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.
With thanks to Bradley Miles, head of R&D and innovation brewing at Firestone Walker, here is a homebrew-scale recipe for their modern take on West Coast IPA. Lager yeast and light malts create a “blank canvas” on which the hops can shine.
With thanks to the team at Shades Brewing, here’s a homebrew-scale recipe for their award-winning sour ale that gets a mix of farmhouse yeast and lactic bacteria, and also serves as the base for multiple medal-winning beers.