Beer Geek Wednesday

Like brewers and marketers, hydrophilic and hydrophobic compounds don’t mix. The separation of fats and oils from water and water loving solutions makes using them in beer problematic. So recently ...

American Stouts, about as necessary for these Brisbane climes as a three test League series against England. Nonetheless, t'was our Yankee mates that looked at British Stouts and said “you know wha...

It’s been a few years now that we’ve been making mead. And while we constantly add ridiculous adjuncts, one thing we have noticed is how the honey changes throughout the seasons. Honey is an enigma...

Dirty word seltzer! Countering the old adage "better late than never", we’ve entered that awkward, teenage, alcopop phase. Hopefully we’ll grow out of it.Now, before you blow your digital chops, Au...

Yeah I get it, we’ve done one about chilli before. But as we corral towards a weekend of colonical confluence, I thought it cogniscient to chat about capsaicin.Capsaicin is a hydrophobic molecule t...

Belgian beers are idiosyncratic to their provenance. While the desired dissemination of Belgian styles is global, they are perhaps the most esoteric to produce. It’s exciting to see our antipodean ...

Black IPA; not quite the malt profile of a stout, not quite the clean hop profile of an IPA. Sounds a bit shit, and mostly they are, but for some reason people drink them, so here we are, staring a...

Accelerated to an outrageous standstill by endless possibility, it was finally time to season the old Foeder. Planned to propagate a unique house culture of fermentative microorganisms, we reasoned...

Whoa, you guys are looking well. Apart from mucking about in boats, lately we’ve played around with some fresh hops.Most commercial hop crops flower once per year, in late summer. As the flower of ...