BrewingTechniques Library
American Wheat Beers,
by Roger Bergen.
Summertime is prime time for wheat beers, which have traditionally been associated with Weissbier of Berlin and Hefeweizen of Bavaria. American wheat beers, however, are finding a place of distinction on the brewing scene, opening new possibilities for the style. This first installment of "Brewing in Styles" puts American wheat beer in historical context, discusses its characteristics, and offers some practical tips for brewing with wheat.

Oktoberfest Alternatives,
by Roger Bergen.
As summer turns to fall, many brewers start to plan their Oktoberfest brewing. This installment of "Brewing in Styles" looks at the materials and techniques used for brewing traditional and modern Maerzen beers and offers some radical tips for brewing Oktoberfest-like ales. Ein prosit!

Porters: Then and Now,
by Roger Bergen.
Porter is a notoriously obscure and enigmatic style. Its current revival in Britain and America invites us to shed some light on its 19th and 20th century origins with the aid of period sources.

A Stout Companion,
by Roger Bergen.
The art of brewing this most extreme beer style is revealed by both old brewing texts and a discussion of the many worldwide variations on a dark and bitter theme.

California Steaming,
by Roger Bergen.
The uniquely American hybrid that launched the microbrewery revolution has always been poorly understood. Made by using a lager yeast... at ale temperatures... in odd fermentors... it must be from San Francisco!

American Porters: Marching to Revolutionary Drummers,
by Ben Jankowski.
Mention porter to a beer enthusiast or an Englishman, and visions of a London pub come to mind, with a dark mahogany brew just pulled from the cask after a long day's work. Porter, which dates back to the early 1700s, was the original beer of the people, the brew that for years defined beer to the masses in England. So great was its popularity during the 18th century that it was the catalyst responsible for launching large commercial brewing in England.

Witbier: Belgian White,
by Martin Lodahl.
As the heat of summer descends, many turn to the lighter wheat-based styles for refreshment. Guest author Martin Lodahl describes the Belgian Wit style, which not only satisfies this demand but offers a richly complex beer that is appealing in any season.

India Pale Ale, Part I: IPA and Empire Necessity and Enterprise give Birth to a Style,
by Thom Tomlinson
In this first of two articles on India Pale Ale, guest author Thom Tomlinson presents the history of the style's invention and early development in 18th century Britain. In the next issue, Tomlinson will review the evolution of American IPA variants and discuss practical considerations for modern brewers.

India Pale Ale, Part II: The Sun Never Sets--
by Thom Tomlinson
The previous installment, "IPA and Empire," reviewed the invention of India Pale Ale and its early development as a style. In this issue, we discuss the resurgence of interest in traditional India Pale Ales, both in the United States and in England, and review considerations for brewing this important style.

Old, Strong and Stock Ales
by Martin Lodahl
As autumn approaches, a brewer's fancy lightly turns to thoughts of strong, fruity, and flavorful ales. These hearty beers are comfort for the "inner man" when the weather is raw, and pleasingly beguiling always.

Belgian Trappists and Abbey Beers ,
by Martin Lodahl.
While most examples are sumptuously malty and a few hoppy and dry, all have a rich earnestness of purpose that invites calm and quiet reflection.

The Queen of Köln
A Visit to the Court of Germany's Kölschbier
by Forrest Williams.
One style alone is served in the Köln region of Germany's western edge -- a gentle reminder that a beer can rule with a light touch.

Inside Orval -
Sanctity Meets Modern Times in an Evolving World Classic

by Christian T. DeBenedetti.
Orval's renowned ale is the product of an authentic Trappist monastery deeply imbued with grace and antiquity. Yet as one traveler was to learn, not even this legendary brewery has wholly withstood the march of modernity.

Sahti - A Remnant of Finland's Rustic Past,
by Ilkka Sysilal.
Though modern brewers have taken some liberties with modern brewing materials, this anachronistic style is still being brewed by sahti masters as it was 400 years ago: in wooden vessels with a filter bed made of juniper twigs. As they say in Finland, "Kippis!".

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