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Of Monsters & Men: The Origins of Wine ChimerasIn Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.
Comparing Maltose-Negative Yeast Strains for Making Nonalcoholic BeerMaltose-negative yeast strains aren’t all the same. Most nonalcoholic yeast strains are undomesticated and lack the traits that brewers over the centuries have selected for. Learn how Berkeley Yeast’s strains are different.
Source Material: A Podcast Series in Partnership with Firestone WalkerBy Jamie BognerAs Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.
Recipe: Jester King Still Wild AleWant to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.
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Shhh, Be Still: Explore the Softer Side of FizzBy Kate BernotA wave of intentionally uncarbonated beers and adjacent drinks is putting greater focus on how texture plays on our palates. Whether you’re going low- or no-fizz, here’s what fewer bubbles mean for the rest of your beverage.
Podcast Episode 470: Ryan Allen of Soul & Spirits Summons Unusual Flavors with Traditional MethodsBy Jamie BognerFrom cereal-mashed rice and Riwaka in “Southern pilsner” to barrel-aged stout that’s a dead-ringer for a well-known cola, Tennessee’s Soul & Spirits takes a methodical approach to even the most outlandish ideas.
Recipe: Georgian-Style AludiBy Craig SauersAs a way to illustrate the methods that go into one of the world’s oldest surviving brewing traditions—including wind-dried malt, foraged hops, and a boiled mash—here’s a recipe for aludi, the farmhouse ale from Georgia’s highlands.
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Video Tip: Going Cuckoo for Coconut as a Flavor AdjunctBy Kyle HarropAmong brewers who use it, coconut is notorious for soaking up liquid, destroying yield, and leaving behind an oily sheen... but people sure do seem to love the flavor. In this clip from his video course, Horus Aged Ales founder Kyle Harrop describes how he deploys this wonderfully flavorful but expensive and inefficient adjunct.
The Story of To Thee! PilsNew for 2026, Rahr Malting Co. is introducing a new low-color pilsner malt, developed in collaboration with our friends at pFriem Family Brewers.
Podcast Episode 469: How Indeed Uses Data to Make Better Brewery Decisions, in Partnership With EncompassBy Jamie BognerDespite the challenging headwinds in the beer market, Minnesota and Wisconsin's Indeed Brewing has found ways to grow distribution sales by using data to make better decisions. This conversation, produced in partnership with Encompass, looks at the systems and processes they've put in place over the past few years to fuel that growth.
Aludi: The Sacred Beer of Georgia’s HighlandsBy Craig SauersIn the mountains of eastern Georgia, a rare type of farmhouse beer represents a centuries-old tradition that survives.
Recipe: Cinder Block Construct of Quality HellesBy Danny KueserThe helles that won gold at the 2025 World Beer Cup was a collaboration between Cinder Block of Kansas City, Missouri, and Blind Tiger of Topeka, Kansas. The objective? To craft a high-quality helles without a traditional decoction mash.
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