style

A Marriage of Beer and Mead: Braggots Crisp, malty, and maybe hoppy beer; combined with aromatic, bright floral honey. Add a bit of carbonation (or maybe not) and what do you get? A braggot. A braggot is a type of mead that also uses brewing ingredients like hops, malt, or both. They are...

Hello fellow brewer's, I originally wanted to make a Irish Red Ale. But decided really wanted to bump up the Vienna malt in the grain bill since I really enjoy the flavor Vienna has to offer. This is what I came up with. I'm wondering if any of you have any input on what style this would...

So i was trying to use up some left over ingredients and decided to make a beer with it just to see how it would turn out. What style do you think this falls under... Grain Bill: 1lb 6row 1lb Crystal malt 20L 2lb Corn Flaked 8lb 2row (US) Hop Bill: 1oz Amarillo (60 min) 1oz Citra (5min) 1oz...

Recently just finished a Stout I did with 3 lb raspberries to 4 gallons beer and its freakin delicious. While tasting it with the fiancee she asked me so is this a stout or a sour? Just the day before we had a Raspberry Berliner Weiss that was very good but really had a similar taste profile...

I made what was called a "Honey Kolsch" the other day, but I fermented it with US-05. It tastes pretty good, but I don't think it would be right to call it a Kolsch... For 5G 6 lb Gold Malt Extract 1 lb Honey 1 oz Vanguard (AA 6.0%) @60 min 1 oz Vanguard (AA 6.0%) @30 min 11.5g US-05 American...

but upon reading I saw that Peat Smoked Malt was not acceptable in this style and the abv is way too high. Can anyone advise what style the following recipe should fall into? Thank you! 10 Gallon batch and 7.92% ABV 30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 2 lbs Amber Malt (22.0 SRM)...

The Best of Brew Your Own's Stout Style Guide is Now Available! Hot off the press - get this latest addition to Brew Your Own's popular Style Guide series. 101 Stout Recipes, Stout Brewing Tips & Techniques! We wanted HomeBrewTalk forum users to be among the first to find out that the latest...

So I've been reading a lot, and I know that most brewers have a house yeast, but do they use a wide variety of strains for each style, or so they mainly stick with their house strain?