Beer Recipe


Recipe: Kane Barrel-Aged Imperial Stout

Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.

Recipe: 5 Rabbit Ponche Barleywine

Now, here’s a different sort of winter warmer. The fruits and spices are up to you (every abuela has her own ponche recipe). Warm it up, mix with nog, stick a red-hot poker in it … or just enjoy in a snifter by the fireside. ¡Feliz Navidad!

Recipe: Birds Fly South Saison is Dead

This recipe from South Carolina’s Birds Fly South—where rumors of saison’s death have been greatly exaggerated—borrows a couple of tricks from IPA for a hop-forward yet grounded saison.

Recipe: This One Time In England Ordinary Cask Bitter

This English-style bitter recipe is quick to produce, tasty, and ideal for trying out cask ale at home.

Recipe: Cherrywood-Smoked Porter

Equally fit for a long winter or backyard barbecues, this recipe balances mellow cherrywood-smoked malt with a robust porter foundation.

Recipe: Kehrwieder SHIPA Callista

Courtesy of Oliver Wesseloh, brewer and founder of Kehrwieder Kreativbrauerei in Hamburg, Germany, this single-hopped IPA goes all-in on Callista.

Recipe: Wolf & Workman Strong Ale

This strong ale leans into British ingredients and London ale yeast for a robust but elegant brew that also serves ably as a winter warmer.

Recipe: Burke-Gilman Černý Kov Dark Lager

This Burke-Gilman take on a Czech-style dark lager is inspired by the legendary beer served at U Fleků in Prague.

Recipe: Godspeed Ochame Green Tea IPA

Courtesy of Luc Lafontaine of Godspeed in Toronto, this unusual IPA recipe represents a fusion of influences. (It also includes tips for extracting flavor and aroma from green tea without unwanted tannins.)

Recipe: Lithuanian-Style Farmhouse Ale

This recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.