44 articles in this category
Fogbelt Brewing in Santa Rosa, California, recently revived this craft classic long brewed by Mendocino in nearby Hopland. Often cited as the first American red ale, pioneering microbrewers Don Barkley and Jack McAuliffe first brewed Red Tail Ale in 1983.
The flagship beer from Wiseacre in Memphis, Tennessee, Tiny Bomb is a svelte, session-strength American lager with the full flavor of a German pilsner.
This modern take on a Kentucky common comes from a collaboration between Bluejacket and DC Beer, a website that’s been covering the Washington, D.C., beer scene for more than a decade.
From Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.
From Austin’s Pinthouse, here’s an updated recipe for their core hazy IPA, Electric Jellyfish—the beer that Craft Beer & Brewing readers named their No. 1 beer of 2025.
Natalie Rose Baldwin, brewmaster of Wayfinder Beer in Portland, Oregon, shares this recipe for a French-inspired pilsner that features a kiss of spelt and plenty of floral, spicy Alsatian Strisselspalt hops to drive the flavor.
From El Segundo Brewing in Los Angeles, here’s a recipe for the impeccable Kölsch that the editorial team at Craft Beer & Brewing named one of their Best 20 Beers in 2025.
From Seattle’s Fast Fashion, here’s a recipe for the German-style pilsner that we named one of our Best 20 Beers in 2025.
Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.
This extra pale ale is a crowd favorite at Craft Coast Beer & Tacos in San Diego’s North County. It’s also found success at the highest levels of competition, winning two straight World Beer Cup medals—bronze in 2024, then silver in 2025.
From Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.
Shaun Kalis, cofounder and brewer at Ruse Brewing in Portland, Oregon, shares this recipe for a fresh-hopped version of their bright, West Coast–style, Mosaic-heavy IPA.
From BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.
Kevin Ely, brewer and cofounder of the Wooly Pig Farm Brewery in Fresno, Ohio, shares this recipe for his unfiltered German-style pilsner—light, fresh, floral, and subtly malty, with a moderate bitterness. Plus: See the notes for why he prefers an unusually thin mash for this beer.
From Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.
Michal Minarik, cofounder of Firstep Beer in Slovakia, shares this recipe for their bottom-fermented IPA with a “central European twist”—a beer that recently won Best of Show at the King of Craft competition in Budapest.
From their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.
Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.
Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”
Does the world need a new style of IPA? Never mind, don’t answer that—instead, we’ll let Beachwood brewmaster Julian Shrago respond with this recipe for what he calls a “hyper IPA.”