Craft Brewing Magazine
Video Tip: How Horus Handles Hazelnuts for Decadent Dessert Stouts
It takes a lot of house-toasted hazelnuts to get the flavor that Horus Aged Ales founder Kyle Harrop wants in a special subset of his barrel-aged beers. “It gets real expensive, real quick,” he says. In this clip from his video course, he explains the process in detail.
Goldfinger’s Tom Beckmann Explains: What Is American Zoigl?
One lager brewery at a time, a homemade zoigl star is making its way around the United States. At each brewery, the star signals participation in an evolving collaboration inspired partly by the Oberpfalz tradition. Tom Beckmann, cofounder and brewer at Goldfinger in Chicago, explains.
Editors’ Picks: Beer Hikes, Beer-Barrel Whiskey, and a New Pump to Know
From beer-barreled whiskey to brewery hikes and your new favorite player in the transfer portal, here are a few things we’re stoked on, now.
Recipe: Annie’s Peach Radler
Here are two recipes in one: first the peach soda, which you can modify depending on your own chosen fruit, then an extract-brewed helles that you can blend to your liking.
Podcast Episode 465: Corn Coast’s High and Tight Hazy IPAs Find Success Through Discipline
Since 2022, Nebraska’s Corn Coast has earned three GABF medals in hotly contested hazy IPA categories that span the strength spectrum—meanwhile landing a Craft Beer & Brewing Best in Beer trophy for its West Coast pils, Share the Stoke. In this episode, cofounder Will Walter shares their approach.