Pro Recipe

Not only is basil extremely aromatic, but it also lends both a spicy edge and a sweet finish to beer—hops-like without the extra bitterness

Plan Bee Farm Brewery’s Evan Watson has provided this recipe for their farmhouse ale with dandelions and honey. He says, “If you’re crazy like me, [you can] cultivate a yeast via generations of starters and raw honey. Happy Brewin’.”

Take advantage of those fallen leaves and fresh carrots to try your hand at brewing a beer with foraged ingredients.

Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.

Ben Edmunds, head brewer for Breakside Brewery in Portland, Oregon, shared this recipe for their classic German Pilsner with an emphasis on late-kettle hops.

This full-bodied, rich roasty porter makes you want to eat turkey and watch football or build a bonfire.

What happens when a monstrous pumpkin ale is aged in fine fresh rum barrels? Rumpkin!

Based on available ingredients, the recipe for this wet-hops lager from Jack’s Abby in Framingham, Massachusetts, changes every year.

Bourbon-barrel aging (or bourbon-soaked oak cubes) adds layers of complexity to this homebrew-scaled recipe for Avery Brewing’s spiced pumpkin porter.

Expect hints of citrus, resin, and fruit to flood forward, followed by a piney, earthy complexity in this recipe designed by Jack Harris of Fort George Brewery.