New Anthem says the grist of this hazy IPA has evolved over the past few years; this recipe reflects the most recent state of the juicy-hops-driven beer that scored a 100 with our blind panel and was named one of our Best 19 Beers of 2019.
This homebrew-scale pils recipe is based on the world-class example developed by Eric Toft, brewmaster at Private Landbrauerei Schönram in Upper Bavaria.
The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.
Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of their open-source recipe meant to raise funds for out-of-work hospitality professionals. So, brew this beer… then support the cause.
Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.
From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).
Want to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.
Who's ready for some decoction? Chicago's Dovetail brews this Bavarian-influenced Helles with the baseball season in mind... but it's easy to drink all year long.
This juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.
This homebrew-scale base recipe, provided by Jeff Hardesty of Narrow Gauge as part of his All Access video course, is open to a variety of fruit additions.