From Misfit Outpost in Cypress, Texas, this beer celebrates South Asian flavor in the form of sweet, creamy jackfruit, which adds its tropical accent to a light, crisp, rice-lager frame.
This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”
This dark German-style lager took home gold from the 2023 World Beer Cup in Nashville, Tennessee, and then went on to impress our blind-review panel. Smooth and easy-drinking, it offers subtly complex roasted malt character and a dry finish.
In New York City, Talea is leaning into a crowd-pleasing focus on easy-drinking, low-bitterness, fruit-forward beers—including this Spicy Marg sour ale that the team first brewed for Women’s History Month in March this year.
Much-awarded and much-acclaimed, from Great Lakes Brewing in Cleveland, Ohio, here is a homebrew-scale recipe for the robust yet smooth-drinking American porter that has inspired many others.
From cofounder and head brewer Kevin Stafford and the team at Finback in Queens, New York, comes their take on the contemporary hoppy pilsner—“a nice balance of new and old school.” (It was also a hit with our blind-review panel, tops in its class at 98/100.)
Developed by the team at the Barth Haas campus in Beijing, this refreshing (and convincing) nonalcoholic cucumber gose gets lactic acidification followed by fermentation with a special yeast for low-/no-alcohol beers.
Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.
From fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.
In Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.