Remember double IPAs before they went all soft and hazy on us? This is one of those—bright and bitter, with plenty of oomph.
In northern Michigan near the shores of Lake Huron, an active-duty airman moonlights as a pro brewer at Alcona Brew Haus. They’re releasing a special beer to support veterans of Iraq and Afghanistan—and you can brew it, too.
North Carolina’s Burial Beer calls this recipe a “mash-up of delightful keller-pils with dank West Coast IPA.”
This homebrew-scale recipe, based on brewer Paul Kaiser’s own notes, is for an authentic pre-war American lager with a high proportion of adjuncts.
The co-owner and brewmaster of the Southern California brewery shares strong opinions on developing beers where nothing is added and everything—from hops to coffee and spices—is considered a recipe ingredient.
Following the golden path of modern festbier, this homebrew-scale recipe is closely based on Counter Weight’s GABF gold medal winner.
This throwback American black ale goes for ample hops and rich malt, without overdoing it on the roast.
“Electric Jellyfish is a hazy, Austin-style IPA, focusing on the juicy hop flavor and aroma from our favorite farmers while keeping the bitterness balanced and refreshing,” says Joe Mohrfeld, brewmaster at Pinthouse Pizza and Brewing in Austin.
Here is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.
Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.