Chilli In Beer

Chilli In Beer

That’s a spicey meatball/beer! Today we began the extraction of chilli for an upcoming release (collab with @thevillagepickle). Adding extra flavours to beer has become almost synonymous with craft beer. All sorts of weird and wonderful flavours, from crab to...
Packaging

Packaging

Packaging, the anticlimax to a good beer, the scourge of brewers across the nation and the final hurdle that causes us all to stumble. Today we packed our next beer (releasing next week) and so I thought we’d delve a bit into packaging. Historically, beer was brewed...
Barrels & Beer

Barrels & Beer

This week we entered some beer into barrels like Brisbane into a pandemic lockdown; quickly, under a bit of pressure and with a small amount of agitation. We were stoked to pick up some Granite Belt Tempranillo hogsheads (300L barrels) and this week we actually got to...
Cleaning

Cleaning

Cleaning; it’s not too sexy but it’s the overwhelming majority of what we spend our time doing. If you don’t love cleaning or at least, if you can’t stand it, brewing is probably not for you. We’ve all had it, that beer that (unintentionally) smelt like feet. A wild...
Diacetyl

Diacetyl

Butterscotch, buttery, caramel, microwave popcorn. Sounds good right? Wrong! Diacetyl, the compound that gives these flavours, is perhaps the second most common “fault” I see in beer in Australia. One of a family of chemicals called vicinal diketones (you might see it...