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.
From hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.
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The Isuzu NRR is a low-cab-forward class 5 truck, designed to haul over 6,000 lbs of payload, depending on the wheelbase.
Big yet simple in its construction, this is a showcase of what clean ethanol flavors can add to a beer. Apple-like alcohols meld with the hop aroma and bready grist to yield a simple yet dangerous lager that’s anything but boring.
Contrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.
When most people hear “bock,” they think malt—and there’s no question that maibock is a malt-forward style. However, you can lean into hops and other flavor elements to add interest, and—done well—the result is much more than a “strong helles.”
This Belgian-style amber ale should serve as a fine vehicle for any “concrete” sugar such as panela, piloncillo, rapadura, tapa de dulce, or jaggery.
Once derided as cheap adjuncts, sugars have become useful, flavorful tools for today’s creative brewers.
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The nonalcoholic beer market is undergoing a remarkable transformation, evolving from a niche segment to a thriving industry fueled by consumer demand for healthier, lower-alcohol alternatives. Here we take a look at the role ProBrew’s Alchemator is playing in this transformation.
For the past decade, Denver’s River North Brewery has pushed the limits of fermentation with ultra-high-gravity beers, and in this episode they share insights into building balance and refinement in very, very big beers.