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Released only last year, Allagash’s first year-round IPA is a modern take on classic American versions—golden, juicy, with hop-derived notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.
The annual release of this beer in San Diego has become such an event that Harland Brewing now organizes an Ube Day party to mark the occasion in the fall.
From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.
While Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.
From cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.
From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”
Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.
Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.
This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.
Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.