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Video Tip: Going Cuckoo for Coconut as a Flavor AdjunctBy Kyle HarropAmong brewers who use it, coconut is notorious for soaking up liquid, destroying yield, and leaving behind an oily sheen... but people sure do seem to love the flavor. In this clip from his video course, Horus Aged Ales founder Kyle Harrop describes how he deploys this wonderfully flavorful but expensive and inefficient adjunct.
The Story of To Thee! PilsNew for 2026, Rahr Malting Co. is introducing a new low-color pilsner malt, developed in collaboration with our friends at pFriem Family Brewers.
Podcast Episode 469: How Indeed Uses Data to Make Better Brewery Decisions, in Partnership With EncompassBy Jamie BognerDespite the challenging headwinds in the beer market, Minnesota and Wisconsin's Indeed Brewing has found ways to grow distribution sales by using data to make better decisions. This conversation, produced in partnership with Encompass, looks at the systems and processes they've put in place over the past few years to fuel that growth.
Aludi: The Sacred Beer of Georgia’s HighlandsBy Craig SauersIn the mountains of eastern Georgia, a rare type of farmhouse beer represents a centuries-old tradition that survives.
Recipe: Cinder Block Construct of Quality HellesBy Danny KueserThe helles that won gold at the 2025 World Beer Cup was a collaboration between Cinder Block of Kansas City, Missouri, and Blind Tiger of Topeka, Kansas. The objective? To craft a high-quality helles without a traditional decoction mash.
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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.