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Podcast Episode 468: Chris O’Connor of Prost and the Quest for Undeniable Helles and PilsBy Jamie BognerColorado’s Prost is no stranger to medal-winning lager. Despite that success, the team went back to the drawing board six months ago, rebuilding its pale lagers with Augustiner yeast and a totally different approach to fermentation.
Brewing Heavy Medal HellesBy Don TseHere, five gold medal–winning breweries share their top tips on shaping the perfect Bavarian-style helles.
Recipe: Six-Shooter Abbey SingelBy Josh WeikertThis recipe takes inspiration from the lighter, easier-drinking blonde ales that the Belgian Trappist monks brew largely for themselves—but you can have some, too.
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Podcast Episode 467: Adjusting the Thiol Dial with ISM, Ology, and Berkeley YeastBy Jamie BognerGene Wagoner of ISM and Nick Walker of Ology join Tim Sciascia and Nick Harris of Berkeley Yeast for this special episode that explores new research and evolving techniques for creating the right balance of thiols in hoppy beers.
Make Your Best Belgian-Style Abbey SingelBy Josh WeikertMuch of the attention often goes to bigger beers—such as the famed dubbels and tripels from Belgium’s monastery breweries—but don’t let that keep you from appreciating the smaller ales in life.
Recipe: Goldfinger American ZoiglBy Tom BeckmannIn the Chicago suburb of Downers Grove, Goldfinger has built a strong national reputation for its lagers. This one is inspired by the German zoigl tradition but makes use of American ingredients, including corn and whole-leaf Mt. Hood hops.
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Podcast Episode 466: Ryan McCay of Living Waters Finds His Flow in Barrel-Aged Stout and BarleywineBy Jamie BognerThis Nashville brewery’s Barrel-Aged Dyson Sphere stout earned a top score in our malt-focused Spring issue—evidence of the team’s nuanced approach to blending, using a variety of whiskey barrels and with numerous complex recipes designed for specific casks.
Nagardo in Practice: Using Nagardo in NA Beer, RTDs, Wine, and CiderDiscover how Nagardo® integrates into modern nonalcoholic beer production to improve microbial stability, with additional promising applications emerging across RTDs, wine, and cider.
Video Tip: How Horus Handles Hazelnuts for Decadent Dessert StoutsBy Kyle HarropIt takes a lot of house-toasted hazelnuts to get the flavor that Horus Aged Ales founder Kyle Harrop wants in a special subset of his barrel-aged beers. “It gets real expensive, real quick,” he says. In this clip from his video course, he explains the process in detail.
Goldfinger’s Tom Beckmann Explains: What Is American Zoigl?By Tom BeckmannOne lager brewery at a time, a homemade zoigl star is making its way around the United States. At each brewery, the star signals participation in an evolving collaboration inspired partly by the Oberpfalz tradition. Tom Beckmann, cofounder and brewer at Goldfinger in Chicago, explains.
The Secret Ingredient: How Smart Maintenance Brews Sustained Operational ControlEver wonder how top breweries consistently produce exceptional beer while maintaining peak efficiency?
Editors’ Picks: Beer Hikes, Beer-Barrel Whiskey, and a New Pump to KnowBy Jamie BognerFrom beer-barreled whiskey to brewery hikes and your new favorite player in the transfer portal, here are a few things we’re stoked on, now.