This comprehensive video course explores the intricate art of crafting high-gravity beers, drawing on the unparalleled expertise of Denver's River North Brewery. Since 2022, River North has garnered significant acclaim, securing numerous medals at prestigious international competitions like the Great American Beer Festival and World Beer Cup. Their success stems from a dedicated focus on producing intensely flavorful, robust beers, ranging from imperial coffee stouts aged in barrels to unique pumpkin-spiced saisons. The course offers an exclusive look into the methodologies and philosophies that underpin their award-winning creations, guiding enthusiasts through the entire brewing process from conceptualization to packaging.

Led by River North founder Matt Hess, with valuable contributions from head brewer Matt Malloy, this 58-minute video provides a detailed exploration of their unique approach. Participants will gain insight into the overarching philosophy that prioritizes flavor intensity, along with practical techniques for designing ultra-high-gravity beer recipes. The curriculum meticulously covers the careful selection of specialty grains, the precise scaling of existing recipes for maximum impact, and the critical initial steps of achieving high original gravities (30–34°P or 1.129–1.149) through strategic fermentation feeding.

Further into the course, brewers will learn about the mindful selection of sugars to enhance flavor and fermentability, and the delicate balance required to manage sweetness against ethanol warmth in powerful beers. The duo shares their strategies for selecting and blending dried yeast strains to ensure adequate attenuation, emphasizing the importance of utilizing a mash tun's maximum capacity. They also discuss embracing certain inefficiencies and wort loss as part of the process, and employing long boils and sugars to hit desired gravity targets.

Key fermentation strategies are highlighted, including high oxygenation rates and optimal pitch rates to support robust fermentation. The course specifically addresses the addition of both dextrose and yeast to further boost gravity and sustain fermentation, along with troubleshooting common issues such as stuck fermentations. Planning for barrel-aging, managing excess beer, and accounting for the 'angel's share' are also covered. Finally, the course delves into flavoring techniques using ingredients like coffee beans and cacao nibs, the complexities of packaging and carbonating dense, high-gravity beers, and utilizing the distillation method for accurate ABV testing.

This course represents an invaluable resource for brewers looking to elevate their craft, offering a rare glimpse into the practices of one of the industry's most respected high-gravity producers. It promises to equip participants with the knowledge and confidence to create their own exceptional, character-rich brews.