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.
SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.
From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.
This recipe for a dark, spiced holiday ale is ideal for serving either cool or warmed and mulled, with many more variations possible on fruits and spices.
Courtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.