In collaboration with the Colorado Farm Brewery, Denver’s Our Mutual Friend produces this strong, dark, heavily smoky Stjørdal-inspired ale once each winter.
For a winter warmer that can lay down and improve for many months—brew it now and try it at the New Year, and the next one—here’s an American-style barleywine that gets a clean profile from the use of lager yeast.
New York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.
Courtesy of Kelsey McNair of North Park Beer in San Diego, here’s a homebrew-scale recipe for their new-school, double dry-hopped West Coast IPA with Citra, Mosaic, and Strata—a beer that won gold at the formidable LA IPA Fest in 2020.
“Fermented cold and clean with our German lager yeast,” say the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”
Here we take a simple grist, often a single hop, and a long fermentation process, and we turn it into a classically grainy, floral lager. You’ll be glad to have this one on tap.
Developed by Keith Villa, this recipe for a nonalcoholic peanut butter–flavored porter provides a significant dose of THC from dry-hopping with cannabis.
Don’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.
Courtesy of Fidens cofounder and head brewer Steve Parker, here is a homebrew-scale recipe for Jasper—the first double IPA brewed at Fidens and an all-Citra showcase that remains among their most popular beers.
No need for spices when hops and yeast can do the trick, and an attenuation-monster yeast strain helps to complete the profile for this big but dry saison.