Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.
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.
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.
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.
Body-lightening adjuncts are a key component of cold IPA. Here, Kevin Davey of Heater Allen and Gold Dot Beer gets into the details of mashing and brewing with different forms of rice and corn, as well as the pros and cons of each ingredient.
Kevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.
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.
In this clip from their video course, Live Oak founder Chip McElroy digs into some lager history to explain why they chose the name Pre-War Pils for their old-fashioned American adjunct lager.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
Some hop kilns are more modern, while others are more old-fashioned and hands-on. In this clip from his video course, Single Hill cofounder and head brewer Zach Turner guides us on a behind-the-scenes look at the kilns of the Yakima Valley.