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A Double-Fold Approach to Packing Great Chocolate Flavor into Sweet Stouts | Video TipThird Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.
Recipe: Tim Sciascia’s Tropical DDH Hazy IPABy Tim SciasciaIt’s time to get hyped up with this double dry-hopped hazy IPA fermented with Berkeley Yeast’s tropical aroma–producing hazy yeast strain, Tropics London.
Pulp Nonfiction: The True Story of Brewing with Cacao FruitBy David NilsenCacao isn’t just for chocolate beers—around those nibs is a whole fruit with its own bright and unexpected flavors. Largely unknown outside tropical climates, those flavors present some unique possibilities for beer.
Recipe: Hold Out & Live Oak’s SpudweiserTwice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”
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Podcast Episode 400! Craft Beer Vibe Check With Special Host Neil Fisher of WeldwerksBy Jamie BognerNeil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.
Editors’ Picks: A Well-Aged, Well-Traveled Brewer’s LibraryBy Jamie BognerFrom Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.
Building Flavorful, Award-Winning Stouts with Third Eye | Brewing CourseFrom layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
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Ask the Pros: Hoppin’ Broccoli with Other HalfFrom hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.
Isuzu NRR: The Ultimate Craft-Beer TruckThe Isuzu NRR is a low-cab-forward class 5 truck, designed to haul over 6,000 lbs of payload, depending on the wheelbase.
Recipe: Frühling Kommt MaibockBy Josh WeikertBig yet simple in its construction, this is a showcase of what clean ethanol flavors can add to a beer. Apple-like alcohols meld with the hop aroma and bready grist to yield a simple yet dangerous lager that’s anything but boring.
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Podcast Episode 399: James Herrholz of Corporate Ladder Lays It on Thicc with Award-Winning Dessert StoutsBy Jamie BognerContrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.
- Make Your Best MaibockBy Josh Weikert
When most people hear “bock,” they think malt—and there’s no question that maibock is a malt-forward style. However, you can lean into hops and other flavor elements to add interest, and—done well—the result is much more than a “strong helles.”