Brewing with the Farmer’s Malt

In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.

By: Lars Marius Garshol

RELATED:

Recipe: Spydeberg Farmhouse Oat Ale 1779

Recipe: Spydeberg Farmhouse Oat Ale 1779

Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.

By: Lars Marius Garshol

RELATED:

Brewing with the Farmer’s Malt

Podcast Episode 417: Ryan Allen of Macallen Is a Farmer with a Brewing Problem

From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.

By: Jamie Bogner

Recipe: Von Ebert Volatile Substance

This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.

By: Sam Pecoraro

RELATED:

Ask the Pros: How Von Ebert’s Volatile Substance Became a Stable Liquid

Using Whole-Leaf Hops for Easy-Drinking Lagers | Video Tip

Embracing whole-leaf hops at Templin Family means stuffing them into huge game bags from the hunting store and adding them to the whirlpool. Kevin Templin, cofounder and head brewer, explains their approach to emphasizing that delicate Noble-hop aroma.

By: Kevin Templin

RELATED:

High-Quality, Low-Strength Beers with Templin Family | Brewing Course

Ask the Pros: How Von Ebert’s Volatile Substance Became a Stable Liquid

One of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.

By: Ryan Pachmayer

RELATED:

Podcast Episode 182: Sam Pecoraro of Von Ebert Writes the Beer Description Before the Recipe

Noble Vibes. Local Roots. The Perfect Pairing for Your Lager Tank.

As the lager category continues to expand beyond its historic roots, hops like Hopsteiner’s Contessa™, Lemondrop™, and Delta™ represent the future of thoughtful, domestically sourced innovation. When today’s brewers pair them with the functional benefits of Tetra additions, they can craft lagers that are not only true to style but are also uniquely their own, offering drinkers both tradition and modernity in every glass.

By: Hopsteiner (Sponsored)

The Porter in Atlanta Has a Long Bar and Longer List of Beers

From our Love Handles files on the world’s great beer bars: This popular pub in Atlanta’s Little Five Points welcomes all comers with inventive food, 60 taps, and a bar program twice nominated for a James Beard award.

By: Stan Hieronymus

RELATED:

Love Handles: The Brick Store of Decatur, Georgia

Podcast Episode 416: Derrick Robertson of BreWskey Narrows His Hop Palette to Explore the Variations Within Varietals

This decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.

By: Jamie Bogner

High-Quality, Low-Strength Beers with Templin Family | Brewing Course

Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.

By: Kevin Templin

Recipe: Barrique Fritz Steam Beer

From Barrique Brewing & Blending in Nashville, Tennessee, head brewer Spencer Longhurst shares this recipe from an Anchor Steam–inspired collab brewed with their friends at Von Trapp in Stowe, Vermont.

By: Spencer Longhurst

RELATED:

California’s Uncommon: A Steamy Story from the Old West

Recipe: Green Cheek + Alvarado Street Smiles for Miles Hazy DIPA

From Alvarado Street, Green Cheek, and Berkeley Yeast, here’s a beer that will give juicy DIPA fans smiles for miles.

By: Berkeley Yeast (Sponsored)

The Lean Brewer’s Data: Unlocking Copacking for Category Expansion

The lean and agile brewery relies on data to make growth-based decisions. Given today’s market trends and consumer preferences, that operational data could reveal that the smart path of growth is investing in copacking and venturing into popular beverage categories.

By: Kesia Eng, Encompass Technologies (Sponsored)

Recipe: Brewlihan Cucumber-Lime Serum

From Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.

By: John Hoolihan

RELATED:

Podcast Episode 382: Brewlihan’s John Hoolihan Uses Tannin and Acidity to Build Support for Sweetness in Top-Rated Mead

Latest Topics >

Latest Recipes >

Latest Issue >

Latest Course >

High-Quality, Low-Strength Beers with Templin Family

Spirits & Distilling >

Popular >

Latest Video Courses >

High-Quality, Low-Strength Beers with Templin Family

Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.

The Art of the Fruit Tart with Urban Artifact

Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.

Building Flavorful, Award-Winning Stouts with Third Eye

From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.