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Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.

With thanks to Ben Howe and Karolina Lobrow, cofounders of Otherlands Beer in Bellingham, Washington, here’s a recipe for their take on a Polish pilsner—one of our Best 20 Beers in 2022.

From Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.

This highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.

We’re grateful to head brewer Alex Albers and the team at Destihl Brewing for sharing this homebrew-scale recipe for their pickle beer—a kettle-soured gose blended with a customized version of SuckerPunch’s flavorful brine.

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.

With thanks to Bradley Miles, head of R&D and innovation brewing at Firestone Walker, here is a homebrew-scale recipe for their modern take on West Coast IPA. Lager yeast and light malts create a “blank canvas” on which the hops can shine.

With thanks to the team at Shades Brewing, here’s a homebrew-scale recipe for their award-winning sour ale that gets a mix of farmhouse yeast and lactic bacteria, and also serves as the base for multiple medal-winning beers.

From Hammer & Stich Brewing in Portland, Oregon, comes this classically shaped American porter balancing darker malts with Pacific Northwest hops.

Kelly Montgomery, head brewer and co-owner at Third Eye in Cincinnati, shares this homebrew-scale recipe for their GABF gold medal–winning milk stout.

Known for juicy IPAs dripping with hop character, Hop Butcher for the World cofounders and brewers Jeremiah Zimmer and Jude La Rose share what they’ve learned about choosing, blending, and employing hops for punchy and alluring aroma and flavor.

Thanks to John “Magic” Montes De Oca of Barebottle Brewing in San Francisco for this homebrew-scale recipe. “Strata and Simcoe are a very synergistic pairing,” he says. “A hint of specialty-malt sweetness balances the hot-side additions to make this both juicy and refreshing.”

From Green Cheek in Orange County, California, here’s a homebrew-scale recipe for the cold IPA that our judges scored a perfect 100/100, landing it a spot on our list of the Best 20 Beers in 2021.

New York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.

Courtesy of Kelsey McNair of North Park Beer in San Diego, here’s a homebrew-scale recipe for their new-school, double dry-hopped West Coast IPA with Citra, Mosaic, and Strata—a beer that won gold at the formidable LA IPA Fest in 2020.

“Fermented cold and clean with our German lager yeast,” say the team at Live Oak Brewing in Austin, “this beer highlights the complexity that smoke adds to traditional dark lagers.”

Courtesy of Fidens cofounder and head brewer Steve Parker, here is a homebrew-scale recipe for Jasper—the first double IPA brewed at Fidens and an all-Citra showcase that remains among their most popular beers.

From various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.

Courtesy of Shaun O’Sullivan and the team at 21st Amendment Brewery in San Francisco, here’s a recipe for their take on cold IPA.

“Pintje is an homage to the type of pilsners brewed in Belgium,” says Joran Van Ginderachter, the Belgian-born cofounder of Halfway Crooks Beer in Atlanta.

Cam Lund, cofounder and brewer at Bluewood Brewing in St. Louis, outlines their multi-threaded approach to brewing, aging, and blending their big barrel-aged stouts—including a few that reach liqueur-like heights of 20 percent ABV or more.

With thanks to brewer Jenny Pfäfflin and the team at Chicago’s Dovetail, here’s a homebrew-scale recipe for the tmavé pivo that they like to call their “Pilsner in a sweater.”

Mt. Nelson, says Cellarmaker cofounder and head brewer Tim Sciascia, is “one of our most popular pale ales and a perfect representation of the hazy West Coast style. We love showcasing Nelson Sauvin in this aromatic, off-dry, and crushable 5.7 percent ABV package.”