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

Based on discussions with Rochefort brewmaster Gumer Santos, here’s a homebrew-scale recipe inspired by the Trappist abbey’s strongest dark ale—with notes on how to adjust the recipe to approximate the 6 or 8.

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.

From Northbound Smokehouse & Brewpub in Minneapolis, here’s a recipe for their Doppelbock that won gold at the 2024 World Beer Cup—and that beer also was the basis for their Eisbock, which won gold at the Great American Beer Festival in 2024 and 2025.

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 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.

Lindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.

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.

From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.

“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”

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 Corn Coast Brewing in Lincoln, Nebraska, here’s a recipe for the West Coast–style pils that we named one of our Best 20 Beers in 2025.

From Pinta Barrel Brewing in Wieprz, Poland, here’s a recipe for their barrel-aged imperial stout with vanilla, coconut, and barrel-aged coffee—a richly layered treat that beat out many others to become one of our Best 20 Beers in 2025.

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.

This rich amber ale, featuring layers of roasted orange spice mingling with hops, is a vamp on the English winter warmers that are stronger, darker, and toastier than pale ales or bitters.

This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.

North Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.

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.

This is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.

From Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.

Fork & Brewer’s all-Riwaka take on New Zealand’s signature beer style is clean and crisp, with a lean malt base that allows the pronounced tropical-hop character to truly shine.

Inspired by the festive, seasonal releases from Düsseldorf’s altbier breweries, this sticke recipe takes what’s great about altbier and kicks it up a notch for special occasions.