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Based on an early 19th century recipe, this might well have been the kind of thing locals would’ve drunk fresh from the keller. It includes an older technique called hopfenrösten, which means the brewers boiled the hops separately in a small amount of wort.

• Beer Recipe
• Kellerbier
• Lager

After decades leading yeast and quality programs at some of the biggest breweries in the Western Hemisphere, Casey retired to work on his passion project: telling the story of American lager brewing from the 1830s to the present.

• Podcast

This bigger cousin of the dry stout gets a bump of strength and a deeper coffee-chocolate flavor profile, making it a great option for a seasonal treat.

• Make Your Best
• Stout
• Irish Stout

For a hearty dish to warm these chilly days, grab your favorite roast-forward stout or porter and head for the kitchen to try the recipe for these short ribs.

• Cooking With Beer
• Stout
• Short Ribs

From Otherlands Beer in Bellingham Washington, this evolving recipe represents a snapshot of head brewer Ben Howe’s ongoing quest to crack the code of Franconian lager.

• Beer Recipe
• Helles
• Kellerbier

As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.

• Kellerbier
• Lager
• Franconian Lager

From Kelly Montgomery, co-owner and head brewer of Cincinnati’s Third Eye—a frequent medal-winner for their stouts—this richly layered recipe includes a range of flavorful dark malts plus additions of lactose, cacao nibs, and vanilla.

• Beer Recipe
• Imperial Stout
• Dessert Stout

From Kelly Montgomery and his team at Third Eye Brewing in Cincinnati, here’s a homebrew-scale recipe for a full-bodied stout from their medal-winning program. Lil Astral features oats, lactose, cacao nibs, and vanilla.

• Beer Recipe
• Milk Stout
• Sweet Stout

Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.

• Podcast

From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”

• Beer Recipe
• Bitter
• Pale Ale

Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.

• Sponsored
• Berkeley NA
• NA

Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.

• Sponsored
• Berkeley NA
• NA Recipe