Kyle Harrop
Video Tip: A Careful Way to Add Coffee to BeersBy Kyle HarropHorus Aged Ales founder Kyle Harrop doesn’t drink coffee, but he loves to add it as a flavor component in his big barrel-aged stouts. In this clip from his video course, he explains his “tea bag” method to dial in contact time to get the flavor he wants.
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.
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.
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.
- The Horus Guide to Barrel Aging and Flavoring Big Beers | Video CourseBy Kyle Harrop
Kyle 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: Horus Aged Ales CrystAleBy Kyle HarropRather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
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