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Brewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.
With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.
Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.
Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”
With thanks to Brian and Doug Coombs and Matt Van Wyk, cofounders of Alesong in Eugene, Oregon, here’s a homebrew-scale recipe for the base beer that they use for their co-fermentations with local fruit.
From Foam Brewers in Burlington, Vermont, comes this recipe for a mixed-culture plum beer—also featuring lavender and lemon zest—that gets its vibrant hue from the addition of butterfly pea flowers.
The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.
With thanks to Todd DiMatteo and his team at Good Word Brewing in Duluth, Georgia, here’s a homebrew-scale recipe for the rum barrel–aged barleywine that became one of our Best 20 Beers in 2022.
With thanks to Greg Browne, head brewer at Art History in suburban Chicago, here is a recipe for their Czech-style dark lager, inspired by the beer at the famous U Fleků brewpub in Prague.
Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.