Advice and tips on homebrewing

Kölsch is a pale and crisp top-fermented beer style from Cologne, and perhaps the closest we get to a top-fermented pilsner. Here are the ingredients and fermentation tips that give a clean kölsch.

Märzen is the original Oktoberfest style: a darker and stronger lager where the malt takes the lead. Here are the ingredients, the yeast choice and why temperature control matters most.

Saison started out as a light thirst-quencher for farm workers in Belgium and is today a dry, spicy beer style of up to 7%. Here are the malt, hops and yeast, and how fermentation temperature controls the flavour.

West Coast IPA is making a comeback, with caramel character in the malt, strong bitterness and flavours of grapefruit and pine. Here is how to choose malt, yeast and hops, and how to ferment and condition the beer.

Kettle souring is a fast and safe way to brew sour beers such as berliner weisse and gose, because the boil kills the lactic acid bacteria before fermentation. Here are the malt, hops, bacteria and the process step by step.

Cold IPA combines the malt base and yeast of a pilsner with the bitterness of West Coast IPA and fruity hop flavours. Here we go through the malt, hops, yeast and fermentation for the style.

New England IPA is a hazy, velvety IPA with low bitterness and big flavours of tropical fruit and citrus. Here are the malt, hops, yeast and water profile, and how to keep the beer from oxidising.

English Bitter is a malt-dominated, easy-drinking beer style with roots in 19th-century England. Here are the flavour profile, ingredients and a recipe for 25 litres of Best Bitter.

The original pilsner comes from Plzeň in the Czech Republic and has a malt character of toasted bread and biscuits, balanced with Saaz. Here are the ingredients, the mash and the fermentation that give the style its true character.