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Meet Your Maltster: Ken Smith of Gambrinus MaltingFounded in British Columbia’s Okanagan Valley in 1992, Gambrinus Malting produces Canada’s Finest Specialty Malt. Situated among the Monashee Mountains, Gambrinus sources barley, wheat, and rye to produce flavorful, consistent malt for award-winning brewers and distillers across North America. The man behind the malting operation is director of operations Ken Smith. “What I get to focus on here,” he says, “is making sure that everyone is safe, that the food product is safe, and that we’re not impacting the environment in a negative way.” Keep reading for more!
New Growth Equation: Meeting Demand with the Lean Brewery MindsetBy Amy TaylorGrowth in 2025 doesn’t look like it used to. In this webinar, we’ll explore what it takes—from SKU discipline to data visibility—to expand with confidence in today’s market.
Brewing with the Farmer’s MaltIn centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.
Recipe: Spydeberg Farmhouse Oat Ale 1779Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
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Podcast Episode 417: Ryan Allen of Macallen Is a Farmer with a Brewing ProblemBy Jamie BognerFrom their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.
Recipe: Von Ebert Volatile SubstanceBy Sam PecoraroThis award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.
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Using Whole-Leaf Hops for Easy-Drinking Lagers | Video TipEmbracing whole-leaf hops at Templin Family means stuffing them into huge game bags from the hunting store and adding them to the whirlpool. Kevin Templin, cofounder and head brewer, explains their approach to emphasizing that delicate Noble-hop aroma.
Ask the Pros: How Von Ebert’s Volatile Substance Became a Stable LiquidOne of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.
Noble Vibes. Local Roots. The Perfect Pairing for Your Lager Tank.As the lager category continues to expand beyond its historic roots, hops like Hopsteiner’s Contessa™, Lemondrop™, and Delta™ represent the future of thoughtful, domestically sourced innovation. When today’s brewers pair them with the functional benefits of Tetra additions, they can craft lagers that are not only true to style but are also uniquely their own, offering drinkers both tradition and modernity in every glass.
The Porter in Atlanta Has a Long Bar and Longer List of BeersFrom our Love Handles files on the world’s great beer bars: This popular pub in Atlanta’s Little Five Points welcomes all comers with inventive food, 60 taps, and a bar program twice nominated for a James Beard award.
Podcast Episode 416: Derrick Robertson of BreWskey Narrows His Hop Palette to Explore the Variations Within VarietalsBy Jamie BognerThis decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.
High-Quality, Low-Strength Beers with Templin Family | Brewing CourseKevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.
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