The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.

From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.

You voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.

Steve Luke says about this coffee porter that was brewed at Cloudburst Brewing earlier this year: “I think lighter roasts can be less astringent and acrid compared to darker roasts, so they meld a bit better with darker and roasted malts in the beer.”

Three influential, award-winning brewers in the realm of fresh- and wet-hopped beers—Joe Mohrfeld (Pinthouse), Steve Luke (Cloudburst), and Zach Turner (Single Hill)—share their approaches to brewing fresh-hop beers in this ranging panel discussion.

The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.

Brewing on used equipment and playing around with new techniques, hops, or other ingredients, Cloudburst Brewing is turning out a spectrum of beers that are remembered for their bold names and the causes they support.

“Candied orange, peach, mango with hints of strawberry and papaya dominate the aroma. The flavor follows through with blood-orange notes, more strawberry, and a guava-like tropical note. Spritzy carbonation lightens the body, and the finish is fairly crisp.”

“Bright and tropical at the start, mango, lychee. Hint of pepper, mint. Rich in the mouth, more tropical flavors but with enough body to keep it from being like juice. Herbaceous and, unfortunately, vegetal at the finish.”

“Mild hop notes in the nose, but the flavor is expressive with notes of white grape, citrus, pine, and earth. A little heavy-handed on balance, but significant bitterness on the finish keeps it dry and structured. Excellent hop quality.”

“Pilsner malts takes center stage in the aroma, with herbal spicy hops in a supporting role. They trade places in the flavor, where the malt drops back significantly. There’s still enough to offer balance for the hop bitterness, but not enough to soften the edge. Seems connected to water—not as soft as it could be. Not Northern German pils bitterness, but still pronounced.”

“Complex, sweet hop aroma with Lemon Pledge, green papaya, and honeydew melon with a touch of pepper. The flavor has a strong bitter and citrus element that dominates and carries through to a peppery finish. Finishes clean with just a hint of alcohol.”

Josh Weikert is the founder of beer-simple.com, a BJCP Grand Master, and a columnist and regular contributor to Craft Beer & Brewing Magazine®. We asked him to go beyond homebrewing and offer some of his favorites from the larger beer world.

“Dank orange-blossom hops are cut with a hint of onion-garlic in the aroma. More of the same in the flavor. Gentle alcoholic warmth noticeable in the retronasal. Really nice balance throughout with a clean finish.”

“Quintessential light-lager aroma—sweet corn and generic hops, with slightly dialed-up intensity. Flavor is more neutral with a subdued cereal maltiness and a fleeting hint of floral, grassy hops. Crisp, clean finish with a light body. Hops add floral notes to the flavor, but balance is tilted toward malt sweetness.”

“Intense aroma of green cardamom, fennel, coriander, and horchata. Medium-bodied and sweet with caramelized honey that blends with a still spicy, but much less intense, taste. Surprising bitterness helps cut the sweetness. Warm, but not boozy. Finish is pleasant and balanced, and the body is interestingly soft.”

“Bold coffee, dark chocolate, and roast notes with a hint of smoke on the nose. The more restrained sip is balanced with an earthy bitterness that provides a pleasant counterpoint to the dark malt elements. Oatmeal adds chewy creaminess. Smooth sip finishes clean with a lingering roast note.”