Beer Recipe


Recipe: Ghostfish Power to the People Lager

As Black History Month draws to a close, Ghostfish brewer Tae Caldwell shares this gluten-free lager recipe inspired by Peoples Brewery, one of the country’s first Black-owned breweries.

Recipe: Annie’s Coconut-Lime Kölsch

So, you put the lime in the coconut—or, better yet, add them both to secondary. Then you drink it all up.

Recipe: BKS-Style Choco-Marzipan Milk Stout

Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.

Recipe: Vitamin Sea & Civil Society Tropical Envy

This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.

Recipe: Green Bench Postcard Pils

Thanks to head brewer Khris Johnson for this homebrew-scale recipe. “Postcard Pils is an American-style pilsner,” Johnson says, “defined by a refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile.”

Recipe: Burley Oak J.R.E.A.M.

This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.

Recipe: Bruin Bear Oud Bruin

This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.

Recipe: Ozark BDCS (Barrel-Aged Double Cream Stout)

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Recipe: Elderflower Saison

Inspired by Saison Cazeau, here is a recipe for a light, dry, farmhouse-style ale that gets a sweet-smelling lift from fresh fleurs de sureau.

Recipe: Old Nehampkin Imperial Stout

Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.