These oven-roasted Brussels sprouts with shallots get some spicy depth via chili flakes and a glaze made from Belgian tripel.

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Did you know that you actually shouldn’t mash hop? Did you know that thiol levels can be turned up or down predictably like a dimmer switch? Did you know…

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This Citra- and Mosaic-powered hazy IPA is the popular flagship from Kros Strain in La Vista, Nebraska. See the notes below for how to adjust for the DDH version.

Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska, explains how they gradually shaped Fairy Nectar into an award-winning flagship—and also how they build the double-dry-hopped version differently.

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A classic style in the American craft pantheon, this amber ale is Annie Johnson’s house beer—the one she’s brewed again and again to dial in her process and ingredients. (She also drinks it.)

Double-batching lagers on a single-infusion, seven-barrel brewhouse made from converted dairy tanks may not be wholly unique—but how about striking gold with an American pilsner category that contains no pilsner malt?

From Odell Brewing in Fort Collins, Colorado, this recipe is a celebration of Strata hops and the people who pick them.

For the team at Odell Brewing in Fort Collins, Colorado, this mountain-style IPA is a tribute to the Rocky Mountains. They select its modern hop varieties to achieve a complex profile of juicy and tropical notes.

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In this first article in a Deep Dive series, Indie Hops’ Jim Solberg discusses how they screen new hops for brewing and market potential.

Every brewer should have a house beer they use to get better—the one you could brew in your sleep to fine-tune your process, get to know your ingredients intimately, and dial in flavor and quality. For Annie Johnson, that beer is her throwback American amber ale.

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The flagship beer from Wiseacre in Memphis, Tennessee, Tiny Bomb is a svelte, session-strength American lager with the full flavor of a German pilsner.

Over the span of two decades at Sierra Nevada in R&D and quality, Tom Nielsen helped usher in big changes in the way craft brewers work with ingredient growers and suppliers. In this episode, he shares his finely honed approach to evaluating and sourcing raw materials.

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A classic style in the modern American pantheon, this hop-and-malt-forward strong ale serves as a great starting point for experimentation—for example, by subbing in your favorite hop varieties.

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“Brewed as an ode to the sun,” this light, crisp, subtly sweet Mexican-inspired lager from Peaceful Side in Maryville, Tennessee, won the gold medal for International Light Lager at the 2025 World Beer Cup.

Seth Carter, head brewer at Peaceful Side in Maryville, Tennessee, cites the key factors that helped their Solveza lager win gold at the 2025 World Beer Cup—and it begins with a team-wide approach to quality.

This celebration of malt and American hops is one that should evolve nicely as the weeks pass, the bitterness rounds, and malt comes into the fore.

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Based on details shared by the former lead brewer at Peoples Brewing in Oshkosh, Wisconsin, this mid-20th century American bock gets its color from a darker caramel Munich malt—not from the syrups that were common in dark adjunct lagers from that time.

The seven-barrel brewhouse at Fritz Family in Niwot, Colorado, may be be small by typical lager-brewing standards. But founder Cory Buenning takes an exacting approach to the lagers he brews for the cuckoo clock–lined taproom, focusing on malt that produces mid-sized proteins that build body.

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This modern take on a Kentucky common comes from a collaboration between Bluejacket and DC Beer, a website that’s been covering the Washington, D.C., beer scene for more than a decade.

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From Cloudburst founder-brewer Steve Luke, here’s a homebrew recipe for the West Coast double red that won gold at the 2025 World Beer Cup.