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• Märzen
  ...the '''Oktoberfest''' or '''Wiesen''' style. Most American brewers still brew Märzen under this name; '''American Oktoberfest''' beers tend to be slight ...lagers, some American brewers have begun using Munich and Vienna malts to brew a [[top-fermented]] version of an Oktoberfest beer, often marketed as an ''
  8 KB (1,145 words) - 19:52, 14 March 2012
• Pale Lager
  Because the style lacks any strong malt flavor, the adjuncts chosen, if any, can significantly affect the flav ...beers than they do true European [[Pilsner]]. Some American brewers also brew "premium" beers, such as Miller Genuine Draft or Anheuser World Lager, in o
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  '''Barley Wine''' or '''Barleywine''' is a style of strong, sweet [[ale]] originating in England in the nineteenth century. ...often 10% [[abv]] or more, a similar level to [[wine]]. It often features strong flavors of sherry and dark fruit and a complex sweet malt character, with l
  13 KB (1,981 words) - 01:38, 17 November 2008
• Serving and Consumption
  ...ary by beer style) by pouring slowly. If you are pouring a home- or micro-brew, many bottles will have some sediment remaining in the bottom in the bottle Temperature has a very strong effect on the perception of flavors, sweetness in particular. A malty beer,
  3 KB (515 words) - 01:31, 20 January 2009
• Commercial Brewing
  ==Craft Brewer / Brew Pub / Microbreweries== Just outside of San Diego, CA, Stone is famous for its line of strong American IPAs and variants.
  1 KB (199 words) - 01:51, 28 November 2008
• Simple all grain brewing
  ''For an alternative method of brewing, also see [[Brew in a Bag]]'' This is a guide of how to brew using a simple set up and methods.
  7 KB (1,129 words) - 04:21, 8 December 2008
• Mashing procedures
  ...sel "brew house" for the home brewer is the cooler mash/lauter tun and the brew kettle. The rest temperatures are commonly between 149 *F (65 *C) and 165 * With today's highly modified and thus enzymatic strong malts, the mash is generally converted after 15-30 min based on the rest te
  12 KB (2,114 words) - 18:26, 5 December 2007
• Bock
  '''Bock''' is a general term used to describe a number of usually strong, usually dark malty German lagers that developed in [[Munich]], based on th The standard '''Bock''' beer is a strong, dark [[lager]] with a rich malt flavor derived from the use of melanoidin-
  18 KB (2,877 words) - 16:03, 30 March 2011
• Witbier
  ...ter to a half of the grist being [[unmalted wheat]], which has a distinct, strong wheat flavor, but can be difficult to handle in the mash. If using [[wheat ...y used in witbier is dried Curacao bitter orange, available from many home brew shops. However, the dried peel found in the United States often has lost a
  8 KB (1,249 words) - 12:12, 5 July 2011
• Specialty Aged Beer
  ...impart raw "green" aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffe |name=Wood- and Barrel-Aged Strong Beer
  19 KB (3,119 words) - 05:18, 8 December 2008
• Berliner Weisse
  3. '''Sparge as normal,''' except that instead of lautering into your brew kettle, you can lauter directly into the fermenter. Cautious natures might |flavor=Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wh
  8 KB (1,315 words) - 18:42, 20 November 2011
• Mild Ale
  Mild ale is one of the easiest styles to brew, especially for beginning brewers. Its low gravity and bitterness makes it ...lative lack of hop bitterness (i.e. less hoppy than a pale ale, and not so strong). Originally, the "mildness" may have referred to the fact that this beer w
  12 KB (1,852 words) - 14:57, 25 May 2015
• John Palmer
  ...ublications including ''[[Brewing Techniques]]'', ''[[Zymurgy]]'', and ''[[Brew Your Own]]'', and has appeared as a guest on several episodes of [[Basic Br [[Image:How_To_Brew-1-.jpg‎|right|thumb|How To Brew]]
  2 KB (239 words) - 23:56, 28 February 2010
• All-grain brewing
  Hobgoblin is a powerful full-bodied copper red, well-balanced brew. Strong in roasted malt with a moderate hoppy bitterness and slight fruity characte Please note that this is by no means ''the only'' way to brew beer. There are many variations on this method, and brewers are encouraged
  12 KB (2,109 words) - 12:55, 1 November 2012
• Primary Fermentation
  ...l/T-shirt is left in the water and a fan is aimed at the fermenter. [[Brew Strong]] suggests that this works better in dry climates.<ref>http://www.thebrewin ...igerator or chest freezer and a digital temperature controller. Many home brew supply shops carry these controllers for home use.
  10 KB (1,575 words) - 06:04, 19 July 2011
• Preparing the Ingredients
  Most people brew their first batch of beer from a prepackaged beer ingredient kit. This mea ...vate it by breaking the inner package a few hours to a few days before you brew.
  7 KB (1,223 words) - 05:19, 12 June 2010
• Infusion mashing
  With today's highly modified and thus enzymatic strong malts, the mash is generally converted after 15-30 min based on the rest te ...need a white plate, small spoon and iodine/starch test solution (some home brew stores sell iodine test strips, but they are for testing an iodine solution
  11 KB (1,921 words) - 21:31, 15 November 2011
• Adambier
  Unlike modern [[Dortmunder]] beers, Adambier was a strong (about 10% abv), dark, sour beer, which was top-fermented and then aged in ...Munich dunkel|Munich-style dark lagers]], which were faster and cheaper to brew, when the arrival of Pilsner beer, and later modern [[Dortmunder]] pale lag
  8 KB (1,230 words) - 14:47, 19 March 2016
• Dortmunder
  ...ntury, Dortmunder breweries traditionally brewed primarily [[Adambier]], a strong, dark beer that was aged for long periods. In 1873, as a response to the p ...brewed two varieties of lager, '''Dortmunder Lagerbier,''' a Pilsner-style brew, and the stronger '''Dortmunder Export'''. The weaker version proved less p
  4 KB (632 words) - 02:04, 13 October 2007
• Fermentable adjuncts
  Fruit may add both flavor and fermentability to a brew, depending on the specific fruit and the beer it is added to. See the [[Fr Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.
  11 KB (1,552 words) - 14:26, 18 September 2013

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