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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.

In Munich in 1872, the famous Schottenhamel tent needed more beer. Josef Sedlmayer had beer to sell ... but it was a stronger lager brewed in the Viennese style. Thanks to beer historian Andreas Krennmair, we have an educated guess about the recipe.

Here is a homebrew-scale recipe for Wren House’s best-selling beer—the same that won gold in the most competitive category of the 2020 Great American Beer Festival awards: Juicy/Hazy IPA.

Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.

This “bread IPA,” with a profile like a big, bitter British ESB, gets extra character and body from the addition of crusty, unsold loaves from Brussels supermarkets—promoting a less wasteful economy while suggesting new avenues for flavor experimentation.

This double-dry-hopped, hazy-juicy pale ale recipe from Tulsa’s American Solera is meant to be a showcase for whatever hops you want to try out and share with your pals.

Looking ahead to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat base as a platform for the tiki-drink flavors of this unusual fruit.

MadeWest Brewing in Ventura, California, calls it a “light ale” or a “blonde ale.” Whatever you call it, it won gold at GABF in 2018 and silver in 2019. Aromatic hopping, cooler fermentation, and full attenuation are the keys to its super-crisp profile.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”

For our magazine subscribers, here is a homebrew-scale recipe for the award-winning pilsner from East Brother Beer in Richmond, California.

One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.

When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.

Want to get messy with marshmallow? This hefty imperial stout recipe from White Elm Brewing in Lincoln, Nebraska, includes marshmallows in the kettle and coconut toasties in the fermentor.

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.

Here is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.

At Minnesota’s August Schell Brewing, Jace Marti brews authentic, mixed-fermentation, Berliner-style weissbier. Here is some context on the style and details on Schell’s methods, including lots on Brett and those beautiful cypress tanks.

Julian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.