From Emancipation Brewing in Fairbury, Illinois, comes this recipe that local patrons have been enjoying in quantity at their occasional Kölsch Nights.
Ayla Kapahi, head brewer at Borderlands in Tucson, Arizona, shares this recipe for their easy-drinking wheat beer with German aroma hops, some light fruity esters, and a Southwestern twist: the addition of prickly pear.
“This refreshingly crisp cold IPA takes inspiration from our friend and former Firestone Walker brewer Kevin Davey,” Sam Tierney says. “It can be brewed two ways: one with rice adjunct to lighten the body, or another with a lower-FAN, extra-pale German pilsner malt for similar effect.”
This big and complex yet dangerously easy-to-drink ale is relatively easy to brew well—just watch that attenuation and focus on healthy fermentation for a drying finish.
First brewed for Notch’s 10th anniversary in 2020, this is a 10°P pale lager in the Czech tradition—low in strength yet full of flavor. The beer is triple-decocted, open-fermented, naturally carbonated, and “lagered forever.”
From the production team at Creature Comforts in Athens, Georgia, here’s a recipe for their clean, crisp, easy-drinking American lager that won gold at the 2022 Great American Beer Festival.
Described as “an ultramodern meditation on the relationship between hops and yeast,” this hazy pale ale—double dry-hopped with Mosaic and Motueka, and fermented with Omega’s thiolized Cosmic Punch—won gold at the 2022 Great American Beer Festival.
Remember brut IPA? Lenka Straková does. The brewmaster at Pilsner Urquell’s experimental Pivovar Proud shares this recipe for a strong yet light-bodied, fruity-and-floral barrel-aged ale that borrows some tricks from brut IPA.
The defining traits of a Ukrainian golden ale are its golden hue, a relatively high ABV, and a smooth, sweet finish balanced by soft bitterness.
For Josh Weikert, author of our Make Your Best series, altbier is the all-around perfect style and the one he brews most often at home. Here’s his own recipe.