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Distiller’s Yeast Highlight: SafSpirit USW-6

SafSpirit USW-6 is our top-selling distilling yeast for good reason: it’s ideal for fermenting all types of barrel-aged spirits produced from grain or malt washes, and it’s very easy to work with to boot. Formerly known as SafSpirit American Whiskey, USW-6 is a natural choice for bourbon, rye, corn, or wheated whiskeys. It also does […]


Rye for American Whiskies

Rye whiskey has deep roots in the United States, with a history that dates back to the colonial days. A combination of changing tastes and Prohibition almost killed it off, but it’s enjoying a bit of a renaissance as more new distillers and craft spirit enthusiasts rediscover its charms. Here’s a quick primer on different […]

American Style Lager: The Democratically Elected Head of Beer

The American Style lager, the beer of backyard BBQs and baseball. The beer of our parents and grandparents and likely the first beer you tasted and then tasted a little too much of. It’s one of the most popular beer styles, brewed by some of the biggest breweries and it’s also about as American as […]

Corny Bois: Flaked Maize for Light Lagers

Spring, and a brewer’s attention turns to Crispy Bois: Mexican-style lagers, pre-Prohibition and American lagers, and other warm-weather crushers.

IPA Is Still Cool, Right? Cold IPA Revisited

Since we first wrote about Cold IPAs a year ago they’ve become much more common on taplists, retail shelves, and in the beer blogosphere. This summer we’re coming in hot to revisit Cold IPA: what it is, what it isn’t, and what makes it go. What it is Cold IPA fuses classic West Coast IPA […]

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Distiller Profile: Big Escambia Spirits

Atmore, Alabama Nestled along the banks of Escambia Creek in Atmore, Alabama stand two non-descript buildings. No signage provides any clue as to what may churn inside, but knock on the door and you’ll enter the world of the new age of distilling in Alabama. The facility has been custom designed for production and aging […]


Selecting Malt for a Whiskey Mashbill

Malt can constitute anywhere from approximately 10% to 100% of a whiskey mashbill. Its role can be simply a natural source of enzymes with which to convert starches, a source of extract in its own right, and a cornerstone of the sensory profile of the finished product, lending flavors of honey, biscuit, grain, earthiness, and […]

The Chilly & The Crispy – What’s A Cold IPA?

It’s common in the craftbrewing industry for new trends to emerge from the creative brainwaves of brewers. One of the latest emerging trends however, has left people scratching their heads. Meet the Cold IPA.

When Crispy Met Hazy: Remember Brut IPA?

With the second coming of the Roaring Twenties this summer, Brut IPA is ripe for rediscovery as an easy seasonal that won’t disrupt production schedules, a low-carb differentiator for taproom guests, and a common ground for devotees of both hazies and crispy bois.

Style Profile: Mexican Amber Lager

On one side of the beer fridge you have your Vienna Lager. It’s brewed with the finest Vienna and Munich malts for a dry and malty body balanced by firm hop bitterness. Developed in 1841 after Anton Dehrer outfitted his Austrian brewery with an English-style kiln, it’s the original amber lager. Over on the other […]

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Mashing: cereal vs. malt

The first step in producing spirit from cereal grains is mashing. Style, equipment and tradition may influence the choice of process, but the raw materials themselves will be the biggest factor. The distiller must make the right decision based on the ingredients.

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Distiller Profile: Balcones Distilling Started in 2008 in Waco, Texas, Balcones Distilling produced the first state-made whiskey in Texas since prohibition. This whiskey called Baby Blue has won praise from critics and over a dozen awards including most recently the Double Gold at the 2016 San Francisco International Spirits Competition. We spoke with Thomas Mote, Distiller and Brewhouse […]