This mixed-culture saison with oranges, Earl Grey tea, and saffron scored a 99/100 with our blind panel and delighted our editorial team, who named it one of their Best 20 Beers in 2023.
Fermented with Thiriez’s house saison yeast, this ambrée has a complex, malt-forward flavor with aromas of citrus peel, hazelnut, caramel, and gingerbread.
From Sandy Valley Brewing in Hillsboro, Missouri, Mariposa is a softly textured yet vibrant raspberry ale that gets thoughtful additions of Tanzanian honey, Tanzanian vanilla, cacao nibs, and cacao husks, as well as added fruity oomph from Omega’s Cosmic Punch yeast. It’s also a beer with a personal back story.
Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.
The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.
From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.
This traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.
Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.
From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.
This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.