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From Cloudburst founder-brewer Steve Luke, here’s a recipe for a modern interpretation of an old-school, unfiltered Pacific Northwest IPA, leaning into Chinook, Centennial, Cascade, and Simcoe.

While Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.

From cofounder and brewmaster Matt Cole and his team at Fat Head’s in Ohio, here’s a recipe for the Bavarian-style weissbier that’s won three gold medals in the past four years.

From Philadelphia’s lager-centric Human Robot, here’s a recipe for a Czech-style amber lager that came to life almost by accident—and one that uses a method they call “enhanced decoction.”

Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.

Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.

This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.

Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.

“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”

Based in the wine-growing region about 40 miles northeast of Cape Town, South Africa, Soul Barrel brewed this funky riff on umqombothi in collaboration with Tolokazi—a team of predominantly women brewers making traditional African beers.

Want to take a stab at a 16th century ale brewed with malted oats? This recipe is closely based on the one that historians recently re-created using Dublin Castle records that date to 1574.

Zach Turner, cofounder and general manager of Single Hill Brewing in Yakima, Washington, shares this recipe for a “a soft and lively fresh hop IPA designed to showcase our favorite early season hops,” he says. “Strata and Centennial are picked about a week before Simcoe, which is picked just in time for the dry hop.”

Give this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.

As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.

From Tom Beckmann, owner and brewer at Goldfinger Brewing in suburban Chicago, here’s a recipe for their smoothly smoky collab with Fair State Brewing Cooperative in Minneapolis.

From Cervecería Hércules in Santiago de Querétaro, here’s a taste of summer from Mexico featuring a global blend of American, British, German, and New Zealand hops.

Fuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.

Based on conversations with Rothaus head brewer and production manager Mario Allendoerfer, here is a homebrew-scale recipe inspired by the modern classic German pilsner from the Black Forest.

Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.

Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.

At San Francisco’s Bartlett Hall brewpub, head brewer Nick Mamere has built an award-winning program that includes this porter—winner of GABF silver in 2019, gold in 2022, and one of our Best 20 Beers in 2023.

While the recipe is big for a Czech pale lager—it’s really 14°P rather than the typical 12°—it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.