9 articles in this category
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
From ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.
Phase Three Brewing uses a special infusion tank to steep and recirculate beer through coconut, fruit, and various other adjuncts. In this clip from his video course, cofounder and head brewer Shaun Berns explains how it works.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.
From various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.
In this clip from his video course, Weathered Souls head brewer and cofounder Marcus Baskerville digs into adjunct techniques for Black Is Beautiful and other rich imperial stouts—including contact times for various ingredients.
The cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.
If you're adding coconut to your imperial stout, how much should you add? According to Phil Wymore, Perennial's cofounder and brewmaster, the answer is probably, "More."
WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.