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Much like a great schwarzbier, the combination of color and drinkability makes this one as rewarding in winter as it is refreshing in summer.

Does the world need a new style of IPA? Never mind, don’t answer that—instead, we’ll let Beachwood brewmaster Julian Shrago respond with this recipe for what he calls a “hyper IPA.”

From Bottle Logic founder and brewmaster Wes Parker, here’s a homebrew-scale recipe for their beloved barrel-aged, vanilla-laced imperial stout.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.

Featuring hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.

From Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”

When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.

Kevin Templin, cofounder and head brewer at Templin Family in Salt Lake City, shares this recipe for their GABF medal-winner that also became one of our Best 20 Beers in 2023.

Oklahoma City’s Big Friendly is a two-time Brewery of the Year at the Great American Beer Festival, in 2022 and 2023. Here’s a recipe for the imperial stout—no adjuncts, not yet barrel-aged—that serves as the base for Vanilla Boom, one of our Best 20 Beers in 2024.

This crisp and dry Japanese-inspired lager is brewed with rice and hopped with Perle, Tettnanger, and Saphir. pFriem Family Brewers describes it as having aromas of “Shiso plum, fresh bread, and violet” with “sparkling notes of fresh green tea and wildflowers.”

We’ve tested plenty of gear over the past 10 years, but which among them have taken a licking and kept on ticking? Which ones do we find ourselves still using frequently, after all this time? Here’s a look back at our favorite products over the years that still bring us joy.

One of the great things about this beer is its stability: The roast continues to shine even after a few months in the keg or bottle. Some sweetness can build over time—but by then, we may be deep into winter, and that sweetness may be just the thing.

No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

From Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers in Hood River, Oregon, here’s a homebrew-scale recipe for their clean, crushable, and softly floral Mexican-inspired lager.

This bright and bitter American IPA—still with a light touch of caramel malt—won gold medals at the 2023 World Beer Cup and Great American Beer Festival, then went on to become one of our Best 20 Beers in 2023.

Billed as a “hop sandwich” by the St. Louis brewery, 2nd Shift’s Art of Neurosis is an evolving American IPA that features loads of Columbus and Simcoe with just a kiss of caramel malt.

With thanks to Brian Grossman, Scott Jennings, and the production team at Sierra Nevada in Chico, California, and Mills River, North Carolina, here’s a homebrew-scale recipe for their fresh-hopped annual throwback.

Marcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.

This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.

At Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.

Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.

Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.

This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.