882 articles in this category
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.
You may not be able to ferment in a proper Burton Union—though we wouldn’t put it past some of you to build your own—but you can brew your own version of this beer that Thornbridge developed specifically for the country’s last working Union set.
A collaboration with Triptych of Savoy, Illinois, this amber lager from Chicago’s Goldfinger brings Midwestern flavor via Minnesota wild rice, Wisconsin hops, and a yeast strain resurrected from a 19th-century Wisconsin brewery.
Besides sanitation, success here depends on two things: slightly chloride-forward water to round out the malt, and great attenuation for a light, dry finish.
Patrick Bourque, head brewer at Kiitos in Salt Lake City, says they brewed this IPA to showcase fonio’s unique flavors—such as passion fruit, lychee, and white peach—and how those flavors meld nicely with the flavors and aromas of modern hop varieties.
Missouri’s first Black-owned brewery, Kansas City’s Vine Street, released this light, hoppy, fonio-focused riff on the Black Is Beautiful open-source collab in 2025.
From Mova Brewing in Dnipro, Ukraine, here’s a recipe for the Czech-style pilsner that won gold at the 2025 European Beer Star, beating out some of the best lager breweries from Czechia, Germany, the United States, and around the world.
From Formula Brewing in Issaquah, Washington, here’s a recipe for the contemporary American wheat beer that won gold at the 2025 Great American Beer Festival.
Malt-forward yet light and highly drinkable, this Scottish-style session ale is also straightforward to brew.
From head brewer Éloi Deit and his team at Brasserie Dunham in Dunham, Quebec, this saison recipe features the catkins of the green alder—also known as dune pepper.
From Marcin Ostajewski, head brewer at Browar Grodzisk, here’s a recipe for the revived classic from the style’s own hometown.
If you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.
From Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.
Want to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.
As a way to illustrate the methods that go into one of the world’s oldest surviving brewing traditions—including wind-dried malt, foraged hops, and a boiled mash—here’s a recipe for aludi, the farmhouse ale from Georgia’s highlands.
The helles that won gold at the 2025 World Beer Cup was a collaboration between Cinder Block of Kansas City, Missouri, and Blind Tiger of Topeka, Kansas. The objective? To craft a high-quality helles without a traditional decoction mash.
This recipe takes inspiration from the lighter, easier-drinking blonde ales that the Belgian Trappist monks brew largely for themselves—but you can have some, too.
In the Chicago suburb of Downers Grove, Goldfinger has built a strong national reputation for its lagers. This one is inspired by the German zoigl tradition but makes use of American ingredients, including corn and whole-leaf Mt. Hood hops.
Here are two recipes in one: first the peach soda, which you can modify depending on your own chosen fruit, then an extract-brewed helles that you can blend to your liking.
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.