From remote Setesdal, Norway, this recipe comes from a special series of beers dedicated to honoring different kveik cultures and the farms and traditions from whence they come.
Here’s an elegant homebrew recipe for a super-lean and dry rice lager, ideal for warm summer nights or enjoying with virtually any meal.
“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”
Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).
Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
From Odell Brewing in Fort Collins, Colorado, here’s a recipe for their modern take on pilsner featuring two newly developed hop varieties.
This is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!
With thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.
With thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.
This throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)