In a world where nearly everything seems to be a pale and/or juicy IPA, here is a welcome change of pace: a depth of fun malt and hop flavors, patently American without being one-note citrus-driven.
This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.
This recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.
This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.
Courtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.
Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.
Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.
The head brewer, cofounder, and “mad scientist” of Weathered Souls in San Antonio, Texas, shares this homebrew recipe that was an award-winner for him before he went pro.
You don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.
At his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.