Recipe


Recipe: Randy Mosher’s Black Ice Stout

This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.

Recipe: Dyrvedal-Style Vossaøl

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.

Recipe: Perennial Take 10 Imperial Stout

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.

Recipe: Blind Pig Inaugural Ale

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.

Recipe: American Throwback Cream Ale

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.

Recipe: American Old Guard Stout

Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.

Recipe: Marcus Baskerville’s Homebrewed Imperial Stout

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.

Recipe: You’re Not Irish Red Ale

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.

Recipe: Private Press Base Imperial Stout

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.

Recipe: Modular Craft Seltzer

Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.