Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”
The recipe for this globe-spanning collab—a ginger-laced hefeweizen with influences from Brazil, Germany, Japan, and the United States—comes from Freigeist’s Sebastian Sauer and his friends at Japas Cervejaria in São Paulo.
Released only last year, Allagash’s first year-round IPA is a modern take on classic American versions—golden, juicy, with hop-derived notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.
The annual release of this beer in San Diego has become such an event that Harland Brewing now organizes an Ube Day party to mark the occasion in the fall.
From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.
From cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”
Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.
Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.