Recipe: Annie’s Smoky Lonesome Rauchbier

No Rests For The Wicked: Home-Smoked Beer

Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.

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Recipe: Burial Lightgrinder American Porter

From Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”

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Recipe: The Farmer’s Yule Ale

Featuring hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.

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Recipe: Templin Granary Kellerbier

Kevin Templin, cofounder and head brewer at Templin Family in Salt Lake City, shares this recipe for their GABF medal-winner that also became one of our Best 20 Beers in 2023.

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Recipe: Annie’s Wee Scottie

This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.

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Recipe: Ulysses Extra Stout

One of the great things about this beer is its stability: The roast continues to shine even after a few months in the keg or bottle. Some sweetness can build over time—but by then, we may be deep into winter, and that sweetness may be just the thing.

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Recipe: Annie’s Olde Patterson 0600 Malt Liquor

This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!