Described as “an ultramodern meditation on the relationship between hops and yeast,” this hazy pale ale—double dry-hopped with Mosaic and Motueka, and fermented with Omega’s thiolized Cosmic Punch—won gold at the 2022 Great American Beer Festival.
Remember brut IPA? Lenka Straková does. The brewmaster at Pilsner Urquell’s experimental Pivovar Proud shares this recipe for a strong yet light-bodied, fruity-and-floral barrel-aged ale that borrows some tricks from brut IPA.
The defining traits of a Ukrainian golden ale are its golden hue, a relatively high ABV, and a smooth, sweet finish balanced by soft bitterness.
For Josh Weikert, author of our Make Your Best series, altbier is the all-around perfect style and the one he brews most often at home. Here’s his own recipe.
This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.
Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.
Pale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.
From Wild Fields in Atascadero, California, here’s a recipe for a brown ale that won gold medals at both the Great American Beer Festival and the World Beer Cup in 2022.
From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.
“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”