From Beachwood Brewing in Los Angeles, El Verano is a traditional Belgian-style saison with a multigrain twist. This beer won bronze at the Great American Beer Festival in 2012, the brewery’s first year in operation—and Beachwood has taken home at least one GABF medal every year since.
From Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.
At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.
Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”
The recipe for this globe-spanning collab—a ginger-laced hefeweizen with influences from Brazil, Germany, Japan, and the United States—comes from Freigeist’s Sebastian Sauer and his friends at Japas Cervejaria in São Paulo.
Released only last year, Allagash’s first year-round IPA is a modern take on classic American versions—golden, juicy, with hop-derived notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.
The annual release of this beer in San Diego has become such an event that Harland Brewing now organizes an Ube Day party to mark the occasion in the fall.
From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.
From cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”