Author: K. Florian Klemp
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Home Brewing -
Home Brewing - RecipesStout Hearted Brewing
November 5, 2015 - K. Florian Klemp I remember when stout was synonymous with Guinness. When we talk stout now, it’s described by brand, ingredients or sub-style. Few taprooms are without at least one on offer. Irish dry, foreign extra, English, American, sweet and imperial are the familiar basic styles, but the variety based on those is as wide as in any... View Article -
Stylistically SpeakingAltbier: A Nod to Heritage
November 1, 2015 - K. Florian Klemp In recent years, some esoteric top-fermented North German beer styles have joined the beer renaissance party. Leipziger gose and Berliner weisse, imported and microbrewed, are now familiar offerings. Kölsch is mainstream. Another, the Düsseldorf-style altbier, remains elusive and enigmatic. In Düsseldorf, the coppery, crisp and malty beer is the undisputed king. Rhenish cousin to Kölsch,... View Article -
Home BrewingGoing Low-Gravity
September 1, 2015 - K. Florian Klemp For a certain group of beer drinkers, as soon as alternatives to the dominant industrial lagers were offered, we ran toward them. We embraced the boozy, strong-flavored ales. In typical American fashion, these became the status quo among the enthusiasts, falling for it, hook, line and tankard. It seemed that, for the longest time, the... View Article -
Book ReviewsSpeed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads and More
September 1, 2015 - K. Florian Klemp Can’t find time to brew? Yeah, we’ve all been there. From that sneering, 2-month-old yeast starter languishing in the fridge, to the perfect Oktoberfest recipe wistfully begging to be brewed as July turns to August, it’s just one of those aggravations of homebrewing. If that obstacle stares you down more often than not, then consider... View Article -
Stylistically SpeakingThe Resurgence of Schwarzbier
July 1, 2015 - K. Florian Klemp This story first appeared in the July 2015 issue of All About Beer Magazine. Click here to subscribe. Our obsession with black beers is undeniable. Porter and stout are stalwarts, and newly cobbled styles, such as black IPA and saison, more trendy. But the eldest and most anachronistic of them all is German schwarzbier (black... View Article -
Home Brewing
Prime-Time Bottled Beer
May 1, 2015 - K. Florian Klemp Count me among those birds who like bottling homebrew. I enjoy the process, but especially the rewards. Having bottled beer around means that you always have something to take on the go, give away, archive and of course, drink. Few things can top a well-presented, perfectly carbonated, heady bottle of beer. To achieve this, priming—adding... View Article -
Stylistically SpeakingThe Evolution of Dry Stout
March 17, 2015 - K. Florian Klemp Thanks to brewing giant Guinness, stout is one of the most far-reaching and recognizable types of beer in the world. The brewery’s global march began more than 200 years ago, and the influence and pervasiveness of dry stout is still vigorous, especially among the new wave of brewers. Though dry stout is synonymous with Ireland,... View Article -
Stylistically Speaking
Saison: A Simple Luxury
March 1, 2015 - K. Florian Klemp Not too long ago, saison was considered rare and somewhat endangered, a stranger to all but the most enlightened. Things couldn’t be more different today. Those from Belgium are rightfully well-regarded, and North American-brewed versions are among the hottest styles. Saison, French for season, is perfectly emblematic of venerable Belgian and flourishing North American brewing... View Article