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.
From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.
Justin Burdt and the team at Ghost Town in Oakland, California, share this homebrew-scale recipe for the double IPA that won back-to-back GABF gold medals in 2021 and 2022—and helped them earn Brewery of the Year honors in 2022.
You don’t need a traditional Finnish kuurna to brew this typical sahti, made with barley malt, a bit of dark rye, and a kiss of juniper—any modern brewing kit can do the job.
From Ben Edmunds, brewmaster at Breakside in Portland, Oregon, comes this West Coast IPA powered by American and New Zealand hops.
Oh, is it that time again? For those who want to take on the classic seasonal, this is a wonderful “first lager” if you’ve never brewed one. (And as for the British malt in a traditional German style … well, we won’t tell if you won’t.)
A "Thiolized" yeast strain, Salvo hop-aroma extract, and tangerine zest are among the elements in this juicy yet balanced IPA from NoDa in Charlotte, North Carolina.
This recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”