Beer Recipe


Recipe: Extract the Juice, Then Drink the Beer

Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.

Recipe: Burning Beard In Praise of Bacchus

Here is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.

Recipe: Beachwood American Black Ale

Julian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.

Recipe: Iron Dice American Amber

In a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.

Recipe: Randy Mosher’s Black Ice Stout

This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.

Recipe: Dyrvedal-Style Vossaøl

This recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.

Recipe: Perennial Take 10 Imperial Stout

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.

Recipe: Blind Pig Inaugural Ale

Courtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.

Recipe: American Throwback Cream Ale

Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.

Recipe: American Old Guard Stout

Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.