This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.
’Tis the season... Shaun Kalis, cofounder and brewer at Ruse Brewing in Portland, Oregon, shares this recipe for a fresh-hopped version of their bright, West Coast–style, Mosaic-heavy IPA.
At Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.
Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.
Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.
This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.
Oak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.
From Beachwood Brewing in Los Angeles, El Verano is a traditional Belgian-style saison with a multigrain twist. This beer won bronze at the Great American Beer Festival in 2012, the brewery’s first year in operation—and Beachwood has taken home at least one GABF medal every year since.
From Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.
At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.