Science, Made Tasty.

Beer Geek Wednesday

Beer Geek Wednesday is our Head Brewer Mark Howes’ weekly excursion into the science, history and occasional absurdity behind beer. From hops, malt and fermentation to flavour perception, brewing chemistry and whatever obscure technical rabbit hole he’s disappeared down this week, no subject is too nerdy and no detail too insignificant.

Some weeks it’s practical. Some weeks it’s historical. Some weeks you’ll learn considerably more about yeast metabolism than you ever intended.
Neon Demon: Exploring Taste Through Barrel-Aged Imperial Stout

Neon Demon: Exploring Taste Through Barrel-Aged Imperial Stout

Discover Neon Demon, our barrel-aged Imperial Stout exploring sweet, sour, bitter, salty and savoury flavours through a complex sensory experiment.
Australian Wild Beer: Tasmanian Pepperberry & Lemon Myrtle

Australian Wild Beer: Tasmanian Pepperberry & Lemon Myrtle

Explore our Australian wild beer program, featuring native yeast from Maleny and Tasmanian Pepperberry and Lemon Myrtle aged in barrel.
Street Trash: Brewing Spontaneous Beer in Brisbane

Street Trash: Brewing Spontaneous Beer in Brisbane

See how we brew spontaneous beer in Brisbane using an open koelschip, wild local microbes and traditional methods inspired by Belgian lambic.
Smoked Malt and the History of Rauchbier

Smoked Malt and the History of Rauchbier

Explore the history of smoked malt and Bamberg rauchbier, from traditional beechwood kilning to the flavours different smoking woods bring to beer.
Bière de Garde: The French Farmhouse Beer Built for Ageing

Bière de Garde: The French Farmhouse Beer Built for Ageing

Discover Bière de Garde, the malt-forward French farmhouse style traditionally brewed for keeping, and how barrel ageing shapes its character.
Exploring Mead: Honey, Fermentation and Endless Possibilities

Exploring Mead: Honey, Fermentation and Endless Possibilities

Explore the versatility of mead, from fruit, spices and wild fermentation to barrel ageing, dry finishes and honey sourced from Brisbane rooftops.
Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Brewing a Thiol-Driven NZ Hazy IPA with Freestyle Hops

Inside our Freestyle Hops collaboration: an NZ Hazy IPA designed to maximise thiols through hop selection, brewing technique and fermentation.
The Place Beyond the Pines: Brewing Beer with Australian Pine

The Place Beyond the Pines: Brewing Beer with Australian Pine

Discover how sustainably harvested Australian pine tips, toasted timber and native flavours shaped The Place Beyond the Pines farmhouse ale.
Using Emulsifiers to Add Creamy Texture to Beer

Using Emulsifiers to Add Creamy Texture to Beer

Explore how emulsifiers such as guar gum and lecithin can unite fats, oils and beer to create stable flavour additions and a richer, creamier texture.