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Pick Six: Classically Rooted ModernityBy Adam PaysseSeattle’s Floodland Brewing may be hyper-focused on saison, but its founder’s broad love of beer inspired this collection of favorites that span modern interpretations of lager, pale ale, cask ale, and—of course—saison.
Grilling with Beer: Chuck Burger and Tangy Dubbel Steak SauceGreat for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.
Podcast Episode 421: Gabriel Dulong Is Fermenting a Culture of Innovation at Quebec Craft Stalwart BoréaleBy Jamie BognerBoréale is a household name among Quebec craft-beer drinkers—its ads even appear on Montreal bus stops—but that weight of history took a turn nine years ago with an experiment in hazy IPA. Today, the innovation continues as the brewery’s nonalcoholic beers are some of the biggest sellers in the province.
Recipe: Eckert Kristina’s Challenge Pale AleBy Jim EckertWith a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.
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Podcast Episode 420: Abstrax Presents Special Episode 420—“High Notes” with Highland Park and Hop ButcherFor this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.
Using Sensory Analysis to Trim the Finest Details of Your Beers | Video TipWrite it down! Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, explains how they fine-tune the tiniest details using a dialed-in sensory panel—and why it’s critical to take notes.
Steel Yourself: Why Passivation Is the Secret Weapon for Your Brewery TanksThink stainless steel is maintenance-free? Think again. Over time, your brewing equipment can corrode and compromise flavor—even if it looks spotless. Learn how passivation—a simple but essential chemical process—protects your tanks, improves cleaning, and keeps your beer tasting its best. Discover which method is right for your brewery and how to do it safely with Five Star products.
Malted Rice Is on the RiseBy Joe StangeNew research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.
Recipe: BreWskey Pulling Strings Hazy Double IPAFrom BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.
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Podcast Episode 419: Jean-Phillippe Lalonde of Silo Finds Fullness and Expression in Continental-Style Lagers and KölschBy Jamie BognerCredited by fellow brewers in Montreal as an early lager proponent, Jean-Phillippe Lalonde has been cold-fermenting craft beer for the better part of 15 years. And while he’s no dogmatic traditionalist, there are lines he just won’t cross.
Podcast Episode 418: Faster, More Reliable, More Consistent—Dialing In Hot-Side Process Improvement and OptimizationIn this partner podcast brought to you interruption-free by Miura Boiler, we dig into hot-side design and optimization to understand how small design decisions have big downstream impacts.
Making the Right Tweaks for Competition Beers | Video TipStrict attention to quality throughout the brewhouse, whatever the type of beer, can only help you in competitions—as can thinking ahead on maturation and carbonation. Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, shares some key tips on how to improve your odds.