Old-school malt layers, New World hop flavors, and that beautiful red-amber color... Love live the red IPA.
Kelly Montgomery, head brewer and co-owner at Third Eye in Cincinnati, shares this homebrew-scale recipe for their GABF gold medal–winning milk stout.
Thanks to John “Magic” Montes De Oca of Barebottle Brewing in San Francisco for this homebrew-scale recipe. “Strata and Simcoe are a very synergistic pairing,” he says. “A hint of specialty-malt sweetness balances the hot-side additions to make this both juicy and refreshing.”
From Green Cheek in Orange County, California, here’s a homebrew-scale recipe for the cold IPA that our judges scored a perfect 100/100, landing it a spot on our list of the Best 20 Beers in 2021.
In collaboration with the Colorado Farm Brewery, Denver’s Our Mutual Friend produces this strong, dark, heavily smoky Stjørdal-inspired ale once each winter.
For a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.
New York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.
Courtesy of Kelsey McNair of North Park Beer in San Diego, here’s a homebrew-scale recipe for their new-school, double dry-hopped West Coast IPA with Citra, Mosaic, and Strata—a beer that won gold at the formidable LA IPA Fest in 2020.
“Fermented cold and clean with our German lager yeast,” say the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”
Here we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.