Corn

Bring a spicy dimension to summertime festivities with your favorite dogs fried golden-brown in a jalapeño-IPA batter.

Craft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.

Dipping in to put the crispy in crispy bois, this is nacho usual adjunct. (Sorry, was that corny?)

Josh Pfriem, founder and brewmaster of pFriem Family Brewers, shares tips on how to dial in your mash process and support great foam retention in light, crisp, internationally inspired lagers—including a finishing touch of Tetra hop extract.

Josh Pfriem, founder and brewmaster of pFriem Family Brewers, lays out their approach to hopping Japanese- and Mexican-style lagers, including related flavor considerations for malt, pH, and sulfur content.

Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.

Corn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.

Chicago’s Cruz Blanca favors beers with a story to tell. In this episode, head brewer Jacob Sembrano tells the stories behind their their red corn lager, their thick and silky barrel-aged stouts, and their grisette made from 100 percent malted corn and acidified with native bacteria from the corn itself.

Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski walk us through the brewing of their Pre-War Pils, including a cereal mash with a substantial portion of corn grits and small percentage of barley malt.

There were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.

Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.

Matt Riggs is brewmaster and cofounder of Riggs Beer Company in Urbana, Illinois, where they grow their own six-row barley and have it malted locally. Here he talks about the strengths of that under-loved malt.

From the Love Handles department of our February-March 2020 issue, here are three favorite haunts (and here's to hoping they can all reopen again soon).

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of the corn-like off flavor in your beer.

Once a year the candy that resembles a vegetable takes over America. What was once confined to trick-or-treat bags is now finding its way into beer.