Beer Brewing

Irish Red Ale is the style that consistently surprises people who’ve only encountered the commercial mass-market versions — when a homebrewed Irish Red is made with proper malt balance and the traditional small roasted barley addition, the toasty, ca

Wee Heavy is the Scottish barleywine equivalent — a massive, warming, intensely malty dark ale that demands months of patience and rewards the wait with a complexity that evolves in the glass.

Scottish Heavy (70 Shilling) is one of the most underrated session ales in the British tradition — the malt-forward, lightly roasted, barely-hopped character is a complete departure from what most craft beer drinkers expect from a dark-ish ale, and e

Belgian Quadrupel is the strongest style I brew regularly, and the process management it demands has made me a better brewer across every other style — when you’ve successfully navigated a healthy fermentation at OG 1.

Belgian Tripel is the style that permanently changed how I think about pale, strong beer — before I brewed my first Tripel I assumed a beer this strong would inevitably taste boozy, but a properly fermented Tripel transforms alcohol into …

Belgian Dubbel is one of the most approachable entry points into Belgian abbey-style brewing — the combination of rich dark malt character, Belgian yeast esters, and the warmth of elevated alcohol produces a beer that consistently impresses tasters w

Bière de Garde is the French farmhouse ale that homebrewers consistently overlook, which is a genuine shame — it has a malt complexity and quiet depth that I’ve found more interesting to brew than most well-known Belgian styles.

Saison is the style that cured me of being precious about fermentation temperature — I was used to controlling fermentation tightly, and the first time I let a Saison ferment warm and free and tasted what the yeast produced on …

Oud Bruin is the Flanders sour that doesn’t get the attention it deserves — it’s consistently overshadowed by its more photogenic red cousin, but the dark, malt-forward complexity of a well-made Oud Bruin has been one of my most interesting …

Flanders Red Ale is one of the most technically demanding sour styles I’ve brewed — the combination of mixed fermentation, long oak aging, and the precise blending required to achieve the complex sweet-sour balance of a great Flanders Red means …