Videos

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

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.

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.

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 brewmaster at Second Dawn in Aurora, Colorado, explains the science and practicalities of making beer at home with hemp and marijuana.

The Bierstadt brewers are back, as Ashleigh Carter and Bill Eye share deeper insights and more on their technical approach to German-style lagers that beg to be enjoyed in quantity.

Westbound & Down director of brewing operations Jake Gardner won’t tell you how to write your West Coast-style IPA recipe. But he will tell you how to make yours better—with more pronounced hop aroma and flavor that lasts longer in the package.

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.

Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

Known for juicy IPAs dripping with hop character, Hop Butcher for the World cofounders and brewers Jeremiah Zimmer and Jude La Rose share what they’ve learned about choosing, blending, and employing hops for punchy and alluring aroma and flavor.

From various fruits to coconut and cacao nibs, Phase Three in Lake Zurich, Illinois, takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.

From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.

Laura Burns—microbiologist, brewer, and R&D director of Omega Yeast in Chicago—digs into the science and practical techniques for maximizing the hop aroma in your IPAs and other hoppy beers.

Are you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.

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.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

Marcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.

Northern Virginia’s Port City Brewing has been a perennial GABF medal-winner since its founding a decade ago. In this video course, Jonathan Reeves shares his top-to-bottom approach to ensuring technical excellence in the brewing program.

Ro Guenzel, head brewer of Bluejacket in Washington, DC, has a special love for authentic, Bavarian-style weissbier. In this video course, he tackles the history of the style, traditional brewing methods, food pairings, and much more.

In this All Access video course, Andrew Kelly explains Aslin's approach to conceiving, developing recipes for, and brewing beers meant to evoke memorable culinary experiences.

From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service in this full-length video for All Access subscribers.

Phil Wymore, cofounder and brewmaster of Perennial Artisan Ales, shares the approach, ingredients, and methods behind the brewery's influential big stouts and other strong ales.

Jonathan Moxey, head brewer of Rockwell Beer in St. Louis, Missouri, digs into the recipes and process behind beers that are hard to stop drinking.

Brewing a big beer? Don't let all those leftover sugars go to waste. Get another beer out of that grist! In this video course, the brewers from Main & Mill in Festus, Missouri, demonstrate their method for practical parti-gyle brewing.

Stuart Keating, cofounder and head brewer of Earthbound Beer in St. Louis, Missouri, shares what he's learned from years of getting evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.

Known for pushing the envelope of full-bodied hazy IPAs packed with hops and fruit flavors, Jeff Hardesty of Narrow Gauge reveals his methods and lessons learned in this video.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.

Join Cory King, founder and brewer at Side Project Brewing, as he digs into the details of brewing thicker, stronger, more deeply characterful barrel-aged imperial stouts.

In this 54-minute video, Chris Tropeano of Resident Culture Brewing goes in-depth on brewing kettle-soured beers with balance and complexity.

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients and how to use them to formulate a better beer.

All Sevens Brewing Head Brewer Dirk Hillegass takes you from grain to glass, offering practical tips to help you brew superior ales.

Burial Beer Cofounder + Brewer Tim Gormley shares lessons learned from more than 10 years of commercial brewing experience, covering everything from getting to know your ingredients to achieving balance with them.

Chris Tropeano, founder of Resident Culture Brewing and former brewer at Russian River, covers all of the practical knowledge you need to brew better hoppy beers.

Zebulon Founder and lifelong brewer Mike Karnowski takes you through the history of 1700-1800's English brewing, followed by a demonstration of how to make your own brown malt, invert sugar, and brew a porter (circa 1880) using your new ingredients.

Fonta Flora's Todd Boera takes you through their first coolship brew of the season, offering practical tips for recipe development, mashing, boil, chilling/coolship, fruiting, and much more.

In this 48-minute video, Eurisko Beer Co. Founder and German-trained brewer Zac Harris covers the fundamentals of German-style brewing, how it differs from brewing in the U.S., and offers specific style examples to help you make better beer.

In this 110-minute video, 2nd Act Beer Founder Stu Blake covers homebrew instrumentation, readings, interpretation, and actions you can take following the readings, helping you make better, more consistent beer.

BJCP Certified Judge and award-winning homebrewer Paul Odell covers the inner-workings of beer competitions and offers tips to help you stand out and win with your next entry.

Industrial Arts Brewing Founder Jeff O’Neil takes you from grain to glass with their most popular beer, Wrench IPA.

From history to brew day, John Coyle and Steve Ashton cover everything you need to know to brew your next great saison.

Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm in Poughkeepsie, NY as they guide you through farm brewing.

Dennis Nesel from Hudson Valley Malt gives you an inside look at their craft malting operation.

Join former Three Four Beer Company, Odell, and Horse & Dragon brewer Linsey Cornish as she walks you through everything you need to know to design and brew great stouts.

Less than a year into opening Bonn Place Brewing, Sam Masotto won 2 Great American Beer Festival (GABF) medals for his ordinary bitter and English-style dark mild.

Thinking about getting into brewing or making your beer a little better? Join Josh Weikert as he takes you through the fundamentals of making beer, equipment you'll need, and building recipes.

Craft Beer & Brewing Magazine® contributor Taylor Caron covers everything you need to know about high gravity and high alcohol brewing, fermenting, and packaging.

Feisty Spirits Founder Jamie Gulden covers the distillation process, equipment, proofing, and techniques specifically for beer brewers. Feisty Spirits has won more than 21 different medals and awards.

From the foundation of recipe development to sampling your beer, Wiley Roots Cofounder Kyle Carbaugh discusses the considerations in selecting your grain bill, hops, yeast, bacteria, fermentation duration and temperature, adjuncting, and a lot more.

Join WeldWerks Brewing Cofounder/Brewmaster Neil Fisher as he walks you through everything you need to know to brew one of the highest-acclaimed New England-Style IPAs available.

C Squared Ciders Founder Andy Brown walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging your cider.

Avery Brewing Barrel Herder Andy Parker walks you through the ins and outs of receiving, preparing, filling, and emptying barrels with practical tips and equipment recommendations throughout.

Bierstadt Lagerhaus Founders Bill Eye and Ashleigh Carter take you step-by-step through their process for brewing some of the best lagers (Pilsner, Helles, Märzen, Bock) in the country.

WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.

Certified Saké Advisor Jeff Cioletti as walks you through the history and process of creating saké.

Join BJCP Certified Judge Paul Odell as he walks you through everything you need to know to brew, then serve (both traditionally and through homebrew kegs) great cask beers.

Fermentation is where beer is made. About 95 percent of what can go wrong or right with a beer happens in fermentation, so if you manage your fermentation properly, you will get a good beer.

Learn everything about selecting the right coffee varietal for your recipe, how to roast that coffee, then how to best integrate it into you beer.

Join Paul Odell in this video, covering everything from the history, to styles, to recipe formulation, and finally to an actual brew day.

In this 45-minute video, CB&B Cofounder Steve Koenig walks you through a full extract brew day, from steeping specialty grains to racking and bottling your beer!

Learn the ins and outs of making the hottest style to hit the market in years.

Join Zymurgy Editor Dave Carpenter as he walks you through everything you need to know to start kegging your beer.

You can't make great beer without being a great beer evaluator. Join Josh Weikert as he shows you how to become the best judge you can be

In this 70 minute video, learn the ins and outs of developing your best beer from professional brewer Matt Czigler, Founder of Czig Meister Brewing and former Brewmaster at Kane Brewing.

Learn to diagnose, describe, and fix those pesky off flavors!

From science to history to implementation, join Josh as he helps you build better hopped beers.

Thinking about opening a brewery? Start here to learn everything from licensing to location to profitability.

In this introductory course you'll learn how to make great mead from start-to-finish.

In this video you'll learn how to add watermelon to a tasty wheat base beer, select the right yeast strain, compensate for added sugars, and more!

In this advanced course, learn how to build your own electrical panel box with a BCS to operate your electric brewery!

Learn how to convert your propane system or build an electric system from the ground up!

Ready to make the move from extract to all-grain? This course is the perfect introduction to building out your DIY all-grain homebrew system.

From Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer's choice for building pleasant tartness on a schedule.

In Craft Beer & Brewing's Advanced all-grain methods video, you'll learn how to make better wort to produce better beer.

Growing and maintaining a yeast colony, feeding yeast between brews, planning brew days to maximize yeast health.

Learn the ins and outs of adding flavors to your beer. From coffee and spices to chiles and fruit, we'll teach you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot.

In Craft Beer & Brewing's Introduction to Lagering video, you'll learn to create crisp, cold-conditioned lagers at home. WIth solid technical advice and temperature control tips, you'll have all the tools you need to brew lagers right the first time.

CB&B co-founder Steve Keonig walks you through a full all-grain brew day, from mashing and lautering to batch sparging to hop additions to pitching yeast and racking to secondary fermentation, as well as bottling your beer!

Learn how to build, maintain, and troubleshoot your home draft system.

Wood offers character that no other ingredient or method can match. In fact, you can think of the wood aging process as a whole new ingredient altogether.

Join Tony Rau from Odell Brewing Company and learn the ins and outs of isolating, storing, and culturing yeast.