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Courtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”

Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.

In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.

Courtesy of Tania Hewett-Mader and Nick Mader of Kansas City’s Alma Mader Brewing, this locally popular pilsner embraces Bohemian malt and Noble hops, including an aromatic burst of spicy Saaz in the whirlpool.

Courtesy of Joe Bowden, head brewer at Munkle Brewing in Charleston, South Carolina, here is a homebrew-scale recipe for the beer that won GABF gold in 2018 in the category Belgian-Style and French-Style Ales.

Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.

This recipe from South Carolina’s Birds Fly South—where rumors of saison’s death have been greatly exaggerated—borrows a couple of tricks from IPA for a hop-forward yet grounded saison.

Courtesy of Oliver Wesseloh, brewer and founder of Kehrwieder Kreativbrauerei in Hamburg, Germany, this single-hopped IPA goes all-in on Callista.

This Burke-Gilman take on a Czech-style dark lager is inspired by the legendary beer served at U Fleků in Prague.

Courtesy of Luc Lafontaine of Godspeed in Toronto, this unusual IPA recipe represents a fusion of influences. (It also includes tips for extracting flavor and aroma from green tea without unwanted tannins.)