30 – Kveik Helles

In recent years strains and cultures of yeasts from Norway have started to get a lot of attention in the brewing world. Unlike other strains they ferment clean even at temperatures as high as 40°C! But can it make a good lager? Using a (sort of) traditional Munich Helles as a base and an isolated […]

27 – Clone Beer

If you want a surefire way of brewing a delicious beer that you’ll love to drink, why not start with a clone beer? Taking a tried and tested beer from another brewery and trying to recreate it as authentically as possible (or brewing a “clone” of it) can help any brewer hone their skill whilst […]

25 – Rye IPA

Many of us have tried Rye in bread and other ingredients, but the question is should it be added to beer? Well, if Rye IPAs are anything to go by then of course it should! Often reddish in colour, Rye IPAs mix the big hit of American hops with a delicious (and some say spicy) […]

24 – English IPA

Modern English IPAs (unlike their traditional counterparts) may be made with all English ingredients but still manage to hit big intensities whilst also maintaining a quaffable easiness. If you like Maris Otter malt and big hops that tend toward spicy, herbal and earthy whilst keeping some of that hoppy citrus, then look no further!