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All Grain Recipe

Afterthought Brewing Company’s Saison Meer: Dandelion Recipe

Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.

Troon Brewing Placebo Effect IPA Recipe

If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.

Riverwalk Czech Amber Lager Recipe

Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.

Muddy Creek Porter Recipe

The robust porter (sometimes called American porter) because it can showcase almost any set of flavors you want. Brew one up now, and it’ll be perfect for your winter social events!

Fremont Brewing's Before Dark Star Oatmeal Stout Recipe

Here’s the recipe for what would later be scaled up to become Dark Star, which would then become Rusty Nail, from Fremont Brewing in Seattle, Washington.

Down Under Australian Sparkling Ale Beer Recipe

Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.

Make Your Best Session IPA

Session IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.

Blackstrap Foreign Extra Stout Recipe

Foreign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.

Maplewood Brewery and Distillery Son of Juice IPA Recipe

This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.

Make Your Best Rye IPA

It's hop-forward, like most IPAs, but it makes use of its grist in a more obvious and substantial way than traditional IPAs. Rye is an excellent brewing grain that you should probably be using more of in general.