I'm a big fan of Berliner Weisses, but had never tried making a no-boil one. I wanted to keep that raw, rustic, bready flavor from the pale and wheat malts, but I also didn't want this to continue to sour and watch the pH drop until it got too acidic to enjoy.

There are a few roads to take you to Dubbel City. You can go grain only with no candi sugar using just base and specialty malts; base malt with candi sugar/syrup for color and flavor; or a combo of base and specialty malts with sugar.

The Kölsch, with your annoying umlaut that I'm going to stop using now, is a beer brewers beer to drink and make. It's not a hoptacular IPA or a chocolaty, roasted alcohol bomb of a Russian Imperial Stout or a mouth puckering sour from beyond the pellicle. Rather it's light and delicate whose complexities only come out when you look for them.

One of my dreams is to go to Norway and make traditional Norwegian Farmhouse beers, or, at the very least, get some kveik and brew some here. Thank's to White Labs, I finally got a chance to somewhat make my dreams come true with their WLP611 Nordic Yeast Blend.

Living in San Diego for 7 years I learned one thing and only one thing: IPAs are bitter, crisp, dank, and clear. Living in New England for just over 1 year I've learned one thing and only one thing: IPAs are juicy, creamy, tropical, and hazy. So what does a boy who learned the ways of IPA through the mind of a West Coaster do when he finds himself living in the land of haze? Why brew an IPA that's bitter, creamy, dank, juicy, tropical, and hazy...that's what!