Billed as a “hop sandwich” by the St. Louis brewery, 2nd Shift’s Art of Neurosis is an evolving American IPA that features loads of Columbus and Simcoe with just a kiss of caramel malt.
With thanks to Brian Grossman, Scott Jennings, and the production team at Sierra Nevada in Chico, California, and Mills River, North Carolina, here’s a homebrew-scale recipe for their fresh-hopped annual throwback.
Marcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.
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.