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Explore the Wider World of Vanilla as a Flavor Adjunct | Video TipBy Kyle HarropThe 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.
Consolidation in Craft Beer: The Overlooked Role of Maintenance in Multisite SuccessCraft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.
The Mixed Mysteries of Nordic GrogThere’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.
Cooking with Beer: The Horseshoe SandwichA splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.
Podcast Episode 463: Dan Brouillette of Lumen Crunches the Data to Find the Best HopsBy Jamie BognerBrewers 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.
The Horus Guide to Barrel Aging and Flavoring Big Beers | Video CourseBy Kyle HarropKyle 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.
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Recipe: Unsung Clawburst West Coast PilsnerFrom Unsung Brewing in Anaheim, California, this West Coast pilsner—with tropical character driven by Mosaic and Nelson hops—won silver in the Hoppy Lager category at the 2025 World Beer Cup.
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Recipe: Funky Fauna EdwinFunky Fauna Artisan Ales in Bend, Oregon, ferments their light, quenching house saison with their own locally captured mixed culture.
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Brewer’s Perspective: Modern Funk, the Funky Fauna WayInspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.
Beer Culture in NYC Is a Cozy Hideaway for Cold Beer in Hell’s KitchenFrom our Love Handles files on beer bars we love: This no-frills, laid-back pub in Midtown Manhattan serves up pub grub, friendliness, and local craft.
Podcast Episode 462: Bierstadt, New Belgium, Wayfinder, and the Anatomy of a Lager CollaborationBy Jamie BognerNatalie Rose Baldwin of Wayfinder, Kelly McKnight of New Belgium, and Ashleigh Carter of Bierstadt Lagerhaus discuss the development of their recent collaboration, approaches to ingredients, embracing techniques like cool-pooling, and more.
Recipe: Heater Allen Callista PilsBy Lisa AllenLisa Allen, co-owner and brewer at Heater Allen and Gold Dot Beer in McMinnville, Oregon, shares this recipe for a pils designed to show off a nontraditional German aroma-hop variety.
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