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All Grain Recipe
This recipe stays close to the historical interpretation: dark brown, sweet, smoky, with a noticeable herbal flavor—a tasty Scottish holiday beer.
In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.
This is a sweeter milk stout recipe that CBB staffer Libby Murphy has had fun experimenting with. Despite its name, there aren’t actual almonds in the recipe, but the flavor magically works itself into the mix.
Belgian specialty malts make The Reverend the perfect beer for homebrewers who love malty beers.
Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.
This doppelbock is big and malty, with a warming alcohol character.
Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.
Blackberry Farm Brewery Head Brewer Daniel Heisler’s saison recipe pays homage to the traditional beers of the Wallonia region of Belgium.
Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Fonta Flora’s mixed-culture wild ale recipe uses 40 percent local raw wheat and local fruit.