Beer

Here’s a fairly classic take on an American seasonal tradition: a solid amber-brown ale that includes both the real (pumpkin) and the evocative (pie spice).

Summer ends too soon, vacations are over too soon, fall seasonals hit the shelves too soon—all reminders that while it may feel too soon to drink a pumpkin beer, it’s just the right time to brew one.

Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.

Malt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.

Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.

Easily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.

From Far Field Beer in Lawndale, California, in L.A.’s South Bay area, here’s a recipe for the American amber that won gold at the 2024 World Beer Cup.

This recipe represents most of what we know about the traditional farmhouse style of Latgale in southeastern Latvia. Note that the bitterness and strength of these beers can vary widely—feel free to adjust the hops or pack more malt into your mash tun.

This obscure farmhouse brewing tradition out of eastern Latvia is still alive today, and it’s one that fans of smoked beer may want to add to their bucket lists.

Made annually from the pears picked off the tree out back, this recipe for a dry perry represents how I do it at home.

From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.

Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.

This colonial-era pale ale recipe—a collaboration with Mount Vernon to celebrate the 250th anniversary of the Declaration of Independence—takes a page right out of Martha Washington’s cookbook.

Bring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.

Inspired by Belgian grisette, Creature Comforts in Athens, Georgia, labels this a “country wheat beer,” describing it as dry, grassy, herbal, and slightly fruity.

A bit of wheat is hard to beat—and it shows up in a bunch of today’s most popular beers and styles, even if most drinkers have no idea it’s there. Well beyond wheat beers and weizens, the golden grain has become one of the most useful ingredients in the modern craft brewery.

Let the neighbors grill their wieners. For a charcuterie board that can blow away your next festive gathering, get ready to make your own summer sausage, and prep this delicious and addictive cheese spread plus pickles and biscuit to go with it.

From New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.

Winner of back-to-back gold medals for experimental IPA at the Great American Beer Festival, NYBP head brewer John Hyman lays out the makings of their super-tropical Hazy Crush.

Mike Rybinski, brewmaster at ZwanzigZ Pizza in Columbus, Indiana, shares this recipe for the American imperial stout that won gold at the 2022 and 2025 World Beer Cups—plus, notes for the ghost pepper variation that also won gold at the Great American Beer Festival in 2017.