Subscriber Exclusives

From cofounder and head brewer Kevin Stafford and the team at Finback in Queens, New York, comes their take on the contemporary hoppy pilsner—“a nice balance of new and old school.” (It was also a hit with our blind-review panel, tops in its class at 98/100.)

Developed by the team at the Barth Haas campus in Beijing, this refreshing (and convincing) nonalcoholic cucumber gose gets lactic acidification followed by fermentation with a special yeast for low-/no-alcohol beers.

From fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.

In Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.

From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.

Justin Burdt and the team at Ghost Town in Oakland, California, share this homebrew-scale recipe for the double IPA that won back-to-back GABF gold medals in 2021 and 2022—and helped them earn Brewery of the Year honors in 2022.

The Bierstadt brewers are back, as Ashleigh Carter and Bill Eye share deeper insights and more on their technical approach to German-style lagers that beg to be enjoyed in quantity.

From Ben Edmunds, brewmaster at Breakside in Portland, Oregon, comes this West Coast IPA powered by American and New Zealand hops.

A "Thiolized" yeast strain, Salvo hop-aroma extract, and tangerine zest are among the elements in this juicy yet balanced IPA from NoDa in Charlotte, North Carolina.

This recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”