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Stout Recipes
This beer style evolved from attempts to capitalize on the
success of London porters, but originally reflected a fuller,
creamier, more "stout" body. Modern versions are brewed from a
lower OG and no longer reflect a fuller body than porters. |
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India Pale
Ale Recipes
Brewed to survive the voyage from England to India. The
temperature extremes and rolling of the seas resulted in a highly
attenuated beer upon arrival. |
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Porter
Recipes
Originating in England, Porter
developed as a blend of beers or gyles known as "Entire." It was a
precursor to the stout style of beer and is said to have been favored by
porters and other physical laborers. |
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Scottish Ale
Recipes
Traditional Scottish session beers
reflecting the indigenous ingredients (water, malt), with less
hops than their English counterparts (due to the need to import
them). Long, cool fermentations are traditionally used in Scottish
brewing. |
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Hefeweizen Recipes
A traditional wheat-based ale from
Southern Germany that is a specialty for summer consumption.
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Brown Ale
Recipes
Brown ales may have evolved as one of the elements of early
porters. American versions tend to be stronger in flavor and
slightly more hoppy. |
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Irish Red Ale Recipes
Irish Red Ales are a traditional
session beer reflecting the indigenous ingredients (water, malt),
with less hops than their English counterparts (due to the need to
import them). Long, cool fermentations are traditionally used in
brewing this style. The style all but disappeared with the
introduction of the stout. |
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