Articles for subscribers of Craft Beer & Brewing. Subscribe today to access every article.
From cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”
Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.
Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.
Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”
Based in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.
Want to take a stab at a 16th century ale brewed with malted oats? This recipe is closely based on the one that historians recently re-created using Dublin Castle records that date to 1574.