Craft Brewing Magazine
Make Your Best Belgian-Style Abbey Singel
Much of the attention often goes to bigger beers—such as the famed dubbels and tripels from Belgium’s monastery breweries—but don’t let that keep you from appreciating the smaller ales in life.
Recipe: Goldfinger American Zoigl
In the Chicago suburb of Downers Grove, Goldfinger has built a strong national reputation for its lagers. This one is inspired by the German zoigl tradition but makes use of American ingredients, including corn and whole-leaf Mt. Hood hops.
Podcast Episode 466: Ryan McCay of Living Waters Finds His Flow in Barrel-Aged Stout and Barleywine
This Nashville brewery’s Barrel-Aged Dyson Sphere stout earned a top score in our malt-focused Spring issue—evidence of the team’s nuanced approach to blending, using a variety of whiskey barrels and with numerous complex recipes designed for specific casks.
Nagardo in Practice: Using Nagardo in NA Beer, RTDs, Wine, and Cider
Discover how Nagardo® integrates into modern nonalcoholic beer production to improve microbial stability, with additional promising applications emerging across RTDs, wine, and cider.
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.