57 articles in this category
When beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.
For River North’s coffee-infused beers, it’s whole beans, fresh and medium-roasted. In this clip from their video course, founder Matt Hess explains the method.
From the angel’s share to dilution, River North founder Matt Hess lays out some key considerations to keep in mind when you’re planning to age your beers in spirits barrels.
From dextrose to brewer’s crystals, River North founder Matt Hess covers some of the key things to consider when choosing and adding sugars to boost the gravities of very strong beers.
From recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.
The team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.
The world’s best oak-aged beers begin with careful hot-side considerations. Here’s how some of today’s leading brewers design stouts and barleywines to maximize success inside the barrel, and beyond.
Between the farm and the brewery, much of beer’s flavor is born in the malthouse. Here we journey inside a traditional floor maltings—and inside a kernel of grain—to witness the daily toil and tools that turn a raw cereal into the soul of beer.
Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.
Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
Barleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.
Give those barrels plenty of time before tasting, says New Image founder Brandon Capps, and be open to new possibilities when tasting different components for blending.
When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.
Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”
An American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.
From Obelisk Beer of Astoria, Oregon, comes this prototype homebrew-scale recipe for a black barleywine that combines flavorful aspects of both barleywine and stout.
Brewers may not agree yet on what makes a great black barleywine tick, but this chimeric new “bipartisan drink” is adding some much-needed allure and interest to a style that’s been falling out of favor.
For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.