🍺 Top-down Brew: Style-based Recipe Recommendations

Sources

• Brockington, D. (1996, September/October). The evolution of contemporary brewing of IPA. BrewingTechniques, 38 - 51.
• Burnsed, J. (2011, July-August). Witbier: The style that got a second chance. BYO, 37 - 43.
• Burnsed, J. (2012, July-August). Oh, say can you "C": Brewing hoppy American-style beers. BYO, 34-41
• BYO Staff. (2005, June/July), Guinness draught clone. BYO.
• Carr, N. (2015). American pale ale: The refreshing revival of hoppy beers (from kegerator.com)
• Christensen, E. (2016; July-August). Three ways to wheat. BYO, 56-65.
• Cilurzo, V. (2009, July/August). Brew a double IPA! Zymurgy, 22-27.
• Colby, C. (2005, March-April). Cereal mash: Utilize an unmalted grain or starchy adjunct. BYO, 51-53.
• Colby, C. (2006; March/April). Oh, say can you "C"? BYO, p. 32-39
• Colby, C. (2007, May-June). USA India pale ale. BYO 34 - 39.
• Colby, C. (2011, January-February). Delicious dry stout. BYO, 40-49.
• Colby, C. (2012, May-June). Tripel: Become a "tripel threat". BYO, 36-43
• Cream ale recipe (2012, September). BYO, 60.
• Dellinger, D. (2015, March-April). Award-winning American IPA. BYO, 40 - 48.
• Dornbusch, H. (2002). Oatmeal stout: Style profile. BYO.
• Dornbusch, H. (2003, March-April). A beer by any other name. BYO, 22-27.
• Dornbusch, H.D. (2005, March-April). American cream ale: An American "retro" brew. BYO, 19-23.
• Dornbusch, H. (2006, July-August). Weissbier. BYO, 34 - 39.
• Dornbusch, H. (2006, December). Saison's greetings: Belgian farmhouse ale for the holiday season. BYO, 19 - 22.
• Dornbusch, H. (2013, July-August). Helles and kölsch, BYO, 26 - 34.
• Foster, T. (2007, May-June). UK India pale ale. BYO, 40 - 45.
• Foster, T. (2015, September). Brewing British IPA. BYO
• Galante, S. (1997, October). Oatmeal stout: Style. BYO.
• Grant, K. (2007, March-April). Cookie in a glass. BYO, 26-31.
• Heaney, G. (2005, December). Brewing in the Pacific NW, BYO, 32.
• Heniff, M. (2005, July-August). Saison: A farmhouse brew for all seasons. BYO, 45 - 48.
• Jackson, G. (2012, October). IPA 2.0: The continued evolution of IPA. BYO, 36 - 45.
• Kaiser, D. (1998, December). Irish stout. BYO.
• Klemp, K.F. (2012). Belgian witbier. All About Beer, 33, 80 - 81.
• Klemp, K.F. (2014). The near-perfect Belgian dubbel. (from allaboutbeer.com)
• Larsimont, J. (2018, March-April). Saving saison: Belgium's forgotten style. BYO, 50 - 55.
• Lodahl, M. (1996, March-April). Weizen: An old style finds new life in modern craft breweries. Brewing Techniques, 44 - 49.
• Mallett, J. (2011, July/August). Bell's two hearted ale. Zymurgy, 22.
• Martin, M., (2008, September). Replicator column: Mt. Shasta Brewing Co. Abner Weed Amber Ale, BYO, 11.
• Martin, M. (2010, July-August). Birth of a new style: Cascadian dark ale. BYO, 24 - 31.
• McCoy, N., & Poirot, J. (2018; March-April). Crafting your own abbey-style ales: Tips and recipes for brewing singles, dubbels, tripels, and quads. BYO, 57-68
• New Belgium clone recipes (2010, December). BYO, 44.
• Rodammer, N. (2015; March/April). Oktoberfest: Brew now, celebrate later. BYO, 58-64
• Sierra Nevada Pale Ale Clone (2012, December). BYO, 52.
• Slosberg, P. (1995; May/June). The road to an American brown ale. BYO, 32 - 37.
• Snyder, S., (1997). The Brewmaster's Bible, HarperCollins Books, New York, 97.
• Steele, M. (2012). IPA: Brewing Techniques, Recipes, and the Evolution of India Pale Ale, Brewer's Publications, pages 223 to 225.
• Stika, J. (2017). Brewing with corn. BYO, 59-64.
• Strong, G. (2009, January/February). American pale ale: The test of a brewer's skill. BYO, 19-23
• Strong, G. (2013, May-June). Saison: A beer for all seasons. BYO, 32 - 41.
• Strong, G. (2017; November). American Brown Ale: Pete's Wicked Ale created a new style. BYO, 28 - 32.
• Strong, G. (2018, January/February). Award-winning American pale ale: Recipes and tips. BYO, 56 - 66.
• Szamatulski, T., and Szamatulski, M. (1998). Clonebrews. Storey Books, North Adams, Massachusetts, 106.
• Weaver, M. (1999, September). Brew now for Oktoberfest. BYO, 15 - 19.
• Williams, F. (1998, January/February). The queen of Köln: A visit to the court of Germany's kölschbier. Brewing Techniques, 36 - 42
• Zainasheff, J. (2007, July-August). Witbier: The cloudy beer with a silver lining. BYO, 19 - 22.
• Zainasheff, J. (2007, November). American Amber: An easy-drinking patriotic ale. BYO, 19.
• Zainasheff, J., & Palmer, J. (2007). Brewing classic styles: 80 winning recipes anyone can brew. Brewer's Publications, 188-190.
• Zainasheff, J. (2008; September). Dry stout: Dark, roasty, and easy-drinking. BYO, 19-23.
• Zainasheff, J. (2008, November). Imperial IPA: Hoppy with a chance of hoppiness.BYO, 19 - 22.
• Zainasheff, J. (2009, May-June). Kölsch: The beer of Cologne. BYO, 19-22.
• Zainasheff, J. (2009; October). American brown: An English style with a US feel. BYO, 19 - 23.
• Zainasheff, J. (2010, January-February). Dunkelweizen: Malty, spicy, and balanced. BYO, 19 - 23.
• Zainasheff, J. (2010, May-June). Belgian tripel: Golden goodness. BYO, 19 - 22.
• Zainasheff, J. (2010, July-August). American wheat/rye: Refreshing and easy drinking. BYO, 19-22.
• Zainasheff, J. (2010, November). English IPA: Big, British, and balanced. BYO, 19 - 22.
• Zainasheff, J. (2011, January-February). German Hefeweizen: Wheat meets yeast. BYO, 19 - 22.
• Zainasheff, J. (2011, July-August). Cream ale: Crisp, light, and refreshing. BYO, 19-23.
• Zainasheff, J. (2011, September). American IPA: A haven for hops. BYO, 19-23.
• Zainasheff, J. (2012, May-June). Saison: Spring and summer sipper. BYO, 19 - 23.
• Zainasheff, J., (2013, January/February). American pale ale: Crisp and hoppy. BYO, 19-23.
• Zainasheff, J. (2013, March-April). Oatmeal stout: Smooth and silky. BYO, 19-23.
• Zainasheff, J. (2014). Specialty IPAs: Black, red, white, and Belgian IPAs. BYO, 21 - 25.
• Zainasheff, J. (2014, October) Oktoberfest: A rich, toasty German lager, BYO, 23-27.
• Zainasheff, J. (2014, December). Belgian dubbel: Exhibiting a rich, complex malt character. BYO, 30 - 34.

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