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.
Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors.
From Misfit Outpost in Cypress, Texas, this beer celebrates South Asian flavor in the form of sweet, creamy jackfruit, which adds its tropical accent to a light, crisp, rice-lager frame.
This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”