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Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.

This “bread IPA,” with a profile like a big, bitter British ESB, gets extra character and body from the addition of crusty, unsold loaves from Brussels supermarkets—promoting a less wasteful economy while suggesting new avenues for flavor experimentation.

This double-dry-hopped, hazy-juicy pale ale recipe from Tulsa’s American Solera is meant to be a showcase for whatever hops you want to try out and share with your pals.

Looking ahead to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat base as a platform for the tiki-drink flavors of this unusual fruit.

MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”

For our magazine subscribers, here is a homebrew-scale recipe for the award-winning pilsner from East Brother Beer in Richmond, California.

One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.

When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.