Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.
From the team at Colorado’s Westbound & Down, we share a homebrew-scale recipe for their Spirit of the West, winner of consecutive silver medals at the 2022 Great American Beer Festival, the 2023 World Beer Cup, and then once again at the 2023 GABF.
This recipe includes guidelines on fermenting a lager under pressure—and you can apply the same guidelines to your own favorite lager recipe.
Let’s dig into the flavors of malted corn via this Vienna lager recipe from Seattle’s Holy Mountain Brewing.
Be generous with the gourd and toast your own allpsice for this smashing pumpkin ale that’s easy as, well, pie.
Jacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.
From Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).
Lasting Joy cofounder and head brewer Alex Wenner describes this beet-infused stout as one “that really sums up our mission as a New York farm brewery.”
Based on authentic gammeltøl recipes from the 1800s, here’s a recipe for the strong, smoky Danish farmhouse ale—including some suggestions for traditional twists worth trying.
This seasonal ale is a bright enough red to match your Santa hat, and it goes well with just about anything on your holiday table.