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Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.

Are you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.

Ready to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.

From Kros Strain Brewing in La Vista, Nebraska, here’s a recipe based on the mixed-culture saison that thrilled our blind review panel and went on to become on of our Best 20 Beers in 2021.

With thanks to Urban South head brewer Alex Flores in New Orleans, here is a sample recipe for their strong, gently tart beer that combines the pleasures of fruit and coffee.

This fan favorite at The Establishment in Calgary is an offbeat, pineapple-infused take on a light and smoky Lichtenhainer.

No grapes were harmed in the making of this experimental beer from the Deschutes pilot brewery. Instead, the beer’s wine-like character comes from grape-like hops and a winemakers’ acid blend.

It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.

Passion fruit, dragon fruit, and hibiscus come together with clean, quenching lactic acidity for this punchy, vibrant, tiki-inspired fruit beer from California’s Radiant Beer.

This homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)

This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.

Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.

Thanks to head brewer Khris Johnson for this homebrew-scale recipe. “Postcard Pils is an American-style pilsner,” Johnson says, “defined by a refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile.”

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Courtesy of Mike Messenie at cask-centric Dutchess Ales in Wassaic, New York, this homebrew-scale recipe is a pleasantly lush and nuanced take on their original Best Bitter, meant for natural cask-conditioning in a 5.4-gallon (20-liter) “pin.”

Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.

In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.

With detailed advice from Jim Crooks, master blender at Firestone Walker’s Barrelworks, you can brew complex but balanced mixed-culture beers meant for patient wood-aging and blending.

Courtesy of Tania Hewett-Mader and Nick Mader of Kansas City’s Alma Mader Brewing, this locally popular pilsner embraces Bohemian malt and Noble hops, including an aromatic burst of spicy Saaz in the whirlpool.

Courtesy of Joe Bowden, head brewer at Munkle Brewing in Charleston, South Carolina, here is a homebrew-scale recipe for the beer that won GABF gold in 2018 in the category Belgian-Style and French-Style Ales.

Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.

This recipe from South Carolina’s Birds Fly South—where rumors of saison’s death have been greatly exaggerated—borrows a couple of tricks from IPA for a hop-forward yet grounded saison.

Courtesy of Oliver Wesseloh, brewer and founder of Kehrwieder Kreativbrauerei in Hamburg, Germany, this single-hopped IPA goes all-in on Callista.

Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.