In Episode 24 of the Brew Files, we talked with Craig Gravina of the AlbanyAleProject.com about the forgotten style - here's one of his recreations of a weaker 1840's version.

Call it whatever you will, just don't call it fat - this is the biggest of the initial IBU test series. Big, bold and bracing.

This is a straightforward, no nonsense, classical American Pale Ale. It's whole purpose provide you a pop of American hop character with just enough malt to keep you going

The one, the only world "famous" Bourbon Vanilla Imperial Porter. Born for Christmas - well loved any time!

A dark mild full of flavor, but not the alcohol. This is about the biggest sort of "modern" mild I've made. Just a touch roasty, but full of malt and toffee flavors.

A Tropical Stout as rich and warm as the island of Maui - think a bigger version of a milk/cream stout as discussed on Episode 31 of the show!

A giant roasted pecan, cinnamon, vanilla infused imperial stout

This is Denny's classic Barleywine recipe - packs a wallop and makes you feel a little stoned

A straightforward dubbel recipe perfect for sipping year round - but particularly fall!

A simple modern American Pale Ale useful for hop testing

Inspired by the tradition of Samichlaus, this is the biggest, baddest, boldest lager around. Brewed and aged for 1 year before service and really shines at about 3-5 years.

The very definition of a crushable beer that will leave you feeling like a respectable beer drinker the next day. It's seriously a great damn American classic

This is Jay's "two flavored" lager that he throws together in no time!

The perfect base mead for your sessionable mead needs

A twist on Drew's classic Saison using YCHops new product "American Noble". These are the left overs from the Cryo hop process and promise American hop characters, but in a more subtle, muted fashion. Naturally, that intrigues me! So I took the peppery, citrusy Loral "American Noble" and used it in a batch of Saison. Works like a charm! (Thanks to YCH for sponsoring the podcast and providing the debittered leaf/American nobles for this brew)

Named for his loyal brewdog that oversaw his brewing career from start till now, this recipe won second in the 2017 AHA National Homebrew Competition

For those times when you just need a beer to ago for, well, ever.

A silky smooth and toasty malt forward mild with toffee notes and that richness of oats without a ton of hop character. Yes, if you overloaded the hopping this thing would be a light weight NE Session IPA.

A rich, chewy biscuity and yet still pleasantly hoppy altbier from listener Ralph Rice

A simple helles for those days when you wanted something easy to drink and test people's palates with. (and not have it be dull as dishwater)

For years when homebrewers would try and recreate the magic of a beer like Westy 12, the recipes were complicated. How about simplicity instead?

The first place winner in the 2017 AHA National Homebrew Competition in American IPA. Chase's IPA is a bit of a hybrid with a look back at the West Coast with some "new" New England flair. This is a little different than the version discussed on the show because it's his newer version

A simple modern pale ale recipe designed to explore the impacts of biotransformation.

An Irish Red Ale inspired by Drew's trip to Fargo (courtesy of the Prairie Homebrewing Companions)

Pale, spicy, dry and strong, this Belgian Tripel packs a sneaky punch. Featuring complex, yeast-derived aromatics, citrus and honey, this liquid gold fills your tulip with a bouquet of spicy, peppery phenolics and citrusy-orange esters. A soft alcohol profile combines with a light honey-like maltiness and an effervescent finish. Enjoy a glass or two and you’ll be transported to summer in Belgium