American

Based on details shared by the former lead brewer at Peoples Brewing in Oshkosh, Wisconsin, this mid-20th century American bock gets its color from a darker caramel Munich malt—not from the syrups that were common in dark adjunct lagers from that time.

From Cloudburst founder-brewer Steve Luke, here’s a homebrew recipe for the West Coast double red that won gold at the 2025 World Beer Cup.

In 2025, Seattle’s Cloudburst won World Beer Cup gold in the Strong Red Ale category for its throwback West Coast double red, Peaked in High School. Here, founder-brewer Steve Luke opens his yearbook to share the details.

From Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.

Twentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.

Justin Slotnick, production manager at Schilling Beer in Littleton, New Hampshire, shares this recipe for their dark bock inspired by the industrial American tradition—but updated to use today’s old-fashioned craft malts.

American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?

This beer began as an attempt to brew something with a properly reddish hue for the holidays—but it serves just as well as an exploration of earthy rye and malty depth with a firm, spicy bitterness.

From Chicago’s Burning Bush Brewery, this amber ale includes two types of basil grown right there on their patio next to the Chicago River.

Call it black IPA, Cascadian dark, or anything else—whatever you call it, this American black ale goes all-in on flavor with dark malts and robust hopping.

From Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.

With its clear and pale look, juicy hop flavors, and balancing bitterness, bright IPA has become an emerging style in New Zealand. This recipe from Mount Brewing in Mount Maunganui showcases an experimental hop as well as Motueka and Nectaron.

Jeremy Pryes, founder and head brewer at Pryes in Minneapolis, says they give this beer its regional designation “because of its distinct balance between the hops used and the sweetness from the malt.”

Ope! Midwest IPA is just gonna sneak right past the two coastal substyles as a unique approach all its own, rooted in modern tradition while evolving for the future.

Over the years, this recipe has gotten a bit darker and a bit lighter in body, but the goal is the same: to shape an IPA that is distinct from stylistic “neighbors” such as American brown ale.

From owner and head brewer Rich Nuñez at Radicle Effect Brewerks in Rock Island, Illinois, here’s a homebrew-scale recipe for the local cult favorite they release only twice per year—four kegs, and it’s done.

With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.

This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.

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.”