About This Course

In this video course, Archetype Brewing Cofounder Steven Anan covers oats, rye, spelt, wheat, and non-cereal sugar sources, discussing:

  • Impact on flavor, beer, mouthfeel, and appearance
  • Recipe formulation - Percentages, purpose of each ingredient
  • Biological influence
  • Milling
  • Step mashes
  • Brewing methods

And much more!

Course curriculum

  • 01

    About Archetype Brewing Co.

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    • Welcome

    • About This Course
  • 02

    Brewing With Wheat

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    • Brewing with Wheat - Malted. Unmalted, torrified, flaked

    • Critical Thinking on Wheat

    • Brewing with Artisanal Wheat

    • Recipe: Hazy Train American Wheat Ale
  • 03

    Brewing with Oats

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    • Brewing with Oats - Malted, Grouts, flaked

    • Oats: Not Just for Breakfast and Horses (Mashing Tips)

    • A Brief History of Oatmeal Stout

    • Recipe: 1966 Maclay Oat Malt Stout
  • 04

    Brewing with Rye

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    • Brewing with Rye - Malted, flaked

    • Rye, According to the Oxford Companion to Beer

    • Make Your Best Roggenbier

    • Recipe: Roggenbier
  • 05

    Brewing with non-Cereal Sugar Sources

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    • Non-Cereal Grain Sugar Sources

    • Brewing with Sugar

    • Brewing with All Kinds of Sugar
  • 06

    Applying Alternative Grains to Your Recipes

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    • Applying Alternative Grains

    • Designing the Perfect American-Style Witbier
  • 07

    Conclusion

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    • Thank you from Archetype Brewing Co.

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