Single Hill cofounder and head brewer Zach Turner explains how collaborators, farmers, and pick windows all play a role in shaping a fresh-hopped beer on any given day during harvest season in the Yakima Valley.
Single Hill cofounder and head brewer Zach Turner explains the difference between fresh-hopping and wet-hopping, laying out a few different ways that breweries tend to use them on the hot side and cold side.
There is more to cannabis than the flowers. Ross Koenigs, founder and brewer at Second Dawn in Aurora, Colorado, explains why earthy, nutty hemp seeds can work beautifully in beer when used as a cereal adjunct.
Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed on the same day.
Ross Koenigs, founder and brewer at Second Dawn in Aurora, Colorado, explains the basics of decarboxylation, why that step is necessary to activate THC, and why a tincture is the the most prudent route for homebrewers to take.
Ross Koenigs explains why homebrewers may want to consider cannabis as a flavorful ingredient—even if they’re not trying to extract THC—and how to evaluate its aroma for beer.
Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the physiological similarities of cannabis and hops, and thus why brewers should already have a basic understanding of how to brew with cannabis for flavor.
Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the science and practicalities of making beer at home with hemp and marijuana.
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From longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.