Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020.
Courtesy of Wayfinder Beer in Portland, Oregon, here is a recipe for their "cold IPA," which earned a spot among our Best 20 Beers of 2020.
Courtesy of Jack Hendler of Springdale Beer and Jack's Abby, here is a homebrew-scale recipe for one of our Best 20 Beers in 2020. “Creating malt intensity without body or too much residual sweetness requires excellent process control from the brewer.”
Pink salt, a light touch of coriander, and Lactobacillus give this traditionally inspired German-style kettle sour a bright lemony flavor and refreshingly tart finish.
For this foraged recipe that includes sassafras root, spruce tips, and oak bark, any number of yeasts can work—but we think Norwegian kveik is a great fit.
“A German pils should be pale and refreshing,” says Steve Holle, founder of KC Bier. “The delicate but assertive bitterness should combine with the crisp maltiness to produce a clean and slightly dry finish.”
According to Connor Casey, cofounder of Cellarmaker, “This West Coast hazy IPA is brewed with the best hop varieties America has to offer... [It’s] supremely drinkable due to the slender body, semidry finish, and avoidance of sweet esters.”
Perennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.
With some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.
Don’t bother with a yeast starter, oxygenation, or cold crashing here. We want the yeast “struggling” to produce a nice, noticeable ester/phenol profile, and the cloudiness is no vice in a weiss.