Belgian Style Pale Ale

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.

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.

Here’s how homebrewers can punch up their pale ales with the bright flavors of New Zealand hops. Plus: a method for getting a whirlpool-like flavor burst without having to whirl anything.

From Shawn Cooper and Joran Van Gingerachter of Atlanta’s Halfway Crooks, here’s a recipe for their own “brewer’s beer”—a dry, bitter, quenching pale ale packed with Belgian-grown hops and accentuated by careful yeast expression.

From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.

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.

Writer David Jesudason and brewer Nidhi Sharma share this homebrew-scale recipe based on an Indian-spiced pale ale they brewed together at London’s Meantime. It features “luminescent” turmeric as well as coriander, bay leaves, and black pepper.

From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).

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

Today’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?

You voted, and we tallied. Here are your favorite breweries broken down in categories by beer barrels brewed.