In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns lays out how they use cinnamon in their big stouts and barrel-aged beers—including a very unscientific way to measure it.
Phase Three Brewing uses a special infusion tank to steep and recirculate beer through coconut, fruit, and various other adjuncts. In this clip from his video course, cofounder and head brewer Shaun Berns explains how it works.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns talks cocoa nibs—what type they prefer, what flavors they bring, how much to use, the possible benefits of longer extraction times, and more.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.
From various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.
MORE Brewing Co.’s Shaun Berns says this is one of his “favorite beers. It started off as a German-style Pilsner but quickly changed to a classic American lager.”