Award‑winning beer recipes across styles and skill levels. Filter by style or ingredients to find your next brew day.
Also known as the Osmička, or Eight, this is Unětický’s lighter summer seasonal checks in at about 3.4 percent ABV. Unusually for a Czech pale lager, it gets a step-infusion mash—not a decoction—and a hit of Citra hops in the whirlpool.
Based on conversations with Brauerei Schanzenbräu founder Stefan Stretz, here’s a recipe for the Nuremberg brewery’s popular red lager—drier and slightly more bitter than other versions of the regional style.
Jason De La Torre, cofounder and brewer at Ogopogo in San Gabriel, California, describes this West Coast IPA as “crisp, punchy, resinous, and dank.” Using modern methods and hop products, it includes doses of Incognito in the whirlpool and Cryo in the dry hop.
Colton Proveau’s recipe for tella, the traditional Ethiopian beer, is directly inspired by the process at the Selo Tella brewpub in Addis Ababa.
With its bright, fruity esters but restrained phenolic spice, the Ardennes ale strain is the perfect yeast for this sneaky-strong Belgian-style blonde ale.
This pilsner from Mexico City’s Cervecería Itañeñe won gold in a special competition for beers brewed with Alsatian hops. Itañeñe founder and head brewer Lucía Carrillo says the Mistral hops contribute a gewürztraminer-like white-wine character.
Nathan Miller, head brewer at Brasserie Cambier in Croix, France, shares this recipe for their hazy IPA that fully embraces French aroma varieties for a distinctively floral profile with notes of stone fruit and pine.
From Matt Gallagher, founder and brewer at Chicago’s Suncatcher, this session-strength dark brown ale is inspired by the English tradition but brewed with Michigan-grown hops and a rich, varied grist of Midwestern malts.
Sam Zermeño, founder and brewer at Brujos in Portland, Oregon, shares this recipe for their popular Citra-powered hazy IPA.
From the team at Denver’s River North, here’s a recipe for the beefed-up porter that won a silver medal at the 2022 Great American Beer Festival and gold at the 2024 U.S. Open Beer Championship.
Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for an easier-drinking hazy IPA—previously known as Lite—nonetheless packed with hop character driven especially by Citra and Motueka hops.
From the Big Friendly in Oklahoma City, here’s a recipe for the dry-hopped, Brett-fermented saison that won gold at the 2025 Great American Beer Festival.
This honey ESB makes for a fun ride on the palate: Between the ample crystal malts, the honey flavors—buckwheat is rich and spicy—and yeast, you end up with a lot of candy, strawberry, earthy, spicy, and malty flavors.
This session-strength, English-inspired porter won a gold medal and Best American Beer at the 2024 Brussels Beer Challenge.
This extra pale ale is a crowd favorite at Craft Coast Beer & Tacos in San Diego’s North County. It’s also found success at the highest levels of competition, winning two straight World Beer Cup medals—bronze in 2024, then silver in 2025, in the Australian-Style Pale Ale category.
“The aim here is to make a ripping XPA that combines plenty of saturated modern hop characters—thanks in part to the multiple small kettle-hop additions—with a lean but structured malt base,” says Scotty Hargrave, the progenitor of modern XPA.
We based this recipe on parameters shared by Gianriccardo Corbo, the brewer who wrote the BJCP guidelines for Italian grape ale (IGA).
Here’s a fairly classic take on an American seasonal tradition: a solid amber-brown ale that includes both the real (pumpkin) and the evocative (pie spice).
Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.
Malt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.
Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.
From Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.
This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.
Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.