It takes a lot of house-toasted hazelnuts to get the flavor that Horus Aged Ales founder Kyle Harrop wants in a special subset of his barrel-aged beers. “It gets real expensive, real quick,” he says. In this clip from his video course, he explains the process in detail.
One lager brewery at a time, a homemade zoigl star is making its way around the United States. At each brewery, the star signals participation in an evolving collaboration inspired partly by the Oberpfalz tradition. Tom Beckmann, cofounder and brewer at Goldfinger in Chicago, explains.
From beer-barreled whiskey to brewery hikes and your new favorite player in the transfer portal, here are a few things we’re stoked on, now.
Here are two recipes in one: first the peach soda, which you can modify depending on your own chosen fruit, then an extract-brewed helles that you can blend to your liking.
Since 2022, Nebraska’s Corn Coast has earned three GABF medals in hotly contested hazy IPA categories that span the strength spectrum—meanwhile landing a Craft Beer & Brewing Best in Beer trophy for its West Coast pils, Share the Stoke. In this episode, cofounder Will Walter shares their approach.
Beer purists might look down their noses at the humble radler and other shandies, but crafting your own soda to blend with your own beer is a flavor-driven project any brewer can appreciate.
Fogbelt Brewing in Santa Rosa, California, recently revived this craft classic long brewed by Mendocino in nearby Hopland. Often cited as the first American red ale, pioneering microbrewers Don Barkley and Jack McAuliffe first brewed Red Tail Ale in 1983.
Acquiring a new brewery can come with hidden costs if due diligence on maintenance is overlooked, leading to preventable issues that impact operations and profitability. This playbook reveals the common blind spots and offers a roadmap for smoother integration.
Is green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.
The Noble-hop tradition isn’t disappearing—it’s evolving. U.S. varieties and innovative blends now offer brewers classic floral, herbal character with modern consistency, efficiency, and dependable sourcing.
With conjecture based on archaeological findings, here’s a recipe for a mixed grog—in this case, an ale that includes herbs, honey, and fruit—of the sort that well-to-do, Bronze Age Danes might have enjoyed on special occasions and then (literally) taken to their graves.
Over the past eight years, Nebraska’s Kros Strain has won three Craft Beer & Brewing Best in Beer trophies for three diverse styles: hazy IPA, mixed-culture saison, and barrel-aged barleywine. But cofounder Bobby Kros would rather use flavor than words to tell you why.
Nagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.
Could a fresh perspective on hops inspire new and continued growth?
The realm of vanilla and its flavor potential extends far beyond Madagascar and Tahiti. In this clip from his video course, Horus Aged Ales founder Kyle Harrop talks about some of his favorite origin vanillas for barrel-aged beers—and about how the bean can overshadow the barrel.
Craft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.
There’s much we don’t know, but the archaeological finds of ancient Nordic beverages point to beer, mead, and wine—and to hybrids of all three—as the status beverages of the rich and powerful.
A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.
Brewers may speak wistfully about rubbing hops at selection—but for Dan Brouillette at Omaha’s Lumen, what stands out in the rub isn’t always the best hop for the beer.
Kyle Harrop, founder of Horus Aged Ales, shares his approach to brewing, aging, and blending higher-gravity barleywines and stouts—and to selecting and using the flavor components that can take those beers to the next level.
Get tips and new content delivered weekly to your inbox.
