From 450 North Brewing Company, this juicy hazy IPA has a touch of candy-like sweetness.
Brewing coffee beer isn’t hard—which isn’t to say that it’s as simple as throwing beans into the mash! Pick a good bean, incorporate it conscientiously, and you can turn almost any beer into a coffee beer. Here's a recipe for a coffee stout.
This beer is inspired by some of Fermentery Form’s favorite French farmhouse ales, but in their case, it is made with a mixed culture. The hopping rate is high for a mixed-fermentation beer, but this makes for a long, graceful maturation in the bottle.
While some think of the Ordinary Bitter as nothing more than a bland, low-ABV, thin-bodied ale, at its best, it’s one of the better drinking beers around!
Soft and pillowy from generous use of flaked oats and dextrin malt for body, Parish Brewing’s hazy IPA recipe is a great base for innumerable juicy dry-hop permutations.
This Galaxy and Mosaic hazy IPA is a favorite of Outer Range Brewing fans.
Lambics might be easier to get today than they were a generation ago, but they’re still definitely uncommon. Given that, why not brew your own take on the style?
GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.
Here’s a crisp, German-style Pilsner from Von Ebert Brewing in Portland, Oregon.
Cured pork is not just for breakfast any more. Try adding a bit of comforting umami and smoke to your next brew with these tips.