Coffee

Horus 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.

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.

Coffee is an ingredient, not an additive—that's the view of Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles. In this clip from his video course, he lays out their methods for infusion, recirculation, and selecting the right level of roast for a great coffee beer.

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.

At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.

For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.

Ryan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.

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.

Ohio’s Wolf’s Ridge Brewing took home GABF medals two years in a row, then its Double Chocolate Rum Barrel Dire Wolf made our Best 20 Beers in 2020. In this episode, head brewer Chris Davison digs into barrel-aging, unusual coffee beer, and much more.

Aslin Beer cofounder Andrew Kelley shares a detailed example of building a beer recipe to mimic the flavors and evoke a specific culinary experience—including specifics on how and when to add coffee.

For 3 Sons Brewing in South Florida, the idea is simple: Make the beer that people want to drink. But that manifests in different ways—from cocktail- and dessert-flavored beers to a barrel-aging program via traditional German styles.

Founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.

With this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.

Want to pour your own cold brew coffee at home? If you already have a normal CO2 keg setup, you can level up by adding nitrogen to the mix. That one-time cost will let you satisfy your craving and still be able to put your stout on tap once in a while.

Learn everything about selecting the right coffee varietal for your recipe, how to roast that coffee, then how to best integrate it into you beer.