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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.

This Burke-Gilman take on a Czech-style dark lager is inspired by the legendary beer served at U Fleků in Prague.

Courtesy of Luc Lafontaine of Godspeed in Toronto, this unusual IPA recipe represents a fusion of influences. (It also includes tips for extracting flavor and aroma from green tea without unwanted tannins.)

Courtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.

Pushing IPA to its furthest physical limits requires close attention to fermentation and a lot of—well, a lot of everything. Thanks go to Paul Sangster and Rip Current Brewing for this unusual recipe.

Courtesy of Josh Pfriem, cofounder and brewmaster of pFriem Family Brewers, here is a homebrew-scale version of the beer that won gold at the 2020 Great American Beer Festival.

In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.

Tom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.

Courtesy of New Image founder Brandon Capps, here is a homebrew-scale recipe for Pure Isolate, a hazy double IPA that makes use of liquid hop terpenes.

From Browar PINTA in Wieprz, Poland, this rich, big-bodied Baltic porter gets a long boil and tropical accents from dry hopping with Sabro and Strata.

North Carolina’s Burial Beer calls this recipe a “mash-up of delightful keller-pils with dank West Coast IPA.”

In this video course, Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.

Following the golden path of modern festbier, this homebrew-scale recipe is closely based on Counter Weight’s GABF gold medal winner.

Here is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.

In this video course, Jester King founder Jeff Stuffings lays out their whole approach to brewing and fermenting saisons, table beers, and other dry, full-flavored, rustic ales that taste of their place.

Green Cheek head brewer Evan Price calls this 2018 GABF bronze-medal winner a “clear IPA, brewed without crystal malt, to keep the color light and malt flavor low—and to allow those Simcoe and Citra hops to shine through like crazy. Clean. Bitter. Hoppy.”

This is a homebrew-scale recipe for Schell’s base Berliner weisse recipe, a traditionally brewed, mixed-culture take on the style.