The Beachwood Guide to Brewing Award-Winning Beers in New-to-You Styles

In this 69-minute course, Beachwood co-owner and brewmaster Julian Shrago shares his best advice for approaching, brewing, and mastering any beer style—especially any style that’s relatively unfamiliar to you. Along the way, he discusses:

• why you should treat everything as an ingredient and nothing as an additive
• his flavor-first approach to recipe design
• why you should go to the source, if possible, to taste a style at its best
• how judging beer can help you get to know a style
• the helpfulness of tasting other award-winning beers
• getting out of your comfort zone to improve your predictive sensibilities
• why you can never have too many reference points for a style
• getting to know milk stout—and then winning multiple medals for it
• tasting raw ingredients and wort as well as finished beer
• hitting the dry, aromatic, effervescent target of a winning saison
• why you should consider bottle-conditioning Belgian styles for competition
• working with diastatic yeast strains to get the desired result
• the origins of the award-winning Mocha Machine imperial coffee porter
• making a great coffee beer by treating coffee as an ingredient (not an additive!)
• bonus tips on selecting great coffee, infusing it, and adding cocoa nibs
• taking the flavor-first approach to develop a new sub-style: hyper IPA