With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.
While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.
Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”
This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.
IPL is about making sure the “L” part—lager—is getting its due. With this recipe, the idea is make something that’s clearly a lager but also features hops in a way that doesn’t overwhelm the palate or the grist.
With thanks to Brian and Doug Coombs and Matt Van Wyk, cofounders of Alesong in Eugene, Oregon, here’s a homebrew-scale recipe for the base beer that they use for their co-fermentations with local fruit.
From Foam Brewers in Burlington, Vermont, comes this recipe for a mixed-culture plum beer—also featuring lavender and lemon zest—that gets its vibrant hue from the addition of butterfly pea flowers.
The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.
This recipe from Josh Weikert’s Make Your Best series leans into Munich malt for a rich yet smooth foundation, for a doppelbock that drinks much more easily than its strength.
With thanks to Todd DiMatteo and his team at Good Word Brewing in Duluth, Georgia, here’s a homebrew-scale recipe for the rum barrel–aged barleywine that became one of our Best 20 Beers in 2022.