This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.

Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.

Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.

In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.

Breakside adjusts the hops bill in their American IPAs regularly, depending on the changes in varieties between harvests and hops lots over the course of the year. This combo of Columbus, Citra, Centennial, and Chinook is one of their favored combos.

Juicy Bits from WeldWerks Brewing Co. in Greeley, Colorado, is a New England–style IPA that has quickly garnered both regional and national attention for the brewery. Brewer Neil Fisher scaled this recipe to homebrew size.