Beer Recipe

This throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)

For the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.

Forget what you think you know about Scottish “wee heavy.” Courtesy of founder Gareth Young, this is Glasgow-based Epochal’s historically rooted take on a strong stock ale: huge, heavily hopped, and matured for months with hops and Brettanomyces.

From Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.

Thanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.

Courtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.

The team at Métier Brewing in Seattle describes Black Stripe as “a smooth, medium-bodied porter with dark chocolate flavors and hints of coconut.”

With thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.

Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.

For those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.