Beer Recipe

This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.

Big, juicy, and utterly sneaky for its strength, here is a homebrew-scale recipe of a beer our editors loved, from Odd13 Brewing of Lafayette, Colorado.

Here is an online-only recipe, perfect for autumn, with special thanks to Fiction Beer of Denver, Colorado.

Missing summer already? This creamy, sweet milkshake IPA might bring it back.

Here’s a lighter-side pils that is crisp, dry, and quenching.

Popular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.

As summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down, session-strength, but still full-flavored Altbier.

This old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.

This blonde ale is more flavorful than your average “lawnmower” beer, so save it for after you mow. Once you dial in the recipe, this beer will get your non-beer-drinking friends started down the path to craft-beer obsession! And you’ll enjoy it, too.

A properly brewed weizenbock will have you experiencing intense malt and yeast flavors with enough alcohol to warm the body and soul.