Beer Recipe


Recipe: Schwarzwald Schwarzbier

With this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this dark lager—and you can tinker with it from there.

Recipe: Bent Brewstillery Fi Dem Jamaican-Style Stout

From Kristen England, grand master BJCP judge and head brewer at Bent Brewstillery in Roseville, Minnesota, comes this recipe inspired by Jamaica’s Dragon and other tropical stouts.

Recipe: Burnt City Kveik Minded Hazy IPA

When following this recipe based on a kveik-fermented IPA from Chicago’s Burnt City Brewing, don’t leave out the most crucial step: the gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.

Recipe: Extract the Juice, Then Drink the Beer

Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.

Recipe: Burning Beard In Praise of Bacchus

Here is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.

Recipe: Beachwood American Black Ale

Julian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.

Recipe: Iron Dice American Amber

In a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.

Recipe: Randy Mosher’s Black Ice Stout

This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.

Recipe: Dyrvedal-Style Vossaøl

This recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.

Recipe: Perennial Take 10 Imperial Stout

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.