Beer Recipe


Recipe: Kelheim Weizendoppelbock, in the Style of Schneider Aventinus

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.

Recipe: Odell Pilsner Project: Lórien & HBC 1134

From Odell Brewing in Fort Collins, Colorado, here’s a recipe for their modern take on pilsner featuring two newly developed hop varieties.

Recipe: Jackrabbit Dry Irish Stout

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!

Recipe: SpindleTap Houston Haze

With thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.

Recipe: Ghostfish Heimdall’s Draught

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.

Recipe: Peachtree American IPA

This throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)

Recipe: Altstadt Lager

For the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.

Recipe: Epochal Stock Scotch Ale

Forget what you think you know about Scottish “wee heavy.” Courtesy of founder Gareth Young, this is Glasgow-based Epochal’s historically rooted take on a strong stock ale: huge, heavily hopped, and matured for months with hops and Brettanomyces.

Recipe: Collegeville Cream Ale

From Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.

Recipe: Anchorage A Deal with the Devil

Thanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.