Subscriber Exclusives

Cam Lund, cofounder and brewer at Bluewood Brewing in St. Louis, outlines their multi-threaded approach to brewing, aging, and blending their big barrel-aged stouts—including a few that reach liqueur-like heights of 20 percent ABV or more.

With thanks to brewer Jenny Pfäfflin and the team at Chicago’s Dovetail, here’s a homebrew-scale recipe for the tmavé pivo that they like to call their “Pilsner in a sweater.”

Mt. Nelson, says Cellarmaker cofounder and head brewer Tim Sciascia, is “one of our most popular pale ales and a perfect representation of the hazy West Coast style. We love showcasing Nelson Sauvin in this aromatic, off-dry, and crushable 5.7 percent ABV package.”

“What’s important is that the beer is not overly sweet,” says Štěpán Kříž at Pivovar Hostomice in Czechia. “That’s the most important thing that we’re trying to do. The fullness of the dark malts has to be balanced with hops.”

“This beer was our ode to new meets old,” says Landon Swanson, head brewer of Pueblo Vida in Tucson, Arizona. “It’s a classic light lager with a punch of Lórien hops in the fermentor.”

From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.

Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).

Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.

With thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.

For the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.