Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.
From 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.
This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.
Courtesy of the Berlin-based BRLO brewery and Atlanta-based hip-hop group Run the Jewels, here is a homebrew-scale recipe for their unusual collab: a CBD-hemp-infused hoppy pilsner.
Based on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.
Adapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)
Diamond Unicorn is one of Lone Pine's staple New England–style double IPAs. It’s brewed with extra oats for a silky mouthfeel and highlighted by Ella and Vic Secret hops.
When developing beers meant to evoke specific foods, balancing bitterness, acidity, and residual sweetness are key elements that can be adjusted. Aslin Beer cofounder Andrew Kelley explains.
Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, breaks down the elements of flavor and reminds us to think about what different brewing ingredients bring to the table when trying to mimic the flavors of favorite foods.
With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.