Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.
This recipe from Boston-based Trillium Brewing’s Cofounder and Brewmaster, Jean-Claude Tetreault, uses New England malt and honey. To give your version its own terroir, source your malt and honey locally.
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.
If you liked The Rare Barrel’s Golden Ale and Red Ale recipes, check out this one for their Dark Ale.
Burial Beer’s goal for Thresher was to prove that a coffee beer can be light and nuanced.