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Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.

The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.

From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

This traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.

This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

Bierstadt Lagerhaus cofounder and brewer Ashleigh Carer describes their Helles as “the purest expression of malt,” best consumed by the liter. While it may not get as much fanfare as their Slow Pour Pils, it’s equally beloved among the brewers drawn to Denver’s Bierstadt during the Great American Beer Festival—or any time of year.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.

From founder Matthew Smith at Wandering Soul in Beverly, Massachusetts, comes this Czech-inspired pale lager that gets a generous late addition of Saaz hops. “The result is a crystal-clear, crisp pilsner that will have you contemplating who you will be in a future life.”

This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!

Body-lightening adjuncts are a key component of cold IPA. Here, Kevin Davey of Heater Allen and Gold Dot Beer gets into the details of mashing and brewing with different forms of rice and corn, as well as the pros and cons of each ingredient.

Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.

Let’s dig into the flavors of malted corn via this Vienna lager recipe from Seattle’s Holy Mountain Brewing.

Jacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.

From Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).

Lasting Joy cofounder and head brewer Alex Wenner describes this beet-infused stout as one “that really sums up our mission as a New York farm brewery.”

Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors.

Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed on the same day.

From Misfit Outpost in Cypress, Texas, this beer celebrates South Asian flavor in the form of sweet, creamy jackfruit, which adds its tropical accent to a light, crisp, rice-lager frame.