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Courtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.

With thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.

This recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”

Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.

Are you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.

Ready to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.

From Kros Strain Brewing in La Vista, Nebraska, here’s a recipe based on the mixed-culture saison that thrilled our blind review panel and went on to become on of our Best 20 Beers in 2021.

With thanks to Urban South head brewer Alex Flores in New Orleans, here is a sample recipe for their strong, gently tart beer that combines the pleasures of fruit and coffee.

This fan favorite at The Establishment in Calgary is an offbeat, pineapple-infused take on a light and smoky Lichtenhainer.

No grapes were harmed in the making of this experimental beer from the Deschutes pilot brewery. Instead, the beer’s wine-like character comes from grape-like hops and a winemakers’ acid blend.