Podcast Episode 420: Abstrax Presents Special Episode 420—“High Notes” with Highland Park and Hop Butcher

For this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.

By: Abstrax Hops (Sponsored)

Using Sensory Analysis to Trim the Finest Details of Your Beers | Video Tip

Write it down! Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, explains how they fine-tune the tiniest details using a dialed-in sensory panel—and why it’s critical to take notes.

By: Kevin Templin

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

Steel Yourself: Why Passivation Is the Secret Weapon for Your Brewery Tanks

Think stainless steel is maintenance-free? Think again. Over time, your brewing equipment can corrode and compromise flavor—even if it looks spotless. Learn how passivation—a simple but essential chemical process—protects your tanks, improves cleaning, and keeps your beer tasting its best. Discover which method is right for your brewery and how to do it safely with Five Star products.

By: Dana Kapron, Five Star Chemicals (Sponsored)

Malted Rice Is on the Rise

New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.

By: Joe Stange

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Lager Brewers, the World Is Your Adjunct

Recipe: BreWskey Pulling Strings Hazy Double IPA

From BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.

By: Derrick Robertson

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

Podcast Episode 419: Jean-Phillippe Lalonde of Silo Finds Fullness and Expression in Continental-Style Lagers and Kölsch

Credited by fellow brewers in Montreal as an early lager proponent, Jean-Phillippe Lalonde has been cold-fermenting craft beer for the better part of 15 years. And while he’s no dogmatic traditionalist, there are lines he just won’t cross.

By: Jamie Bogner

Podcast Episode 418: Faster, More Reliable, More Consistent—Dialing In Hot-Side Process Improvement and Optimization

In this partner podcast brought to you interruption-free by Miura Boiler, we dig into hot-side design and optimization to understand how small design decisions have big downstream impacts.

By: Miura Boiler (Sponsored)

Making the Right Tweaks for Competition Beers | Video Tip

Strict attention to quality throughout the brewhouse, whatever the type of beer, can only help you in competitions—as can thinking ahead on maturation and carbonation. Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, shares some key tips on how to improve your odds.

By: Kevin Templin

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

Meet Your Maltster: Ken Smith of Gambrinus Malting

Founded in British Columbia’s Okanagan Valley in 1992, Gambrinus Malting produces Canada’s Finest Specialty Malt. Situated among the Monashee Mountains, Gambrinus sources barley, wheat, and rye to produce flavorful, consistent malt for award-winning brewers and distillers across North America. The man behind the malting operation is director of operations Ken Smith. “What I get to focus on here,” he says, “is making sure that everyone is safe, that the food product is safe, and that we’re not impacting the environment in a negative way.” Keep reading for more!

By: RahrBSG (Sponsored)

New Growth Equation: Meeting Demand with the Lean Brewery Mindset

Growth in 2025 doesn’t look like it used to. In this webinar, we’ll explore what it takes—from SKU discipline to data visibility—to expand with confidence in today’s market.

By: Amy Taylor , Nate Tarantino , Brian “BK” Krueger

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

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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

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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

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

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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.