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Want to get messy with marshmallow? This hefty imperial stout recipe from White Elm Brewing in Lincoln, Nebraska, includes marshmallows in the kettle and coconut toasties in the fermentor.
From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.
Here is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.
At Minnesota’s August Schell Brewing, Jace Marti brews authentic, mixed-fermentation, Berliner-style weissbier. Here is some context on the style and details on Schell’s methods, including lots on Brett and those beautiful cypress tanks.
Julian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.
This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.
Northern Virginia’s Port City Brewing has been a perennial GABF medal-winner since its founding a decade ago. In this video course, Jonathan Reeves shares his top-to-bottom approach to ensuring technical excellence in the brewing program.
Courtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.
The head brewer, cofounder, and “mad scientist” of Weathered Souls in San Antonio, Texas, shares this homebrew recipe that was an award-winner for him before he went pro.
At his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.