Malt


Make Your Best Rye IPA

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Video Tip: Brewing Beers from the Past with What You Have Today

From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.

Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

Brewing the American Black Ale

Whether you call it black IPA, Cascadian dark, or something else, this unholy union of hops and darkness enjoys a cult following that continues to watch the style evolve.

Video Tip: Why American Two-Row is the Malt of Choice for Cold IPA

Kevin Davey of Heater Allen and Gold Dot Beer explains the science behind why domestic two-row pale malt is ideal for pairing up with rice or corn for a crisp, cold IPA whose flavors will last longer.

Recipe: Annie’s Olde Patterson 0600 Malt Liquor

This extract-based ode to American malt liquor—and to an old friend—gets appropriately large portions of adjuncts and enzyme to boost attenuation. Serve it cold!

Malt Liquor: American Nostalgia, Extracted

Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.

Video Tip: American Two-Row and Adjuncts Are Made for Each Other

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.

The American Grain: Elevating Heirloom Corn

Corn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.

Czech Lager: The Art of the Addictive

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.