Another one for brewing on the road: Here is a portable dark mild recipe that makes use of a sous vide bath, a French press, a mini-keg, and a spunding valve, and is ready to drink in a week.
Quick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.
We’re grateful to head brewer Alex Albers and the team at Destihl Brewing for sharing this homebrew-scale recipe for their pickle beer—a kettle-soured gose blended with a customized version of SuckerPunch’s flavorful brine.
With thanks to Wayfinder head brewer Kevin Davey, here is a homebrew-scale recipe for their Original Cold IPA—as illustrated by Em Sauter of Pints and Panels.
Danyangju is a strong makgeolli made from a simple, single-step fermentation process—ideal for beginners to try at home.
SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.
From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.
This recipe for a dark, spiced holiday ale is ideal for serving either cool or warmed and mulled, with many more variations possible on fruits and spices.
Courtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.
Inspired by Rogue Shakespeare Oatmeal Stout, the base here is English-style yet robust, with a taste of the Pacific Northwest. Use fresh oyster shells, when in season, with an eye toward adjusting the type and quantity of shells in future batches.