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Sam Zermeño, founder and brewer at Brujos in Portland, Oregon, shares this recipe for their popular Citra-powered hazy IPA.

From the team at Denver’s River North, here’s a recipe for the beefed-up porter that won a silver medal at the 2022 Great American Beer Festival and gold at the 2024 U.S. Open Beer Championship.

Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for an easier-drinking hazy IPA—previously known as Lite—nonetheless packed with hop character driven especially by Citra and Motueka hops.

From the Big Friendly in Oklahoma City, here’s a recipe for the dry-hopped, Brett-fermented saison that won gold at the 2025 Great American Beer Festival.

This honey ESB makes for a fun ride on the palate: Between the ample crystal malts, the honey flavors—buckwheat is rich and spicy—and yeast, you end up with a lot of candy, strawberry, earthy, spicy, and malty flavors.

This session-strength, English-inspired porter won a gold medal and Best American Beer at the 2024 Brussels Beer Challenge.

This extra pale ale is a crowd favorite at Craft Coast Beer & Tacos in San Diego’s North County. It’s also found success at the highest levels of competition, winning two straight World Beer Cup medals—bronze in 2024, then silver in 2025, in the Australian-Style Pale Ale category.

“The aim here is to make a ripping XPA that combines plenty of saturated modern hop characters—thanks in part to the multiple small kettle-hop additions—with a lean but structured malt base,” says Scotty Hargrave, the progenitor of modern XPA.

We based this recipe on parameters shared by Gianriccardo Corbo, the brewer who wrote the BJCP guidelines for Italian grape ale (IGA).

Brian Hutchinson, cofounder and brewer at the Colorado brewpub that’s won a slew of medals for its hop-forward beers over the past 13 years, details their approach to achieving high-impact flavor and quality at small scale.

Here’s a fairly classic take on an American seasonal tradition: a solid amber-brown ale that includes both the real (pumpkin) and the evocative (pie spice).

Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.

Malt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.

Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.

From Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.

This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.

From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.

Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.

This colonial-era pale ale recipe—a collaboration with Mount Vernon to celebrate the 250th anniversary of the Declaration of Independence—takes a page right out of Martha Washington’s cookbook.

Inspired by Belgian grisette, Creature Comforts in Athens, Georgia, labels this a “country wheat beer,” describing it as dry, grassy, herbal, and slightly fruity.

From New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.

Mike Rybinski, brewmaster at ZwanzigZ Pizza in Columbus, Indiana, shares this recipe for the American imperial stout that won gold at the 2022 and 2025 World Beer Cups—plus, notes for the ghost pepper variation that also won gold at the Great American Beer Festival in 2017.

You may not be able to ferment in a proper Burton Union—though we wouldn’t put it past some of you to build your own—but you can brew your own version of this beer that Thornbridge developed specifically for the country’s last working Union set.

A collaboration with Triptych of Savoy, Illinois, this amber lager from Chicago’s Goldfinger brings Midwestern flavor via Minnesota wild rice, Wisconsin hops, and a yeast strain resurrected from a 19th-century Wisconsin brewery.