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Described as “an ultramodern meditation on the relationship between hops and yeast,” this hazy pale ale—double dry-hopped with Mosaic and Motueka, and fermented with Omega’s thiolized Cosmic Punch—won gold at the 2022 Great American Beer Festival.
Remember brut IPA? Lenka Straková does. The brewmaster at Pilsner Urquell’s experimental Pivovar Proud shares this recipe for a strong yet light-bodied, fruity-and-floral barrel-aged ale that borrows some tricks from brut IPA.
This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.
From Wild Fields in Atascadero, California, here’s a recipe for a brown ale that won gold medals at both the Great American Beer Festival and the World Beer Cup in 2022.
From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.
“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”
“Mecha Red is a modern amber ale intended to be malty and caramelly, but not a sticky caramel bomb,” says Van Havig, cofounder and master brewer at Gigantic in Portland, Oregon. “It’s mildly fruity from hops and esters and finishes with a hint of chocolate.”
From Obelisk Beer of Astoria, Oregon, comes this prototype homebrew-scale recipe for a black barleywine that combines flavorful aspects of both barleywine and stout.