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Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.
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.
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.”
When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
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.
Oklahoma City’s Big Friendly is a two-time Brewery of the Year at the Great American Beer Festival, in 2022 and 2023. Here’s a recipe for the imperial stout—no adjuncts, not yet barrel-aged—that serves as the base for Vanilla Boom, one of our Best 20 Beers in 2024.
This crisp and dry Japanese-inspired lager is brewed with rice and hopped with Perle, Tettnanger, and Saphir. pFriem Family Brewers describes it as having aromas of “Shiso plum, fresh bread, and violet” with “sparkling notes of fresh green tea and wildflowers.”
We’ve tested plenty of gear over the past 10 years, but which among them have taken a licking and kept on ticking? Which ones do we find ourselves still using frequently, after all this time? Here’s a look back at our favorite products over the years that still bring us joy.
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.
No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.