Utah's craft beer scene operates under a 5% ABV draft cap, with Squatters, Wasatch, Uinta, Red Rock, Epic, TF, Fisher, Kiitos and Proper breweries producing pilsners, lagers, IPAs and stouts within the constraint.

Squatters Pub Brewery opened in 1989 as Utah's first post-Prohibition brewpub, breaking ground for the state's craft brewing renaissance. The 5% ABV draft limit (federal-stricter than the rest of the country) constrains the industry but spawned innovation in low-ABV beer styles. By 2026, 30+ breweries operate across Wasatch Front; the annual Utah Beer Festival at the Gateway draws 200+ beer pours and 50+ breweries.

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Make it at home

Serves 20P14DAdvanced

Ingredients

  • 2.5 kg pale 2-row malt
  • 500g Munich malt
  • 200g Crystal 60L malt
  • 20g Cascade hops (60-minute boil)
  • 20g Cascade hops (15-minute boil)
  • 30g Cascade hops (whirlpool)
  • 1 packet US-05 American Ale yeast
  • 10 liters reverse osmosis water
  • Brewing salts (gypsum, calcium chloride) to taste

Method

  1. Mash grains in 4 liters of water at 65C (149F) for 60 minutes. Sparge with 6 liters at 75C.
  2. Bring wort to a boil. Add 20g Cascade hops at the start of the 60-minute boil.
  3. Add 20g Cascade hops at the 15-minute mark. Add 30g Cascade hops at flameout for whirlpool flavor.
  4. Cool wort rapidly to 18C (65F). Transfer to a sanitized fermenter.
  5. Pitch the US-05 yeast. Ferment at 18-20C for 7 to 10 days until gravity is stable.
  6. Cold-crash at 2C for 2 days. Bottle or keg with sugar for carbonation.
  7. Condition 7 days at room temperature, then refrigerate. Serve at 4-7C in a chilled pint glass.

Editor tip. Target a 5% ABV cap by adjusting grain bill; this recipe produces around 4.8% naturally. Cascade hops give the canonical American Pale Ale aroma, but Utah-grown hops are increasingly available.

Common allergens: Gluten.