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First brewed for Notch’s 10th anniversary in 2020, this is a 10°P pale lager in the Czech tradition—low in strength yet full of flavor. The beer is triple-decocted, open-fermented, naturally carbonated, and “lagered forever.”
From the production team at Creature Comforts in Athens, Georgia, here’s a recipe for their clean, crisp, easy-drinking American lager that won gold at the 2022 Great American Beer Festival.
Described as “an ultramodern meditation on the relationship between hops and yeast,” this hazy pale ale—double dry-hopped with Mosaic and Motueka, and fermented with Omega’s thiolized Cosmic Punch—won gold at the 2022 Great American Beer Festival.
Remember brut IPA? Lenka Straková does. The brewmaster at Pilsner Urquell’s experimental Pivovar Proud shares this recipe for a strong yet light-bodied, fruity-and-floral barrel-aged ale that borrows some tricks from brut IPA.
This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.
From Wild Fields in Atascadero, California, here’s a recipe for a brown ale that won gold medals at both the Great American Beer Festival and the World Beer Cup in 2022.
From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.
“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”