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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.
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.