Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.
The head brewer, cofounder, and “mad scientist” of Weathered Souls in San Antonio, Texas, shares this homebrew recipe that was an award-winner for him before he went pro.
You don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.
At his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.
Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.
From 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.
This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
Courtesy of the Berlin-based BRLO brewery and Atlanta-based hip-hop group Run the Jewels, here is a homebrew-scale recipe for their unusual collab: a CBD-hemp-infused hoppy pilsner.
Based on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.
Adapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)