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Recipe: Pueblo Vida Willa Dry-Hopped Lager

“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”

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Recipe: BKS Clouds Double IPA

Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).

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Recipe: Kelheim Weizendoppelbock, in the Style of Schneider Aventinus

Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.

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Recipe: SpindleTap Houston Haze

With thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.

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Recipe: Altstadt Lager

For the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.

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Recipe: Epochal Stock Scotch Ale

Forget what you think you know about Scottish “wee heavy.” Courtesy of founder Gareth Young, this is Glasgow-based Epochal’s historically rooted take on a strong stock ale: huge, heavily hopped, and matured for months with hops and Brettanomyces.

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Recipe: Anchorage A Deal with the Devil

Thanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.

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Recipe: Jester King Le Petit Prince

Courtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.

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Recipe: Forager Chicatana Barrel-Aged Stout

With thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.

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Recipe: Eik & Tid Cerasus

This recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”