt character is balanced by a minimal hop bitterness, allowing the malty richness to shine. Despite its higher alcohol content, Doppelbock is remarkably smooth, making it an approachable option for those new to stronger beers.
The brewing process for Doppelbock involves the careful selection of ingredients and meticulous attention to detail. It starts with a base of high-quality malted barley, often including Munich and Vienna malts that contribute to the beer's rich color and maltiness. The brewing process includes mashing, boiling, lautering, and fermentation. During mashing, the grains are mixed with water to convert starches into fermentable sugars. The resulting wort is then boiled with hops for bitterness and aroma. After boiling, the wort is cooled and yeast is added for fermentation. Doppelbock typically undergoes a longer fermentation and conditioning period to allow its flavors to develop fully.
The essential ingredients in Doppelbock include malted barley, hops, yeast, and water. Munich and Vienna malts play a vital role in creating the beer's rich and complex malt character. These malts contribute to the beer's deep color and flavors of bread, caramel, and toffee. Noble hops, such as Hallertau or Tettnang, are used sparingly to provide a mild bitterness and balance to the malt sweetness. Yeast strains used in Doppelbock fermentation are often lager yeast varieties that work at cooler temperatures, contributing to a clean and well-rounded flavor profile.
Doppelbock's malt-forward and slightly sweet nature makes it a versatile pairing with a variety of foods. Its rich flavors complement hearty and savory dishes, making it an excellent choice for robust meals. Classic pairings include roasted meats like pork, sausages, and game meats. The beer's caramel and toffee notes harmonize with caramelized flavors in dishes like roasted vegetables and barbecue. Doppelbock can also cut through the richness of cheese, particularly aged cheddars, Gouda, and blue cheese. For dessert, consider pairing Doppelbock with chocolate desserts, caramel flan, or pecan pie for a delightful combination of flavors.
Doppelbock's rich and warming qualities make it a popular choice during the colder months of the year. Its malt-forward profile and higher alcohol content provide a comforting and satisfying drinking experience, particularly in fall and winter. However, Doppelbock can be enjoyed year-round by those who appreciate its complex flavors and robust character.
Doppelbocks are known for their higher alcohol content, which contributes to their full-bodied and warming nature. Typically, Doppelbocks have an alcohol by volume (ABV) ranging from 7% to 12%, although some versions may go even higher. This elevated alcohol content is balanced by the beer's malt sweetness and flavor complexity, creating a beer that is both flavorful and enjoyable to drink.
While Doppelbock itself is a distinct beer style, there are variations and substyles within the category. One well-known substyle is Eisbock, which is a stronger and more concentrated version of Doppelbock achieved through a process of freezing and removing ice to increase alcohol content. Additionally, some breweries create barrel-aged Doppelbocks, where the beer is aged in oak barrels, often previously used for spirits like whiskey. This aging imparts additional layers of flavor, including vanilla, oak, and sometimes subtle whiskey notes.
Doppelbock is best enjoyed at a slightly cooler temperature than typical lagers, around 50-55°F (10-13°C). This temperature range allows the beer's flavors to be fully appreciated without being overly chilled, which could mask its complexity. Serving Doppelbock at a slightly warmer temperature also enhances its aromas, allowing the malt-driven characteristics to shine.
Several breweries produce exceptional Doppelbocks that showcase the style's unique qualities. Some well-regarded examples include:
These are just a few examples of the many Doppelbocks available from breweries around the world.
The strong malt character of Doppelbock is a result of the brewing process and the use of specific malt varieties. Munich and Vienna malts, which are rich and flavorful, form the base of Doppelbock recipes. These malts contribute to the beer's deep color and provide a complex range of malt-derived flavors, including caramel, toffee, and dark fruit. The combination of these malts with careful brewing techniques creates the pronounced maltiness that defines Doppelbock.
The brewing process plays a significant role in shaping Doppelbock's flavor profile. The use of Munich and Vienna malts contributes to the beer's malt-forward character, infusing it with flavors of toasted bread, caramel, and dark fruit. The longer fermentation and conditioning period often employed in Doppelbock production allow the beer's flavors to develop fully, resulting in a smooth and well-rounded taste. Additionally, the cooler fermentation temperatures associated with lager yeast strains used in Doppelbock brewing contribute to a clean and balanced flavor profile.
Doppelbocks are characterized by their malt-forward nature and relatively low hop bitterness. While they do contain hops, the emphasis in Doppelbocks is on the complex flavors derived from malt. The hop bitterness is generally subdued, allowing the beer's malt sweetness and rich flavors to take center stage. As a result, Doppelbocks are not considered particularly bitter compared to hop-forward styles like IPAs.
Doppelbocks are often served in glassware that enhances their aroma and flavor presentation. The most common glassware choice for Doppelbocks is a tulip-shaped glass. This glass has a bulbous bottom that narrows towards the top, allowing the beer's aromas to collect while funneling them towards the drinker's nose. This design helps capture the complex malt aromas and allows for a more immersive tasting experience.
Doppelbock's rich and malt-forward profile may make it a more acquired taste for beginners who are not accustomed to stronger and more complex beers. Its full-bodied nature and higher alcohol content can be overwhelming for those new to craft beer. However, individuals who appreciate malt-forward flavors and are looking to explore more robust beer styles may find Doppelbock to be a rewarding choice.
To fully appreciate the flavors and aromas of Doppelbock, it's recommended to serve it in a glass that has been chilled to around 50-55°F (10-13°C). This temperature range allows the beer's complexity to shine without being overly cold, which could mask its nuanced characteristics. It's worth noting that serving Doppelbock too cold could diminish its flavors, so avoid excessively low temperatures.
Doppelbock beers can be found in various craft beer shops, liquor stores, and some specialty supermarkets. Additionally, many breweries produce Doppelbocks seasonally or as part of their regular lineup. To find the best Doppelbocks in your area, consider visiting local craft beer establishments, checking online beer retailers, or contacting breweries directly to inquire about availability.
Growing up in Eastern Canada, Bonfire Night or Guy Fawkes Night annually on November 5th was one of my favorite events. My friends and I would spend weeks collecting spruce and fir evergreen trees, for a mid-autumn bonfire and we would roast hot dogs and marshmallows over the fire.
A few years back, I thought an amber ale with a restrained smoke character would be a great callback to these times and would be a great Fall seasonal in my home brewery rotation.
Some small amounts of CTZ and Simcoe hops are added to round and accentuate the piney character of Chinook and add some minor citrus flavor. The beer is moderately dry hopped for an amber ale, and the charge is intended to add a fresh pine note to the finished beer.
I prefer to avoid yeast esters in this recipe and use a clean American yeast. Lallemand’s BRY-97 is a favorite of mine, but Fermentis US-05 or similar is a fine alternative.
Finally, I do target a common balanced water profile for Amber colored beers of: Ca 70 Mg 8 Na 16 Cl 100 So 76 HCO 20. This would not over accentuate either the malt character or the bitterness of the hops. Cheers and enjoy!
BATCH SIZE: 11 gal
OG: 1.053
FG: 1.013
IBU: 31
ABV: 5.4%
EFFICIENCY: 70% Brewhouse, 75 Mash Efficiency
MASH TEMP: 152ºF-0:60 min, 168ºF-0:10 min
BOIL: 60 min
FERMENTATION:
SYSTEM: Spike Solo
Cheers,
David Green - Fermentation Adventures
Amber Ale is a classic beer style known for its balanced and approachable character. It falls into the broader category of ales, characterized by its amber to reddish-brown color and a well-rounded flavor profile. Amber Ales offer a harmonious blend of malt sweetness and hop bitterness, making them a versatile and popular choice among beer enthusiasts.
Amber Ales are distinguished by their medium to full-bodied nature, amber to reddish-brown hue, and a balanced combination of malt sweetness and hop bitterness. They often have a moderate alcohol content, typically ranging from 4.5% to 6.2% alcohol by volume (ABV). This balance of flavors sets them apart from beers that lean heavily toward maltiness (like brown ales) or hoppiness (like India Pale Ales).
The history of Amber Ale is intertwined with the broader history of ale brewing. Amber Ales have their roots in traditional British brewing, where ales were brewed with locally available ingredients. These beers were often named based on their colors or regions, and amber ales became a recognizable style due to their distinctive hue. Over time, the style has evolved, and American craft breweries have played a significant role in popularizing and expanding the Amber Ale category.
Amber Ales typically have a well-balanced flavor profile. You can expect a moderate to strong malt presence that imparts flavors of caramel, toffee, and sometimes a hint of toasted bread. This malt sweetness is complemented by a noticeable but not overpowering hop bitterness, which contributes floral, earthy, or citrusy notes. The result is a beer that's malt-forward with a clean, crisp finish.
Amber Ale is brewed using a process that's similar to other ales. The key steps include mashing, boiling, fermentation, and conditioning. The choice of malts, hops, yeast strains, and brewing techniques can vary widely among breweries, leading to diverse expressions of the style. Amber Ales typically use a combination of pale, crystal, and sometimes roasted malts, which contribute to the beer's color and malt complexity. Hops are added during the boil to provide bitterness and aroma, and different hop varieties can impart distinct flavors and aromas.
The essential ingredients in an Amber Ale are malt, hops, water, and yeast. The specific types of malt and hops used, as well as the yeast strain, vary from one brewery to another and can significantly influence the beer's flavor and aroma. Additionally, some brewers may add specialty ingredients like spices or fruit for unique variations of Amber Ales.
Amber Ales are versatile when it comes to food pairings. Their balanced flavor profile complements a wide range of dishes. Here are some food pairing ideas:
A typical Amber Ale has an alcohol by volume (ABV) ranging from 4.5% to 6.2%. This places it in the moderate alcohol strength category, making it accessible to a wide range of beer drinkers.
Yes, Amber Ale is a year-round beer. Its balanced and approachable character makes it suitable for any season or occasion. While some breweries may produce seasonal or limited-edition Amber Ales, you can generally find this style available year-round.
Amber Ale is a broad category, and within it, there can be variations. Some of these variations include:
Yes, Amber Ale is a great choice for beginners. Its balanced flavor profile, moderate alcohol content, and wide availability make it an accessible option for those new to craft beer. It offers a gateway into exploring the world of ales without overwhelming the palate with extreme flavors.
Many craft breweries produce seasonal or limited-edition Amber Ales throughout the year. These may incorporate unique ingredients or brewing techniques to create distinctive flavors. Keep an eye on local breweries and beer releases to discover these special offerings.
Amber Ale is often served in a pint glass or an English pub glass, both of which have a slight taper toward the top. These glass shapes allow the beer's aromas to concentrate, enhancing the overall tasting experience. Additionally, the broader base of these glasses provides stability and room for a moderate head, which can release additional aromas as you sip.
Amber Ales are generally not suitable for extensive aging like some high-alcohol, robust styles. However, some amber and red ales may benefit from short-term aging (up to a year) in cool, dark conditions. This can allow certain flavors to meld and mellow, enhancing the overall drinking experience.
Popular brands of Amber Ale include:
The distinctive color and flavor of Amber Ale come from the choice of malt. Crystal and roasted malts are often used in varying proportions. Crystal malts contribute sweetness and caramel notes, while roasted malts add color and hints of toffee and toasted bread. The balance of these malts, along with the hops and yeast, creates the characteristic taste of Amber Ale.
Amber Ale gets its name from its distinctive amber to reddish-brown color. This hue results from the use of specific malt varieties that undergo a controlled roasting process during malting. The level of roasting influences the color and flavor of the beer.
Amber Ale and Red Ale are closely related styles and share many similarities. Both styles typically have a balanced malt sweetness and hop bitterness, along with a similar color range. However, the main difference lies in regional variations and specific brewery interpretations. Red Ales may lean slightly more toward caramel and toffee flavors, while Amber Ales may emphasize malt sweetness and hoppy bitterness. Ultimately, the distinction between the two can vary from brewer to brewer.
Yes, some breweries produce low-alcohol or non-alcoholic versions of Amber Ale, often referred to as "Session Amber Ales." These options provide the flavor and aroma of Amber Ale with reduced alcohol content, making them suitable for those who want to enjoy the taste without the effects of alcohol. Check with your local breweries or retailers for availability.
To fully enjoy the aromas and flavors of Amber Ale, follow these steps:
While Amber Ale is not typically aged for extended periods like some high-alcohol beers, it can benefit from short-term aging. Aging for up to a year in cool, dark conditions may allow the flavors to meld and mellow slightly, enhancing the beer's overall character. However, it's essential to store it properly and monitor the aging process to avoid unintended changes.
Yes, Amber Ale can be used in beer cocktails or mixed drinks. Its balanced flavor profile can complement various ingredients, such as fruit juices or spirits, to create refreshing and creative beverages. Some common beer cocktails that use Amber Ale as a base include the "Black and Tan" (a combination of stout and Amber Ale) and the "Snakebite" (a mix of cider and Amber Ale).
Hi, I’m Mike, and I’m the Program Coordinator for the first of its kind, two-year Associate in Applied Science Fermentation Science program at Madisonville Community College.
I’ve been a homebrewer since college and fell in love with the exciting and vibrant world of craft beer. There’s always something new - like bacon-flavored porters or dill pickle beer - but at the end of the day, it’s more than just beer. It’s all about the community, collaboration, and connections that the industry helps foster.
At Madisonville Community College, we encourage students to think outside the box as they explore, learn, and develop his/her brewing skills. We offer a hybrid program, meaning the content is all online which expands our reach to students across the state and beyond. So that means, you don't need to live in Kentucky to take our class!
But the students still need that hands-on experience, so we’ve partnered with breweries across the country that allow our students to do their lab work in their breweries – and what better way to learn and get their practicum hours than under the supervision of a professional brewer?
I knew we needed equipment that matched the standards of smaller commercial breweries. Spike's 1bbl Nano system with its electric brewhouse provided the perfect solution. Tight process control is absolutely critical if you’re going to make a good, consistent product, and with the brewhouse panel and temperature-controlled fermenters, the Spike Nano ensures consistent, commercial-quality products.
Want to learn more? Check our Brew Day video, Crafting Connections!
Measuring the mash pH and adjusting to 5.0 - 5.2 will bring about the crispness that is characteristic of this style of beer. The addition of flaked wheat will give it a complexity around the malt but also a "silkier" mouthfeel. The flaked wheat will add retention to the white, foamy head that is characteristic of a Belgian witbier. Don't overdo the coriander or orange peel as this detracts from the true nature of the beer which is a light, straw-colored, crisp, easy drinking product.
BATCH SIZE: 1 BBL
OG: 1.05
FG: 1.011
IBU: 15.1
ABV: 4.9%
EFFICIENCY: 71%
MASH TEMP: 152ºF
BOIL: 60 min
FERMENTATION:
66ºF
SYSTEM: Spike Nano
If you’re looking to enter the world of craft brewing or just want to learn more, visit Madisonville Community College's Fermentation Science program.
Cheers,
Mike Deal - Madisonville Community College
Belgian Witbier, often referred to as Wit or White Beer, is a classic Belgian ale style known for its light and refreshing characteristics. Witbier is characterized by its cloudy appearance, pale color, and unique flavor profile. It is brewed with a combination of malted barley, wheat, and a blend of spices, most notably coriander and orange peel. This style is often unfiltered, resulting in a hazy appearance that gives it its distinct "white" or "wheat" character.
Belgian Witbier stands out for its cloudy appearance, light body, and the use of spices like coriander and orange peel in its brewing process. Unlike many other beer styles, Witbier is intentionally hazy and may have a slightly tangy or tart flavor. The inclusion of spices gives Witbier a unique complexity and a refreshing twist that sets it apart from other traditional ales.
Belgian Witbier has a rich history that dates back centuries. Originating in the town of Hoegaarden in Belgium, Witbier was traditionally brewed by farmers during the harvest season. The use of spices like coriander and orange peel was a way to add flavor to the beer, which was often brewed with local ingredients. The style saw a decline in popularity in the 20th century but experienced a revival in the 1960s when Pierre Celis opened a brewery in Hoegaarden. Today, Belgian Witbier is celebrated for its historical significance and unique taste.
Belgian Witbier offers a delicate and balanced flavor profile. It is characterized by a slightly sweet maltiness, subtle notes of citrus from the orange peel, and a hint of spice from the coriander. The use of unmalted wheat contributes to the beer's light body and hazy appearance. Witbier's yeast strains often produce fruity esters that complement the citrus and spice elements. Overall, Witbier is a refreshing and easy-drinking beer with a mild, approachable flavor.
The brewing process for Belgian Witbier involves a combination of malted barley, unmalted wheat, hops, spices, and yeast. The use of unmalted wheat contributes to the beer's cloudiness and light body. During the brewing process, the spices, usually coriander and bitter orange peel, are added to the wort to infuse their flavors. The beer is typically fermented at warmer temperatures using Belgian ale yeast strains. After fermentation, Witbier is often left unfiltered to maintain its hazy appearance and enhance its flavor complexity.
The essential ingredients in Belgian Witbier include malted barley, unmalted wheat, hops, spices (such as coriander and orange peel), yeast, and water. The malted barley provides fermentable sugars and contributes to the beer's flavor and color. Unmalted wheat adds to the beer's haze and light body. The spices, usually coriander and orange peel, are added for flavor enhancement. Belgian ale yeast strains are chosen for their ability to produce fruity and estery flavors, which complement the overall profile of Witbier.
Belgian Witbier's light and refreshing characteristics make it a versatile companion to a variety of dishes. Its mild flavors and slightly tangy profile pair well with a range of foods. Witbier is an excellent choice alongside seafood, such as shrimp, crab, and mussels. The citrus notes in the beer harmonize with the flavors of the ocean. Witbier's spice elements also complement dishes with herbal or aromatic components, like salads with vinaigrette dressings, roasted chicken, and grilled vegetables.
Belgian Witbier is often enjoyed year-round due to its refreshing and approachable nature. Its light body and delicate flavors make it well-suited for warm weather, but it's also a popular choice during cooler months for those seeking a lighter alternative to heavier beers. Whether you're sipping it on a sunny summer day or pairing it with hearty winter fare, Belgian Witbier is a versatile choice.
Belgian Witbiers are generally light in alcohol content. They typically have an alcohol by volume (ABV) ranging from 4% to 5.5%, making them sessionable and easy to enjoy. The focus of Witbier is on its refreshing and flavorful character rather than high alcohol content.
While Belgian Witbier itself is a distinct style, there can be variations in terms of flavor intensity, spice levels, and other elements. Some breweries may experiment with additional spices, herbs, or fruit additions to create unique variations of Witbier. However, these variations still adhere to the core characteristics of the style, including the use of spices and the hazy appearance.
Belgian Witbier is best served at a cooler temperature to enhance its refreshing qualities. It's recommended to serve Witbier at around 40-45°F (4-7°C). This temperature range allows the beer's flavors to be crisp and lively without being overly chilled, which could mask its delicate aromas and taste.
Several breweries produce outstanding Belgian Witbiers that capture the essence of this style. Some well-regarded examples include:
These are just a few examples of the many Belgian Witbiers available in the market.
Traditionally, Belgian Witbier is served with a slice of orange as a garnish. The citrus notes from the orange slice complement the beer's flavor profile, enhancing the hints of orange peel already present in the brew. The practice of serving Witbier with an orange slice is also rooted in tradition and adds to the visual appeal of the beer.
Yes, Belgian Witbier is often recommended for beginners due to its approachable flavor profile. Its light body, mild sweetness, and subtle spice and citrus notes make it an ideal introduction to craft beer for those who may be new to the world of diverse beer styles.
Belgian Witbier differs from other Belgian beer styles primarily in its use of spices, wheat, and yeast strains. While other Belgian styles may emphasize complex malt flavors, strong yeast character, or higher alcohol content, Witbier is defined by its refreshing nature, hazy appearance, and the addition of coriander and orange peel. It stands apart from Belgian Dubbels, Tripels, and strong ales with its lighter body and delicate flavors.
Belgian Witbier beers can be found in well-stocked craft beer shops, liquor stores, and specialty supermarkets. Additionally, many breweries produce Witbier seasonally or as part of their regular lineup. To discover the best Belgian Witbiers in your area, consider visiting local craft beer establishments, exploring online beer retailers, or contacting breweries directly to inquire about availability.
Hopkinsville Brewing Company is the first and only craft beer brewery in the city's and county's history. We're a veteran owned and operated, locally sourced, and community-oriented craft beer nano-brewery. We put the hops in Hoptown.
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time)
Volumes of CO2: 2.3
The Munich malt produces robust malt characteristics, full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. The chocolate malt may impart rich roasted aroma, notes of espresso coffee, black pepper, and/or toasted nuts.
BATCH SIZE: 1 BBL
OG: 1.05
FG: 1.01
IBU: 18.5
ABV: 4.7%
EFFICIENCY: 75%
MASH TEMP: 150ºF
BOIL: 60 min
FERMENTATION: 54ºF - 30 days
SYSTEM: Nano
Cheers,
Hopkinsville Brewing Company
Dunkel, a German term for "dark," is a traditional style of lager beer known for its rich and malty flavor profile. This style originates from Germany and is characterized by its deep amber to dark brown color. Dunkel lagers offer a delightful combination of malt sweetness, balanced bitterness, and a clean finish, making them a favorite among those who appreciate a well-crafted, malt-forward beer.
Dunkel stands out from other beers primarily due to its focus on malt-driven flavors. While many beers may highlight hops or other adjuncts, Dunkel's emphasis on a variety of malt types creates its distinctive taste. The color, ranging from amber to dark brown, is also a key feature that sets Dunkel apart visually.
The history of Dunkel beer dates back to the Bavarian region of Germany. Before the widespread use of pale malts, beers were often darker due to the kilning process of the malt. Dunkel emerged as a popular style due to the availability of darker malts. Over time, brewing techniques evolved, and while lighter beers gained prominence, Dunkel maintained its place in German beer culture. Today, Dunkel is cherished both for its historical significance and its timeless appeal.
Dunkel beers offer a complex yet balanced flavor profile. They are known for their prominent maltiness, which can range from bready and toasted to caramel and chocolate-like notes. This malt-forward character is complemented by a restrained hop bitterness that prevents the beer from becoming overly sweet. The result is a harmonious interplay of malt sweetness and subtle bitterness, creating a smooth and satisfying taste experience.
The brewing process for Dunkel beer involves several key steps, including mashing, boiling, fermenting, and aging. The use of a variety of malt types, including Munich and Vienna malts, contributes to Dunkel's deep color and complex malt flavors. Hops are added during the boil to provide balance and a mild bitterness. Yeast strains used in the fermentation process play a role in shaping the beer's final taste. After fermentation, Dunkel lagers are typically cold-conditioned for a period, allowing the flavors to mature and the beer to achieve optimal clarity.
The essential ingredients in Dunkel beer include malted barley, hops, water, and yeast. Munich and Vienna malts are often used to achieve the desired color and malt-forward flavor. These malts provide the beer's signature caramel, toasty, and biscuity notes. Noble hop varieties are employed to provide a subtle bitterness and aroma without overpowering the malt characteristics. The choice of yeast strain, usually a lager yeast, contributes to the beer's clean and crisp fermentation.
Dunkel's malt-driven profile makes it an excellent accompaniment to a variety of hearty and flavorful foods. Its combination of malt sweetness and moderate bitterness pairs well with dishes that have caramelized or roasted flavors. Rich meats such as roasted pork, sausages, and grilled steak complement Dunkel's maltiness. Additionally, Dunkel's versatility extends to earthy dishes like mushroom risotto and aged cheeses.
Yes, Dunkel can be enjoyed year-round. While its malt-forward character might evoke thoughts of cooler weather, its balanced and approachable flavor profile makes it a versatile choice in any season. Whether you're sipping it on a warm summer evening or savoring its comforting qualities during the colder months, Dunkel offers a delightful experience.
Dunkel lagers typically have a moderate alcohol by volume (ABV) ranging from 4.5% to 5.6%. This moderate strength allows for the malt flavors to shine without being overwhelmed by alcohol heat. Dunkel's focus is on its malt complexity and balance rather than high alcohol content.
Yes, there are different variations of Dunkel beers, each with its own unique characteristics. The two main substyles are Munich Dunkel and Schwarzbier. Munich Dunkel emphasizes maltiness with notes of bread, caramel, and toffee. Schwarzbier, also known as "black beer," has darker roasted malt flavors that can include hints of chocolate and coffee, similar to a porter or stout.
Dunkel is best served at a slightly cooler temperature than many other lagers. It's recommended to serve Dunkel at around 45-50°F (7-10°C). This temperature range allows the malt flavors to shine while maintaining a refreshing quality.
Several breweries produce exceptional Dunkel beers that exemplify the style's characteristics. Some well-regarded examples include:
These are just a few examples of the many Dunkel beers available in the market.
The dark color of Dunkel beer is a result of the malt used in its brewing process. Dunkel's malt bill includes darker malts like Munich and Vienna malts, which undergo a kilning process that imparts color and flavor to the beer. These malts contribute to the amber to dark brown hues that are characteristic of Dunkel lagers.
The brewing process plays a crucial role in shaping Dunkel's flavor. The use of Munich and Vienna malts, known for their rich and toasty character, imparts the beer's signature maltiness. The balance between malt sweetness and hop bitterness is achieved during the boil, with hops providing a counterpoint to the malt-forward profile. The fermentation and aging process allows the flavors to meld and mature, resulting in a well-rounded and flavorful beer.
Dunkel beer is not known for its bitterness. While it does contain hops to provide a balanced flavor profile, the emphasis is on the malt flavors. The hop bitterness in Dunkel is generally moderate, contributing to a harmonious interplay between malt sweetness and bitterness.
Dunkel is often served in a traditional German mug or stein, known as a "Mass" or "Maß." This type of glassware has a wide body and a handle, allowing for a generous pour of beer while keeping the drinker's hand away from the vessel's contents. The wider opening also allows the aromas of the beer to be appreciated while drinking.
Yes, Dunkel beer can be a great choice for beginners. Its malt-forward flavors are approachable and not overly bitter, making it a pleasant introduction to darker beer styles. Dunkel's balance of sweetness and mild bitterness is likely to appeal to a wide range of palates.
You can find Dunkel beers at various craft beer shops, liquor stores, and specialty supermarkets. Many breweries, especially those with a focus on traditional European styles, produce Dunkel as part of their lineup. Exploring local breweries, craft beer establishments, and online retailers can help you discover a variety of Dunkel beers to enjoy.
Matt lives in Titusville, Pennsylvania and is a high school emotional support teacher.
]]>Matt lives in Titusville, Pennsylvania and is a high school emotional support teacher. He has a bachelor's degree in history from Southern Illinois University and a Masters in Special Education from Slippery Rock University. He and his wife have 2 boys, ages 4 and 1. If he’s not spending time with his family or brewing and the weather allows, you can find him on the golf course.
This beer offers a great clean, slightly roast malt character while not picking up much astringency from the dark malts. This brew was fermented under pressure which enables you to ferment lagers at higher temps and supress the esters you can get sometimes while fermenting lager yeast.
BATCH SIZE: 5 gal
OG: 1.054
FG: 1.012
IBU: 26
ABV: 5.5%
EFFICIENCY: 83%
MASH TEMP: 150ºF
BOIL: 90 min
FERMENTATION:
64ºF - 14 days
Cheers,
Matt Dailey - Oil Creek Brewing Company
For more blogs by Matt, check out his article on all things Hops!
Schwarzbier, translating to "black beer" in German, is a lager style known for its dark color and remarkably smooth taste. Despite its appearance, Schwarzbier is surprisingly light on the palate, offering a harmonious balance between roasted malt flavors and a clean finish. This style originated in Germany and stands out as a testament to the diversity of lager beers.
Schwarzbier stands apart from other beer styles due to its combination of dark color and light body. While its appearance might lead one to expect heavy, rich flavors, Schwarzbier surprises with its smoothness and drinkability. Its roasted malt character is present but not overwhelming, making it a unique and approachable choice for those who enjoy darker beers.
The history of Schwarzbier dates back to medieval Germany. It was traditionally brewed in regions like Thuringia and Saxony. Unlike the heavy and robust stouts and porters of other countries, German Schwarzbier was crafted to have a more delicate profile. This historical context adds to its charm, as it represents a local adaptation of dark beer styles.
Schwarzbier offers a flavor profile that balances roasted malt character with a lighter body. The roasted malts contribute to notes of chocolate, coffee, and a subtle nuttiness. Unlike some darker styles, the roasted flavors in Schwarzbier are often mild, allowing the beer's smoothness to shine through. It's a beer that offers a pleasant contrast between its appearance and its taste.
The brewing process of Schwarzbier involves several key steps, similar to other lagers. The use of darker malts, such as roasted barley or chocolate malt, imparts the beer's dark color and roasted flavors. These malts are added to the mash to extract their color and flavor compounds. Hops are used to provide a balanced bitterness and aroma. The fermentation process, often using lager yeast strains, takes place at cooler temperatures, allowing the beer's flavors to develop cleanly.
The essential ingredients in Schwarzbier are water, malt, hops, and yeast. The choice of malt is crucial in achieving the beer's dark color and roasted character. Dark malts like roasted barley or chocolate malt are used alongside lighter base malts. Noble hop varieties are often utilized for their mild bitterness and aromatic qualities. Lager yeast strains are preferred for their clean fermentation profile.
Schwarzbier's balance between roasted flavors and a lighter body makes it a versatile pairing option. It complements a variety of dishes, including grilled meats like sausages, burgers, and steak. The beer's roasted malt character enhances the flavors of roasted vegetables and dishes with caramelized components. It's also a great match for hearty German cuisine like schnitzel and bratwurst.
Yes, Schwarzbier can be enjoyed year-round. Its lighter body and smooth taste make it suitable for warm weather, while its roasted malt flavors also provide comfort during colder months. Its versatility makes it a fantastic choice for any season.
Schwarzbiers typically have a moderate alcohol by volume (ABV) ranging from 4.4% to 5.4%. This moderate strength aligns with the style's focus on balance and drinkability.
While Schwarzbier is a distinct style, there are variations within the category. Some Schwarzbiers may lean slightly more toward the roasted flavors, while others emphasize a lighter and crisper profile. These variations often reflect regional preferences and the creative approaches of different breweries.
Schwarzbier is best served slightly cooler than room temperature, typically around 45-50°F (7-10°C). This temperature range allows the roasted malt flavors to be noticeable while ensuring a refreshing experience.
Numerous breweries produce excellent Schwarzbier examples. A few renowned brands include:
These brands are a good starting point for exploring the diverse world of Schwarzbier.
Schwarzbier's dark color comes from the use of roasted malts like roasted barley or chocolate malt. During the malting process, these grains are roasted at higher temperatures, leading to the development of darker color compounds. These malts are used in the brewing process to achieve the characteristic black hue of Schwarzbier.
The brewing process significantly impacts Schwarzbier's flavor. The use of roasted malts contributes to its chocolate and coffee-like flavors. The choice of hops provides a gentle bitterness that balances the malt sweetness. The fermentation and lagering process allows the flavors to meld and results in the beer's smooth and clean finish.
Schwarzbier's smoothness and balanced flavors make it a suitable choice for beginners interested in exploring darker beer styles. Its roasted malt character is present but not overpowering, offering a gentle introduction to the world of dark beers.
Schwarzbier beers can be found in various craft beer shops, liquor stores, and online retailers. Many breweries that specialize in lager styles, particularly German-inspired ones, offer Schwarzbier as part of their lineup. Exploring local breweries and specialty beer stores can help you discover a selection of Schwarzbier options.
I’m a hobby-obsessed homebrewer and craft beer nerd who daydreams about going pro one day. Currently brewing up many different beer styles 1-2 times a month, but always try to have at least one Hazy in the tank!
Working with a simple yet effective brew garage with a 15G Spike Solo on gas for hot side. Cold side consists of a Spike Flex, Spike CF10, and Brewbuilt max 4 chiller for temp control.
This is not your average 1.020 finishing heavy, sweet, sugar on the rim Pumpkin beer. Harvest Moon is a bright, crisp pumpkin Saison with a little funk, and finishes on the dryer side! Nice amber bright orange hues with soft notes of cinnamon, clove, and ginger. This beer gets better with age. You can choose to force carb, or if you want to kick it up a notch, bottle or keg condition on maple syrup as I do! This beer is also a perfect candidate for barrel aging if you're so inclined! Wander, drink, and enjoy the crisp Fall air.
BATCH SIZE: 10 gal
OG: 1.062
FG: 1.008
IBU: 23
ABV: 7%
EFFICIENCY: 70%
MASH TEMP: 152ºF
BOIL: 30 min
FERMENTATION:
68ºF - 10 days
SYSTEM: Spike Solo
The pumpkin in boil is added at the start of the boil. The maltodextrin is added 10 minutes before the end of boil. Add 1 tbsp of pumpkin spice per 5-gallon batch at flame out. If you want a dryer beer, remove the maltodextrin from the recipe.
For more from Those Who Wander Brewing, check out this Weizenbock beer recipe!
Cheers,
Kenneth Wehry - Those Who Wander Brewing
Saison, a Belgian farmhouse ale, is a beer style known for its intriguing blend of flavors and its historical origins. Also referred to as a "Farmhouse Ale," Saisons were traditionally brewed on farms in the French-speaking region of Wallonia in Belgium. This style is celebrated for its complex aromas, fruity and spicy notes, and its versatility in pairing with various foods.
Saison stands out for its distinctive combination of fruity, spicy, and earthy flavors. It's often characterized by a balance between yeast-driven esters and phenols, creating an array of aromas that can range from fruity and citrusy to peppery and herbal. This unique profile sets Saison apart from other beer styles and makes it a favorite among those seeking complexity.
Saison's history dates back to the 19th century when it was brewed on Belgian farms to refresh seasonal workers during the summer months. The term "saison" translates to "season" in French, reflecting the beer's purpose. Farmers would brew these beers in the cooler months, and they would be ready to drink by the time the farm laborers arrived in the fields. The style's popularity has grown beyond farmhouses, with modern interpretations brewed by craft breweries worldwide.
Saisons offer a wide range of flavors, but they typically feature a combination of fruity, spicy, and earthy notes. You might encounter hints of citrus, pear, and apple, accompanied by peppery or clove-like spiciness. Some Saisons also have a touch of tartness, adding to their complexity. The yeast-driven flavors are often complemented by a slightly bready or grainy malt character.
The brewing process for Saison involves several key steps. It begins with a base of pale malt, which provides the beer's foundation. A variety of specialty malts might be added to enhance color, flavor, and complexity. The use of distinct yeast strains contributes significantly to Saison's flavor profile. Fermentation temperatures play a crucial role in the development of fruity and spicy aromas. Some Saisons are also dry-hopped, adding another layer of aroma and flavor.
The essential ingredients in Saison include water, malt, hops, and yeast. The choice of yeast is particularly important, as different yeast strains can create varying flavors. Some Saisons use traditional Belgian yeast strains that produce esters and phenols responsible for the beer's fruity and spicy character. Noble hop varieties are often employed for their mild bitterness and aromatic qualities.
Saison's versatility makes it a wonderful pairing partner for a variety of foods. Its fruity and spicy notes complement dishes with complex flavors, such as roasted meats, grilled vegetables, and seafood. Saison's effervescence can cut through rich, fatty foods, making it an excellent match for cheeses and charcuterie. Its refreshing qualities also make it a great choice for lighter fare like salads and sandwiches.
Yes, Saison is enjoyed year-round. While historically brewed as a seasonal beer for farm workers, its diverse flavor profile and refreshing qualities make it suitable for any time of the year.
Saisons can vary in strength, but a typical range for alcohol by volume (ABV) is between 4.5% and 7.0%. Some stronger variations, known as "Saison Dupont" or "Farmhouse Ale," can have higher ABVs. The moderate alcohol content enhances the beer's drinkability.
Yes, Saison has evolved into a diverse style with various substyles. Traditional Saisons are characterized by their yeast-driven flavors, but you might also encounter variations like:
These variations showcase the creativity and adaptability of the Saison style.
Saison is best served at a slightly warmer temperature than most lagers, typically around 45-50°F (7-10°C). This allows the beer's aromas and flavors to fully develop while retaining its refreshing qualities.
Several breweries craft excellent Saison beers. A few noteworthy brands include:
These brands exemplify the diversity of Saison interpretations.
Saisons are often served in tulip-shaped glasses or wine glasses. These glass shapes help capture and concentrate the beer's aromas, allowing you to fully experience the complex bouquet of fruity, spicy, and earthy notes.
Saison's intricate flavor profile might make it more appealing to those with some experience exploring different beer styles. However, its refreshing qualities and versatility in food pairing can still make it an enjoyable choice for beginners interested in discovering new flavors.
Belgian and French Saisons share similar origins, but there are subtle differences. Belgian Saisons often showcase a broader range of yeast-driven flavors, including fruity esters and spicy phenols. French Saisons, influenced by the Bière de Garde style, may have a maltier and more balanced profile, with less emphasis on yeast characteristics.
Saison beers can be found in many craft beer shops, liquor stores, and online retailers. Breweries that specialize in Belgian-style or farmhouse ales are likely to offer a selection of Saisons. Exploring local and specialty stores can lead you to a variety of options.
It is very common to grow up with the aspiration to be a fireman or an astronaut, but for me, as long as I can remember I have always wanted to be a brewer! Growing up, my parents frequently enjoyed craft beer. In the infancy of the craft brewing industry, my dad, a general manager of a local restaurant in the 1980’s & 90’s, brought what was then a relatively new concept known as craft beer or micro brews (from breweries like Sam Adams, Sierra Nevada, Abita…etc.) to our town.
Growing up around this, it was only a matter of time until I developed a taste for good beer.
Throughout college, I dabbled with homebrewing, but my homebrewing journey really took off a couple of years ago. I knew I was serious and had a vision for my home brewery. Early on, I invested in the industry’s best homebrewing equipment, the Spike Trio Brewing System. The main reason for this was because Spike’s equipment mimics the look and feel of a professional brewery on the homebrewing scale, something I really wanted for my space. While I was procuring equipment for my home brewery, I also enrolled in an accredited program jointly run through Virginia Tech and the University of Richmond for a Professional Brewer’s Certificate. I was eager to do whatever I could to learn as much as possible about brewing, and the logistics of starting a brewery. Although books are helpful, I believe there is no better learning process than by getting your hands dirty and learning from mistakes. Spike does a great job of making the Brew Day accessible to anyone willing to put their heart into this hobby.
Mishicott Brewing was the name of my family’s brewing company located in Mishicot, Wisconsin which operated at its peak prior to the onset of Prohibition in the United States. Unfortunately, prohibition meant that the brewery would close never to re-open. It is my ambition to finish what was started. Another reason for choosing Spike was that their equipment is engineered and assembled in Wisconsin.
In the early 1900’s, the other side of my family owned and operated an icehouse in St. Louis Missouri, and delivered ice to a young company at the time known as Anheuser-Busch. We all know beer has to be kept cold. With a family legacy like this, I like to think golden ale runs through my veins, especially on Brew Day!
A Märzen beer, also known as a Märzenbier or simply Märzen, is a traditional German lager that originated in Bavaria. The name "Märzen" comes from the German word for "March," as historically, this style of beer was brewed in March and then aged over the summer months to be enjoyed during Oktoberfest in September and October.
Märzen beers typically have the following characteristics:
Today, Märzen beers are still popular in Germany and are widely enjoyed during Oktoberfest celebrations around the world. However, many craft breweries globally have also embraced this style, offering their interpretations of the classic Märzen.
BATCH SIZE: 5 gal
OG: 1.058
FG: 1.015
IBU: 22.1
ABV: 5.6%
EFFICIENCY: 80%
MASH TEMP: 152ºF
BOIL: 60 min
FERMENTATION:
SYSTEM: Spike Trio
Cheers
Christian Muckerman - Mishicott Brewing
An Oktoberfest beer, also known as Märzen, is a rich, full-bodied German lager traditionally brewed in March (März is German for March) and kept in cold storage over the summer for consumption at Oktoberfest, the world-renowned autumn beer festival in Munich, Germany.
Oktoberfest beers are distinguished by their deep amber color, rich malty flavor, smooth drinkability, and clean lager finish. This lager style is malt-forward, often showcasing toasty and biscuity notes, with a moderately dry finish and a well-balanced hop bitterness.
The Oktoberfest tradition started in 1810 to celebrate the October 12th wedding of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. The citizens of Munich were invited to join in the festivities which were held over five days on the fields in front of the city gates. The event was such a success that it was decided to celebrate it annually, eventually morphing into the Oktoberfest beer festival known worldwide today.
An Oktoberfest beer showcases a complex malt character with a balance of sweetness and toasty flavors. Notes of caramel, bread crust, and biscuits are common. Hop bitterness is present but restrained, allowing the malt to shine. The finish is typically clean and dry, encouraging another sip.
Oktoberfest beer is made using a lager brewing process, which includes a cool fermentation followed by a period of cold storage, or lagering. The malt bill traditionally includes Munich and Vienna malts which give the beer its characteristic color and flavor. Noble hops like Hallertau are used for bittering and the yeast strains are typically German lager yeasts.
Key ingredients in an Oktoberfest beer include water, lager yeast, malted barley, and hops. The malted barley typically includes Munich and/or Vienna malts, lending a rich, toasty character. Noble hops like Hallertau or Tettnanger are commonly used, and German lager yeast ferments the beer.
Oktoberfest beers pair wonderfully with traditional German fare. This includes foods like bratwurst, pretzels, sauerkraut, and various cheeses. Its maltiness also complements roasted pork, smoked meats, and dishes with a slight sweetness.
While traditionally Oktoberfest beers were brewed in March and served in the fall, with modern refrigeration techniques, many breweries now produce this style year-round. However, it's most commonly associated with autumn and particularly the Oktoberfest festival.
Oktoberfest beers typically have an alcohol by volume (ABV) between 5.0% and 6.0%, making them stronger than light lager styles, but not as potent as many ales. The goal is a well-rounded beer that invites steady drinking over the long Oktoberfest celebrations.
Yes, there are essentially two types of Oktoberfest beers: the traditional Märzen style and the lighter Festbier. The Märzen, with its amber color and rich malt character, is what most people outside Germany associate with Oktoberfest. However, in recent years, Munich's Oktoberfest predominantly serves Festbier - a paler, lighter-bodied beer, but still with a notable malt character.
Oktoberfest beer should be served at 'cellar temperature', roughly 46-54°F (8-12°C). This allows the intricate malt flavors to be fully appreciated without reducing the refreshing quality of the beer.
Popular Oktoberfest brands include Paulaner, Spaten, Hacker-Pschorr, Hofbräu, and Augustiner, which are all traditional Munich breweries. Many breweries outside of Germany, especially craft breweries in the United States, also produce Oktoberfest-style beers.
The amber color of Oktoberfest beer comes from the use of Munich and Vienna malts in the brewing process. These malts are kilned at higher temperatures than pale malts, developing color and the toasty, biscuity flavors characteristic of the style.
The use of lager yeast and cold fermentation in the brewing process results in a beer that is clean and crisp, allowing the rich malt character to be the star. The length of the lagering period can also influence the beer's flavor, with a longer lagering time generally leading to a smoother, more well-rounded beer.
No, Oktoberfest beers are typically more malt-forward and less bitter than many other beer styles. They do contain some hop bitterness, but it is usually well-balanced and does not overpower the malt flavors. The International Bitterness Units (IBU) are generally around 20-30.
Oktoberfest beers are traditionally served in a Maß (pronounced "mass"), a one-liter glass mug. This large glassware is a staple of the Oktoberfest celebration and allows drinkers to enjoy the beer's color and aroma while also reducing the need for frequent refills during the festivities.
Oktoberfest beer is an excellent style for beer beginners. Its smooth, balanced, and approachable flavor profile makes it a great introduction to the wider world of beer. However, its rich malty character also makes it complex enough to be enjoyed by seasoned beer connoisseurs.
While both aim to capture the spirit of the festival, Munich Oktoberfest beer adheres to the Reinheitsgebot (German Beer Purity Law), meaning it only uses water, barley, hops, and yeast. On the other hand, non-German Oktoberfest beers, especially those from craft breweries, might experiment with ingredients and techniques, though they generally stick to the style's malty character.
The best Oktoberfest beers can usually be found at well-stocked liquor stores or beer-specialty shops. Online beer retailers also often carry a selection. If you're lucky enough to be in Munich during Oktoberfest, there's no better place to enjoy these beers than at the festival itself!
Some breweries do offer alcohol-free or low-alcohol versions of Oktoberfest beer. These beers aim to deliver the same malty flavor and smooth drinkability, but with significantly reduced or no alcohol content. However, these versions are less common.
The malt used in an Oktoberfest beer typically includes a mix of Munich and Vienna malts. These malt types lend the beer its characteristic amber color and a complex, toasted malt flavor. Pilsner malt can also be used as a base malt in some recipes.
Yes, by tradition, all Oktoberfest beers are lagers. This means they use lager yeast and undergo a cold fermentation process, followed by a lagering (or cold storage) period. The result is a beer that's crisp, clean, and allows the malt and hops to shine.
The brewing process for an Oktoberfest beer, like other lagers, takes a bit longer than that for ales due to the cold fermentation and lagering period. From start to finish, it can take several weeks to a few months to brew an Oktoberfest beer.
A good Oktoberfest beer should have a clear, deep amber color, a frothy head, and a rich, toasted malt aroma and flavor. It should be medium to full-bodied with a smooth, creamy texture and a balanced sweetness. A hint of hop bitterness and a clean, dry finish round out the profile.
Oktoberfest beer is sometimes called Märzen because it was traditionally brewed in March (März in German). Brewing in March allowed the beer to be lagered in cool cellars over the hot summer months, resulting in a beer that was perfect for autumn drinking, just in time for Oktoberfest.
Yes, Oktoberfest beer typically has a higher calorie content compared to light lagers due to its increased malt content and higher alcohol by volume (ABV). However, the exact calorie count will vary depending on the specific beer.
While both beer styles showcase a malty profile and similar amber color, there are a few differences. A Vienna Lager tends to be lighter in color and body with a more pronounced hop character compared to an Oktoberfest beer, which is richer, with a more robust malt profile.
Traditionally, Munich's moderately hard water, rich in carbonates, is used for brewing Oktoberfest beer. This type of water is great for enhancing the malt characteristics that define the style. However, with water treatment methods, breweries outside of Munich can adjust their water profile to mimic these conditions.
Oktoberfest beer is a lager, and lagers tend to have a longer shelf life than ales. It's best consumed within a few months of bottling, but if stored properly — in a cool, dark place — it can last for six months to a year. However, it's always best to check the 'best by' date if provided by the brewery.
For the official Munich Oktoberfest, only beers from six breweries — all located within Munich's city limits — are served. These breweries are Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and Spaten. These beers are deemed "Oktoberfest Beer" under German beer tax law and are all members of the Munich Brewers' Club. However, many breweries outside Munich around the world make their versions of Oktoberfest-style beers.
The rich, malty sweetness of an Oktoberfest beer can balance the heat in spicy dishes, while its moderate alcohol content won't intensify the spiciness as higher ABV beers can. Its clean, lager finish also helps refresh the palate after each bite.
Absolutely! Oktoberfest beer can be used in a variety of cooking applications. It's great in marinades for meats due to its tenderizing properties, in stews and soups for added depth of flavor, and even in baking where its maltiness can complement sweet flavors.
Brewing Oktoberfest beer at home is a bit more challenging than brewing ales, primarily because it involves lagering, which requires strict temperature control during fermentation. However, for homebrewers who are up for the challenge, it can be a rewarding beer to make. There are numerous kits and recipes available for homebrewers to create their own Oktoberfest beer.
Most Oktoberfest beers are suitable for vegetarians and vegans as they are made from plant-based ingredients like water, barley, hops, and yeast. However, some brewers might use fining agents derived from animal products to clarify the beer. If this is a concern, it's always best to check with the specific brewery.
The alcohol content in an Oktoberfest beer can vary from around 5.0% to 6.0% ABV. This is slightly higher than many standard lagers, making it a hearty brew fitting for a cool autumn festival.
The history of Oktoberfest beer is deeply tied to the Oktoberfest festival itself, which began in 1810 in Munich, Germany, to celebrate the October 12th wedding of Crown Prince Ludwig. The Märzen style was served due to its seasonality and availability. Over the years, the beer served at Oktoberfest has evolved, with the lighter Festbier now being the primary style served at the Munich festival.
Oktoberfest beers use lager yeast, which ferments at colder temperatures compared to ale yeast. This cold fermentation, followed by a lagering period at near-freezing temperatures, gives the beer its clean taste and allows the malt and hops flavors to be more prominent.
The main difference between Märzen and Festbier lies in their color and malt character. Märzen is darker (amber) and has a stronger, richer malt profile, while Festbier is lighter (golden) and has a more balanced, less intense maltiness. Despite these differences, both are part of the Oktoberfest beer tradition.
Oktoberfest beer is not gluten-free as it's brewed with barley malt, which contains gluten. However, some breweries might offer gluten-removed or gluten-reduced beers using special enzymes. Always check with the brewery if you have concerns about gluten.
Traditionally, German hop varieties like Hallertau, Tettnang, or Spalt are used in Oktoberfest beer. These hops are known for their floral and spicy notes, but their use in Oktoberfest beer is restrained to allow the malt to take center stage.
While Oktoberfest beers are typically seasonal and associated with autumn, many breweries, especially outside of Germany, offer Oktoberfest-style beers year-round. However, for the most authentic experience, enjoying these beers during the Oktoberfest season is recommended.
The price of Oktoberfest beer can vary greatly depending on the brewery, location, and whether you're buying a single bottle, a six-pack, or a case. Generally, it can be slightly more expensive than basic lagers due to the extended lagering process and the quality of ingredients used. However, compared to many specialty or craft beers, it's typically reasonably priced.
Like most beers, the flavor of an Oktoberfest beer can change over time. Fresh Oktoberfest beer showcases a bright, malty profile with a clean finish. Over time, the flavors can mellow out, and the beer can lose some of its freshness. It's generally best to drink Oktoberfest beer within the same brewing season.
Oktoberfest beer is celebrated worldwide. Many breweries across the globe craft their versions of Oktoberfest beer to celebrate the season, with Oktoberfest-style events taking place from the United States to Australia. The style's accessibility, balanced flavors, and festive spirit contribute to its international appeal.
In Germany, Oktoberfest beer holds a special place as the highlight of the largest folk festival in the world — Oktoberfest. It is part of a centuries-old tradition that involves not just beer drinking, but also music, dance, food, and communal celebration. Oktoberfest beer, with its convivial spirit, embodies this sense of community and celebration.
Oktoberfest beer is traditionally served in a Maß, a large glass mug that holds one liter of beer, at the Oktoberfest festival. At home, it's commonly enjoyed in a beer stein or a mug. A tall, slender glass called a "stange" can also be used to highlight the beer's color and retain the head.
The quality of water is critical in brewing Oktoberfest beer as it makes up about 95% of the beer. Munich's water, rich in carbonates, naturally highlights the malt flavors that define Oktoberfest beer. Many breweries outside Munich adjust their water profile to mimic these conditions to brew an authentic Oktoberfest beer.
The amber color of Oktoberfest beer comes from the type of malts used. Munich and Vienna malts, which have been kilned to a higher degree than pale malts, impart a deeper color and richer flavor to the beer. The specific balance of these malts used in the brewing process determines the final color and taste of the beer.
Absolutely! Oktoberfest beer, with its balanced flavor profile and medium body, can be a great choice for those new to beer. It offers more complexity than a standard lager but is not as intense or challenging as some other styles. It's a delightful beer style that invites beginners to explore the world of craft beer.
Hi, my name’s Jeff. Several years ago, my wife, Tiffany, and I were sitting at one of our favorite breweries in Asheville, North Carolina, watching it rain and enjoying a few pints.
]]>Hi, my name’s Jeff. Several years ago, my wife, Tiffany, and I were sitting at one of our favorite breweries in Asheville, North Carolina, watching it rain and enjoying a few pints. She turned to me and asked the age-old question, “If money was no object and you could do anything, what would you do?” I had to think on it for a minute and decided it would be pretty cool to open a small brewery in our hometown of High Point, North Carolina.
Goofy Foot is not your typical taproom. We feature beers from some amazing breweries and keep a few of our own on tap as well. We encourage people to embrace their differences and to “Be Different. Drink Right."
This pumpkin spice ale is a perfect fall beer. Originating from a local homebrew shop’s recipe with some modifications, it’s basically a mild Amber Ale with pumpkin spice added for a little holiday kick.
You can add some roasted, seasoned pumpkin “meat" to the mash if desired. I found it doesn’t really add much to the beer and I really like the spice profile as it is.
BATCH SIZE: 5 gal
OG: 1.056
FG: 1.016
IBU: 18
ABV: 5.3%
EFFICIENCY: 76%
MASH TEMP: 150ºF
BOIL: 60 min
FERMENTATION:
69ºF - 12 days
SYSTEM: Spike Trio
Cheers,
Jeff and Tiffany - Goofy Foot Taproom & Brewery
Spiced Ale is a beer style that incorporates a variety of spices into the brewing process, adding unique flavors and aromas to the beer. It is a creative and versatile style that allows brewers to experiment with different spice combinations, resulting in a wide range of flavor profiles. Spiced Ales can vary from light and subtly spiced to bold and intensely flavorful brews.
Spiced Ale stands out from other beer styles due to the addition of spices during the brewing process. While many beer styles focus on malt, hops, and yeast for flavor, Spiced Ales take it a step further by incorporating a diverse array of spices. This infusion of spices adds complexity, depth, and a distinct flavor profile to the beer, setting it apart from more traditional styles.
Spiced Ales have a long history, dating back centuries to ancient times when spices were valued for their medicinal properties and as flavor enhancers. In medieval Europe, the use of spices in brewing was common, as they helped mask off-flavors and acted as preservatives. Over time, as brewing practices evolved and ingredients became more accessible, Spiced Ales continued to be brewed, showcasing regional spice blends and cultural traditions.
The taste of a Spiced Ale can vary widely depending on the spices used and their proportion in the recipe. However, some common flavor characteristics include:
As the name suggests, Spiced Ales are known for their prominent spice flavors. The specific spices used can range from classic choices like cinnamon, ginger, nutmeg, and clove, to more unique or exotic options such as cardamom, allspice, or coriander. The spices contribute a warm, herbal, and sometimes peppery character to the beer.
When well-crafted, Spiced Ales strike a balance between the spice flavors and the underlying beer's malt and hop characteristics. The spices should complement, rather than overpower, the base beer, allowing for a harmonious blend of flavors. The complexity and balance of a Spiced Ale can make each sip an intriguing and multi-dimensional experience.
Spices not only influence the flavor of a Spiced Ale but also contribute to its aroma. Depending on the spices used, the beer may exhibit enticing aromas of baking spices, citrus, floral notes, or even subtle earthiness. The aromatic qualities of a Spiced Ale can enhance the overall drinking experience.
The brewing process for Spiced Ale follows the general principles of beer production, with the addition of spices during specific stages. Here's an overview of the brewing process for Spiced Ale:
The brewing process begins with malting, where barley or other malted grains are germinated, kilned, and sometimes roasted to develop flavors and convert starches into fermentable sugars. The malted grains are then milled and mixed with hot water in a process called mashing, extracting sugars and enzymes. The resulting liquid, known as wort, serves as the base for the beer.
The wort is transferred to a brew kettle and brought to a boil. During the boil, hops are typically added to provide bitterness, balance the sweetness of the malt, and act as a natural preservative. The hops also contribute to the overall flavor and aroma profile of the beer. The specific hop varieties and timings can vary depending on the desired beer style and recipe.
For Spiced Ales, the spices are added at different points in the brewing process. Some brewers choose to add spices directly to the boil, extracting their flavors and aromas during the heating process. Others prefer adding spices during fermentation or aging to achieve a more subtle or complex spice profile. The timing and quantity of spice additions depend on the desired intensity of flavors and the specific spices chosen.
After the boiling process, the wort is cooled and transferred to a fermentation vessel. Yeast is added to initiate fermentation, where sugars are converted into alcohol and carbon dioxide. The fermentation process can take several days to weeks, depending on the desired beer style and yeast strain. Once fermentation is complete, the beer may undergo conditioning, a period of maturation that allows flavors to develop and the beer to become more refined.
After conditioning, Spiced Ales are typically carbonated, either through natural carbonation in bottles or kegs or by force carbonation using carbon dioxide. The carbonation level can vary depending on the beer style and personal preference. Finally, the beer is packaged in bottles, cans, or kegs, ready to be enjoyed by beer enthusiasts.
The choice of spices in Spiced Ales is vast, and brewers often experiment with unique combinations. Here are some popular spices frequently used in Spiced Ales:
Cinnamon is a versatile spice that adds warmth, sweetness, and a touch of spiciness to the beer. Its aroma and flavor evoke thoughts of baked goods and winter spices.
Ginger contributes a zesty, slightly peppery, and refreshing character to Spiced Ales. It adds a pleasant kick and can enhance the overall complexity of the beer.
Nutmeg is known for its warm, nutty, and subtly sweet flavors. When used in moderation, it can provide depth and complexity to Spiced Ales.
Clove imparts a distinctive spicy, aromatic, and slightly floral character to the beer. It is often used in combination with other spices to create a well-rounded flavor profile.
Allspice offers a complex blend of flavors reminiscent of cinnamon, nutmeg, and cloves. It can contribute warmth, sweetness, and a hint of peppery notes to Spiced Ales.
These are just a few examples, and brewers continue to experiment with various spices to create unique and intriguing flavor combinations in Spiced Ales.
Spiced Ales can be incredibly versatile when it comes to food pairings. The spice-forward flavors and complexity of these beers make them an excellent companion for a range of dishes. Here are some food pairing ideas:
The warm, aromatic spices in Spiced Ales pair well with roasted meats like roasted chicken, pork tenderloin, or braised beef. The spices can complement the rich flavors of the meat and add depth to the overall experience.
Spiced Ales can harmonize with savory dishes that feature exotic spices, such as Indian or Moroccan cuisine. The spice-forward nature of the beer can enhance the flavors of dishes like curry, tagine, or tikka masala.
Spiced Ales can be a great accompaniment to comfort foods, especially those with warming spices. Think dishes like mac and cheese with a hint of nutmeg, spicy chili, or even a hearty pumpkin soup with cinnamon and ginger.
Pairing Spiced Ales with desserts can create a delightful symphony of flavors. Consider pairing them with desserts that feature similar spices, such as gingerbread, apple pie, carrot cake, or spiced cookies. The spices in the beer can mirror and complement the flavors in the dessert, creating a harmonious combination.
Spiced Ale can be enjoyed year-round, but its popularity often peaks during the colder months. The warming and comforting qualities of the spices make it an excellent choice for cozying up in front of a fireplace or embracing the festive spirit during the holiday season. However, many Spiced Ales are brewed and available throughout the year, allowing enthusiasts to indulge in their favorite spiced brews regardless of the season.
The strength of a Spiced Ale can vary widely depending on the specific beer and brewery. Spiced Ales can range from light and sessionable to stronger and more robust brews. The alcohol by volume (ABV) of a typical Spiced Ale can fall anywhere between 4% and 10% or even higher for certain styles like Winter Warmers. It's important to check the label or consult with the brewery to determine the alcohol content of a particular Spiced Ale.
Yes, there are different types and variations of Spiced Ales, each with its own unique characteristics. Some popular types include:
Winter Warmers are often considered a subcategory of Spiced Ales. They are typically stronger, full-bodied beers brewed with a variety of spices. These beers are known for their rich malt profiles, warming alcohol content, and an array of spices that evoke feelings of the holiday season.
Pumpkin Ales are a specific type of Spiced Ale that incorporates pumpkin puree and a blend of spices associated with pumpkin pie, such as cinnamon, nutmeg, allspice, and cloves. These beers are often released during the fall and have become synonymous with autumnal flavors.
Belgian Christmas Ales, or Belgian Strong Dark Ales, are often brewed with a combination of spices and exhibit rich malt profiles. These beers are usually higher in alcohol content and can feature flavors of dark fruits, caramel, spices like coriander or star anise, and sometimes even hints of chocolate or coffee.
Herb and Spice Ales are a broad category that encompasses a variety of beers brewed with herbs and spices. These can include unique combinations of ingredients like rosemary, basil, chamomile, or even more exotic additions like hibiscus or lemongrass.
These are just a few examples, and the world of Spiced Ales offers endless possibilities for brewers to experiment with different spice combinations and brewing techniques.
The ideal serving temperature for Spiced Ale can vary depending on personal preference and the specific beer style. As a general guideline, most Spiced Ales are best enjoyed between 45°F (7°C) and 55°F (13°C). This temperature range allows the flavors and aromas of the spices to be prominent without being overwhelmed or muted.
It's worth noting that some stronger and more complex Spiced Ales, such as Winter Warmers or Belgian Christmas Ales, may benefit from slightly warmer serving temperatures to allow the flavors to fully develop. In such cases, serving around 50°F (10°C) to 55°F (13°C) can enhance the complexity and richness of the beer.
The world of Spiced Ales offers a wide variety of brands and breweries that produce exceptional examples of the style. Here are a few popular and well-regarded brands known for their Spiced Ales:
Anchor Brewing's Christmas Ale is a highly anticipated annual release that features a different recipe each year. It showcases a blend of spices, creating a rich and complex brew with hints of dark fruit, caramel, and spices.
Great Lakes Brewing Company's Christmas Ale is a beloved holiday tradition. This beer is brewed with honey, cinnamon, and ginger, resulting in a smooth, warming ale with a perfect balance of spices.
Dogfish Head's Punkin Ale is a popular pumpkin-spiced beer brewed with real pumpkin, brown sugar, and spices like cinnamon and nutmeg. It delivers a delicious blend of pumpkin flavors and warming spices.
The Bruery's 12 Days of Christmas series offers a unique and decadent Spiced Ale experience. Each beer in the series represents one of the 12 days, and they are brewed with different spices, fruits, and barrel-aging techniques, creating a range of complex and celebratory ales.
The color of a Spiced Ale can vary depending on the base beer style and the specific spices used. Spiced Ales can display a wide range of colors, from pale gold to deep amber or even dark brown. The color variations arise from a combination of factors, including the malt bill, brewing techniques, and spice additions.
The base beer style chosen by the brewer can greatly influence the color of the Spiced Ale. For example, if the base beer is a lighter style like a Blonde Ale or a Witbier, the resulting Spiced Ale may have a pale gold or light amber hue. On the other hand, if the base beer is a darker style like a Brown Ale or a Stout, the Spiced Ale might exhibit a deeper amber or dark brown color.
The selection and proportion of malts used in the brewing process can impact the color of the beer. A higher proportion of lighter malts, such as Pilsner or Pale malt, will result in a lighter-colored beer. In contrast, the use of darker malts like Munich, Vienna, or roasted malts can contribute to a deeper and richer color in the final product.
Some spices used in Spiced Ales can also affect the beer's color. For example, spices like cinnamon or nutmeg may impart a slight reddish or brownish hue, while spices like ginger or cardamom might have a more subtle influence on the beer's color. The combination and quantity of spices used can contribute to the overall color profile of the Spiced Ale.
In addition to spices, brewers may incorporate specialty ingredients like fruits, herbs, or even caramelized sugars into their Spiced Ales. These ingredients can introduce additional colors and contribute to the overall complexity and character of the beer.
It's important to note that while the color can provide some insights into the flavor and character of a Spiced Ale, it's not a definitive indicator. The true taste experience lies in the combination of spices, malt flavors, and aromas that create a unique and enjoyable drinking experience.
Spiced Ales often exhibit higher carbonation levels, which can enhance the overall drinking experience. There are a few reasons behind this characteristic:
The spices used in Spiced Ales can sometimes have a warming or even slightly sweet character. Higher carbonation levels help to counterbalance these flavors by providing a refreshing and effervescent mouthfeel. The carbonation helps to cleanse the palate between sips, preventing the spices from becoming overwhelming or cloying.
Carbonation also contributes to the release and perception of aromatics in Spiced Ales. The effervescence helps to lift and carry the aromatic compounds from the beer to your nose, intensifying the experience and allowing you to fully appreciate the spices' fragrant qualities.
The higher carbonation levels in Spiced Ales can contribute to a lighter and more refreshing drinking experience. The effervescence can aid in digestion, making the beer feel less heavy on the palate, even when it possesses a rich and complex flavor profile.
It's worth noting that the carbonation level can vary among different Spiced Ales and individual brewery practices. Some may opt for a higher carbonation to create a lively and crisp mouthfeel, while others may prefer a more moderate or even lower carbonation level to emphasize other aspects of the beer's character.
Some Spiced Ales can benefit from aging, while others are best enjoyed fresh. Aging can mellow out certain flavors, allowing the spices to integrate more seamlessly with the other beer components. However, it's important to consider a few factors before deciding to age a Spiced Ale:
The beer style and alcohol content of a Spiced Ale can influence its aging potential. Beers with higher ABV and robust malt profiles tend to fare better with aging as they have more stability and can withstand the aging process without losing their character. Winter Warmers and Belgian Christmas Ales are examples of Spiced Ales that can develop intriguing flavors and complexities over time.
The intensity of the spices used in a Spiced Ale should also be considered. Some spices may mellow out and become more integrated with the beer flavors during aging, while others may fade or lose their distinctiveness. If the spices are a prominent feature in the beer, aging may cause them to become less pronounced.
The brewer's recommendation is a valuable guide when deciding whether to age a Spiced Ale. Some breweries may release specific Spiced Ales designed for aging and provide suggestions for how long to cellar the beer. If aging is recommended, it's essential to follow the brewery's guidance to achieve the desired results.
If you decide to age a Spiced Ale, proper storage conditions are crucial. Keep the beer in a cool, dark place, away from temperature fluctuations and direct sunlight. Aging times can vary depending on the beer style, ABV, and spice composition, so it's always a good idea to sample the beer periodically to monitor its development.
Spiced Ales are not inherently more bitter than other beers. The bitterness of a beer is primarily determined by the hops used during the brewing process. While some Spiced Ales may have a noticeable hop bitterness, it is not a defining characteristic of the style. Instead, the emphasis in Spiced Ales is typically on the flavors and aromas derived from the spices rather than the bitterness from hops.
However, it's important to note that the perception of bitterness can be influenced by the interaction between the spices and other beer components. Some spices, such as ginger or certain citrus peels, can contribute a perceived bitterness or a spicy kick to the overall flavor profile. This perceived bitterness is different from the bitterness derived from hops and can vary depending on the specific spices used and their quantities.
Overall, the level of bitterness in a Spiced Ale will depend on the recipe and brewing techniques employed by the brewery. Brewers have the freedom to balance the spice additions with the desired level of hop bitterness to create a well-rounded and enjoyable beer.
The choice of glassware for serving Spiced Ales is often influenced by several factors, including aesthetics, aroma enhancement, and temperature control. While there is no hard and fast rule, here are some glassware options commonly used for serving Spiced Ales:
The tulip glass is a popular choice for Spiced Ales and other aromatic beers. It features a bulbous shape that tapers toward the rim, allowing aromas to concentrate while capturing and retaining the beer's head. The wide base provides stability and ample space for the beer to breathe, enhancing the overall sensory experience.
Snifter glasses are often associated with strong, complex beers like Spiced Ales. They have a short stem, a wide bowl, and a narrow rim. The shape helps to concentrate aromas, making it easier to detect and appreciate the intricate spice and malt notes of the beer. The short stem allows the drinker to hold the glass comfortably while the beer warms in their hands.
Goblets and chalices are larger, bowl-shaped glasses with stems. They are often used for beers with higher ABV and complex flavor profiles, including Spiced Ales. The wide bowl provides ample room for swirling, releasing aromas, and capturing the beer's head. The stem helps to prevent the drinker's hands from warming the beer too quickly.
The nonic pint glass, with its slight bulge near the top, is a versatile glassware option that can accommodate a wide range of beer styles, including Spiced Ales. It allows for a good grip and showcases the beer's color and carbonation. While it may not concentrate aromas as effectively as the tulip or snifter, it still provides a satisfying drinking experience.
It's important to note that glassware choice ultimately comes down to personal preference. The suggested glassware options can enhance the sensory experience by showcasing the beer's aromas, flavors, and appearance, but you can enjoy a Spiced Ale in any glass that allows you to fully appreciate its characteristics.
I have been brewing beer at home for over 15 years. Across all those years the quest has always been the same: make every batch the best batch yet! After being a BJCP judge for many years, and also entering (and winning) several competitions, I now try to help others through my YouTube channel, HomeBrewingTips. Feel free to check out the latest video on this very beer!
To me, Kölsch is the Pilsner’s cousin. It is the perfect beer for a summer’s day. Its unique cool ale fermentation and quasi-lagering period provide a wonderful crispness to this beer that is very quenching. I’ve added a Pacific Northwest twist to this recipe through the use of Mt. Hood hops in place of traditional Hallertauer.
BATCH SIZE: 8 gal
OG: 1.051
FG: 1.011
IBU: 21
ABV: 5.4%
EFFICIENCY: 80%
MASH TEMP: 150ºF
BOIL: 60min
FERMENTATION:
63ºF then lager at 50ºF
SYSTEM: Custom 3-Vessel System
Cheers,
Duane Teachout - West Wind Brewery
Kölsch is a traditional beer style that originated in Cologne, Germany. It is a pale and clear beer known for its crisp and clean character, light to medium body, and refreshing taste. Kölsch is unique in that it is a hybrid beer, combining the characteristics of an ale and a lager.
Kölsch stands out from other beer styles due to its distinct combination of brewing techniques and flavor profile.
Kölsch is brewed using a hybrid method that incorporates aspects of both ale and lager brewing. It is fermented with ale yeast but then undergoes a cold conditioning process similar to lagers. This hybrid approach results in a beer that exhibits qualities of both styles, creating a delicate and balanced flavor profile.
One of the defining characteristics of Kölsch is its crisp and clean taste. It has a subtle malt sweetness and a mild hop bitterness, with a well-rounded and smooth finish. The clean fermentation profile contributes to its refreshing nature, making it highly drinkable.
Kölsch is typically pale in color, ranging from straw to light gold. It is known for its clarity, with minimal to no haze. The clarity of Kölsch is achieved through precise brewing techniques and cold conditioning.
Kölsch has a rich history that dates back several centuries to the city of Cologne (Köln) in western Germany.
The beer style originated in Cologne, where it has been brewed since the early 17th century. The city has a strong brewing tradition, and Kölsch has become an integral part of its cultural identity. Kölsch is protected as a regional specialty under the Kölsch Konvention, ensuring its authenticity and quality.
Historically, Cologne had a unique guild system that regulated the brewing industry. The guilds maintained strict standards for brewing Kölsch, preserving the beer's traditions and ensuring its consistent quality. Today, a few breweries in Cologne still adhere to these traditional brewing methods.
Kölsch is not just a beer style; it is deeply intertwined with the culture and lifestyle of Cologne. It is often enjoyed in local brewpubs called "Brauhauses" or in outdoor beer gardens known as "Biergartens." Kölsch is also an integral part of celebrations, festivals, and social gatherings in the region.
Kölsch offers a distinctive flavor profile that combines subtle malt sweetness with a clean and balanced character.
Kölsch exhibits a light to medium malt profile, with a mild sweetness. The malt flavors are clean and smooth, often with notes of bread or biscuit. The malt character serves as a foundation for the beer's overall balance and drinkability.
While Kölsch is not intensely bitter, it features a noticeable yet restrained hop bitterness. The hops contribute a subtle spicy or floral note, providing a gentle counterpoint to the malt sweetness. The bitterness is usually well-balanced, ensuring a harmonious flavor experience.
What sets Kölsch apart is its delicate and balanced nature. The malt and hop flavors meld together seamlessly, resulting in a harmonious and nuanced taste. The clean fermentation profile and cold conditioning contribute to the beer's overall smoothness and drinkability.
The combination of a clean malt backbone, subtle hop bitterness, and crisp finish makes Kölsch a highly refreshing and enjoyable beer style.
The brewing process for Kölsch involves several key steps to achieve its distinctive characteristics.
Kölsch begins with a single infusion mash, where a mixture of malted barley, often Pilsner malt, and a small portion of wheat malt is combined with hot water. This process activates enzymes that convert the starches in the grains into fermentable sugars.
After the mash, lautering takes place. Lautering involves separating the liquid wort from the spent grain by filtering it through the mash bed. Sparging follows, which involves rinsing the grain with hot water to extract any remaining sugars. This ensures maximum efficiency in sugar extraction and helps achieve the desired specific gravity of the beer.
The wort is then transferred to a brew kettle, where it is brought to a boil. During the boiling process, hops are added at specific intervals to provide bitterness and contribute to the overall flavor profile. Noble hop varieties such as Hallertau or Tettnang are commonly used in Kölsch to impart a mild, floral, and spicy aroma.
After boiling, the wort is rapidly cooled and transferred to a fermentation vessel. Kölsch is fermented with ale yeast strains at relatively cool temperatures, typically around 15-20°C (59-68°F). This fermentation process imparts the unique fruity esters and subtle flavors characteristic of Kölsch.
Once primary fermentation is complete, Kölsch undergoes a cold conditioning phase, also known as lagering. During this period, the beer is stored at near-freezing temperatures for several weeks. This extended cold conditioning helps clarify the beer, enhances its crispness, and promotes the development of a clean and smooth flavor profile.
After cold conditioning, the beer is carbonated either through natural carbonation or forced carbonation. Natural carbonation occurs when a small amount of fermentable sugar is added to the beer before bottling or kegging, allowing for secondary fermentation in the package. Kölsch is traditionally packaged in tall, slender 200ml (6.8 fl oz) glasses called "Stangen" or in 500ml (16.9 fl oz) bottles.
The combination of careful brewing techniques, fermentation with ale yeast, and cold conditioning contribute to the unique character of Kölsch beer.
Kölsch's crisp and clean flavors make it a versatile beer when it comes to food pairings. It complements a wide range of dishes, enhancing flavors without overpowering them. Here are some food pairing suggestions to explore:
Given Kölsch's origins, it pairs naturally with traditional German dishes. Sausages, such as bratwurst or currywurst, are classic companions to Kölsch. The beer's refreshing qualities cut through the richness of the sausages, providing a harmonious balance. Other German dishes like schnitzel, pretzels, and sauerkraut also pair well with Kölsch.
The light and crisp nature of Kölsch makes it an excellent partner for seafood. Grilled or pan-seared fish, shrimp, or scallops work particularly well. The beer's subtle malt sweetness and mild hop bitterness complement the delicate flavors of the seafood without overpowering them.
Kölsch's refreshing qualities and clean character make it an ideal choice for pairing with salads and light appetizers. It goes well with green salads, goat cheese, fresh vegetables, and light vinaigrettes. The beer's effervescence and subtle hop notes provide a pleasant contrast to the crisp textures and flavors of these dishes.
Kölsch's gentle hop bitterness and clean finish make it a suitable partner for spicy foods. It can help temper the heat and refresh the palate. Consider pairing Kölsch with spicy Thai dishes, Mexican cuisine, or Indian curries. The beer's crispness and light body provide a cooling effect, balancing the spiciness of the food.
Kölsch pairs well with a variety of cheeses. Mild and creamy cheeses like Gouda, Camembert, or Brie complement the beer's clean flavors. Additionally, tangy cheeses like goat cheese or feta can create a delightful contrast with Kölsch's subtle sweetness and crispness.
Yes, Kölsch is a beer style that can be enjoyed year-round, offering versatility for various seasons and occasions.
Kölsch's light and crisp character makes it a popular choice during the summer months. Its refreshing qualities and lower alcohol content make it an excellent thirst-quencher on hot days. Whether you're enjoying a barbecue, picnic, or outdoor gathering, Kölsch can be a go-to beer for summer enjoyment.
Kölsch also transitions well into the milder seasons of spring and fall. As temperatures begin to warm up or cool down, Kölsch's clean and balanced flavors can provide a pleasant and refreshing drinking experience. It serves as a bridge between the lighter beers of summer and the heartier brews of winter.
While not as commonly associated with winter as some other beer styles, Kölsch can still be enjoyed during the colder months. Its clean and crisp qualities offer a welcome contrast to the heavier and maltier winter beers. Some breweries even produce seasonal variations of Kölsch, incorporating spices or flavors that evoke a cozy and festive winter atmosphere.
In summary, Kölsch is a versatile beer style suitable for year-round enjoyment, adapting to the preferences and occasions of different seasons.
A typical Kölsch beer has a moderate alcohol content, making it an approachable and sessionable beer.
The alcohol by volume (ABV) of Kölsch typically ranges from 4.4% to 5.3%. This ABV range places it in the moderate-strength category. The moderate alcohol content allows for easy drinking and extended enjoyment without the effects of higher alcohol beers.
While Kölsch is a specific beer style associated with the city of Cologne, there is some variation within the category.
Traditional Kölsch adheres closely to the guidelines and brewing methods established by the Kölsch Konvention. Breweries in Cologne, Germany, that carry the Kölsch designation must follow strict regulations to ensure authenticity. Traditional Kölsch is characterized by its pale color, clean malt profile, subtle hop bitterness, and a crisp, refreshing finish.
Outside of Cologne, many breweries create Kölsch-style beers that may deviate slightly from the traditional style. These variations can include the use of different hop varieties, experimental ingredients, or techniques. While they may not have the official Kölsch designation, they can still offer similar characteristics and enjoyable drinking experiences.
It's worth noting that to be considered a true Kölsch, a beer must come from Cologne and follow the specific brewing guidelines. Kölsch-style beers produced outside of Cologne may offer a similar flavor profile but should be recognized as interpretations rather than traditional Kölsch.
The recommended serving temperature for Kölsch is relatively cool, allowing its crisp and refreshing qualities to shine.
Kölsch is typically served between 7°C and 10°C (45°F and 50°F). This temperature range ensures that the beer is cool but not overly cold. Serving Kölsch at a chilled temperature enhances its refreshing character and allows the flavors and aromas to be fully appreciated.
Kölsch is traditionally served in a tall, slender glass called a "Stange." The Stange glass showcases the beer's pale color, clarity, and effervescence. Its narrow shape helps retain the beer's carbonation and accentuates the aromas, providing a more enjoyable sensory experience. However, if a Stange glass is not available, a standard pint glass or a narrow tulip-shaped glass can also work well for serving Kölsch.
By serving Kölsch at the recommended temperature in an appropriate glass, you can fully appreciate its crispness, delicate flavors, and overall refreshing qualities.
Finding the best Kölsch beers largely depends on your location and the availability of craft beer establishments or specialty beer shops. Here are a few options to explore when seeking out quality Kölsch beers:
Start by checking out local breweries in your area. Many craft breweries experiment with various beer styles, including Kölsch. Visiting their taprooms allows you to sample Kölsch beers directly from the source and potentially discover unique and limited-edition variations. Some breweries may even offer Kölsch in cans or bottles for purchase.
Specialty beer stores and bottle shops often carry a wide selection of craft beers, including Kölsch. These establishments have knowledgeable staff who can guide you to the best Kölsch options available. They may stock beers from local, regional, or international breweries, providing you with a range of choices.
In the age of e-commerce, online retailers have made it easier to access a broader selection of beers, including Kölsch. Many online platforms specialize in craft beer and offer delivery services. Check if there are reputable online retailers in your region that can ship Kölsch beers to your doorstep.
Yes, Kölsch is often regarded as a good beer style for beginners due to its approachable nature and balanced flavors.
Kölsch typically has a mild hop bitterness, which can be more appealing to individuals who are not accustomed to strong or intense bitterness. The gentle hop profile allows the malt sweetness and crispness to shine through, creating a well-rounded and pleasant drinking experience.
The clean and crisp taste of Kölsch makes it highly drinkable and refreshing. It doesn't overwhelm the palate with complex or overpowering flavors, making it easier for beginners to appreciate and enjoy. The beer's smooth finish and balanced profile make it a great introduction to craft beer.
Kölsch's versatility is another reason why it's suitable for beginners. It pairs well with a wide range of foods and can be enjoyed in various settings, from casual social gatherings to more formal occasions. Its wide availability also makes it accessible for those looking to explore different beer styles.
Kölsch can serve as a gateway beer, introducing beginners to the world of craft beer. Its moderate alcohol content and appealing flavor profile provide a solid foundation for individuals to explore and appreciate other beer styles with more complexity and diversity.
While personal preferences may vary, Kölsch's balanced flavors, mild bitterness, and refreshing qualities make it an excellent choice for beginners who are just starting to discover and explore the world of beer.
Kölsch has distinct characteristics that differentiate it from other beer styles such as Pilsner or Lager.
Unlike Pilsners and Lagers, which are typically fermented with bottom-fermenting yeast (Saccharomyces pastorianus), Kölsch is brewed with ale yeast (Saccharomyces cerevisiae). This results in a different fermentation profile, with Kölsch often exhibiting fruity esters and a cleaner, less sulfury character compared to Lagers.
While Pilsners and Lagers are known for their bottom-fermenting yeast and longer cold conditioning periods, Kölsch combines elements of both ale and lager brewing methods. It is fermented with ale yeast at warmer temperatures but then undergoes cold conditioning, similar to lagers. This hybrid approach gives Kölsch its unique characteristics and a balanced flavor profile.
Kölsch is known for its crisp and refreshing taste, with a delicate balance of malt sweetness and hop bitterness. It tends to have a lighter body and a slightly fruity character from the ale yeast, which sets it apart from the more malt-focused Pilsners and the drier and cleaner Lagers.
Kölsch is closely associated with the city of Cologne (Köln) in Germany, where it has a significant cultural and historical significance. It is protected by the Kölsch Konvention, which ensures that only beers brewed in Cologne and adhering to specific brewing guidelines can be labeled as Kölsch. In contrast, Pilsner and Lager styles are more widespread and have variations produced in different regions around the world.
Several breweries produce delicious and authentic Kölsch beers. Here are some popular and well-regarded brands to look out for:
Früh Kölsch is one of the most renowned and traditional Kölsch breweries. They have been brewing Kölsch since 1904 and are known for their high-quality and authentic interpretation of the style. Früh Kölsch features a pale golden color, a crisp and clean character, and a well-balanced flavor profile.
Reissdorf Kölsch is another esteemed brewery based in Cologne. They have been brewing Kölsch since 1894 and have maintained a reputation for producing exceptional examples of the style. Reissdorf Kölsch offers a smooth and refreshing taste with a subtle hop bitterness and a clean finish.
Gaffel Kölsch is a well-established brewery that has been crafting Kölsch since 1908. Their Kölsch is highly regarded for its traditional brewing techniques and adherence to the Kölsch Konvention. Gaffel Kölsch is characterized by its pale color, delicate malt sweetness, and a subtle hop profile.
Sünner Kölsch is one of the oldest breweries in Cologne, with a brewing history that dates back to 1830. They are known for their commitment to traditional brewing methods and using only the finest ingredients. Sünner Kölsch showcases a balanced flavor profile with a gentle malt character, mild bitterness, and a refreshing finish.
Pfaffen Kölsch is a craft brewery that produces Kölsch with a modern twist. They offer a range of Kölsch variations, including dry-hopped versions or those aged in wooden barrels, adding unique flavors and complexity to the traditional style. Pfaffen Kölsch exemplifies the innovative spirit within the Kölsch brewing scene.
I’m a hobby-obsessed homebrewer and craft beer nerd who daydreams about going pro one day. Currently brewing up many different beer styles 1-2 times a month, but always try to have at least one Hazy in the tank!
Working with a simple yet effective brew garage with a 15G Spike Solo on gas for hot side. Cold side consists of a Spike Flex, Spike CF10, and Brewbuilt max 4 chiller for temp control.
Weizen meets bock with this underrated yet favorite beer style of mine. If you love those classic Hefeweizen banana and clove esters, and want something a touch darker, this is the beer for you. This beer should be highly carbonated and have a nice smooth creamy head and mouth feel. An excellent beer for any time of the year!
BATCH SIZE: 5 gal
OG: 1.076
FG: 1.017
IBU: 19
ABV: 7.7%
EFFICIENCY: 75%
MASH TEMP: 150ºF
BOIL: 45 min
FERMENTATION:
69ºF - 10 days
SYSTEM: Spike Solo
Cheers,
Kenneth Wehry - Those Who Wander Brewing
A Weizenbock is a robust and full-bodied beer style that combines the characteristics of a German wheat beer (Weizen) and a strong, malty bock beer. It is known for its complex flavors, rich maltiness, and fruity esters derived from the unique yeast used in the brewing process.
Weizenbock brings together the best of both worlds. It inherits the banana and clove flavors from wheat beers and the maltiness and strength of bock beers, resulting in a harmonious and unique beer style.
Weizenbock stands out from other beer styles due to its distinctive combination of wheat beer and bock beer characteristics.
Like other wheat beers, Weizenbocks exhibit a prominent yeast-driven flavor profile with flavors of banana and clove. These fruity and spicy notes are derived from the specific strains of yeast used during fermentation.
Weizenbocks also draw from bock beers in terms of their rich maltiness and higher alcohol content. The malt backbone provides a range of flavors, including caramel, toffee, and breadiness, while the elevated alcohol level adds warmth and depth to the beer.
The unique blend of wheat beer and bock beer attributes gives Weizenbocks a complexity that sets them apart. They offer a full-bodied experience with layers of flavor that evolve as you savor the beer, making them a favorite among beer connoisseurs.
Weizenbock has a rich history rooted in Germany's brewing traditions, particularly in the southern region of Bavaria.
Weizenbock emerged in the 20th century as a stronger and maltier version of the traditional Bavarian wheat beer, known as Weizen. It was developed by breweries looking to create a beer that combined the best qualities of both wheat beer and bock beer.
The term "bock" historically referred to a strong lager brewed in the town of Einbeck in northern Germany. However, as brewing techniques spread throughout Bavaria, the concept of a bock beer evolved to include stronger, maltier ales as well.
The Weizenbock style gained recognition in the mid-20th century when the Schneider brewery in Kelheim, Germany, introduced Aventinus, a renowned Weizenbock. This beer quickly became popular and helped establish the Weizenbock style as a distinct beer category.
Since then, Weizenbock has become a beloved style within the German beer culture and continues to be brewed by both traditional and modern craft breweries.
Weizenbocks offer a rich and complex flavor profile that combines the fruity and spicy characteristics of wheat beers with the malty sweetness of bock beers.
Weizenbocks exhibit a pronounced malt backbone with flavors of caramel, toffee, and bread. The malt sweetness provides a solid foundation for the beer's overall taste and balances the yeast-driven flavors.
The unique yeast strains used in Weizenbock fermentation contribute distinct banana and clove flavors. These esters add complexity and depth to the beer, creating a delightful interplay between the malty and fruity/spicy elements.
Some Weizenbocks may display additional flavors such as dark fruit notes (raisins, plums) and nuttiness. These flavors arise from the combination of specialty malts and the fermentation process, further enhancing the beer's complexity.
Overall, Weizenbocks are rich, full-bodied beers with a range of flavors that blend harmoniously to create a memorable drinking experience.
The brewing process for Weizenbock beer involves specific techniques and ingredients to achieve the desired flavor profile and character.
Weizenbocks are brewed with a significant proportion of malted wheat, which contributes to their signature smoothness and mouthfeel. The use of specialty malts, such as Munich malt and dark caramel malts, adds depth and complexity to the beer's malt backbone.
The hop character in Weizenbocks is typically subdued, with the focus placed on the malt and yeast flavors. Noble hop varieties, such as Hallertau or Tettnang, are commonly used to provide a subtle and balancing hop bitterness.
The choice of yeast is crucial in the production of Weizenbock beer. Brewers often use specific strains of German wheat beer yeast known for their ability to produce the characteristic banana and clove flavors. These yeast strains thrive at warmer fermentation temperatures, allowing them to develop the desired ester profile.
Weizenbocks undergo a fermentation process at elevated temperatures, typically between 18°C and 22°C (64°F and 72°F). This warmer fermentation helps accentuate the yeast-driven flavors and ester production. After fermentation, the beer may undergo a period of conditioning, allowing the flavors to mellow and the beer to mature before packaging and serving.
The combination of carefully selected ingredients and meticulous brewing techniques results in the complex and flavorful Weizenbock beer.
The essential ingredients in a Weizenbock include:
Weizenbocks prominently feature wheat malt as a key ingredient. The high proportion of malted wheat contributes to the beer's smooth and velvety mouthfeel. It also adds a distinct wheaty flavor that is characteristic of wheat beers.
Barley malt is another essential ingredient in Weizenbocks. It provides the majority of the fermentable sugars and contributes to the beer's malty sweetness and complexity. Different varieties of barley malt, such as Munich malt or dark caramel malts, may be used to enhance the depth of flavor.
Water plays a crucial role in brewing Weizenbocks, as it does in all beer styles. The mineral composition of the water can affect the overall flavor profile and mouthfeel of the beer. In certain regions of Germany, where Weizenbocks have a long brewing tradition, the local water profile is known to complement the style.
Hops are used in Weizenbocks primarily for balancing the sweetness of the malt and adding a subtle hop bitterness. Traditional noble hop varieties, such as Hallertau or Tettnang, are often chosen for their delicate and floral characteristics.
The choice of yeast is fundamental to achieving the unique flavors and aromas of Weizenbock. Brewers typically use specialized strains of German wheat beer yeast. These yeasts produce the desired esters, including the distinctive banana and clove notes, which are hallmarks of the style. The yeast also contributes to the beer's smooth and slightly creamy mouthfeel.
While not essential, some brewers may incorporate additional ingredients to add complexity or experiment with flavor variations. This could include spices like coriander or orange peel, which complement the beer's natural fruity and spicy character. However, these additions are not traditional to the style and are used sparingly, if at all.
Weizenbocks' rich and complex flavor profile pairs well with a variety of dishes, including: roasted meats, hearty stews and braised dishes, cheese, chocolate and other desserts.
Weizenbocks are versatile beers that can be enjoyed throughout the year, but they do have some seasonal associations with cooler temperatures.
Weizenbocks are known for their higher alcohol content compared to other wheat beer styles.
Typically, Weizenbocks have an ABV ranging from 6% to 8% or even higher. The elevated alcohol content contributes to the beer's robust character and adds warmth to the flavor profile.
Due to their higher alcohol content, Weizenbocks are often considered sipping beers rather than session beers. The complex flavors and higher alcohol level make them best enjoyed in smaller quantities, allowing you to fully appreciate and savor their richness.
While the base style of Weizenbock remains consistent, variations and interpretations exist within the category.
The traditional Weizenbock adheres closely to the classic characteristics of the style. It showcases a strong malt backbone, banana and clove esters, and a fuller body. These beers are rich, complex, and full-bodied, with a balance between malt sweetness and yeast-driven flavors.
Some breweries may experiment with adding additional flavors to Weizenbocks. This could include variations such as chocolate Weizenbocks, coffee Weizenbocks, or fruit-infused Weizenbocks. These additions can provide exciting twists on the classic style, adding layers of complexity and additional flavor dimensions.
Barrel-aged Weizenbocks have gained popularity in recent years. These beers are aged in oak barrels, often previously used for aging spirits like bourbon or rum. The aging process adds depth, complexity, and subtle flavors from the wood and the previous contents of the barrel.
While traditional Weizenbocks are the most prevalent, exploring different interpretations of the style can provide a diverse range of flavors and experiences.
Several breweries produce exceptional Weizenbocks that showcase the style's unique characteristics. Here are a few popular brands to look out for:
Schneider Weisse Aventinus is a classic and widely acclaimed example of a Weizenbock. It hails from the Schneider brewery in Germany and is known for its rich maltiness, banana and clove esters, and full-bodied character. Aventinus is often regarded as a benchmark for the style.
Weihenstephaner, the world's oldest continuously operating brewery, produces Weihenstephaner Vitus. This Weizenbock showcases the brewery's expertise in wheat beer brewing. It offers a balance of malt sweetness, fruity esters, and a smooth, creamy mouthfeel.
Ayinger Brewery, known for its commitment to traditional brewing methods, produces a highly regarded Weizenbock. Ayinger Weizenbock offers a rich malt profile with notes of caramel and toffee, complemented by the classic banana and clove flavors of the style.
Andechser Weissbier Hefetrub Weizenbock is brewed by Klosterbrauerei Andechs in Germany. This Weizenbock boasts a complex flavor profile with a combination of malt sweetness, fruity esters, and a touch of spiciness. It has a smooth mouthfeel and a slightly higher alcohol content.
Additionally, many local and craft breweries around the world produce outstanding Weizenbocks. Exploring your local beer scene or seeking recommendations from knowledgeable beer sellers can lead you to exciting and unique offerings within this style.
Remember, availability may vary depending on your location, but these brands are widely recognized and respected within the Weizenbock category.
Weizenbocks typically have a darker color compared to other wheat beer styles, which are often lighter in appearance.
The darker color of Weizenbocks can be attributed to the use of specialty malts in the brewing process. These malts, such as Munich malt or dark caramel malts, contribute deeper hues to the beer. They undergo a higher level of kilning or roasting, resulting in a darker malt profile and the corresponding color in the finished beer.
The malts used in Weizenbocks undergo a Maillard reaction during the brewing process. This chemical reaction occurs when the malts are heated and leads to the development of flavors, aromas, and colors. The Maillard reaction contributes to the darker hues found in Weizenbocks, ranging from amber to deep copper or mahogany.
The specialty malts used in Weizenbocks also add complexity to the beer's flavor profile. They provide notes of caramel, toffee, and breadiness, enhancing the malt backbone and complementing the fruity and spicy yeast characteristics.
The combination of specialty malts and the Maillard reaction gives Weizenbocks their distinctive darker color, setting them apart from other wheat beer styles.
Hi, I'm Matt. I've been brewing as Flat Roof Brewing for the last decade, and currently live in Grand Rapids, MI. I make beer that embodies the rich tapestry of people, places, and experiences that inspire me in the Great Lakes region — brewed on a slight slant from the Furniture City.
My go-to Gose recipe uses the kettle sour method to reach the acidity level that this saline sipper is known for. This is achieved by a short boil, followed by holding the wort at 90F (make sure the kettle is covered) for roughly 24-48 hours to let the lacto culture reduce the pH. After this, simply bring to another boil and continue as with any other brew day. This is all made super easy with the seamless temperature control of the Solo.
The malt bill is extremely simple and light, about 50/50 pilsner:wheat. For an added bit of fun, I treat the base recipe differently for a rotating series highlighting seasonal fruit with a touch of baked confectionary flavor & aromatics. To achieve this, I add a touch of honey and biscuit malt, which pair beautifully with very restrained cinnamon and vanilla for a waft of pie crust. I like to use whatever fruit is in season, but one of my most popular is the tart key lime pie variant shown in this recipe.
I typically make a tincture with all the adjuncts by steeping in neutral grain spirit and add in at packaging, but you could also let the beer rest on them post fermentation. If you'd like to brew the base version, simply leave out the adjuncts (aside from coriander and sea salt, which are added at the end of the boil) and replace the specialty malts with an equal amount of base grain.
BATCH SIZE: 5 gal
OG: 1.051
FG: 1.013
IBU: 0
ABV: 5.0%
EFFICIENCY: 66%
MASH TEMP: 152ºF
BOIL:
FERMENTATION:
SYSTEM: Solo
Want more from Matt? Check out his latest blog on Low Oxygen Practices for Hoppy Beers.
Cheers
Matthew Bush - Flat Roof Brewing
Gose (pronounced gose-uh) is a historical beer style that hails from Germany, specifically the town of Goslar, after which it's named. It's a unique, tart, slightly salty, and often citrusy wheat beer, known for its distinct flavor profile and brewing process.
Gose sets itself apart from other beers through its distinct ingredient list and fermentation process. Traditionally, Gose uses coriander and salt, which are usually not common in beer brewing. Its distinct fermentation process involves spontaneous fermentation, similar to Belgian lambics, creating a subtle sourness and complexity.
The history of Gose is an intriguing tale of a beer style nearly lost to oblivion but miraculously resurrected. First brewed in the 16th century in the German town of Goslar, Gose took its name from the Gose River, which supplied the water for brewing. The style fell into obscurity post-World War II, but was resurrected in the 1980s in Leipzig and has since enjoyed a worldwide renaissance.
In terms of flavor, Gose is a symphony of sour, salty, and herbal notes, complemented by a refreshing citrusy tartness. The wheat base lends a bready undertone, while the unique use of coriander imparts a subtle spice. The salinity, though surprising, adds balance to the overall tartness.
The Gose brewing process is both traditional and distinctive. It involves a mixed fermentation with top-fermenting yeast and lactic bacteria, which provides the beer's characteristic sourness. The addition of salt and coriander occurs towards the end of the boil. The final product is then often bottle-conditioned, allowing for additional complexity to develop.
The ingredients that define a Gose are malted wheat and barley, coriander, and salt. The wheat gives the beer its light, crisp character, while the coriander and salt create the unique flavor profile. Yeast and lactic bacteria are used for fermentation, contributing to the beer's sourness.
Gose is a fantastic companion to a variety of foods, thanks to its acidity and salinity. It pairs wonderfully with grilled seafood and fresh salads, and its tartness can cut through rich, fatty foods like fried chicken or creamy cheeses. The salinity of Gose can also complement sweet desserts, creating a savory-sweet balance.
Yes, Gose is indeed a year-round beer, but its refreshing and tart qualities make it particularly suited to warmer months. However, the evolving craft beer landscape has seen variations of Gose brewed with fruits and spices, making it enjoyable in all seasons.
A traditional Gose is generally on the lower end of the alcohol spectrum. It usually ranges from 4.0% to 5.0% ABV, making it a light and sessionable choice, perfect for occasions where you'd like to enjoy a few without feeling too weighed down.
There are indeed variations of Gose beers, particularly in the modern craft beer scene. Many breweries experiment by adding fruits like raspberry, mango, or passion fruit, enhancing the beer's tartness and complexity. Others have even incorporated ingredients like chili peppers, creating a spicy and tart blend.
The optimal serving temperature for a Gose is between 40 and 45 degrees Fahrenheit (4-7 degrees Celsius). This temperature allows the beer's complex flavors and refreshing tartness to shine without being too cold to suppress these subtleties.
There are several breweries worldwide known for their excellent Gose beers. Germany's Bayerischer Bahnhof is famous for its traditional interpretation, while American breweries like Westbrook Brewing Co., Victory Brewing, and Anderson Valley Brewing have gained popularity with their innovative versions.
The golden color of Gose comes primarily from the wheat and barley malts used in the brewing process. The type and amount of malts used can affect the hue, resulting in variations ranging from pale straw to deep gold.
The unique brewing process of Gose significantly influences its flavor profile. The mixed fermentation with yeast and lactic bacteria imparts a slight tartness. The addition of coriander and salt during the boil brings in the characteristic spiced and salty notes. The beer's complexity deepens with the final step of bottle conditioning.
Yes, Gose beers are typically more sour than most beer styles, but less so than certain Belgian styles like Lambic or Gueuze. The level of sourness varies based on the specific brewing process and the amount of lactic bacteria used during fermentation.
Gose is traditionally served in a tall, narrow glass called a 'Stange'. The slim shape helps maintain the beer's head and concentrates its delicate aromas, enhancing the overall tasting experience.
Gose can be a great choice for beer beginners thanks to its light body, refreshing tartness, and lower alcohol content. However, the unique sour and salty flavors may be a surprise for newcomers, so it's often considered a beer for more adventurous palates.
While both styles hail from Germany, Leipzig Gose and Goslar Gose have subtle differences. Goslar Gose tends to be slightly more balanced with a softer sourness, while Leipzig Gose often has a pronounced tartness and a touch more salinity. These differences are mostly due to variations in local water composition and brewing traditions.
You can find top-quality Gose beers at well-stocked liquor stores, beer specialty shops, or directly from breweries. Online beer retailers also offer a wide range of domestic and international options. Always remember to check the packaging dates to ensure you're getting the freshest beer.
Over the years, several Gose beers have taken home prestigious awards. Leipzig's Bayerischer Bahnhof Original Leipziger Gose is a classic favorite, while in the U.S., Anderson Valley's The Kimmie, The Yink, and The Holy Gose, as well as Westbrook's Gose, have all earned accolades at beer competitions.
Gose beers, especially those without additional fruit or flavorings, typically have a shelf life of up to six months. This is because Gose beers are more sensitive to changes in flavor over time due to their lower alcohol content and acidity. Always check the beer's packaging date to ensure its freshness.
Homebrewing a Gose beer can be an exciting venture for the adventurous homebrewer. You'll need a good quality base malt, malted wheat, coriander, salt, yeast, and lactobacillus bacteria for souring. The process involves traditional brewing stages with the extra step of souring the wort before boiling and fermenting. However, keep in mind that brewing a Gose requires careful control to achieve the right balance of flavors.
The aroma of coriander in Gose beers comes from the addition of ground coriander seeds during the brewing process. This ingredient imparts a characteristic spicy, citrusy, and herbal aroma that enhances the overall complexity of the beer.
Most Gose beers are suitable for vegan diets as they are typically brewed using water, grain (malted wheat and barley), hops, yeast, salt, and coriander - all plant-based ingredients. However, it's always good to check with the brewery, especially if the beer has additional flavorings or adjuncts, which may not be vegan.
Regulating the salt content in Gose beers is a key aspect of the brewing process. The brewer determines the salt content based on the desired flavor profile. It's a delicate balance - too much salt can make the beer overly saline and unpalatable, while too little may not achieve the characteristic Gose flavor.
Yes, with the rising demand for non-alcoholic options, some breweries have started producing non-alcoholic Gose beers. These beers aim to provide the same tart and refreshing flavor profile of a traditional Gose but without the alcohol.
Given its recent revival and increasing popularity among craft beer enthusiasts, Gose is expected to have a promising future in the craft beer industry. The style's unique and versatile flavor profile makes it an excellent canvas for brewers to experiment with new ingredients and brewing techniques, ensuring that Gose will continue to evolve and excite beer lovers worldwide.
While some beers improve with age, most Gose beers are best enjoyed fresh. This style is designed to be light, tart, and refreshing, qualities that can diminish over time. Aged Gose may also risk a rise in unwanted flavors or a drop in overall quality.
Water plays a crucial role in all beer styles, including Gose. Given that Gose originated in Goslar, where the local water was slightly salty, this contributed to its characteristic flavor. Today, brewers often adjust their water profile (adding minerals or salts) to mimic the water qualities of Goslar, ensuring an authentic Gose flavor.
The caloric content of Gose beers can vary, but they're generally lower in calories compared to heavier beer styles due to their lower alcohol content. A standard serving of Gose might contain between 120-150 calories, but this can vary depending on the specific recipe and any additional ingredients used.
Gose is sometimes referred to as a 'wild beer' due to its use of spontaneous or mixed fermentation. This process introduces wild yeasts or bacteria (like lactobacillus), which gives the beer its distinctive tartness and complexity, making Gose part of the broader category of sour and wild beers.
Lactobacillus, a type of bacteria, plays a key role in brewing Gose. It is responsible for souring the beer, consuming the sugars in the wort (unfermented beer) and producing lactic acid. This process imparts Gose with its characteristic tartness and enhances its overall flavor complexity.
While Gose and Belgian Lambics both fall under the category of sour beers and use a form of spontaneous fermentation, they are quite distinct. Lambics are typically more sour and complex, undergo a longer aging process, and do not have the salinity or spice (coriander) characteristics of a Gose. Furthermore, Lambics are strictly Belgian, while Gose is German in origin.
Gose beers should be stored upright in a cool, dark place. This helps prevent oxidation and keeps the beer fresh. Since Gose beers are best enjoyed fresh, they should be consumed relatively soon after purchase.
While both Gose and other sour beers share a tart flavor profile, they can vary significantly in taste and brewing techniques. Gose is distinguished by its salt and coriander addition that imparts a unique salinity and herbal spice. Other sour beers, such as Berliner Weisse or Flanders Red Ale, lack these elements but may offer different layers of complexity and varying degrees of sourness.
Absolutely, Gose beer can be an excellent ingredient in various recipes. Its sourness can tenderize meats in marinades, its citrusy notes can brighten up seafood dishes, and its subtle salinity can enhance the flavors in stews and soups. You can also reduce it into a syrup for desserts, offering a unique, tangy twist.
While traditional Gose beers contain malted barley and wheat, some breweries are producing gluten-free versions using gluten-free grains like sorghum, millet, or buckwheat. However, availability may vary, and it's always wise to check the label or with the brewery for confirmation.
The International Bitterness Units (IBU) measure of a Gose is generally quite low, typically between 10 to 15 IBU. This low bitterness allows the sour, salty, and citrusy flavors of the Gose to take center stage.
Gose is often considered a craft beer because it's a traditional style that has been embraced and innovated by craft breweries. Its unique flavor profile and the skilled brewing techniques required to balance its sourness and salinity embody the creative spirit of the craft beer movement.
While Gose beers are refreshing and contain salt, a known electrolyte, they shouldn't be relied upon for hydration. Alcohol has a diuretic effect, meaning it can lead to increased dehydration. So, always remember to drink water alongside your beer, especially in hot weather or when consuming alcohol over extended periods.
Gose holds a unique place in Germany's rich beer history. Originally brewed in Goslar, and later adopted by Leipzig, it's a part of the region's cultural and brewing heritage. Even today, the city of Leipzig considers Gose its official beer style.
Gose beer is often cloudy due to the high proportion of wheat used in brewing, which contributes to the haze in the final product. Additionally, Gose beers are traditionally unfiltered, meaning yeast and other particulates remain in the beer, adding to its cloudiness.
While Gose beers are known for their tartness, the intensity can vary. Factors such as the amount of lactic bacteria used, the duration of souring, and the addition of fruits or other flavorings can all affect how tart a Gose tastes. However, some level of tartness is generally expected in this style.
Coriander, a key ingredient in Gose beers, imparts a distinctive spicy and citrusy flavor. While not overly dominant, this subtle addition complements the tart and salty profile of the beer, adding complexity and depth.
Yes, thanks to the global craft beer movement, Gose beers are now available worldwide. Many breweries across Europe, North America, and beyond have embraced this unique style, creating their interpretations. However, availability might vary, so it's always a good idea to check with local craft beer outlets or online beer marketplaces.
Hey, I’m Nick! I got into brewing back in December of 2019, on more of a whim than anything else.
]]>Hey, I’m Nick! I got into brewing back in December of 2019, on more of a whim than anything else. I had a passing interest in beer brewing (and loved drinking it, going to Beerfests, etc) and got a very old kit from a co-worker. It went terribly. I didn't bottle properly, and it was a mess with bottle bombs and sediment, but I was determined.
I got a proper starter kit for Christmas from my local homebrew store, @perfect_brewsupply. I brewed one bottled batch (marginally more successful) and quickly switched to kegging right before the pandemic hit. Brewed a TON during lockdown, and the rest is history!
After brewing on my Spike custom kettle a few times, I loved it but wanted to add a few additional ports to allow me to add a pump for mash re-circulation and whirlpooling, as well as a port for a future electric element. I was pleasantly surprised that Spike would take back my old Spike OG kettle and add the additional TC ports for me, rather than making me buy a whole new kettle! Very convenient!
The grains are a traditional Berliner Weisse grain bill of 50% pilsner and 50% wheat, giving it a neutral flavor before adding the raspberries.
The Citra dry hops are optional, but the citrus and fruit notes from the hops complement the raspberry quite nicely!
BATCH SIZE: 5 gal
OG: 1.034
FG: 1.006
IBU: 5
ABV: 3.7%
EFFICIENCY: 72%
MASH TEMP: 149ºF
BOIL: 15 min
FERMENTATION:
68ºF - 9 days
SYSTEM: Custom BIAB
* See Pro Tips for raspberry additions.
To kettle sour, mash as normal, then drop temps to between 75-95F and pitch OYL-605.
Maintain temp between 75-95F until Ph is ~3.3-3.4 (after 36 hours I was at 3.34. The lower the sourer/tart). Boil for 15 min to kill the Lacto.
Lactose is added with 10 min left in the boil and provides a bit of sweetness and also a smoother mouthfeel.
Raspberries added in secondary. I break it down with Pectic Enzyme/Pectinaise before adding.
Cheers
Dice Gods Brewing
Berliner Weisse is a traditional German beer style that originated in Berlin. It is a sour wheat beer known for its tartness, light body, and high carbonation. Berliner Weisse is often enjoyed as a refreshing and thirst-quenching beverage, particularly during the summer months.
Berliner Weisse stands out from other beer styles due to its unique characteristics and brewing techniques.
One of the defining features of Berliner Weisse is its pronounced sourness and acidity. This sourness is achieved through a process called acidification, where specific strains of bacteria, such as Lactobacillus, are used during fermentation. The result is a pleasantly tart and tangy flavor profile that sets Berliner Weisse apart from other beers.
Berliner Weisse is known for its light body and high carbonation, contributing to its refreshing and lively character. The beer is typically pale in color and has a hazy appearance, showcasing its wheat content. The light body and effervescence make Berliner Weisse a highly quaffable and enjoyable beer style.
Berliner Weisse has a fascinating history that dates back several centuries to Berlin, Germany.
Berliner Weisse is believed to have originated in the 16th or 17th century in Berlin. It was initially known as "The Champagne of the North" due to its effervescence and popularity among the upper class. The beer quickly gained prominence in Berlin and became a significant part of the city's brewing tradition.
Berliner Weisse was traditionally brewed using a combination of malted barley and wheat, giving it a distinctively grainy character. The beer was typically fermented with a mixed culture of yeast and bacteria, including strains of Saccharomyces yeast and Lactobacillus bacteria. This combination of fermentation agents contributed to the beer's sourness and complexity.
In the late 19th and early 20th centuries, Berliner Weisse faced a decline in popularity due to changing tastes and the rise of other beer styles. However, in recent years, there has been a resurgence of interest in traditional and sour beer styles, leading to a revival of Berliner Weisse.
Craft breweries around the world now produce their own interpretations of this classic style.
Berliner Weisse offers a unique and complex flavor profile, characterized by its tartness and refreshing qualities.
The prominent sourness and acidity of Berliner Weisse are its defining features. The tartness can range from moderately sour to intensely acidic, depending on the specific brewing techniques and fermentation processes used. The acidity provides a sharp and tangy flavor that stimulates the taste buds.
Underneath the tartness, Berliner Weisse exhibits a delicate wheat and grain character. The wheat contributes a soft and smooth mouthfeel, while the grainy flavors provide a subtle background to the overall taste profile. These elements add depth and complexity to the beer.
Berliner Weisse often showcases subtle fruitiness, which can vary depending on the specific ingredients or additional flavorings used during brewing. Common fruit additions include raspberries, peaches, or woodruff syrup, which complement the beer's tartness and add a touch of sweetness and aroma.
Despite its sourness, Berliner Weisse finishes with a crisp and dry sensation. The combination of high carbonation, light body, and tart flavors creates a refreshing and palate-cleansing experience.
The brewing process of Berliner Weisse involves specific techniques to achieve its sour and refreshing characteristics.
One of the key steps in brewing Berliner Weisse is the souring process. After the initial brewing, the wort (unfermented beer) is exposed to Lactobacillus bacteria, which produce lactic acid. This process acidifies the beer and creates the desired tartness. The souring process can occur either in the primary fermentation vessel or through a separate kettle souring method.
Berliner Weisse is traditionally brewed with a combination of wheat and barley malt. The proportion of wheat to barley can vary, but a significant portion of wheat is used to contribute to the beer's light body and characteristic grainy flavors. The malted grains are mashed with hot water to extract sugars and enzymes for fermentation.
The boiling time for Berliner Weisse is usually shorter compared to other beer styles. A short boil helps preserve the delicate wheat flavors and prevents excessive caramelization or hop bitterness. Hops are typically added in minimal amounts to provide a slight balancing bitterness without overpowering the beer's sourness.
After the wort is prepared, it undergoes fermentation with a combination of Saccharomyces yeast and Lactobacillus bacteria. The specific strains used can vary depending on the brewer's preference. The fermentation process can take several days to several weeks, during which the sourness develops. Berliner Weisse is often highly carbonated, either through natural carbonation or forced carbonation.
Berliner Weisse is brewed using a few essential ingredients that contribute to its unique flavor profile.
The foundation of Berliner Weisse lies in the combination of malted barley and wheat. The specific proportions can vary, but wheat plays a significant role in the beer's light body, grainy character, and smooth mouthfeel. Barley provides additional malt sweetness and fermentable sugars for the brewing process.
Water is a vital ingredient in Berliner Weisse, as it forms the base for the entire brewing process. The mineral composition of the water can influence the beer's character, affecting factors such as pH levels and yeast activity. Historically, Berlin's water had a unique mineral profile that contributed to the city's traditional Berliner Weisse.
Berliner Weisse relies on a combination of Saccharomyces yeast and Lactobacillus bacteria for fermentation. Saccharomyces yeast converts sugars into alcohol, while Lactobacillus bacteria produce lactic acid, which contributes to the beer's tartness. The specific strains used can vary, but they are essential for achieving the distinct sour flavors of Berliner Weisse.
While not essential to the style, some Berliner Weisse variations incorporate additional ingredients to enhance the beer's complexity and flavor profile. This can include fruit additions such as raspberries or peaches, or the use of woodruff syrup for a touch of sweetness and herbal notes. These additions add a layer of complexity and customization to the base Berliner Weisse.
Berliner Weisse's tartness and refreshing qualities make it an excellent accompaniment to a variety of foods, particularly those that can complement or contrast its flavor profile.
Berliner Weisse pairs well with fresh salads and light appetizers. The beer's crisp acidity can cut through the richness of dressings or cheeses, while its light body and refreshing qualities provide a cleansing effect on the palate. Consider pairing Berliner Weisse with salads featuring goat cheese, citrus fruits, or vinaigrette dressings.
The tartness of Berliner Weisse works wonderfully with seafood and shellfish dishes. The beer's acidity can complement the natural sweetness of seafood and provide a pleasant contrast to richer or buttery preparations. Oysters, shrimp, ceviche, or grilled fish can all be excellent choices when enjoying Berliner Weisse.
The tart and refreshing qualities of Berliner Weisse can help balance the heat and intensity of spicy and tangy foods. The beer's acidity can provide a cooling effect and cleanse the palate. Try pairing Berliner Weisse with spicy Thai or Indian curries, tangy barbecue sauces, or hot wings for a delightful contrast of flavors.
The tangy and acidic profile of Berliner Weisse pairs well with soft and creamy cheeses. The beer's tartness can cut through the richness of the cheeses and provide a refreshing balance. Consider enjoying Berliner Weisse with brie, camembert, goat cheese, or fresh mozzarella for a delightful combination.
Berliner Weisse's tartness makes it an intriguing choice for pairing with light desserts. The beer's acidity can complement fruity or citrus-based desserts and add a refreshing element to the overall experience. Opt for desserts like lemon tarts, fruit sorbets, or lightly sweetened berry dishes to enjoy alongside Berliner Weisse.
Berliner Weisse is indeed a year-round beer, but its popularity tends to peak during the warmer months due to its refreshing and thirst-quenching qualities. It is commonly enjoyed as a summer beer or on hot days when a crisp and tart beer is particularly appealing. However, Berliner Weisse can be enjoyed at any time of the year, depending on personal preference and availability.
Berliner Weisse is known for its light and sessionable nature. It is generally lower in alcohol content compared to other beer styles, making it a great choice for those seeking a more moderate drinking experience. The alcohol by volume (ABV) of Berliner Weisse typically ranges between 3% and 5%. This lower alcohol content contributes to the beer's refreshing and easy-drinking nature.
Yes, there are various variations and flavors of Berliner Weisse available. While the classic Berliner Weisse is known for its tartness and refreshing qualities, breweries often experiment with additional ingredients to create unique flavor profiles. Some common variations include:
Many brewers add fruits such as raspberries, peaches, or cherries to Berliner Weisse during fermentation or as a post-fermentation addition. This infusion of fruit adds additional flavors, aromas, and sometimes a touch of sweetness to the beer. Fruit variations can range from subtly fruity to more pronounced and vibrant.
Some brewers dry-hop Berliner Weisse, adding a layer of hop aroma and flavor to the beer. This variation can result in a more complex and aromatic profile, with hoppy notes complementing the tartness of the base beer.
Barrel-aged Berliner Weisse refers to the practice of aging the beer in oak barrels, often previously used for wine or spirits. This process can impart unique flavors and characteristics to the beer, such as oak, vanilla, or subtle funkiness from wild yeast or bacteria present in the barrel.
These variations provide an opportunity for brewers to showcase their creativity and offer diverse experiences within the Berliner Weisse style. Keep in mind that availability may vary depending on the brewery and location.
Berliner Weisse is often served in a specific type of glassware that enhances its appearance and aromatic qualities.
The Berliner Weisse glass is a tall, narrow, vase-shaped glass with a stem. It is specifically designed to showcase the beer's appearance and retain the aroma. The shape of the glass helps concentrate the aromas towards the nose, allowing the drinker to fully appreciate the nuances of the beer. The narrow opening also helps retain carbonation.
If a Berliner Weisse glass is not available, a goblet or tulip-shaped glass can be used as an alternative. These glasses offer a similar effect, allowing the beer's aromas to be captured and providing an enjoyable drinking experience.
The choice of glassware may vary depending on personal preference and availability. The key is to use a glass that allows you to appreciate the beer's visual appeal and capture its aroma.
Berliner Weisse can be an acquired taste due to its tartness and acidity. While it may not be the first beer style beginners gravitate towards, it can certainly be appreciated by those who enjoy sour and tangy flavors. The light body, refreshing qualities, and lower alcohol content also make it approachable for new beer drinkers.
If you're new to sour beers or have a preference for milder flavors, you might find Berliner Weisse to be a bit more challenging. However, if you have an adventurous palate and enjoy exploring different taste profiles, Berliner Weisse can be an exciting introduction to the world of sour and tart beers.
Berliner Weisse has its unique characteristics that distinguish it from other sour beer styles.
One of the primary differences lies in the fermentation process. Berliner Weisse undergoes lactic acid fermentation, where specific strains of bacteria, such as Lactobacillus, produce lactic acid, giving the beer its tartness. Other sour beer styles, such as Gose or Flanders Red Ale, may use different bacteria or wild yeasts for fermentation, resulting in varying levels of acidity and flavor complexity.
Berliner Weisse is known for its light body and refreshing qualities. It is typically lower in alcohol content and has high carbonation, contributing to its easy-drinking nature. Other sour beer styles may have different body profiles, ranging from medium-bodied to fuller-bodied, depending on the brewing techniques and ingredients used.
While all sour beers exhibit varying levels of tartness and acidity, Berliner Weisse is often characterized by a more pronounced and crisp tartness. The lactic acid produced during fermentation gives Berliner Weisse its distinctively tangy and sharp flavor profile. Other sour beer styles may have varying degrees of acidity, with some leaning towards complex fruity or funky flavors.
Berliner Weisse has a rich history and strong association with Berlin, Germany. It is deeply rooted in the city's brewing traditions and holds cultural significance. Other sour beer styles, such as Belgian Lambic or American Wild Ales, have their own unique traditions and regional identities, reflecting the brewing practices and ingredients specific to their respective regions.
While all sour beer styles share the common characteristic of acidity, Berliner Weisse's light body, high carbonation, pronounced tartness, and regional identity set it apart from other sour beer styles.
Berliner Weisse beers can be found in various locations, including bottle shops, craft beer bars, and online retailers. Here are some places where you can explore and purchase Berliner Weisse beers:
Check your local bottle shops or craft beer retailers that specialize in carrying a wide selection of craft beers. These stores often have a dedicated sour beer section where you can find Berliner Weisse offerings. The staff at these establishments can also provide recommendations and insights into different Berliner Weisse brands and variations.
Visit craft beer bars and breweries in your area that feature a rotating tap list or bottle selection. Many craft beer-focused establishments will have Berliner Weisse available, either as a regular offering or as part of special releases. This allows you to sample a variety of Berliner Weisse styles and brands on-site.
Several online beer retailers offer a wide range of craft beers, including Berliner Weisse. These retailers often ship to various locations, allowing you to order Berliner Weisse beers from the comfort of your home. Check for reputable online beer shops that specialize in craft beer and offer a diverse selection of sour beers.
Some breweries that produce Berliner Weisse beers may offer direct-to-consumer sales through their websites. This gives you the opportunity to purchase Berliner Weisse directly from the source, ensuring freshness and access to limited releases or brewery-exclusive variations.
Ryan Michael Carter is a Mechanical Engineer and garage brewer who loves all things beer, food, and coffee. He started brewing back in 2013 and hasn’t looked back since. Now he uses the Spike Tank Trio for all his weekend (and let’s be honest) weekday Brew Days! He’s passionate about sharing his craft and creations with the brewing world.
This Golden Stout (aka Blonde Stout) is a beer infused with freshly roasted coffee. Surprisingly, the coffee flavor is super subtle—it’s more of a mocha/vanilla combo rightfully named Nilla Latte.
BATCH SIZE: 5 gal
OG: 1.067
FG: 1.023
IBU: 21
ABV: 5.9%
EFFICIENCY: 76%
MASH TEMP: 152 ºF
BOIL: 60 min
FERMENTATION:
67ºF - 7 days
SYSTEM: Trio
TIP: After opening the fermenter, keep positive carbon dioxide pressure on the tank to avoid oxygen ingress when inserting/removing the coffee bag.
For more tips, tricks and TikToks, visit Ryan Michael Carter TV on YouTube or follow him at @ryanmichaelcarter.
Cheers,
Ryan Michael Carter - Carter’s Casita
Stout beer, known for its intense flavors and dark hues, is crafted with roasted malt or barley, hops, water, and yeast. With ABV percentages ranging from 4% to 10%, stouts come in black to deep brown shades and can taste sweet or bitter.
The flavor profiles vary greatly, with hints of coffee, chocolate, caramel, roasted malt, molasses, licorice, and oatmeal.
Travel back to the 1600s in England, where the stout story begins. Initially, "stout" simply referred to a robust, dark beer. Stout was originally the bolder cousin of porter, a popular dark beer brewed in London.
Fast forward to the 18th century, when stout beer became the talk of the town among Londoners. Taverns and pubs eagerly served this rich brew, and brewers dabbled in new ingredients and techniques to produce diverse styles.
The 19th century brought the rise of stout beer giants like Guinness, Mackeson, and Bass.
Today, stout beer is one of the most beloved beer styles worldwide. From traditional dry stouts to imperial, milk, oatmeal, and barrel-aged stouts, there's a stout for every beer aficionado.
Stout beer is an incredibly versatile and delightful beverage that can be savored in numerous ways. Sure, it's great on its own, but why stop there?
Food Pairings: A match made in heaven! Pair your stout with rich, savory dishes like a steak or a burger. Got a sweet tooth? Try chocolate cake or brownies. Stouts also play well with creamy dishes like macaroni and cheese – cutting through the richness and balancing the flavors.
Ingredient Boost: Transform your drinks! Add a stout shot to hot cocoa or coffee for a depth of flavor. Create lip-smacking cocktails like a Black and Tan (stout and pale ale) or a Black Russian (stout and vodka).
Cooking Companions: Stout's bold flavor adds a kick to your dishes, enhancing beef stew, chili, or even chocolate cake. Its tenderizing powers make it perfect for marinades and slow-cooked meals.
Imperial Stout is a powerful and intense stout beer made with a high percentage of roasted barley and hops.
This full-bodied beer has a deep, complex flavor profile, and its high alcohol content (8-12% ABV) is complemented by notes of coffee and dark chocolate.
Milk Stout, also known as Sweet Stout, is a creamy, sweet stout beer made with lactose sugar. This sugar contributes to the beer's distinct sweetness, body, and texture.
Dark in color with a mild roasted flavor, milk stouts are a great choice for a lighter beer or as an after-dinner drink or dessert accompaniment.
A stout beer with a smoky flavor derived from smoked malt used during brewing, Smoked Porter is a full-bodied beer with robust flavors of chocolate, coffee, and roasted nuts.
Pair it with barbeque, smoked meats, aged cheeses, chocolate cake, or brownies.
A unique stout beer aged in wooden barrels, Barrel-Aged Stout has a complex flavor profile and higher alcohol content than other stouts.
The aging process imparts flavors of oak, vanilla, and caramel, and the beer can be aged from six months to two years.
Featuring a unique flavor and texture profile from the addition of oats during the brewing process, Oatmeal Stout has a smooth, creamy mouthfeel and sweet, nutty flavor.
Ranging from sweet and malty to slightly roasted, it pairs well with a variety of dishes, from seafood to desserts.
Infused with coffee, Coffee Stout is a popular dark beer with a strong coffee aroma and flavor. Often enjoyed as an after-dinner drink or dessert accompaniment, it can also be enjoyed as an aperitif or a refreshing beer for a summer day.
A unique beer brewed with coffee, oatmeal, and chocolate, Breakfast Stout has a rich, bold flavor with a smooth, slightly sweet finish. Pair it with smoked meats, omelets, or other breakfast favorites, or enjoy it as a morning pick-me-up.
Chocolate Stout is a delightful take on stout beer, brewed with dark malts, cocoa powder, or chocolate for a rich, indulgent flavor. Often enjoyed with desserts or spicy dishes, this beer has a complex mix of sweet, roasted malts, dark chocolate, and hints of coffee.
Originating in Ireland, Dry or Irish Stout is known for its dark color, dry roasted flavor, and low alcohol content, making it a perfect session beer. Roasted barley gives it its unique flavor and color. Served on nitro taps, this beer offers a creamy, smooth texture.
Pair it with grilled meats, fish, or salads, and enjoy a flavorful yet light beer experience.
A stout is a dark, full-bodied beer made with roasted malt or barley, hops, water, and yeast, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. The alcohol content can range from 4-8% ABV, depending on the style.
Yes, a stout is considered to be a dark beer, made with roasted malt or barley, hops, water, and yeast. It’s characterized by its full-bodied flavor.
Stout beer often has higher alcohol content than other beers, ranging from 4-8% ABV, depending on the style. Check the label to know the alcohol content of a specific beer.
Stout beer is also called "black beer," known for its full-bodied flavor profile with chocolate, coffee, roasted, smoky, and sweet notes.
Coffee beer is a stout beer variety brewed with coffee beans, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. Its alcohol content ranges from 4-8% ABV, depending on the style.
Sauve and Sons Farm is a fourth generation hop farm in Yakima Valley, WA. Yakima Valley grows about 75% of the hops sold in the US and 50% in the world.
Spike met up with Erik, who is a third generation hop grower, to get a tour of their test brewing space as well as their amazing facility and fields. He was also kind enough to share his favorite recipe, Farm Water IPA, with us.
“We have been harvesting Cascade hops for over 25 years,” he says. “This beer in my eyes is a good overall aspect of what my family, and Yakima Valley is all about. Cascade hops have allowed us the opportunity to impact craft beer many years ago, and Citra is what has come of the ever-growing craft beer industry. We would not be able to continue to grow hops without the help from the craft beer industry, and craft beer lovers worldwide.”
This beer represents a strong Yakima Valley (Heart of Hop Country) taste.
The Munich, Vienna, and Wheat malts add a great crisp falvor that is combined with rich citrus notes with a touch of pine. Don't let the IBUs scare you, the large late addition hops make this IPA crisp and citrusy to the pallete. adjustment. With this brew, I wanted to tie in old school and new school hops. With this I chose to use Cascade hops as well as Citra Cryo Hops from Yakima Chief Hops. This combo gives a great authentic, tasteful experience of what the great Yakima Valley provides to the brewing industry year after year.
Cascade hops can be harvested at the end of August at the front end of harvest, or even pushed back slightly if a customer wishes to have that catty/dank Cascade end product. Citra on the other hand takes a little longer to have its turn through the harvester. This variety is usually harvested a couple weeks into the season more or less halfway through the overall hop harvest.
BATCH SIZE: 5 gal
OG: 1.064
FG: 1.014
IBU: 68
ABV: 6.9%
EFFICIENCY: 74%
MASH TEMP: 151 ºF
BOIL: 60 min
FERMENTATION: 68ºF - 7 days
SYSTEM: Nano
Cheers,
Erik Sauve - Sauve and Sons Farms
India Pale Ales (IPAs) have surged in popularity as craft beer favorites in recent years. Recognized for their bold and bitter taste, IPAs derive these distinctive flavors from hops. These hops are generally more potent than those found in other beer styles, resulting in a one-of-a-kind flavor profile. With alcohol content typically ranging from 4-7% ABV, IPAs stand out from the crowd.
You'll find a variety of IPA subcategories, including West Coast, East Coast, Session, Belgian, and Fruited IPAs, just to name a few. If you're on the hunt for a brew with a powerful taste and a pronounced hop character, IPAs are the way to go!
Renowned for their bold and bitter flavors, IPAs boast a "hop forward" taste, setting them apart from other beers. The citrusy, floral, and herbal hops contribute to their distinct flavor profile.
Depending on the IPA variety, you might even detect hints of tropical fruit, citrus, pine, and herbal notes in its flavor profile.
Originating in 19th-century England, the India Pale Ale (IPA) was initially crafted to supply beer to troops stationed in India. Its high alcohol and hop content helped preserve the beer during long voyages, and it soon gained popularity in England before spreading worldwide as a cherished beer style.
Contemporary IPAs come in various styles and flavors, from traditional English IPAs to modern American ones. Hops can range from light and floral to intensely bitter, while alcohol content varies from light to strong. Brewers often experiment with diverse hop varieties and techniques to develop complex, unique brews.
To fully appreciate an IPA, keep these tips in mind.
When pairing an IPA with food, keep in mind that its bitterness can overpower subtle flavors. It's best to match IPAs with bold dishes that can withstand the beer's hop-forward taste.
India Pale Ales typically have an ABV range of 5-7%, but this varies depending on the IPA type. West Coast IPAs generally feature higher ABV levels, between 6-7.5%, while Session IPAs have a lower range of 4-5.5% ABV. Double IPAs, also known as Imperial IPAs, are the strongest with an ABV of 7-10%.
It's important to remember that higher ABV levels result in more intense and bitter flavors due to the increased hops and malt used in the brewing process. If you prefer a stronger, more bitter beer, opt for an IPA with a higher ABV. Conversely, choose a lower ABV IPA for a milder, less bitter flavor.
Characterized by its intense hop flavor and aroma, the West Coast IPA is a highly hopped beer with a pronounced bitterness and robust hop taste, balanced by a light malt profile.
With moderate to very high hop bitterness and alcohol content ranging from 5% to 10%, these beers are typically dry-hopped for added aroma and flavor. They are often unfiltered and hazy.
East Coast IPAs, distinguished by their moderate to high bitterness and less prominent malt profile compared to West Coast IPAs, feature a slightly sweeter taste and lower hop intensity.
With a light to medium body and a crisp finish, these IPAs are brewed using American hops East Coast IPAs may include fruit, wheat, or oats as adjunct ingredients, creating a more complex flavor profile.
Session IPAs, known for their lower alcohol content compared to traditional IPAs, are designed for extended consumption without becoming overwhelming.
With a lighter body and balanced flavor, this emphasizes the hop aroma and flavor rather than intense bitterness, showcasing citrusy, floral, and herbal notes.
Originating in the United Kingdom in the late 1700s, British IPAs, or English IPAs, are recognized by their floral and fruity aroma, balanced malt flavor, and slightly bitter finish.
Typically brewed with traditional English hop varieties like Fuggles and Goldings, these beers showcase a light to medium body, a golden to amber hue, and an ABV of 4.5-6.5%.
British IPAs have a balanced flavor profile with mild to moderate bitterness, combining mild malt sweetness and moderate hop bitterness.
The increasingly popular Lactose IPA, or "Milkshake" IPA, is a newer beer style in the craft beer scene. Brewed with lactose, a sugar derived from milk, it imparts a creamy, sweet flavor reminiscent of a milkshake.
This ingredient also contributes to a smooth, full-bodied texture. While various hops are used in brewing, the lactose sweetness balances out the hoppy bitterness, resulting in a complex and refreshing beer with a one-of-a-kind flavor profile.
Oat IPAs are distinctive among other IPA styles due to their higher oat content, which lends a creamy, smooth mouthfeel.
With fruity, floral, and citrus notes, Oat IPAs are highly drinkable and often finish dry. This style is perfect for those seeking to experience the bold, bitter flavors of IPAs without feeling overwhelmed.
Belgian IPAs bring a distinct twist to the well-known India Pale Ale by incorporating Belgian yeast, which contributes a unique flavor. Typically lighter in color, these IPAs boast a pronounced floral and fruity aroma.
Often brewed with hops like Styrian Goldings, Saaz, and Hallertau, they exhibit a spicy and herbal taste. Though not as bitter as their traditional counterparts, they maintain a strong hop character and a satisfying, lingering finish.
Fruited IPAs have gained popularity in recent years, adding a unique twist to the classic IPA by incorporating various fruits. Commonly featuring pineapple, mango, passionfruit, and citrus, these beers can range from sweet to tart. The fruit addition introduces a slight acidity, which balances the hop bitterness.
Sour IPAs, called "sour ales," have a distinct sour, tart, or acidic taste. Brewed with wild yeast strains, bacteria, and other microorganisms, they offer a unique flavor and aroma. Ranging from light and fruity to dark and intense, these beers generally have a lower alcohol content than traditional IPAs.
Brett IPA, or Brettanomyces IPA, has gained popularity for its distinctive flavor profile, achieved by adding Brettanomyces yeast during fermentation.
This yeast generates a variety of unique flavor compounds, such as tropical fruit, citrus, earthy notes, and mild funkiness. Dry-hopping emphasizes the hop character and intensifies the bitterness.
Double IPAs, or Imperial IPAs, boast higher amounts of hops, malt, and alcohol than their traditional counterparts. These full-bodied beers offer a robust hop flavor and aroma, balanced by sweet maltiness and a lingering finish.
The increased alcohol content creates a smooth mouthfeel and pleasant warming sensation. Ideal for those seeking bolder, more complex flavors, Double IPAs cater to fans of stronger beers.
Black IPAs, or Cascadian Dark Ales, merge the hop-forward flavors of a classic IPA with the dark maltiness of stouts or porters. This creates a bold, bitter beer with rich, roasted undertones.
Brewed with dark malts like chocolate and black patent, along with hop varieties such as Cascade, Centennial, and Amarillo, Black IPAs boast a strong citrus and floral aroma accompanied by smooth, roasted flavors hinting at chocolate and coffee.
Generally higher in alcohol content, ranging from 6-9% ABV, these beers pair well with savory dishes like steak, barbecue, or dark chocolate desserts.
What makes a bitter beer? It's all about the hops. IPAs usually have a low to moderate bitterness. The hop aroma is usually more pronounced than the bitterness, giving the beer a fruity and juicy flavor.
IPAs tend to have a higher alcohol content than traditional beers and can range from 5-7% ABV. This is because IPAs use more hops, which impart a more intense flavor and bitterness, as well as more alcohol.
EPA stands for Extra Pale Ale, which is a type of beer that is similar to an IPA but lighter in color and body. It is also slightly less bitter and has a lower alcohol content than IPAs.
When it comes to home brewing, these three guys know what’s up. Based in Eden, New York, Mike E., Geoff H. and Mike K. founded the home brew club, Crooked Lamp Post Brew Club. They love to consistently challenge themselves through food pairings, inter-club competitions, recipe challenges, off-flavor tasting competitions and other various forms of “beer research."
“Our name came after Geoff backed over a lamp post in my front yard during a snowstorm. I had no idea it happened and woke up the next morning, sans lamp post. It was buried under two feet of snow,” chuckles Mike E. The three brewers live in the same neighborhood—which is ideal since the brewery is in Mike E.’s garage.
Since starting their brew club in 2014, their equipment has evolved from a home brew extract kit to a 20-gallon Spike Trio System with two glycol cooled CF10’s. “The Trio offers loads of flexibility so that you can adapt your brewing process and repeat recipes with great consistency,” Mike E. says. “This may sound cheesy, but working on the Trio makes me feel like a real brewer,” laughs Mike K. “I’m still getting comfortable with the system, but it sure beats brewing on a stove top!”
“If you’re just starting out, my advice would be to not get overwhelmed,” notes Geoff. “It's a continual process of learning and trying different techniques and recipes. No one starts off knowing everything—at least not in our home brew club!”
The name Crookenhop is a combo of Crooked Lamp Post Brew Club, the YouTube show they were brewing it for (In Hops We Trust) and the brewery they collaborated with, Hackensack Brewery. “Crookenhop is a deliciously smooth, sessionable pale ale coming in at 4.5%,” Mike E. says.
“This beer is all about restraint. The ingredients work well with each other to create a low alcohol, smooth, tropical pale ale. It’s basically a tropical summer crusher that’s super easy to drink.”
“We added Melba hops only to the dry hop as they can impart more bitterness than we desired for this low alcohol, hazy tropical summer crusher.”
BATCH SIZE: 10 gal
OG: 1.046
FG: 1.012
IBU: 10
ABV: 4.5%
EFFICIENCY: 75%
MASH TEMP: 153ºF
BOIL: 60 min
FERMENTATION: 68ºF - 7 days
SYSTEM: Trio
Cheers,
Mike, Geoff and Mike - Crooked Lamp Post Brewery
A Hazy Pale Ale, also known as a New England Pale Ale or Juicy Pale Ale, is a beer style that combines the hop-forward characteristics of a Pale Ale with the hazy and juicy qualities of a New England IPA.
They bridge the gap between Pale Ales and New England IPAs, offering a more approachable version of the hazy and juicy beer trend. They retain the hop flavors and aromas of a Pale Ale while exhibiting a hazy appearance and a softer mouthfeel.
One of the defining features of Hazy Pale Ales is their cloudy or hazy appearance. This comes from the use of specific brewing techniques and the presence of proteins, hop compounds, and suspended yeast in the beer.
Hazy Pale Ales have unique characteristics that set them apart from other beer styles, including traditional Pale Ales and New England IPAs.
Unlike traditional Pale Ales, which are usually clear, Hazy Pale Ales have a cloudy appearance, similar to New England IPAs. The haziness comes from the use of certain grains, such as wheat or oats, and a brewing technique that promotes the suspension of particulate matter in the beer. Additionally, Hazy Pale Ales often exhibit a smooth and creamy mouthfeel.
Hazy Pale Ales offer a complex and hop-forward flavor profile. They showcase fruity and tropical hop flavors, often with notes of citrus, stone fruit, and melon. The hop bitterness is usually moderate, allowing the hop flavors and aromas to take center stage. Hazy Pale Ales also tend to have a slightly sweeter malt backbone, balancing the hop character.
Hazy Pale Ales are known for their intense hop aroma. They exhibit bright and vibrant aromas of hops, with a focus on tropical and citrus fruits. The aromatic bouquet of these beers can be enticing and inviting.
Hazy Pale Ales emerged as a response to the rising popularity of New England IPAs, which showcased hazy appearances and intense hop flavors. Brewers sought to create a more accessible version of these beers, resulting in the birth of Hazy Pale Ales.
Hazy Pale Ales draw inspiration from the brewing techniques and flavor profiles of New England IPAs. The haziness, juicy hop character, and emphasis on hop aroma were elements that brewers wanted to incorporate into a more sessionable beer.
Brewers experimented with different grain bills, yeast strains, and hopping techniques to achieve the desired hazy appearance and juicy flavors while keeping the alcohol content lower than that of IPAs. This experimentation led to the development of the Hazy Pale Ale style.
Hazy Pale Ales offer a flavorful and aromatic experience that combines hop-forward characteristics with a smooth and approachable profile.
Hazy Pale Ales showcase a wide range of hop flavors and aromas. Tropical fruits like mango, pineapple, and passionfruit are commonly present, along with citrus notes such as grapefruit and orange. Some Hazy Pale Ales may also exhibit hints of stone fruit or melon.
While hop bitterness is still present in Hazy Pale Ales, it is typically moderate compared to traditional Pale Ales. The focus is more on hop flavor and aroma rather than intense bitterness, resulting in a smoother and more approachable drinking experience.
Hazy Pale Ales have a slightly sweeter malt backbone compared to some other hop-forward beer styles. The malt provides a subtle sweetness that balances the hop flavors and adds depth to the overall flavor profile.
The brewing process for Hazy Pale Ales involves specific techniques to achieve the desired hazy appearance, intense hop flavors, and balanced profile.
Hazy Pale Ales typically include a combination of pale malt, wheat, and/or oats. These grains contribute to the beer's haziness and smooth mouthfeel. The use of high-protein grains like wheat and oats helps create the desired suspended haze.
A variety of hops can be used in Hazy Pale Ales, depending on the brewer's preference. Hops with tropical, citrus, and stone fruit characteristics are common choices to enhance the juicy and aromatic qualities of the beer.
Hazy Pale Ales often employ multiple hop additions during the brewing process. Early additions provide bitterness, while late additions and dry hopping contribute to intense hop flavors and aromas. Some brewers use techniques like hop bursting or hop stands to maximize the hop character.
Yeast strains used in Hazy Pale Ales are often chosen for their ability to produce fruity esters that complement the hop flavors. Certain yeast strains may also contribute to the hazy appearance of the beer by keeping more suspended particles in suspension.
Water chemistry plays a significant role in brewing Hazy Pale Ales. Adjustments can be made to the water profile to enhance hop flavors and promote haze formation. Some brewers aim for a balanced profile, while others may focus on softer water with a higher chloride to sulfate ratio to accentuate the malt sweetness and mouthfeel.
Hazy Pale Ales pair well with a variety of foods, thanks to their hop-forward and flavorful nature. Here are some food pairing ideas to enhance your Hazy Pale Ale experience:
The fruity and tropical hop flavors in Hazy Pale Ales complement the heat and spice of dishes like Thai curries, tacos, or buffalo wings. The hops can provide a refreshing contrast to the spice, while the beer's smooth mouthfeel helps cool the palate.
Hazy Pale Ales work harmoniously with grilled meats and seafood. The beer's hop flavors and moderate bitterness complement the charred and smoky flavors of grilled steaks, burgers, chicken, or grilled fish. It also pairs well with grilled vegetables, adding a refreshing and hoppy dimension to the dish.
The fruity and aromatic qualities of Hazy Pale Ales make them an excellent accompaniment to cheese and charcuterie boards. The beer's hop flavors can balance the richness of cheeses like cheddar, gouda, or brie, while the carbonation helps cleanse the palate between bites.
Hazy Pale Ales' vibrant hop character pairs well with light and fresh dishes like salads, bruschetta, or ceviche. The beer's tropical and citrus notes complement the bright flavors of herbs, citrus dressings, and fresh vegetables, providing a refreshing and flavorful combination.
Hazy Pale Ales are highly versatile and can be enjoyed year-round, depending on personal preferences and regional availability.
The juicy and tropical hop flavors of Hazy Pale Ales make them especially enjoyable during warmer seasons. The beer's refreshing profile and vibrant aromas can be a perfect complement to summer activities, outdoor gatherings, and barbecues.
While often associated with warm weather, Hazy Pale Ales can still be enjoyed during colder months. Their flavor complexity and smooth mouthfeel make them a satisfying choice for indoor gatherings or alongside comfort foods.
Hazy Pale Ales' balanced and approachable profile allows them to be appreciated throughout the year, adapting to various occasions and personal preferences. Whether it's a refreshing summer sipper or a flavorful winter treat, Hazy Pale Ales offer year-round enjoyment.
Hazy Pale Ales generally have a moderate alcohol by volume (ABV) ranging from 4% to 6%.
The moderate alcohol content of Hazy Pale Ales makes them highly sessionable, meaning you can enjoy multiple servings without becoming overwhelmed by their potency. This makes them a great choice for longer social gatherings or when you want to savor the flavors of the beer over an extended period.
Hazy Pale Ales prioritize flavor complexity and hop character rather than high alcohol content. The moderate ABV allows the hop flavors and aromas to shine without overpowering the overall drinking experience.
Within the Hazy Pale Ale category, there can be variations in hop profiles, malt bills, and brewing techniques, resulting in different sub-styles or interpretations of the style.
Different hop varieties can be used to create variations within the Hazy Pale Ale style. Brewers may choose hops that showcase specific flavors and aromas, such as tropical fruits, citrus, or stone fruits. This selection can result in subtle differences in flavor and aroma profiles.
The choice of grains in the malt bill can also influence the character of Hazy Pale Ales. While pale malt is a common base, variations may include the use of additional specialty malts, such as wheat or oats, to enhance the mouthfeel and haze
Brewing techniques can vary among breweries, resulting in different interpretations of Hazy Pale Ales. Some brewers may focus on maximizing hop flavor and aroma through specific hopping schedules, while others may experiment with different yeast strains or water profiles to create unique variations of the style.
These variations contribute to the diversity within the Hazy Pale Ale category, allowing beer enthusiasts to explore different flavor profiles and find their preferred expressions of the style.
The recommended serving temperature for Hazy Pale Ales is typically between 45°F (7°C) and 50°F (10°C). Hazy Pale Ales should be served slightly cooler than traditional Pale Ales or lagers to enhance the aroma and flavor experience. This temperature range allows the hop aromas to be more pronounced while maintaining the beer's refreshing qualities.
To maintain the desired temperature, it is recommended to chill the glassware before pouring the Hazy Pale Ale. This helps keep the beer at an optimal serving temperature for a longer duration, allowing you to fully appreciate its aromas and flavors.
The hazy appearance of Hazy Pale Ales is a result of specific brewing techniques and the presence of proteins, hop compounds, and suspended yeast in the beer.
Brewers intentionally employ techniques to promote haze formation in Hazy Pale Ales. These techniques can include the use of high-protein grains like wheat or oats, extended whirlpooling, dry hopping during or after fermentation, and reducing filtration or fining processes. These methods help keep more suspended particles in the beer, resulting in the desired haze.
The high-protein grains used in Hazy Pale Ales contribute to the haziness by increasing the amount of suspended proteins in the beer. Additionally, hop compounds and polyphenols, extracted during hopping, can also contribute to the haze.
Hazy Pale Ales often contain a significant amount of suspended yeast, which adds to the haziness. Some brewers intentionally leave the yeast in suspension by limiting filtration or fining processes, allowing the yeast to contribute to the haze and provide a smoother mouthfeel.
The combination of brewing techniques, proteins, hop compounds, and suspended yeast creates the characteristic hazy appearance that has become synonymous with Hazy Pale Ales.
The brewing process plays a significant role in shaping the flavor profile of Hazy Pale Ales, with various factors influencing the final taste.
The choice of hop varieties and the timing of hop additions during the brewing process significantly impact the hop flavors and aromas of Hazy Pale Ales. Brewers may select hops with tropical, citrus, or stone fruit characteristics to complement the beer's juicy profile. Late hop additions and dry hopping can enhance these flavors and aromas.
The selection of grains in the malt bill, such as pale malt, wheat, or oats, contributes to the beer's mouthfeel and sweetness. Additionally, adjustments to the water chemistry, such as chloride to sulfate ratios, can affect the perception of hop bitterness and enhance the malt sweetness.
Yeast selection plays a crucial role in shaping the flavor profile of Hazy Pale Ales. Certain yeast strains may produce fruity esters that complement the hop flavors, adding complexity to the beer's taste.
Fermentation temperature and duration also impact the flavor development, with cooler temperatures often resulting in cleaner flavors and warmer temperatures potentially producing more ester and hop-derived aromas.
By carefully considering these brewing factors, brewers can create Hazy Pale Ales with a wide range of flavor profiles, offering unique experiences to beer enthusiasts.
Hazy Pale Ales can be an excellent choice for beginners looking to explore craft beer styles. Here's why:
Hazy Pale Ales offer a flavor profile that appeals to a wide range of palates. The moderate hop bitterness, balanced with fruity and tropical hop flavors, makes them more approachable than some other hop-forward styles. The slightly sweeter malt backbone adds depth to the flavor without overwhelming the palate.
The smooth and creamy mouthfeel of Hazy Pale Ales, along with their vibrant hop aromas, provides an enjoyable drinking experience. The juicy hop flavors can be enticing for newcomers to craft beer, as they offer a different dimension of taste compared to more traditional beer styles.
Hazy Pale Ales can serve as a gateway to exploring other beer styles, including IPAs and other hop-forward beers. They introduce drinkers to the concept of hop flavors and aromas while maintaining balance and approachability. This can open the door to further exploration and appreciation of the diverse world of craft beer.
Whether you're new to craft beer or an experienced beer enthusiast, Hazy Pale Ales offer a flavorful and enjoyable experience that can be appreciated by a wide range of drinkers.
For the Alcorn family, brewing really does run in the family. Jeffery (the head brewmaster) and his two sons, Trevor and Cameron, make up Tridentine Brewing, a family homebrewing operation founded in 2019.
Jeffery was first taught how to homebrew in the mid 1990's by his father-in-law. Back then, brewing was done in plastic buckets, with conditioning performed in 2 liter plastic bottles. Although those days are long gone, Tridentine stays true to the traditional themes of God and country, instilled by their patriarch.
The Alcorn’s went with the Spike Trio and Conicals for two reasons: “A majority of Spike’s equipment is 90% made in the USA and the products ooze quality,” Trevor says. “You aren't going to receive a piece of equipment made of inferior steel, put together hurriedly with weld lines, scratches, or dents. Every piece that you receive from Spike is as if they made it for their own personal brewery.”
Knowing “why” you are brewing is the key ingredient for success. "It makes things as mundane as cleaning out a kettle after a successful Brew Day much more meaningful,” Trevor says. "Brewing is a fantastic way to stay connected and have a shared hobby."
The beer name, Dies Irae or “Day of Wrath” in English, comes from the most awe-inspiring track on Mozart’s Requiem Mass composition.
Attaining peak darkness, this syrupy Stout has hints of coffee and a pleasing hop aroma. Chocolate wheat is added to help head retention. The beer also has an ABV of 10.2%, which is a win in our book.
Starting boil volume is 18.5 gallons. Consider using a cooling coil during fermentation, as Nottingham Ale Yeast is aggressive and will generate heat, possibly driving temperature out of optimal range.
Dies Irae Imperial Stout won four medals at various homebrew competitions around the U.S. last year.
BATCH SIZE: 12 gal
OG: 1.105
FG: 1.021
IBU: 44
ABV: 10.9%
EFFICIENCY: 69%
MASH TEMP: 154ºF
BOIL: 165min
FERMENTATION: 68ºF - 5-6 days
SYSTEM: Trio
Cheers,
The Alcorn Family - Tridentine Brewing
Stout beer, known for its intense flavors and dark hues, is crafted with roasted malt or barley, hops, water, and yeast. With ABV percentages ranging from 4% to 10%, stouts come in black to deep brown shades and can taste sweet or bitter.
The flavor profiles vary greatly, with hints of coffee, chocolate, caramel, roasted malt, molasses, licorice, and oatmeal.
Travel back to the 1600s in England, where the stout story begins. Initially, "stout" simply referred to a robust, dark beer. Stout was originally the bolder cousin of porter, a popular dark beer brewed in London.
Fast forward to the 18th century, when stout beer became the talk of the town among Londoners. Taverns and pubs eagerly served this rich brew, and brewers dabbled in new ingredients and techniques to produce diverse styles.
The 19th century brought the rise of stout beer giants like Guinness, Mackeson, and Bass.
Today, stout beer is one of the most beloved beer styles worldwide. From traditional dry stouts to imperial, milk, oatmeal, and barrel-aged stouts, there's a stout for every beer aficionado.
Stout beer is an incredibly versatile and delightful beverage that can be savored in numerous ways. Sure, it's great on its own, but why stop there?
Food Pairings: A match made in heaven! Pair your stout with rich, savory dishes like a steak or a burger. Got a sweet tooth? Try chocolate cake or brownies. Stouts also play well with creamy dishes like macaroni and cheese – cutting through the richness and balancing the flavors.
Ingredient Boost: Transform your drinks! Add a stout shot to hot cocoa or coffee for a depth of flavor. Create lip-smacking cocktails like a Black and Tan (stout and pale ale) or a Black Russian (stout and vodka).
Cooking Companions: Stout's bold flavor adds a kick to your dishes, enhancing beef stew, chili, or even chocolate cake. Its tenderizing powers make it perfect for marinades and slow-cooked meals.
Imperial Stout is a powerful and intense stout beer made with a high percentage of roasted barley and hops.
This full-bodied beer has a deep, complex flavor profile, and its high alcohol content (8-12% ABV) is complemented by notes of coffee and dark chocolate.
Milk Stout, also known as Sweet Stout, is a creamy, sweet stout beer made with lactose sugar. This sugar contributes to the beer's distinct sweetness, body, and texture.
Dark in color with a mild roasted flavor, milk stouts are a great choice for a lighter beer or as an after-dinner drink or dessert accompaniment.
A stout beer with a smoky flavor derived from smoked malt used during brewing, Smoked Porter is a full-bodied beer with robust flavors of chocolate, coffee, and roasted nuts.
Pair it with barbeque, smoked meats, aged cheeses, chocolate cake, or brownies.
A unique stout beer aged in wooden barrels, Barrel-Aged Stout has a complex flavor profile and higher alcohol content than other stouts.
The aging process imparts flavors of oak, vanilla, and caramel, and the beer can be aged from six months to two years.
Featuring a unique flavor and texture profile from the addition of oats during the brewing process, Oatmeal Stout has a smooth, creamy mouthfeel and sweet, nutty flavor.
Ranging from sweet and malty to slightly roasted, it pairs well with a variety of dishes, from seafood to desserts.
Infused with coffee, Coffee Stout is a popular dark beer with a strong coffee aroma and flavor. Often enjoyed as an after-dinner drink or dessert accompaniment, it can also be enjoyed as an aperitif or a refreshing beer for a summer day.
A unique beer brewed with coffee, oatmeal, and chocolate, Breakfast Stout has a rich, bold flavor with a smooth, slightly sweet finish. Pair it with smoked meats, omelets, or other breakfast favorites, or enjoy it as a morning pick-me-up.
Chocolate Stout is a delightful take on stout beer, brewed with dark malts, cocoa powder, or chocolate for a rich, indulgent flavor. Often enjoyed with desserts or spicy dishes, this beer has a complex mix of sweet, roasted malts, dark chocolate, and hints of coffee.
Originating in Ireland, Dry or Irish Stout is known for its dark color, dry roasted flavor, and low alcohol content, making it a perfect session beer. Roasted barley gives it its unique flavor and color. Served on nitro taps, this beer offers a creamy, smooth texture.
Pair it with grilled meats, fish, or salads, and enjoy a flavorful yet light beer experience.
A stout is a dark, full-bodied beer made with roasted malt or barley, hops, water, and yeast, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. The alcohol content can range from 4-8% ABV, depending on the style.
Yes, a stout is considered to be a dark beer, made with roasted malt or barley, hops, water, and yeast. It’s characterized by its full-bodied flavor.
Stout beer often has higher alcohol content than other beers, ranging from 4-8% ABV, depending on the style. Check the label to know the alcohol content of a specific beer.
Stout beer is also called "black beer," known for its full-bodied flavor profile with chocolate, coffee, roasted, smoky, and sweet notes.
Coffee beer is a stout beer variety brewed with coffee beans, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. Its alcohol content ranges from 4-8% ABV, depending on the style.
We discovered that we all had the same passion, vision and direction for opening a taproom and as they say…the rest is history. Higher Animal plans to open a cool, chill space to hang out with your friends and enjoy a great beer in 2023.
We absolutely love the control you get from the Trio and CF15’s. From the locked in mash temps to the locked in fermentation temps, the versatility we have is unmatched. The possibilities are only bound by your creativity.
This is our summer crusher and pool beer. For this one, we like to K.I.S.S. (keep it simple, stupid).
The name ‘I Demand a Playdate’ comes from a conversation between Jason’s daughter, Willa, and one of her best friend’s dad. Willa saw Nate and demanded a playdate with Scout. He replied, “I only take demands on the 31st of the month.” Three years later, she still calls Nate on the 31st of each month and proclaims, “I demand a play date!”
It's a basic 1.33 liquor to grist ratio. So, for 7.5 gallons of strike water, we add 7 grams of calcium chloride and 5 grams of gypsum as our water profile. Mash in normally.
BATCH SIZE: 12 gal
OG: 1.054
FG: 1.011
IBU: 10.6
ABV: 5.6%
EFFICIENCY: 83%
MASH TEMP: 150ºF
BOIL: 60 min
FERMENTATION: 66ºF - 1.5-2 weeks
SYSTEM: Trio
1. The flaked grain should be separate from the 2-row and 6-row. Don't crush the flaked grains and just layer them on top of the mash after mash-in.
2. If you haven't ever tried fermenting 34/70 at ale temps, hold onto your reigns because this beer will ferment out in about 4 days total. With this being said, we add our dry hops on day 2.
3. After fermentation is complete, we wait 3-5 days so the yeast can do it's clean-up duties and then we crash & carb, add finings if desired, and keg. We are grain to glass in a little under 2 weeks or so.
4. It’s very important to maintain that 66* fermentation temp because if you increase it towards 70*, it tends to dry this beer out more than we like.
5. You can play around with the dry hop to showcase any other hop you'd like, as well (Citra, Mosaic, ect.). If you are just brewing 6 gallons, just split everything in half. Oh ya, one more thing...have fun and happy brewing!
Cheers,
Jason, Don and Chad from Higher Animal Brewing
An India Pale Lager (IPL) is a hybrid beer style that brings together the best of two beer worlds – the hop-forward attributes of an India Pale Ale (IPA) and the smooth, clean crispness of a lager.
Originating in the early 21st century, the IPL is a contemporary beer style that has made a name for itself through its unique and complex flavor profile.
The key differentiating factor for an IPL lies in its balance between robust hop flavors and a smooth lager finish, a combination not commonly found in other beer styles.
The brewing process also sets IPL apart. Despite using ingredients similar to an IPA, it follows the lagering process, a method of fermentation and conditioning at cooler temperatures.
IPL is a fairly new beer style, emerging from the American craft beer scene in the early 2000s as brewers sought innovative ways to experiment with beer flavors.
The origins of IPL can be traced back to the popularity of IPA and the brewer's quest to infuse its hoppiness into a lighter, more crisp beer - hence, the birth of IPL.
With an IPL, expect a symphony of flavors. The beer typically starts with a strong hop bitterness, reminiscent of an IPA, boasting flavors of pine, citrus, or even tropical fruit.
The flavor then transitions into the smooth, clean malt profile typical of a lager, often leaving a crisp finish that lingers.
Like an IPA, IPL uses hops generously, but it is brewed with lager yeast and fermented at cooler temperatures, akin to a traditional lager.
The process involves primary fermentation at lower temperatures, followed by an extended period of cold conditioning, or "lagering," which aids in enhancing the beer’s clarity and crispness.
In an IPL, hops are key. Brewers often use varieties that impart bold flavors and aromas, such as citrus, pine, floral, or tropical fruit notes.
Lager yeast and a balanced malt base, which might include pilsner malt, Vienna malt, or Munich malt, are also essential in crafting an IPL.
Yes, IPL can be enjoyed year-round. Its light, crisp lager characteristics make it a refreshing option for warmer months, while the hop-forward flavors provide a satisfying complexity for colder seasons.
IPLs generally have an alcohol by volume (ABV) in the range of 5.5% to 7%, although some versions may go higher. Despite their strength, IPLs typically maintain a balanced, accessible profile.
As IPL is a style born from the craft beer movement, there are many variations. Some brewers may choose to use different hop varieties, imparting a unique character to their version of IPL.
IPLs are best served at "cellar temperature," around 50 to 55 degrees Fahrenheit (10-13 degrees Celsius). This temperature range allows both the hop flavors and the smooth lager characteristics to shine.
Several craft breweries have gained recognition for their IPLs. Examples include Jack’s Abby Brewing's "Hoponius Union" and Ballast Point's "Fathom IPL."
The golden color of an IPL largely comes from the malt used during brewing. Pale malts often used in IPL production lend a light to medium golden hue to the beer.
The lager fermentation process, along with the cooler fermentation temperatures, allows for a clean, crisp beer that highlights the chosen hops' flavors and aromas, contributing to the beer's overall complexity.
Due to the generous use of hops, IPLs can be quite bitter. However, this bitterness is balanced by the smooth, malty characteristics brought about by the lagering process.
A glass with a stem and a tulip-shaped top, like a Belgian beer glass, is often used to serve IPL. This type of glass helps maintain the beer's temperature, enhances its aroma, and supports a frothy head.
IPL can be a great choice for beer beginners open to trying a beer with complex flavors. It combines the hoppy punch of an IPA with the easy-drinking nature of a lager, offering an intriguing introduction to the world of craft beer.
American IPLs often feature American hop varieties known for their bold, often citrusy and piney flavors. The use of these hops can impart a distinct character compared to IPLs made with European or other hop varieties.
IPL beers can be found at craft breweries, specialty beer stores, and online beer retailers. As the style becomes more popular, it’s also increasingly found in local supermarkets and liquor stores. Always remember to check for freshness to ensure the best flavor.
The emergence of IPL was strongly influenced by the craft beer revolution, where innovation and experimentation became central to brewing. Brewers sought to create unique styles that stood out in an increasingly competitive market.
The rise in popularity of hop-forward beers, particularly IPAs, also played a crucial role. Brewers saw an opportunity to combine the hoppiness of IPAs with the smoothness of lagers, thus creating a new hybrid style.
The fermentation temperature is crucial because lager yeast strains used in IPL production perform best at cooler temperatures, typically between 45-55°F (7-13°C). This promotes clean fermentation, reducing fruity esters and spicy phenols, thereby allowing the hops to take center stage.
The lower fermentation temperature also enables a process known as lagering. This extended, cold storage period helps to enhance the beer's clarity, stability, and smoothness, characteristics intrinsic to the IPL style.
The IPL style has been enthusiastically received, particularly among craft beer aficionados. It's often celebrated for its unique blending of styles and has become a symbol of the innovative spirit within the craft beer community.
Additionally, IPL has broad appeal due to its balanced nature. It appeals to IPA lovers seeking something different, lager drinkers looking for a flavor boost, and newcomers seeking a complex but approachable beer style.
As with most hop-forward beers, IPLs are generally best consumed fresh. Over time, the hop flavors and aromas will diminish, and the beer may develop off-flavors. To enjoy an IPL at its best, it's recommended to consume it within a few months of packaging.
Choosing the right glass can enhance the IPL drinking experience. A glass that tapers at the top, such as a tulip glass or even an IPA glass, is an excellent choice. These glasses concentrate the hop aromas and help maintain a nice head, amplifying the sensory experience of the IPL.
The balance of hop bitterness and smooth lager qualities makes IPL a versatile pairing option. The hop bitterness can cut through rich, fatty foods or balance spicy dishes, while the crisp lager finish refreshes the palate.
As interest in craft beer and unique styles continues to grow, the future looks promising for IPL. Brewers are likely to continue experimenting with this style, and we can expect to see an increasing variety of IPLs on the market.
Given its balanced nature, IPL has the potential to bridge the gap between traditional lagers and more robust, hop-forward beers, thus broadening its appeal among different beer drinkers.
Homebrewing an IPL can be a fun challenge for beer enthusiasts looking to explore this unique style. The process generally involves using a generous amount of hops, similar to an IPA recipe, but fermenting with lager yeast at cooler temperatures.
The key to brewing a successful IPL at home is nailing the fermentation process. Lager yeast requires a controlled environment and stable, cool temperatures. Therefore, homebrewers need to have a set-up that allows them to maintain these conditions throughout fermentation and lagering.
IPLs, being a product of the craft beer movement, are often featured in craft beer festivals. Events like the Great American Beer Festival, Craft Brewers Conference, and local craft beer festivals are excellent places to explore a range of IPLs.
While IPL is typically enjoyed fresh to maintain its hoppy characteristics, some brewers experiment with barrel-aging IPLs. Barrel aging can add another layer of complexity, infusing the beer with flavors from the barrel, such as vanilla, oak, or even bourbon.
However, it's important to note that barrel-aged IPLs will be quite different from fresh ones. The hoppy punch will be more subdued, making way for the flavors imparted by the barrel.
While traditional IPLs rely on the interplay of hops, malt, and yeast for their flavor, some brewers do experiment with added flavorings. This could include ingredients such as fruit, spices, or coffee. The aim is often to complement the hop profile and add an extra dimension to the beer.
Water quality is crucial in brewing all beer styles, including IPL. The mineral content of the water can influence the beer's flavor and the effectiveness of the brewing process. For IPL, brewers often use water profiles that enhance the hop bitterness while ensuring a smooth finish.
As mentioned earlier, IPLs are best consumed fresh, ideally within a few months of packaging. This ensures that the hop aroma and flavor are at their peak. Over time, these qualities diminish, and the beer may lose some of its distinctive IPL characteristics.
Serving IPL at the correct temperature, typically between 50-55°F (10-13°C), is crucial to fully appreciate its complex flavor profile. Serving it too cold can suppress the hop character and malt balance.
Pouring IPL correctly is also key. Aim for a moderate pour that forms a decent head, which helps release the beer's aromas. If served from a bottle or can, don't pour out the entire contents in one go. Leave a little behind initially, swirl it around to capture any sediment and flavor, then pour the rest.
While IPLs can be enjoyed year-round, they tend to be particularly popular during the transitions between seasons. Their complex profile, combining the refreshing qualities of a lager with the flavorful hop character of an IPA, makes them an excellent choice for both warm and cool weather.
The choice of malt in an IPL is crucial in achieving a balance between the strong hop flavors and the smooth lager finish. Malt provides the sweetness that counteracts the hop bitterness and contributes to the body and color of the beer.
Pilsner malt is commonly used due to its light flavor and color, which allows the hops to shine. However, some brewers may choose to incorporate Vienna or Munich malts to add a bit more maltiness and complexity.
The lagering process for an IPL typically takes several weeks, but it can sometimes extend up to several months. The exact duration depends on the specific recipe and the brewer's preference. The extended lagering period helps to enhance the beer’s clarity and crispness, essential characteristics of the IPL style.
Traditional hopping involves adding hops during the boil, which contributes to the beer's bitterness. On the other hand, dry hopping involves adding hops post-boil or during fermentation. This method imparts more aroma and flavor, without significantly increasing bitterness.
In the context of IPL, both methods are typically used. Traditional hopping provides the base bitterness while dry hopping enhances the hop-forward character that distinguishes IPLs. Some IPLs might be more heavily dry-hopped, leading to a more pronounced aroma and hop flavor.
While IPLs are not typically bottle-conditioned (a process where sugar and yeast are added before bottling to create natural carbonation), some breweries might choose this method. Bottle conditioning can add an extra layer of complexity to the beer, but it also requires more time and careful handling.
Absolutely, the water profile can significantly impact the taste of an IPL. Different mineral compositions in the water can accentuate or diminish the impact of the hops, alter the perceived bitterness, and influence the mouthfeel. As such, brewers often carefully adjust their water profile when brewing IPL to achieve their desired flavor outcome. For more on water chemistry and brewing, check out this latest blog, It’s a Wonderful Waterworld: Your Go-To Guide for Water Chemistry and ph in Brewing.
Joe is the prime example of a homebrewer turned pro brewer. He currently owns and operates Gathering Place Brewing in Milwaukee, WI.
]]>Joe is the prime example of a homebrewer turned pro brewer. He currently owns and operates Gathering Place Brewing in Milwaukee, WI.
“I made this recipe when I was still a homebrewer," he says. “This beer won a 1st place Blue Ribbon at the 2016 Wisconsin State Fair, 2nd place at the Nordeast Big River homebrew competition (MN), and 3rd place at the Kentucky Bluegrass Cup.”
Lagers don't need to have super complicated grain bills and this recipe is a good example of that. Vienna malt is slightly darker than a typical base malt like Pilsner malt (4 Lovibond vs 1.8L) which gives a little fuller flavor. Munich malt is great for adding a bit more character and soft caramel flavors.
Adding Munich 10L and Munich 20L gives the beer a bit more complexity by layering up the slightly more roasted grains to add a depth of flavor and some nice bready, malty, caramel notes without being too dark or having too roasty a flavor.
BATCH SIZE: 3.5 gal
OG: 1.054
FG: 1.012
IBU: 27
ABV: 5.5%
EFFICIENCY: 79.8%
MASH TEMP:
135ºF - 0:30 min
145ºF - 0:45 min
157ºF - 0:10 min
167ºF - Mash Out
BOIL: 60 min
FERMENTATION:
50ºF - 8 days
50ºF - 34 days
SYSTEM: Trio
For more articles by Joe, check out his latest blog, A Yeast Starter: The Key to Better, Boozier Beer!
Cheers,
Joe Yeado - Gathering Place Brewing
Vienna Lager is a style of beer that originated in Vienna, Austria in the mid-19th century. It is known for its amber color, balanced malt and hop profile, and clean, crisp finish. Here, we will explore various facets of this timeless beer style.
Vienna Lager stands out due to its perfect balance between malt and hops. It carries a subtle sweetness from the malt, balanced by a moderate hop bitterness.
The Vienna malt gives this beer its signature amber color, a deeper hue than its Pale Lager counterparts, yet not as dark as the Munich Dunkel.
Vienna Lager is traditionally brewed using a method called "decoction mashing", a process that helps to give the beer its distinct malt complexity.
Vienna Lager was first brewed by Anton Dreher in Vienna, Austria in 1841, following the development of a new kilning process that created Vienna malt.
Interestingly, after falling out of favor in Europe, Vienna Lager found a new home in Mexico in the 19th century due to Austrian immigrant brewers. This is why many commercial examples today come from Mexican breweries.
Vienna Lager is characterized by a toasty malt sweetness, reminiscent of freshly baked bread.
This maltiness is balanced by a gentle bitterness from noble hops, resulting in a beer that is flavorful yet highly drinkable.
The lagering process imparts a clean, crisp finish that leaves you wanting another sip.
The primary ingredient in a Vienna Lager is Vienna malt, which gives the beer its distinctive amber color and malty flavor.
Traditionally, brewers use a method called decoction mashing. This involves boiling a portion of the mash and then adding it back to raise the temperature. This process contributes to the malt complexity of the beer.
Like all lagers, Vienna Lager undergoes a process called lagering. This is a period of cold storage, typically for several weeks or months, which helps to produce a clean, crisp beer with few esters or other fermentation byproducts.
The maltiness of Vienna Lager pairs well with rich, roasted meats like pork or beef.
Given the style's popularity in Mexico, it's no surprise that it pairs well with Mexican cuisine. Think enchiladas, tacos, or even spicy foods.
The moderate flavor profile of Vienna Lager also makes it an excellent companion for mild, creamy cheeses.
Yes, Vienna Lager can be enjoyed year-round. Its balanced flavor profile and medium body make it suitable for any season.
Vienna Lager typically has a moderate alcohol content, usually ranging from 4.5% to 5.5% ABV. This makes it a beer that's strong enough to be flavorful, but not so strong that it can't be enjoyed in multiple servings.
The classic Vienna Lager is amber in color, malty in flavor, and balanced by a moderate hop bitterness.
Mexican Vienna Lagers often exhibits a darker color and a more pronounced malt profile, influenced by local brewing traditions.
Vienna Lager is best served slightly chilled, typically between 46-50 degrees Fahrenheit (8-10 degrees Celsius). This temperature allows the flavors to express themselves fully, while still providing a refreshing experience.
Some well-known examples include Samuel Adams Boston Lager (an American interpretation), Dos Equis Amber, and Negra Modelo (both Mexican interpretations).
Additionally, many local craft breweries produce their own versions of Vienna Lager, offering unique takes on this classic style.
The golden to amber color of Vienna Lager comes from the use of Vienna malt, a type of malt kilned at slightly higher temperatures than pale malt. This results in a malt that contributes both color and a unique flavor to the finished beer.
Decoction mashing contributes to the malt complexity of Vienna Lager, adding depth and richness to the beer's flavor profile.
The lagering process also plays a significant role. This cold storage period helps to produce a clean, crisp beer with minimal fermentation byproducts, allowing the malt and hop flavors to shine through.
While Vienna Lagers do contain a level of bitterness from hops, they are generally not considered a bitter beer style. The bitterness is typically moderate and is there to balance the malty sweetness rather than dominate the flavor profile.
Vienna Lager is often served in a glass with a narrow base that widens towards the top, similar to a wine glass. This design helps to concentrate the beer's aromas, enhancing the overall tasting experience.
Yes, Vienna Lager is a great style for beginners. Its balanced flavor profile is approachable, while still offering plenty of complexity for those new to beer tasting.
While both styles maintain a balance between malt and hops, Mexican Vienna Lagers tend to have a more pronounced malt profile and are often slightly darker, influenced by local brewing traditions.
You can find Vienna Lagers at local breweries, liquor stores, and even some supermarkets. Be sure to look out for both local craft examples and imports from Mexico and Austria.
Like all beers, the quality of a Vienna Lager is largely dependent on the quality of its ingredients. High-quality Vienna malt, water, yeast, and hops are essential.
The brewing technique also plays a crucial role. Traditional methods, such as decoction mashing and proper lagering, can significantly enhance the beer's taste and character.
As with any beer, freshness is key. Always check the packaging dates when buying commercial beers, and drink them within their suggested freshness window.
The name of this beer style is a nod to its origins. Anton Dreher first brewed it in Vienna, Austria, using the newly developed Vienna malt. Therefore, it was fittingly named Vienna Lager.
While the classic Vienna Lager recipe is fairly standard, many craft breweries introduce unique ingredients or techniques for a twist on the traditional style. This could include the use of local hops or malts, aging the beer in different types of barrels, or adding unique ingredients like fruit or spices.
The water used to brew Vienna Lager traditionally has a moderate mineral content. This aids in enhancing the malt-forward profile of the beer, adding to its complexity.
When tasting a Vienna Lager, look for a balance between malt sweetness and hop bitterness. The beer should also have some complexity, with flavors reminiscent of toasted bread, caramel, or even a hint of chocolate. The finish should be clean and crisp, typical of lagers, without any harsh or lingering aftertastes.
One interesting fact about Vienna Lager is that it almost disappeared in Europe, only to be revived by Mexican breweries.
Vienna Lager is said to have inspired other beer styles, such as Märzen and Oktoberfest beers.
To brew your own Vienna Lager, you'll need Vienna malt, lager yeast, and noble hops. The brewing process involves decoction mashing, a careful fermentation at lower temperatures, and a lagering period for the beer to mature and develop its characteristic clean, crisp profile.
Remember, brewing lagers requires patience. The lagering period can take several weeks, but the wait is well worth it for this beautifully balanced beer.
Yes, Vienna Lager beers are recognized in many beer competitions, including the prestigious Great American Beer Festival and World Beer Cup. These competitions often have a specific category for Vienna Lagers, giving brewers the chance to showcase their interpretation of this classic style.
After 25 years of service in the military and law enforcement, James K. tapped into his never-give-up attitude and turned a hobby into a new profession.
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After 25 years of service in the military and law enforcement, James K. tapped into his never-give-up attitude and turned a hobby into a new profession. “My whole brewery design has been Keep It Simple. This being said, you’re going to want to invest in good equipment. Don't sacrifice quantity for quality,” he says.
“With the Spike 1-barrel system, you can brew a beer and then just put it on tap. Simple as that! You can also pump out more styles and flavors across the board because of the size.” James continues, "If we happen to brew a bad batch (and it does happen) it doesn’t hurt my pocketbook that much because there's room for some trial and error. We play our sad song and watch that batch go down the drain…and then we get back at it. The better the beer, the better the business.”
All our beers have a military, law enforcement or canine element in their names. We brew double batches of beers that really move, like our hazy IPA. It took probably three batches to get Puppy Training right. We didn’t want to use a lot of hops, which was the key to getting it to taste the way we wanted. IREKS Sour malt is a specialty German grain outsourced from our local malthouse and was added to help reduce the ph of the water in the mash ton.
We wanted the caramel crystal to bring out that clear brown color. Same with yeast. We went with the West Coast strain to help make it a clear IPA, not hazy.
We use Civil Sass Hops as the owner is also a military veteran. They are also our local hop yard here in Chatfield, MN. Their Pioneer hops are high in alpha acids and were also dated back to the Civil War era.
We use orange peels in the secondary fermentation to bring a nice citrus and bitter flavor to the beer.
BATCH SIZE: 5 gal
OG: 1.048
FG: 1.010
IBU: 63
ABV: 5.0%
EFFICIENCY: 70%
MASH TEMP: 148 ºF
BOIL: 60 min
FERMENTATION: 68ºF - 14 days
SYSTEM: Nano
Cheers,
James Kenison - Pawprint Brewery
India Pale Ales (IPAs) have surged in popularity as craft beer favorites in recent years. Recognized for their bold and bitter taste, IPAs derive these distinctive flavors from hops. These hops are generally more potent than those found in other beer styles, resulting in a one-of-a-kind flavor profile. With alcohol content typically ranging from 4-7% ABV, IPAs stand out from the crowd.
You'll find a variety of IPA subcategories, including West Coast, East Coast, Session, Belgian, and Fruited IPAs, just to name a few. If you're on the hunt for a brew with a powerful taste and a pronounced hop character, IPAs are the way to go!
Renowned for their bold and bitter flavors, IPAs boast a "hop forward" taste, setting them apart from other beers. The citrusy, floral, and herbal hops contribute to their distinct flavor profile.
Compared to its American counterpart, the English-style IPA tends to have a more balanced and restrained character. It typically showcases a moderate to strong hop bitterness, but the hop flavors and aromas are usually more earthy, floral, or herbal, rather than the citrusy, piney, or resinous characteristics commonly found in American IPAs. English IPAs often feature malty profiles, with a prominent biscuit or toasty malt backbone that supports the hops.
Depending on the IPA variety, you might even detect hints of tropical fruit, citrus, pine, and herbal notes in its flavor profile.
Originating in 19th-century England, the India Pale Ale (IPA) was initially crafted to supply beer to troops stationed in India. Its high alcohol and hop content helped preserve the beer during long voyages, and it soon gained popularity in England before spreading worldwide as a cherished beer style.
Contemporary IPAs come in various styles and flavors, from traditional English IPAs to modern American ones. Hops can range from light and floral to intensely bitter, while alcohol content varies from light to strong. Brewers often experiment with diverse hop varieties and techniques to develop complex, unique brews.
To fully appreciate an IPA, keep these tips in mind.
When pairing an IPA with food, keep in mind that its bitterness can overpower subtle flavors. It's best to match IPAs with bold dishes that can withstand the beer's hop-forward taste.
India Pale Ales typically have an ABV range of 5-7%, but this varies depending on the IPA type. West Coast IPAs generally feature higher ABV levels, between 6-7.5%, while Session IPAs have a lower range of 4-5.5% ABV. Double IPAs, also known as Imperial IPAs, are the strongest with an ABV of 7-10%.
It's important to remember that higher ABV levels result in more intense and bitter flavors due to the increased hops and malt used in the brewing process. If you prefer a stronger, more bitter beer, opt for an IPA with a higher ABV. Conversely, choose a lower ABV IPA for a milder, less bitter flavor.
Characterized by its intense hop flavor and aroma, the West Coast IPA is a highly hopped beer with a pronounced bitterness and robust hop taste, balanced by a light malt profile.
With moderate to very high hop bitterness and alcohol content ranging from 5% to 10%, these beers are typically dry-hopped for added aroma and flavor. They are often unfiltered and hazy.
East Coast IPAs, distinguished by their moderate to high bitterness and less prominent malt profile compared to West Coast IPAs, feature a slightly sweeter taste and lower hop intensity.
With a light to medium body and a crisp finish, these IPAs are brewed using American hops East Coast IPAs may include fruit, wheat, or oats as adjunct ingredients, creating a more complex flavor profile.
Session IPAs, known for their lower alcohol content compared to traditional IPAs, are designed for extended consumption without becoming overwhelming.
With a lighter body and balanced flavor, this emphasizes the hop aroma and flavor rather than intense bitterness, showcasing citrusy, floral, and herbal notes.
Originating in the United Kingdom in the late 1700s, British IPAs, or English IPAs, are recognized by their floral and fruity aroma, balanced malt flavor, and slightly bitter finish.
Typically brewed with traditional English hop varieties like Fuggles and Goldings, these beers showcase a light to medium body, a golden to amber hue, and an ABV of 4.5-6.5%.
British IPAs have a balanced flavor profile with mild to moderate bitterness, combining mild malt sweetness and moderate hop bitterness.
The increasingly popular Lactose IPA, or "Milkshake" IPA, is a newer beer style in the craft beer scene. Brewed with lactose, a sugar derived from milk, it imparts a creamy, sweet flavor reminiscent of a milkshake.
This ingredient also contributes to a smooth, full-bodied texture. While various hops are used in brewing, the lactose sweetness balances out the hoppy bitterness, resulting in a complex and refreshing beer with a one-of-a-kind flavor profile.
Oat IPAs are distinctive among other IPA styles due to their higher oat content, which lends a creamy, smooth mouthfeel.
With fruity, floral, and citrus notes, Oat IPAs are highly drinkable and often finish dry. This style is perfect for those seeking to experience the bold, bitter flavors of IPAs without feeling overwhelmed.
Belgian IPAs bring a distinct twist to the well-known India Pale Ale by incorporating Belgian yeast, which contributes a unique flavor. Typically lighter in color, these IPAs boast a pronounced floral and fruity aroma.
Often brewed with hops like Styrian Goldings, Saaz, and Hallertau, they exhibit a spicy and herbal taste. Though not as bitter as their traditional counterparts, they maintain a strong hop character and a satisfying, lingering finish.
Fruited IPAs have gained popularity in recent years, adding a unique twist to the classic IPA by incorporating various fruits. Commonly featuring pineapple, mango, passionfruit, and citrus, these beers can range from sweet to tart. The fruit addition introduces a slight acidity, which balances the hop bitterness.
Sour IPAs, called "sour ales," have a distinct sour, tart, or acidic taste. Brewed with wild yeast strains, bacteria, and other microorganisms, they offer a unique flavor and aroma. Ranging from light and fruity to dark and intense, these beers generally have a lower alcohol content than traditional IPAs.
Brett IPA, or Brettanomyces IPA, has gained popularity for its distinctive flavor profile, achieved by adding Brettanomyces yeast during fermentation.
This yeast generates a variety of unique flavor compounds, such as tropical fruit, citrus, earthy notes, and mild funkiness. Dry-hopping emphasizes the hop character and intensifies the bitterness.
Double IPAs, or Imperial IPAs, boast higher amounts of hops, malt, and alcohol than their traditional counterparts. These full-bodied beers offer a robust hop flavor and aroma, balanced by sweet maltiness and a lingering finish.
The increased alcohol content creates a smooth mouthfeel and pleasant warming sensation. Ideal for those seeking bolder, more complex flavors, Double IPAs cater to fans of stronger beers.
Black IPAs, or Cascadian Dark Ales, merge the hop-forward flavors of a classic IPA with the dark maltiness of stouts or porters. This creates a bold, bitter beer with rich, roasted undertones.
Brewed with dark malts like chocolate and black patent, along with hop varieties such as Cascade, Centennial, and Amarillo, Black IPAs boast a strong citrus and floral aroma accompanied by smooth, roasted flavors hinting at chocolate and coffee.
Generally higher in alcohol content, ranging from 6-9% ABV, these beers pair well with savory dishes like steak, barbecue, or dark chocolate desserts.
What makes a bitter beer? It's all about the hops. IPAs usually have a low to moderate bitterness. The hop aroma is usually more pronounced than the bitterness, giving the beer a fruity and juicy flavor.
IPAs tend to have a higher alcohol content than traditional beers and can range from 5-7% ABV. This is because IPAs use more hops, which impart a more intense flavor and bitterness, as well as more alcohol.
EPA stands for Extra Pale Ale, which is a type of beer that is similar to an IPA but lighter in color and body. It is also slightly less bitter and has a lower alcohol content than IPAs.
As a doctor, I enjoy the science of brewing. I try to learn what is happening and why through every step of the brew. I'm always looking for new and different processes and new innovative products.
I have grown quite a bit as a brewer since my Mr. Beer days. I now have a 20-gallon electric Spike Solo brewing system and can dial in all aspects of a Brew Day that I feel the beer needs.
My beer tries to emphasize big flavors, aromas, colors and quality ingredients. Big barrel aged stouts, fluffy tropical NEIPAs and bold fruited sours.
The beer name, Smurfin Safari, is a play on the inspiration of the beer, the beachy Blue Hawaiian cocktail, and the fact that the beer is blue!
In addition to being an extremely fun beer to look at, it tastes so refreshing—full of pineapple, citrus and coconut. The blue spirulina extract even causes the foam/head to be blue tinted. It’s a great beer for the beach or pool!
BATCH SIZE: 7 gal
OG: 1.058
FG: 1.015
IBU: 30
ABV: 5.7%
EFFICIENCY: 80%
MASH TEMP: 152ºF
BOIL: 60 min
FERMENTATION:
68ºF - 10 days
SYSTEM: Spike Solo
Cheers,
Dr. Caleb Whitenack – Psych Doc Brewery
Sour beer is a unique and diverse style of beer with a tangy, complex flavor. It’s created by adding wild yeast and bacteria to the brewing process. This results in a beer that has a tart, acidic taste and an earthy aroma.
The overall color can range from pale yellow to deep brown. The strength also ranges from light and refreshing to strong and complex.
Sour beer is a unique and complex style that can be difficult to describe. It has a tart, acidic flavor that is often compared to a sour candy or fruit juice.
The flavor may also vary depending on the type of yeast used and the amount of time it has been aged. Sour beers often have a dry finish and can be light or full-bodied. However, they are usually low in hops and have a low to moderate alcohol content.
Sour beer has been around for centuries, but it wasn't until the 1800s that brewers began to understand the science behind the process. In the mid-1800s, Louis Pasteur discovered the role of yeast in fermentation and this led to a better understanding of the process of spontaneous fermentation.
By the early 20th century, brewers had developed techniques to control and manipulate the process, producing a variety of sour beers.
Today, sour beer is a popular beer style with a wide range of flavors and styles. From light and tart Berliner Weisse to complex and funky Lambic, there’s a sour beer for everyone!
American Wild Ales are brewed with wild yeast strains, such as Brettanomyces and Lactobacillus, which give the beer its signature sour taste. They are often brewed with various fruits, spices, and other ingredients to create a truly unique flavor profile.
Berliner Weisse is a type of sour beer that originated in Berlin, Germany. It’s a light-bodied, highly carbonated wheat beer. Usually pale yellow in color, it has a tart, lemony flavor with a dry finish.
It’s traditionally brewed with a combination of wheat and barley malts, and fermented with a combination of lactic acid bacteria and yeast. This beer style is often referred to as "the champagne of the north" due to its light, refreshing flavor and low alcohol content.
East Flanders Brown Ale, also known as Oud Bruin, is a unique type of beer that originated in the East Flanders region of Belgium. This style of beer is dark, malty, and slightly sour, with a unique flavor profile that’s unlike any other beer.
With a deep, reddish-brown hue, this beer tastes complex and nuanced, with a malty sweetness that is balanced by a tart, acidic flavor.
Gose is a type of sour beer that originates from Goslar, Germany. It’s a top-fermented wheat beer with at least 50% malted wheat and a small amount of lactic acid bacteria. It’s also considered a light-bodied beer, often with a slightly salty or tart taste.
Gose is also brewed with coriander and salt, which adds to its unique flavor profile. Don’t be alarmed by the cloudy appearance as it’s often unfiltered.
Gueuze is a traditional sour beer style originating in Belgium. This is a blend of young and old lambics, which are spontaneously fermented ales. Gueuze is characterized by its bright, tart, and complex flavor profile, resulting from the combination of the two lambic beers.
Often referred to as "the champagne of Belgium" due to its effervescence and light, refreshing taste. The flavor profile is distinct with notes of lemon, apple, and hay and a hint of funkiness from the wild yeast.
Lambic is a traditional Belgian beer style that is produced in the Senne Valley near Brussels. It’s made with a unique blend of malted barley, wheat, and aged hops. The most distinctive feature of Lambic is its fermentation process.
Unlike other beers, Lambic beers are spontaneously fermented using wild yeasts and bacteria that are naturally present in the air. This process creates a unique flavor profile that is tart, complex, and refreshing. Lambic beers are typically low in alcohol and can range from light and refreshing to dark and complex.
West Flanders Sour Red Ale is a unique and complex type of sour beer originating from the Flanders region of Belgium. This traditional style is brewed with a combination of malts and aged hops, and fermented with a special blend of wild yeast and bacteria.
The result is a beer with a deep ruby color and a tart, fruity aroma. The flavor is complex and tart, with notes of cherry, plum, and raspberry. It has a dry finish and a light to medium body. The beer is often aged in oak barrels, which adds a subtle woody character and contributes to the beer's complexity.
Sour beers are a great accompaniment to cheeses, as the acidity of the beer can help to bring out the flavors of the cheese. Try pairing a sour beer with a sharp cheddar, a soft brie, or a blue cheese for maximum flavor potential!
For a sweet and savory treat, pair a sour beer with a dessert such as apple pie or chocolate cake. The acidity of the beer will help to balance out the sweetness of the dessert and bring out the flavors of the dish.
Sour beers can be an acquired taste for some, but many people find them to be quite enjoyable. The unique flavor profiles of sour beers can be an acquired taste, but they are often quite refreshing and can pair well with certain foods.
If you’re looking to try sour beers, it’s best to start with a lower ABV beer, as these tend to be less intense and more approachable.
Sour beers can range from light to strong in terms of their alcohol content. Generally, sour beers tend to be on the lower end of the alcohol content scale, with most sour beers ranging from 3-7% ABV.
Sour beers typically contain a small amount of residual sugar, but are not considered to be high in sugar. The amount of sugar in a sour beer will depend on the style and the brewing process.
Sour beer and cider are both fermented beverages, but they are not the same. Cider is made with fermented apples, while sour beer is made with beer ingredients such as hops, malt, and yeast.
Also, sour beer is often fermented with wild yeast and bacteria, giving it its unique flavor profile.
Hi! I'm Dan. I’m a retired professor of Biology at Seattle University. I’ve taught Microbiology once upon a time, so cultivating yeast and fermentation chemistry is not an intimidating mystery.
I grow my own hops, almost exclusively German noble hops, and use barley that is grown locally in the Skagit Valley and malted locally as well. The water I use comes from a 550’ well and is only modified by sediment and carbon filtration. I like the idea of brewing locally and accepting the results rather than trying to duplicate terroir somewhere else on the planet.
Fun Fact: Odd Duck's logo was featured in BYO magazine July-August 2019 for the Editor’s Choice honorable mention.
I brew mostly European beers, many of which can be a challenge for new brewers. Ales are easier than the lagers, so I’ve chosen a German alt style ale I call the “Pintail Ale”, with the motto “Bottoms Up!”
The logos were designed by a graphic artist with assistance from Cabot, my African Grey parrot. We have three parrots here, but he’s the one who likes to visit the brewery and is the brewery mascot, hence the name/joke about odd ducks.
Generally, with this altbier I try to follow the traditional alt methods, including just the one hop addition and the lower, 60ºF, fermentation temperature.
BATCH SIZE: 5 gal
OG: 1.054
FG: 1.012
IBU: 27
ABV: 6.0%
EFFICIENCY: 66%
MASH TEMP: 150ºF
BOIL: 60 min
FERMENTATION: 60ºF - 6 days
SYSTEM: Trio
Cheers,
Dan Matlock – Odd Duck Brewery
Altbier, translating to "old beer" in German, represents one of Germany's traditional beer styles. Rooted in the historical brewing methods of Düsseldorf, Altbier is a unique blend of old and new, retaining its top-fermentation process from the ale brewing tradition while maturing in cooler conditions akin to lagers. This hybrid brewing technique gives Altbier its distinct flavor profile, color, and overall allure.
Altbier uniquely bridges the divide between ales and lagers, providing a delightful complexity in taste and character. Its blend of antiquity and innovation makes it a beer lover's treasure to explore.
Altbier stands out in a few key areas, particularly brewing process, taste, and color.
Unlike many other beers, Altbier is a top-fermented beer, akin to ales. However, it is then conditioned at cooler temperatures, much like lagers. This duality is what sets it apart.
Altbier is known for its rich, malt-forward flavor, balanced by a hop bitterness. It sports a deep amber to dark brown color that makes it instantly recognizable.
Altbier has a fascinating, centuries-old lineage that intertwines with the evolution of beer brewing itself.
Originating in Düsseldorf, Germany, Altbier evolved from the city's early brewing traditions. When bottom-fermented lagers gained popularity in the 1800s, Düsseldorf brewers held onto their top-fermenting methods, leading to what we now know as Altbier.
Over time, Altbier brewers adapted, blending lager-style cold conditioning into their process, hence the name "old beer". The method might be old, but the beer has kept its relevance.
Altbier boasts a well-balanced, complex flavor profile that remains approachable to beer enthusiasts of all kinds.
Altbier features a robust malt backbone with a hint of caramel sweetness, but this is offset by a sturdy hop bitterness. The balance makes Altbier taste harmoniously complex.
One of the charms of Altbier is its smooth finish. While it has a full-bodied mouthfeel, it ends with a clean and crisp finish akin to lagers.
The brewing process for Altbier is a testament to tradition and adaptation.
Altbier uses top-fermentation, where yeast ferments at warmer temperatures (15-20°C). This contributes to the beer's robust flavor profile.
After fermentation, Altbier undergoes a lagering period at lower temperatures. This gives it its smooth, clean finish.
Altbier, like other beers, depends on four key ingredients: water, malt, hops, and yeast.
The water used for brewing can significantly impact a beer's taste. For Altbier, soft water, which is lower in mineral content, is ideal.
Altbier typically uses a blend of Pilsner malt and specialty malts, contributing to its deep color and full-bodied flavor.
German noble hops are preferred for Altbier. They provide a balanced bitterness without overpowering the malt flavor.
Ale yeast is used, fermented at warmer temperatures and then conditioned cool, in line with Altbier's unique brewing process.
Altbier's complex yet balanced flavor makes it a versatile companion for many foods.
Its robust maltiness pairs excellently with grilled meats, sausages, and hearty stews.
Altbier can also complement a variety of cheeses, especially aged varieties like Gouda and Cheddar.
For those with a sweet tooth, the caramel undertones of Altbier can complement desserts like fruit tarts and caramel puddings.
Absolutely! While some beers lend themselves to specific seasons, Altbier's balance of hearty maltiness and refreshing finish makes it an enjoyable drink year-round.
Altbier usually falls within a moderate alcohol content range, making it both flavorful and approachable.
Most Altbiers have an alcohol by volume (ABV) between 4.5% and 5.5%, providing a nice balance between taste and strength.
Indeed, there are a few variations of Altbier, each with its own unique characteristics.
The traditional Altbier, featuring a copper color and a balance of malt and hops.
A stronger, richer version typically brewed for special occasions.
A particularly potent Altbier, featuring higher alcohol content and a deeper, more complex flavor profile.
Serving Altbier at the right temperature can enhance its taste and aroma.
Altbier is ideally served at cellar temperatures, around 50-55°F (10-13°C). This allows its complex flavors and aromas to shine through.
While Altbier may not be as widespread as other beer styles, several breweries produce exceptional versions.
In Düsseldorf, breweries like Uerige, Füchschen, Schumacher, and Schlüssel uphold the Altbier tradition.
In the U.S., breweries such as Alaskan Brewing Co., Widmer Brothers, and Otto's Pub & Brewery also offer their take on Altbier.
The rich amber to brown color of Altbier is a result of the specific malts used in its brewing process.
Specialty malts, like Munich or Caramel malt, lend Altbier its deep, rich color. These malts also contribute to the beer's complex flavor profile.
The unique hybrid brewing process of Altbier has a significant impact on its flavor profile.
Top-fermentation, carried out at warmer temperatures, helps develop robust, complex flavors. The cold conditioning, akin to lagers, imparts a clean, crisp finish. This combination is what gives Altbier its distinctive, balanced taste.
Altbier has a notable hop bitterness, but it's well balanced by a strong malt backbone.
While Altbier does present a bitter profile from the use of noble hops, it's harmoniously offset by its malt characteristics. It's this balance that makes Altbier enjoyable and accessible to various palates.
The traditional serving glass for Altbier is the 'stange,' a tall, narrow glass that showcases the beer's color and helps maintain its head.
The 'stange' aids in highlighting the beer's beautiful color, while its narrow design helps concentrate the beer's aroma, enhancing the overall tasting experience.
Altbier is indeed a great choice for beginners, thanks to its balanced taste profile.
It offers a harmony of flavors that's not too overwhelming. Altbier can provide an excellent introduction to the world of traditional German beers.
While the basic brewing methods remain similar, there can be slight differences in taste and presentation between German and American Altbiers.
German Altbiers typically stick to tradition with a balanced, malt-forward flavor. American versions, however, can sometimes be a bit more adventurous, often stronger and more hop-forward.
Finding Altbier might be a bit of a challenge outside of Düsseldorf, but online craft beer retailers and local specialty beer stores are good places to start. In Düsseldorf, of course, the local breweries offer the most authentic experience.
Check out websites specializing in craft beer sales, as they often stock a range of international styles, including Altbier.
These stores often carry a broad selection of beer styles from around the world. If you're lucky, you might find Altbier on their shelves.
If you're visiting Düsseldorf, don't miss the chance to try Altbier directly from the source at local breweries.
Yes, with some knowledge of home brewing and the right ingredients, you can certainly try brewing Altbier at home.
You will need brewing equipment and specific ingredients like Pilsner malt, specialty malts, German noble hops, and ale yeast. Remember to ferment at warmer temperatures and condition at cooler temperatures, in line with Altbier's brewing tradition.
Remember, brewing Altbier requires time, particularly for the cold conditioning process. But the wait will be worth it when you taste your own homemade Altbier.
While you can enjoy Altbier in any beer glass, the traditional 'stange' is the preferred choice for this German beer.
A 'stange' is a tall, narrow glass that's perfect for serving Altbier. Not only does it showcase the beer's color, but its design also concentrates the beer's aroma, providing an enhanced sensory experience.
While there isn't a specific festival dedicated to Altbier, it plays a key role in beer festivals across Germany, particularly in its home city of Düsseldorf.
Altbier can be found in many German beer festivals, including Oktoberfest. In Düsseldorf, Altbier is a staple at every local event and gathering.
Altbier's less widespread popularity can be attributed to historical and geographical factors.
When lager brewing techniques were popularized in the 19th century, many traditional top-fermented beers like Altbier were overshadowed. Additionally, Altbier is a specialty of Düsseldorf, and its local nature contributes to its lesser-known status internationally.
A good Altbier should be well-balanced, providing a harmonious interplay between malt and hops.
It should have a deep amber to brown color and be clear, not cloudy.
In terms of flavor, expect a robust, malt-forward taste balanced by a good level of bitterness. The aroma should be clean, with malt and subtle fruit or hop notes.
Like most beers, Altbier should be stored upright in a cool, dark place to preserve its quality.
Exposure to heat can accelerate aging, and light can cause 'skunking', an unpleasant flavor change. So always keep your Altbier in a dark, cool environment.
Most beers, including Altbier, can be considered vegan, as they primarily contain water, grains, hops, and yeast. However, some breweries might use animal-derived products in the brewing process.
Some breweries use 'finings' (like isinglass, derived from fish) to clarify their beers. If vegan-friendly beer is a priority, it's best to check with the individual brewery.
There are a number of craft breweries worldwide that have taken up the mantle of producing Altbier, each bringing their own unique twist to this traditional German style.
In the U.S., craft breweries like Long Trail Brewing Co. (with their "Double Bag") and Rogue Ales (with their "Dead Guy Ale") produce variations of Altbier. In the UK, you can find breweries like Marble Brewery experimenting with the style.
These craft breweries sometimes tweak the traditional Altbier formula, experimenting with ingredients and brewing methods. It's a testament to Altbier's versatile and timeless appeal.
The term "craft beer" refers to a brewing philosophy focused on quality, flavor, and traditional brewing methods, rather than a specific beer style.
Given that Altbier originates from a long-standing brewing tradition and emphasizes quality and flavor, it aligns well with the craft beer ethos. So while Altbier is a beer style, it can certainly be considered a part of the craft beer family.
While both Altbier and Kölsch are traditional German beers that use a similar hybrid brewing process, they have distinct differences in flavor, color, and regional tradition.
Altbier originates from Düsseldorf, while Kölsch is native to Cologne. These neighboring cities each proudly uphold their distinct beer styles.
Altbier has a maltier flavor and a darker, amber color, while Kölsch is lighter in both color and flavor, leaning towards a delicate fruitiness and soft malt character.
Altbiers have won recognition in numerous beer competitions worldwide. In events like the World Beer Cup and the Great American Beer Festival, Altbiers often feature in the "German-Style Altbier" category.
American craft breweries have done particularly well in these competitions. For instance, Long Trail Brewing Co.'s "Double Bag" and Bend Brewing Company's "Doppelbock" have both won awards for their interpretation of the Altbier style.
While traditional Altbier is made with barley malt and is not gluten-free, some breweries may offer gluten-free or gluten-reduced versions using alternative grains.
To make gluten-free Altbier, breweries may use grains like buckwheat, sorghum, or millet. It's always worth checking with individual breweries if you're looking for a gluten-free option.
Unlike some strong ales, Altbier is not typically aged. Its moderate alcohol content and balanced flavor profile are best enjoyed fresh.
While aging can improve some beers, it's generally best to enjoy Altbier fresh to appreciate its harmonious balance of malt and hops and its crisp finish.
While Altbier stays true to its traditional roots, there has been some evolution, particularly as it has been adopted by breweries outside of Germany.
Craft breweries, especially in the U.S., have experimented with the Altbier style, sometimes increasing the hop profile or the alcohol content, adding a touch of American craft beer ethos to this German classic.
I made this style because I wanted something refreshing that could remind me of Summer all year long. When we put this beer on tap, we celebrated with guacamole, chips, salsa and served the beer with a sea salt rim and lime wedges.
Mexican Lagers are typically lighter than many other beer styles, offering a crisp, refreshing taste. They're often characterized by a clean malt flavor, minimal hop bitterness and a smooth finish, making them the perfect addition to a hot Summer day.
Mexican Lagers shine brightest when paired with spicy foods. The beer's lightness and carbonation help to tame the heat while cleansing the palate. Think tacos, enchiladas, or a spicy barbecue—this beer style is a match made in heaven for these dishes.
BATCH SIZE: 5 gal
OG: 1.056
FG: 1.016
IBU: 20
ABV: 5.3%
EFFICIENCY: 75%
MASH TEMP: 150ºF
BOIL: 90 min
FERMENTATION: 55ºF - 4 weeks
SYSTEM: Nano
Cheers,
Callie Kiesow – Spike Brewing
Believe it or not, Mexican Lager has its roots in the mid-19th century, influenced heavily by German immigration to Mexico. German brewers brought their lager-brewing techniques with them, leading to the birth of this now widely popular beer style.
Mexican Lagers are typically lighter than many other beer styles, offering a crisp, refreshing taste. They're often characterized by a clean malt flavor, minimal hop bitterness, and a smooth finish, making them the perfect accompaniment to a hot summer day.
Mexican Lagers are incredibly food-friendly, but they shine brightest when paired with spicy foods. The beer's lightness and carbonation help to tame the heat while cleansing the palate. Think tacos, enchiladas, or a spicy barbecue - this beer style is a match made in heaven for these dishes.
While Mexican Lagers are perfect for sipping on a hot summer's day thanks to their light, refreshing qualities, don't let that limit you! This versatile beer style can be enjoyed all year round, whether you're basking in the summer sun or seeking a lighter beer option during the cooler months.
The primary ingredients in a Mexican Lager are water, barley malt, hops, and yeast. Some versions also incorporate corn or rice adjuncts to lighten the body and flavor. The result is a beer that's light, refreshing, and easy to drink.
Mexican Lagers typically have a lower alcohol content, usually around 4-5% ABV. This makes them a great choice if you're looking for a beer that's less potent, allowing you to enjoy a couple without feeling overly tipsy.
Mexican Lagers are brewed using traditional lager techniques, including bottom fermentation at colder temperatures. This brewing process results in a beer that's crisp, clean, and refreshing, with a smoothness that's hard to beat.
Mexican Lagers are best served ice cold, typically around 38-40°F (3-4°C). This enhances their refreshing qualities and makes them an excellent choice for hot weather drinking.
The high level of carbonation in Mexican Lager not only provides a satisfying mouthfeel but also enhances the beer's refreshing qualities. It also helps to lift the beer's light flavors, making each sip a delight.
While all Mexican Lagers share a base profile of being light, crisp, and refreshing, there's still a variety within the style. Some may have a more pronounced malt character, while others might have subtle hoppy notes or a slightly sweeter finish.
Though Mexican Lagers are often associated with big names like Corona or Modelo, the craft beer scene has been experimenting with this style as well. Many craft breweries have started to produce their own Mexican Lagers, often adding a unique twist. Some may experiment with different types of malt, or add in unique flavors like lime or even agave.
Yes, there are! Two common sub-styles you might come across are the Mexican Amber Lager and Mexican Dark Lager. The Amber Lager is a bit fuller-bodied with a more pronounced malt character, while the Dark Lager, often known as "Negra," has a deeper color and can exhibit chocolate or caramel notes.
Mexican Lagers have seen a surge in popularity, particularly in the United States. The combination of their easy-drinking nature and versatility with a range of foods has helped to elevate their status. Plus, as craft breweries continue to explore and experiment with this style, we can only expect its popularity to continue to grow.
And that wraps up our journey into the world of Mexican Lagers! We hope you've learned a thing or two and perhaps even found a new beer style to love. Remember, the world of beer is full of rich history, diverse flavors, and endless possibilities to explore. So, keep your taste buds curious, and as always, enjoy responsibly. Salud!
My name is Greg, and I have been homebrewing for three years. Earlier this year I finally upgraded to the Flex+ fermenter. I had previously used other brands' stainless-steel fermenters but wanted the ability to ferment under pressure and do pressurized transfers to keg to reduce oxidation during the transfer process. I couldn’t be happier with the Flex+ and can't wait to add more of them to my arsenal!
If you've always wanted to brew sour beers but felt it was too daunting of a task, I can vouch for the simplicity and effectiveness of kettle souring this recipe. The nice thing about this recipe is that if you don't want to take the extra step to sour the wort, you'll end up with a beautifully hazy New England style IPA.
Poor Helen is a kettle soured beer. I used a lot of high protein grains (spelt malt, red wheat malt, and flaked oats) in my grist to encourage haze formation and for a fuller bodied mouthfeel. For more residual sweetness I included a 10% addition of Vienna malt.
Once final gravity is reached, transfer beer to keg and add 10 packets of unsweetened Tropical Punch Kool-Aid powder directly to keg. Shake filled keg and pressurize with CO2 until desired carbonation is reached.
BATCH SIZE: 5 gal
OG: 1.063
FG: 1.016
IBU: 11
ABV: 6.2%
EFFICIENCY: 72%
MASH TEMP: 155 ºF
BOIL: 30 min
FERMENTATION: 70 ºF - 10 days
Ultimately with this beer I just wanted to have fun! I kept the hop addition light with no bittering hops or dry hops, just a whirlpool addition, since I knew Kool-Aid powder would dominate.
The final product is an adult take on fruit punch. Extreme puckering sourness combines with a full body and slight malt sweetness for balance. The Citra and Mosaic LUPOMAX hops gave the beer a citrusy base, perfect for the addition of tropical fruit flavors to be added later on.
The grist and hops for this beer could work as a hazy IPA, sour IPA, or fruited IPA. I love the versatility of this recipe and will probably use the same grain bill on my next hazy IPA!
Cheers,
Greg Corbu – Crow Point Brewing
Sour beer is a unique and diverse style of beer with a tangy, complex flavor. It’s created by adding wild yeast and bacteria to the brewing process. This results in a beer that has a tart, acidic taste and an earthy aroma.
The overall color can range from pale yellow to deep brown. The strength also ranges from light and refreshing to strong and complex.
Sour beer is a unique and complex style that can be difficult to describe. It has a tart, acidic flavor that is often compared to a sour candy or fruit juice.
The flavor may also vary depending on the type of yeast used and the amount of time it has been aged. Sour beers often have a dry finish and can be light or full-bodied. However, they are usually low in hops and have a low to moderate alcohol content.
Sour beer has been around for centuries, but it wasn't until the 1800s that brewers began to understand the science behind the process. In the mid-1800s, Louis Pasteur discovered the role of yeast in fermentation and this led to a better understanding of the process of spontaneous fermentation.
By the early 20th century, brewers had developed techniques to control and manipulate the process, producing a variety of sour beers.
Today, sour beer is a popular beer style with a wide range of flavors and styles. From light and tart Berliner Weisse to complex and funky Lambic, there’s a sour beer for everyone!
American Wild Ales are brewed with wild yeast strains, such as Brettanomyces and Lactobacillus, which give the beer its signature sour taste. They are often brewed with various fruits, spices, and other ingredients to create a truly unique flavor profile.
Berliner Weisse is a type of sour beer that originated in Berlin, Germany. It’s a light-bodied, highly carbonated wheat beer. Usually pale yellow in color, it has a tart, lemony flavor with a dry finish.
It’s traditionally brewed with a combination of wheat and barley malts, and fermented with a combination of lactic acid bacteria and yeast. This beer style is often referred to as "the champagne of the north" due to its light, refreshing flavor and low alcohol content.
East Flanders Brown Ale, also known as Oud Bruin, is a unique type of beer that originated in the East Flanders region of Belgium. This style of beer is dark, malty, and slightly sour, with a unique flavor profile that’s unlike any other beer.
With a deep, reddish-brown hue, this beer tastes complex and nuanced, with a malty sweetness that is balanced by a tart, acidic flavor.
Gose is a type of sour beer that originates from Goslar, Germany. It’s a top-fermented wheat beer with at least 50% malted wheat and a small amount of lactic acid bacteria. It’s also considered a light-bodied beer, often with a slightly salty or tart taste.
Gose is also brewed with coriander and salt, which adds to its unique flavor profile. Don’t be alarmed by the cloudy appearance as it’s often unfiltered.
Gueuze is a traditional sour beer style originating in Belgium. This is a blend of young and old lambics, which are spontaneously fermented ales. Gueuze is characterized by its bright, tart, and complex flavor profile, resulting from the combination of the two lambic beers.
Often referred to as "the champagne of Belgium" due to its effervescence and light, refreshing taste. The flavor profile is distinct with notes of lemon, apple, and hay and a hint of funkiness from the wild yeast.
Lambic is a traditional Belgian beer style that is produced in the Senne Valley near Brussels. It’s made with a unique blend of malted barley, wheat, and aged hops. The most distinctive feature of Lambic is its fermentation process.
Unlike other beers, Lambic beers are spontaneously fermented using wild yeasts and bacteria that are naturally present in the air. This process creates a unique flavor profile that is tart, complex, and refreshing. Lambic beers are typically low in alcohol and can range from light and refreshing to dark and complex.
West Flanders Sour Red Ale is a unique and complex type of sour beer originating from the Flanders region of Belgium. This traditional style is brewed with a combination of malts and aged hops, and fermented with a special blend of wild yeast and bacteria.
The result is a beer with a deep ruby color and a tart, fruity aroma. The flavor is complex and tart, with notes of cherry, plum, and raspberry. It has a dry finish and a light to medium body. The beer is often aged in oak barrels, which adds a subtle woody character and contributes to the beer's complexity.
Sour beers are a great accompaniment to cheeses, as the acidity of the beer can help to bring out the flavors of the cheese. Try pairing a sour beer with a sharp cheddar, a soft brie, or a blue cheese for maximum flavor potential!
For a sweet and savory treat, pair a sour beer with a dessert such as apple pie or chocolate cake. The acidity of the beer will help to balance out the sweetness of the dessert and bring out the flavors of the dish.
Sour beers can be an acquired taste for some, but many people find them to be quite enjoyable. The unique flavor profiles of sour beers can be an acquired taste, but they are often quite refreshing and can pair well with certain foods.
If you’re looking to try sour beers, it’s best to start with a lower ABV beer, as these tend to be less intense and more approachable.
Sour beers can range from light to strong in terms of their alcohol content. Generally, sour beers tend to be on the lower end of the alcohol content scale, with most sour beers ranging from 3-7% ABV.
Sour beers typically contain a small amount of residual sugar, but are not considered to be high in sugar. The amount of sugar in a sour beer will depend on the style and the brewing process.
Sour beer and cider are both fermented beverages, but they are not the same. Cider is made with fermented apples, while sour beer is made with beer ingredients such as hops, malt, and yeast.
Also, sour beer is often fermented with wild yeast and bacteria, giving it its unique flavor profile.
This big ol' oatmeal stout was developed by two of our very own engineers, Adam (the creator and head brewer) and Ryan (co-captain and pro brewer) with inspiration derived from Adam’s favorite beer, Summit Brewing Company’s Oatmeal Stout. Was it the most popular beer on tap downstairs in the Spike brewery? Yes. Do we want them to make it again? 1000%. And now you guys can make it, too!
One sip of this dark beer will cut off the sleeves to your flannel and grow a nice head of lettuce. The oats add a beautiful silky-smooth texture that will take your hand and lead you to the dance floor as the needle drops on Careless Whisper.
This Stout’s roasted malt balances out the silky texture from the oats like Hall meeting Oates at Temple! When the temperatures drop below freezing, this beer will motivate you to chop down a tree for some firewood. Then it will empty your mind while relaxing under a wool blanket by a roaring fire reading Hemingway or Watterson.
BATCH SIZE: 5 gal
OG: 1.065
FG: 1.019
IBU: 33
ABV: 6.0%
EFFICIENCY: 64.2%
MASH TEMP: 154 ºF
BOIL: 60 min
FERMENTATION: 68 ºF - 14 days
SYSTEM: Spike Solo
Cheers,
Adam Hellman & Ryan Dauss - Spike Brewing
Stout beer, known for its intense flavors and dark hues, is crafted with roasted malt or barley, hops, water, and yeast. With ABV percentages ranging from 4% to 10%, stouts come in black to deep brown shades and can taste sweet or bitter.
The flavor profiles vary greatly, with hints of coffee, chocolate, caramel, roasted malt, molasses, licorice, and oatmeal.
Travel back to the 1600s in England, where the stout story begins. Initially, "stout" simply referred to a robust, dark beer. Stout was originally the bolder cousin of porter, a popular dark beer brewed in London.
Fast forward to the 18th century, when stout beer became the talk of the town among Londoners. Taverns and pubs eagerly served this rich brew, and brewers dabbled in new ingredients and techniques to produce diverse styles.
The 19th century brought the rise of stout beer giants like Guinness, Mackeson, and Bass.
Today, stout beer is one of the most beloved beer styles worldwide. From traditional dry stouts to imperial, milk, oatmeal, and barrel-aged stouts, there's a stout for every beer aficionado.
Stout beer is an incredibly versatile and delightful beverage that can be savored in numerous ways. Sure, it's great on its own, but why stop there?
Food Pairings: A match made in heaven! Pair your stout with rich, savory dishes like a steak or a burger. Got a sweet tooth? Try chocolate cake or brownies. Stouts also play well with creamy dishes like macaroni and cheese – cutting through the richness and balancing the flavors.
Ingredient Boost: Transform your drinks! Add a stout shot to hot cocoa or coffee for a depth of flavor. Create lip-smacking cocktails like a Black and Tan (stout and pale ale) or a Black Russian (stout and vodka).
Cooking Companions: Stout's bold flavor adds a kick to your dishes, enhancing beef stew, chili, or even chocolate cake. Its tenderizing powers make it perfect for marinades and slow-cooked meals.
Imperial Stout is a powerful and intense stout beer made with a high percentage of roasted barley and hops.
This full-bodied beer has a deep, complex flavor profile, and its high alcohol content (8-12% ABV) is complemented by notes of coffee and dark chocolate.
Milk Stout, also known as Sweet Stout, is a creamy, sweet stout beer made with lactose sugar. This sugar contributes to the beer's distinct sweetness, body, and texture.
Dark in color with a mild roasted flavor, milk stouts are a great choice for a lighter beer or as an after-dinner drink or dessert accompaniment.
A stout beer with a smoky flavor derived from smoked malt used during brewing, Smoked Porter is a full-bodied beer with robust flavors of chocolate, coffee, and roasted nuts.
Pair it with barbeque, smoked meats, aged cheeses, chocolate cake, or brownies.
A unique stout beer aged in wooden barrels, Barrel-Aged Stout has a complex flavor profile and higher alcohol content than other stouts.
The aging process imparts flavors of oak, vanilla, and caramel, and the beer can be aged from six months to two years.
Featuring a unique flavor and texture profile from the addition of oats during the brewing process, Oatmeal Stout has a smooth, creamy mouthfeel and sweet, nutty flavor.
Ranging from sweet and malty to slightly roasted, it pairs well with a variety of dishes, from seafood to desserts.
Infused with coffee, Coffee Stout is a popular dark beer with a strong coffee aroma and flavor. Often enjoyed as an after-dinner drink or dessert accompaniment, it can also be enjoyed as an aperitif or a refreshing beer for a summer day.
A unique beer brewed with coffee, oatmeal, and chocolate, Breakfast Stout has a rich, bold flavor with a smooth, slightly sweet finish. Pair it with smoked meats, omelets, or other breakfast favorites, or enjoy it as a morning pick-me-up.
Chocolate Stout is a delightful take on stout beer, brewed with dark malts, cocoa powder, or chocolate for a rich, indulgent flavor. Often enjoyed with desserts or spicy dishes, this beer has a complex mix of sweet, roasted malts, dark chocolate, and hints of coffee.
Originating in Ireland, Dry or Irish Stout is known for its dark color, dry roasted flavor, and low alcohol content, making it a perfect session beer. Roasted barley gives it its unique flavor and color. Served on nitro taps, this beer offers a creamy, smooth texture.
Pair it with grilled meats, fish, or salads, and enjoy a flavorful yet light beer experience.
A stout is a dark, full-bodied beer made with roasted malt or barley, hops, water, and yeast, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. The alcohol content can range from 4-8% ABV, depending on the style.
Yes, a stout is considered to be a dark beer, made with roasted malt or barley, hops, water, and yeast. It’s characterized by its full-bodied flavor.
Stout beer often has higher alcohol content than other beers, ranging from 4-8% ABV, depending on the style. Check the label to know the alcohol content of a specific beer.
Stout beer is also called "black beer," known for its full-bodied flavor profile with chocolate, coffee, roasted, smoky, and sweet notes.
Coffee beer is a stout beer variety brewed with coffee beans, featuring flavors like chocolate, coffee, roasted, smoky, and sweet notes. Its alcohol content ranges from 4-8% ABV, depending on the style.