With thanks to Greg Browne, head brewer at Art History in suburban Chicago, here is a recipe for their Czech-style dark lager, inspired by the beer at the famous U Fleků brewpub in Prague.
With thanks to Ben Howe and Karolina Lobrow, cofounders of Otherlands Beer in Bellingham, Washington, here’s a recipe for their take on a Polish pilsner—one of our Best 20 Beers in 2022.
From Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.
This highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.
Historically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.
Another one for brewing on the road: Here is a portable dark mild recipe that makes use of a sous vide bath, a French press, a mini-keg, and a spunding valve, and is ready to drink in a week.
Quick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.
We’re grateful to head brewer Alex Albers and the team at Destihl Brewing for sharing this homebrew-scale recipe for their pickle beer—a kettle-soured gose blended with a customized version of SuckerPunch’s flavorful brine.
With thanks to Wayfinder head brewer Kevin Davey, here is a homebrew-scale recipe for their Original Cold IPA—as illustrated by Em Sauter of Pints and Panels.
Danyangju is a strong makgeolli made from a simple, single-step fermentation process—ideal for beginners to try at home.