Articles for subscribers of Craft Beer & Brewing. Subscribe today to access every article.
One of the most industrialized parts of Germany has a surprising farmhouse brewing tradition, but information about it is scarce. Based on interviews with surviving farmhouse brewers, conducted in the 1950s by the Folklore Commission of Westphalia, here’s our attempt at a recipe. We also include some variations in the notes below.
From Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.
From the team at Silver Reef in St. George, Utah, here’s a homebrew-scale recipe for the smoked lager that won gold at the 2024 World Beer Cup.
Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.
Michal Minarik, cofounder of Firstep Beer in Slovakia, shares this recipe for their bottom-fermented IPA with a “central European twist”—a beer that recently won Best of Show at the King of Craft competition in Budapest.
The finished beer should be light on the palate yet offer plenty of rich biscuit and toffee flavors with some herbal-earthy hops. This is an excellent beginner style, as simple to brew as it is enjoyable to drink.
From their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.
Topher Boehm, cofounder and brewer at Wildflower in Marrickville, Australia, shares this recipe for their low-strength yet satisfying ale—an ideal framework for conveying a sense of place via local malt and a foraged house fermentation culture.
Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.
From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.