From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”
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Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.
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Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.
Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.
From Atlas Brew Works in Washington, D.C., here’s a recipe for their popular pilsner, a bronze medal–winner at the 2022 Great American Beer Festival. Easy-drinking yet flavorful, this pils gets subtle extra character from its Cal Common yeast strain.
An important piece of this old-fashioned lager’s puzzle is the Swiss-style lager yeast, which Elder Piper cofounder and brewer Trace Redmond says provides floral notes that accentuate the hops.
Much like a great schwarzbier, the combination of color and drinkability makes this one as rewarding in winter as it is refreshing in summer.
Does the world need a new style of IPA? Never mind, don’t answer that—instead, we’ll let Beachwood brewmaster Julian Shrago respond with this recipe for what he calls a “hyper IPA.”
From Bottle Logic founder and brewmaster Wes Parker, here’s a homebrew-scale recipe for their beloved barrel-aged, vanilla-laced imperial stout.
Featuring hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.