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.
With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.
From BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.
Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.
From Barrique Brewing & Blending in Nashville, Tennessee, head brewer Spencer Longhurst shares this recipe from an Anchor Steam–inspired collab brewed with their friends at Von Trapp in Stowe, Vermont.
From Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.
Mike Lukacina, founder and brewer at Magnanimous in Tampa, shares this iteration of the ever-evolving stout they brew especially for aging in whiskey barrels.
The team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.
From award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.