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“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.

From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-­baked mash.

Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.

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.

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

Featuring dried shrimp, salted crabs, fish sauce, fresh lime juice, tamarind paste, tomatoes, peanuts, and bird’s eye chiles, this one’s not for vegetarians... or anyone with a peanut allergy... or a shellfish allergy... or anyone who doesn’t like “spicy.” But that’s Thai food for you.

From Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.

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.

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.”