Ready to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.
It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.
Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.
BJCP Grand Master Josh Weikert covers everything you need to know to scale down your full-strength recipe to a more affordable and crushable beer.
With detailed advice from Jim Crooks, master blender at Firestone Walker’s Barrelworks, you can brew complex but balanced mixed-culture beers meant for patient wood-aging and blending.
Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.
In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.
In this video course, Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.
In this video course, Jester King founder Jeff Stuffings lays out their whole approach to brewing and fermenting saisons, table beers, and other dry, full-flavored, rustic ales that taste of their place.
Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.