Malt


The Reinvention of the American Amber Ale

A ruddy ’90s pint is reappearing with modernized flavors—and it has a lot to say about the evolution of American craft brewing.

Flavor Fever: A New Swing at an OG IPA

By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.

Stjørdalsøl: Level Up on Smoke with Our Mutual Friend

Whether you source some alder-smoked malt or go all the way and build your own Stjørdal-style kiln, this style could be the pinnacle for smoke fiends: extreme smoke character enveloped in a dark, plush malt body. Jan Chodkowski of Denver’s Our Mutual Friend explains how and why they love brewing it with the Colorado Farm Brewery.

The Cult of the Kiln: Brewing Super-Smoky Stjørdalsøl

Lars Marius Garshol transports us to rural central Norway, where cooperatives of devoted brewers make an intense type of local ale from their own home-smoked malts.

Smoking Is Cool: The Unique Allure of Rauchbier

It’s one of the beer world’s great flavor combinations: malt in harmony with the primal appeal of smoke, coolly and cleanly fermented. Best of all, brewing a great smoked lager isn’t all that difficult—as long as you know your malt.

Video Tip: Using Decoction as a “Throttle on the Maltiness” of Your Lagers

Why bother with decoction? In this clip, Hagen Dost of Dovetail in Chicago explains the mash process for their Franconian-inspired Lager—as well as how to adjust a decoction regime to get the Maillard reactions and intensity of malt flavor you want in your own lagers.

Let’s Demystify Rye

Why ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.

Gearhead: Mills for the Grist

Cracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range of options. John M. Verive demystifies the increasingly complex options.

Farming for Craft: New Barley & Malt Varieties Respond to Brewer Demand

We all know how profoundly the types of malt we use can change what we brew. Less obvious is how independent brewing is changing how barley itself is being grown—leading, eventually, to exciting new options for brewers.

Brew It Dark & Hoppy: The Balancing Act

Dark malts and ample hops intersect at a risky but rewarding flavor zone where few brewers dare to tread with regularity. Here we dig into recipe choices for distinctive, hop-forward black beers that avoid the pitfalls.