Adjunct

The flagship beer from Wiseacre in Memphis, Tennessee, Tiny Bomb is a svelte, session-strength American lager with the full flavor of a German pilsner.

“Brewed as an ode to the sun,” this light, crisp, subtly sweet Mexican-inspired lager from Peaceful Side in Maryville, Tennessee, won the gold medal for International Light Lager at the 2025 World Beer Cup.

Seth Carter, head brewer at Peaceful Side in Maryville, Tennessee, cites the key factors that helped their Solveza lager win gold at the 2025 World Beer Cup—and it begins with a team-wide approach to quality.

Based on details shared by the former lead brewer at Peoples Brewing in Oshkosh, Wisconsin, this mid-20th century American bock gets its color from a darker caramel Munich malt—not from the syrups that were common in dark adjunct lagers from that time.

Twentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.

American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?

Looking for some new creative avenues to explore, or want to try something special for your next holiday seasonal? Randy Mosher shares some insights into why botanicals have always been important to beer—plus, strategies to help you use them successfully, today.

New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.

Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.

Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”

From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.

Totally unpretentious, yet challenging to execute with precision... We asked five brewers for their favorite lagers brewed with body-lightening corn or rice.

Craft brewers have gone from shunning adjuncts to embracing them with alacrity amid our ongoing love affair with lager. Here, we put the American and international lager traditions into context—and then we ponder which adjuncts might be the next to conquer the world.

From cocoa to coconuts via lactose and long boils, brewers are shaping today’s dessert stouts for easy appeal. Just don’t say they’re easy to make.

Josh Pfriem, founder and brewmaster of pFriem Family Brewers, shares tips on how to dial in your mash process and support great foam retention in light, crisp, internationally inspired lagers—including a finishing touch of Tetra hop extract.

Josh Pfriem, founder and brewmaster of pFriem Family Brewers, lays out their approach to hopping Japanese- and Mexican-style lagers, including related flavor considerations for malt, pH, and sulfur content.

Give this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.

Great Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers.

Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.